Need fast high-protein meals for busy weeknights? This Quick Garlic Butter Chicken Pasta combines lean chicken breast with whole wheat pasta in a savory garlic butter sauce that's macro-friendly and…

Ingredients

• 1 lb (450g) boneless skinless chicken breast, sliced into medallions
• 8 oz (225g) whole wheat linguine
• 3 tbsp (42g) unsalted butter
• 4 cloves garlic, minced
• 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup (15g) fresh Italian parsley, chopped
• 1 tsp sea salt
• 1/2 tsp cracked black pepper

Instructions

Step 1

Bring a large pot of salted water to a boil. Cook whole wheat linguine according to package directions until al dente. Reserve 1 cup of pasta water before draining.

Step 2

While pasta cooks, season chicken medallions with salt and pepper. In a large skillet over medium-high heat, melt 1 tablespoon butter. Sear chicken for 3-4 minutes per side until golden and cooked through (internal temp 165°F). Remove chicken and set aside.

Step 3

Reduce heat to medium. Add remaining 2 tablespoons butter and minced garlic. Sauté for 30 seconds until fragrant. Deglaze the pan with 1/4 cup reserved pasta water, scraping up browned bits.

Step 4

Add drained pasta to the skillet along with Parmesan cheese. Toss to coat, adding more pasta water as needed for a silky sauce. Slice the chicken and return to the pan. Garnish with parsley and extra Parmesan. Serve immediately.

For best results

• For extra protein, add a spoonful of Greek yogurt to the sauce before serving.
• Use freshly grated Parmesan for the best melt and flavor.
• Reserve more pasta water than you think you'll need—it's key to a creamy sauce without heavy cream.

Variations

• Swap chicken for shrimp or tofu for a different protein twist.
• Add a pinch of red pepper flakes for heat.
• Use gluten-free pasta for a gluten-free version.

Nutrition

• Calories485 kcal
• Total Fat18g
• Saturated Fat9g
• Cholesterol105mg
• Sodium680mg
• Total Carbohydrates45g
• Dietary Fiber6g
• Sugars3g
• Protein38g

Common Questions