Italian pasta water contains 2% starch—this natural thickener creates silk-smooth sauces without cream or butter.
High Protein Chicken Pasta
Dive into this mouthwatering chicken pasta that’s not only bursting with flavor but also loaded with protein! Featuring tender grilled chicken, al dente pasta, and a zesty garlic-infused sauce, this dish comes together in a snap and is perfect for a satisfying weeknight dinner. Get ready to indulge in a hearty meal that fuels your day!
Prep
15
min
Cook
120
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- 1 clove garlic
🥩Meat & Seafood(1)
- 500 g chicken breast (1.1 lbs)
🥛Dairy & Eggs(1)
- 340 g light evaporated milk (12 oz)
🫙Pantry Staples(2)
- 100 g nutritional yeast (3.53 oz)
- 375 g Vetta high protein pasta (13.2 oz)
🧂Spices & Seasonings(1)
- 1 tbsp Italian seasoning (15 ml)
📦Other(1)
- 1 cup chopped capsicum (240 ml)
👨🍳 Instructions
- 1
In your slow cooker, add chopped capsicum, garlic, Italian seasoning, light evaporated milk, and nutritional yeast. Stir well.
- 2
Add chicken breast, cover, and cook on low for two hours.
- 3
After two hours, remove chicken, shred or dice it, and return it to the sauce.
- 4
Cook the high-protein pasta according to package instructions, then mix it into the sauce.
💡 Pro Tips
- ✓Cook your high-protein pasta 1-2 minutes less than package directions since it will continue cooking when mixed with the hot slow cooker sauce, preventing mushy texture from double-cooking.timing1-2 minutes less
- ✓Temper the evaporated milk by whisking it with 2-3 tablespoons of room temperature liquid before adding to prevent curdling from temperature shock in the slow cooker.technique2-3 tablespoons
- ✓Shred chicken along the grain (not against it) when it's still warm at 140-150°F because the muscle fibers separate more easily and create longer, more appealing strands.technique140-150°F
- ✓Add nutritional yeast in the final 30 minutes of cooking rather than at the start to preserve its B-vitamins and prevent the sauce from becoming gritty from prolonged heat exposure.timing30 minutes
- ✓Reserve 1/2 cup pasta cooking water before draining because the starchy, salty liquid helps bind the sauce to high-protein pasta, which has less natural starch than regular wheat pasta.technique1/2 cup
Share this recipe
Prep
15
min
Cook
120
min
Serves
6
people
Level
beginner
Share this recipe
Italian pasta water contains 2% starch—this natural thickener creates silk-smooth sauces without cream or butter.
High Protein Chicken Pasta
Dive into this mouthwatering chicken pasta that’s not only bursting with flavor but also loaded with protein! Featuring tender grilled chicken, al dente pasta, and a zesty garlic-infused sauce, this dish comes together in a snap and is perfect for a satisfying weeknight dinner. Get ready to indulge in a hearty meal that fuels your day!
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- 1 clove garlic
🥩Meat & Seafood(1)
- 500 g chicken breast (1.1 lbs)
🥛Dairy & Eggs(1)
- 340 g light evaporated milk (12 oz)
🫙Pantry Staples(2)
- 100 g nutritional yeast (3.53 oz)
- 375 g Vetta high protein pasta (13.2 oz)
🧂Spices & Seasonings(1)
- 1 tbsp Italian seasoning (15 ml)
📦Other(1)
- 1 cup chopped capsicum (240 ml)
👨🍳 Instructions
- 1
In your slow cooker, add chopped capsicum, garlic, Italian seasoning, light evaporated milk, and nutritional yeast. Stir well.
- 2
Add chicken breast, cover, and cook on low for two hours.
- 3
After two hours, remove chicken, shred or dice it, and return it to the sauce.
- 4
Cook the high-protein pasta according to package instructions, then mix it into the sauce.
💡 Pro Tips
- ✓Cook your high-protein pasta 1-2 minutes less than package directions since it will continue cooking when mixed with the hot slow cooker sauce, preventing mushy texture from double-cooking.timing1-2 minutes less
- ✓Temper the evaporated milk by whisking it with 2-3 tablespoons of room temperature liquid before adding to prevent curdling from temperature shock in the slow cooker.technique2-3 tablespoons
- ✓Shred chicken along the grain (not against it) when it's still warm at 140-150°F because the muscle fibers separate more easily and create longer, more appealing strands.technique140-150°F
- ✓Add nutritional yeast in the final 30 minutes of cooking rather than at the start to preserve its B-vitamins and prevent the sauce from becoming gritty from prolonged heat exposure.timing30 minutes
- ✓Reserve 1/2 cup pasta cooking water before draining because the starchy, salty liquid helps bind the sauce to high-protein pasta, which has less natural starch than regular wheat pasta.technique1/2 cup