Creamy Tuscan Chicken with High-Protein Pasta

Creamy, savory and packed with protein, this easy Tuscan chicken pasta comes together in about 30 minutes and delivers around 80 grams of protein per generous serving.

If creamy pasta sounds like the opposite of a high-protein dinner, this recipe might surprise you.

I made this Creamy Tuscan Chicken using a high-protein spaghetti I found at Costco, chicken breast, fresh spinach, sun-dried tomatoes and real Parmigiano Reggiano. The result is a rich, satisfying pasta dinner that doesn't feel remotely like “diet food.”

And that's exactly the kind of meal we love around here.

The Brami pasta is made with just two ingredients, including lupini beans, and provides 21 grams of protein and 9 grams of fiber per serving. Pair that with 12 ounces of chicken breast, Parmigiano Reggiano and the other ingredients, and this recipe comes in at around 80 grams of protein per serving when divided into two generous portions.

Best of all, without cameras following you around the kitchen, this is an easy dinner you can have on the table in about 30 minutes.

Servings: 2 generous servings Prep time: About 10 minutes Cook time: About 20 minutes Total time: About 30 minutes Ingredients For the pasta and sauce 7 oz Brami high-protein spaghetti 12 oz boneless, skinless chicken breast 1 tablespoon extra-virgin olive oil 2–3 cloves garlic, minced ⅓ cup oil-packed sun-dried tomatoes, drained and sliced 2–3 generous handfuls fresh spinach ¾ cup half-and-half ¾ cup freshly grated Parmigiano Reggiano, plus more for serving 1 cup reserved pasta water, as needed Red pepper flakes, optional For the chicken seasoning 1 teaspoon dried oregano ¾ teaspoon dried parsley (dried basil may be substituted) ½ teaspoon dried thyme ¼ teaspoon dried rosemary, crushed between your fingers ½ teaspoon garlic powder Salt and freshly ground black pepper, to taste

Ingredients We Use ❇️ Brami High Protein Pasta Equipment We Use ❇️ Hexclad 8qt Pot ❇️ Lodge Essential Enamel Cast Iron Braiser, 3.6 Quart Browse Our Kitchen Essentials (Some links are affiliate links. As an Amazon Associate, we earn from qualifying purchases.)

Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the package directions; the Brami spaghetti I used took about 8 minutes. Before draining, reserve at least 1 cup of the pasta water. Do not rinse the pasta.

2. Prepare the chicken. Butterfly the chicken breast so it cooks evenly and gives you more surface area for seasoning. Combine the oregano, parsley, thyme, rosemary, garlic powder, salt and pepper, then season the chicken generously on both sides.

3. Cook the chicken. Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook until nicely browned and cooked through, reaching an internal temperature of 165°F. Transfer the chicken to a plate and reduce the heat to medium. Leave those flavorful browned bits in the skillet.

4. Make the sauce. Add the half-and-half and about ⅓ cup of the reserved pasta water to the skillet, scraping up the browned bits from the chicken.

Stir in the sun-dried tomatoes and minced garlic and allow the sauce to gently simmer for 1–2 minutes. If you prefer a mellower garlic flavor, sauté the garlic for about 30 seconds before adding the half-and-half.

Add a pinch of red pepper flakes if you like a little heat.

5. Add the pasta and spinach. Add the drained spaghetti to the skillet and toss until coated in the sauce. Add the spinach and continue tossing until it wilts into the pasta.

6. Add the Parmigiano Reggiano. Reduce the heat to low. Add ¾ cup freshly grated Parmigiano Reggiano and toss until the cheese melts and the sauce becomes creamy and coats the spaghetti.

Add additional reserved pasta water, a little at a time, until the sauce reaches your preferred consistency.

Tip: Keep the sauce slightly looser than you think you want it. The high-protein pasta will continue absorbing liquid as it sits, so a little extra pasta water helps keep the finished sauce silky and creamy. This updates the original method, which likewise uses reserved pasta water to create a glossy sauce rather than a thick Alfredo-style coating. Creamy Tuscan Herb Chicken

7. Slice and serve. Slice the chicken into smaller medallions. Divide the pasta between two plates and top each serving with chicken. Finish generously with additional freshly grated Parmigiano Reggiano and black pepper.

Why This Pasta Is So High in Protein

A big part of the protein comes from the pasta itself.

The Brami spaghetti provides 21 grams of protein per serving, compared with conventional pasta where most of the protein in a dish like this would need to come from the chicken.

Add the 12 ounces of chicken breast, Parmigiano Reggiano, half-and-half and spinach, and the finished recipe provides approximately 75–80 grams of protein per generous serving.

The exact amount will vary with your particular ingredients and how much finishing cheese you add, so I consider “around 80 grams” an estimate rather than an exact nutrition calculation.