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In recent years, the culinary world has witnessed a notable shift towards high-protein meals as individuals increasingly recognize the myriad benefits that protein brings to their diets. A diet rich in protein is essential for muscle repair, satiety, and overall health, making it a cornerstone of many fitness and wellness routines. Among the plethora of high-protein options, the High Protein Creamy Roasted Red Pepper Pasta stands out as a delightful and nutritious choice that seamlessly merges indulgent flavors with health-conscious ingredients. This dish not only caters to meat lovers but also offers a satisfying vegetarian alternative, making it an incredibly versatile option for any dining occasion.

High Protein Creamy Roasted Red Pepper Pasta

Looking for a delicious and nutritious meal? Try this High Protein Creamy Roasted Red Pepper Pasta! Made with whole wheat or high-protein pasta, shredded chicken (or chickpeas for a vegetarian twist), and a rich, creamy sauce featuring roasted red peppers and Greek yogurt, this dish is not only tasty but also packed with protein. Ready in just 30 minutes, it’s perfect for a weeknight dinner. Garnish with fresh basil and extra Parmesan for a finishing touch!
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Ingredients
  

12 oz whole wheat pasta (or high-protein pasta)

2 large roasted red peppers (jarred or homemade)

1 cup cooked and shredded chicken breast (or chickpeas for a vegetarian option)

1 cup Greek yogurt (plain, non-fat)

1/2 cup Parmesan cheese, grated (plus extra for garnish)

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper, to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the whole wheat pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

    Prepare the Sauce: In a blender or food processor, combine the roasted red peppers, Greek yogurt, garlic, olive oil, dried basil, and oregano. Blend until smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.

      Combine Chicken and Sauce: In a large skillet over medium heat, add the shredded chicken (or chickpeas) and pour the roasted red pepper sauce over it. Stir well to coat the chicken and heat through, about 3-4 minutes.

        Toss in Pasta: Add the cooked pasta to the skillet and mix until everything is well-coated with the creamy sauce. If needed, add more reserved pasta water to help loosen the sauce.

          Add Cheese: Stir in the grated Parmesan cheese, season with salt and pepper to taste, and let it cook for another minute until the cheese melts and everything is warmed through.

            Serve: Serve the pasta in bowls, garnished with additional Parmesan cheese and fresh basil leaves.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4