High-Protein Buffalo Chicken Pasta Quick and Easy Meal

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To make delicious high-protein buffalo chicken pasta, you need a few key ingredients. Here’s what you’ll need: - 8 ounces whole wheat penne pasta - 2 cups cooked chicken breast, shredded - 1 cup Greek yogurt - 1/2 cup buffalo sauce (adjust to taste) - 1 cup cottage cheese - 1/2 cup shredded mozzarella cheese - 1/4 cup chopped green onions - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish (optional) Each ingredient plays a role. Whole wheat penne packs in fiber and nutrients. Cooked chicken gives you that tasty protein boost. Greek yogurt adds creaminess with less fat than regular cream. Cottage cheese also adds protein and a nice texture. Buffalo sauce brings the heat and flavor. The cheeses melt beautifully, creating a rich sauce. Green onions add a fresh touch, while garlic and onion powders elevate the dish’s taste. Finally, olive oil helps to cook the chicken and pasta. Fresh parsley can brighten the dish when you serve it. Enjoy the process of gathering these ingredients; they will come together to create a meal you’ll love! {{ingredient_image_1}} Start by boiling a large pot of water. Add a pinch of salt to the water. This helps the pasta taste better. Once the water boils, add 8 ounces of whole wheat penne pasta. Cook it according to the package instructions. This usually takes about 10-12 minutes. You want the pasta to be al dente, which means it should have a slight bite. When done, drain the pasta and set it aside. In a large mixing bowl, combine 1 cup of Greek yogurt with 1/2 cup of buffalo sauce. You can adjust the buffalo sauce to make it more or less spicy. Next, mix in 1 cup of cottage cheese. Add 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and some salt and pepper to taste. Stir well until the mixture is smooth and creamy. This sauce will give your dish a rich flavor. In the same pot you used for the pasta, heat 2 tablespoons of olive oil over medium heat. Add 2 cups of shredded chicken breast to the pot. Stir the chicken until it warms up. Then, add the cooked pasta to the pot with the chicken. Pour the buffalo sauce mixture over the chicken and pasta. Stir gently until everything is well coated. Now, sprinkle 1/2 cup of shredded mozzarella cheese on top. Gently fold the cheese into the pasta. Let it cook for an additional 2-3 minutes. This allows the cheese to melt and blend into the dish. Once everything is heated through, you’re ready to serve. To boost the protein in your dish, consider adding more chicken. Use about 2.5 cups of shredded chicken. You can also mix in cooked lentils or chickpeas. These add great protein and flavor. If you want to swap Greek yogurt, try using low-fat sour cream. For cottage cheese, you can use ricotta or even silken tofu. Both options will work well in this recipe. To adjust the spice level, add more buffalo sauce. Start with a little, then taste as you go. If you want a milder dish, mix in some ranch dressing. You can also add more garlic powder for depth. For seasoning, always taste before serving. A pinch of salt or pepper can make a big difference. Don’t forget to add fresh herbs for extra flavor. Chopped parsley or cilantro works well. Pro Tips Adjust the Heat: If you prefer a milder dish, reduce the amount of buffalo sauce or use a milder variant. You can also add a bit of cream or more Greek yogurt to tone down the heat. Protein Boost: For an extra protein kick, consider adding some black beans or chickpeas to the pasta mix. They blend well and enhance the overall texture. Meal Prep Friendly: This recipe is great for meal prep! Store portions in airtight containers in the fridge for up to 4 days, and simply reheat when ready to serve. Garnish Wisely: Fresh herbs like cilantro or basil can add a delightful freshness to the dish. Don't hesitate to experiment with different garnishes! {{image_2}} You can change the pasta for a gluten-free option. Rice pasta or chickpea pasta works well. These choices keep the dish tasty and healthy. You can also try other proteins. Turkey or shredded tofu gives great flavor too. Each swap brings a new twist to your meal. If you want to make it dairy-free, use cashew cream instead of Greek yogurt. You can also skip the cottage cheese or use a dairy-free version. This keeps the dish creamy and rich. For lower carbs, use zucchini noodles or spaghetti squash. These options reduce carbs but keep the dish filling. Enjoy experimenting with these changes! Store your leftovers in airtight containers. I recommend glass or BPA-free plastic containers. They keep the food fresh. You can also use resealable bags. Just make sure to squeeze out the air before sealing. Your buffalo chicken pasta will stay good for about 3 to 4 days in the refrigerator. To reheat, use the microwave or stovetop. If you're using the microwave, heat in short bursts. Stir the pasta between intervals to avoid hot spots. If you prefer the stovetop, add a little water or broth. This will keep it moist. Heat over low, stirring gently. To ensure the cheese remains melted and creamy, cover the pot while reheating. This helps trap steam and keeps the cheese gooey. Enjoy every bite! Yes, you can use frozen chicken. Just make sure to thaw it first. You can do this in the fridge overnight. If you're in a rush, place the chicken in a sealed bag and submerge it in cold water for about an hour. Once thawed, cook the chicken as you normally would. Shred it before mixing it with the pasta. To add more heat, use extra buffalo sauce. You can also mix in some crushed red pepper flakes. If you love heat, try adding jalapeños or hot sauce to taste. Experiment with different hot sauces to find your perfect spice level. Absolutely! This dish is great for meal prep. You can store individual portions in airtight containers. It keeps well in the fridge for up to four days. When you're ready to eat, just reheat in the microwave or on the stove. Yes, this recipe is perfect for making ahead. You can prepare the dish up to two days in advance. Store it in the fridge until you're ready to enjoy it. Just remember to reheat it gently to keep the cheese creamy and delicious. This recipe for buffalo chicken pasta combines whole wheat penne, chicken, and a creamy sauce. We discussed cooking the pasta and making the sauce with yogurt and buffalo spice. I also shared tips for adding protein and adjusting flavors. You can swap ingredients to suit your needs, whether gluten-free or dairy-free. Store leftovers correctly for future meals. This dish is quick, tasty, and great for meal prep. Enjoy making it your own with the ideas shared. Dive in and savor the flavors!

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Craving a quick and tasty meal? Let me introduce you to my High-Protein Buffalo Chicken Pasta! This dish is packed with protein and bursting with flavor, making it a perfect choice for busy nights. You’ll love how easy it is to whip up while still being nutritious. Ready to impress your taste buds and fuel your body? Let’s dive into the delicious details!

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Why I Love This Recipe

  1. High in Protein: This dish is packed with protein from chicken, Greek yogurt, and cottage cheese, making it a great choice for muscle recovery and satiety.
  2. Deliciously Spicy: The buffalo sauce adds a flavorful kick that elevates the dish and makes it exciting to eat.
  3. Quick and Easy: With a total cooking time of only 30 minutes, this recipe is perfect for busy weeknights.
  4. Versatile Meal: This pasta can be served alone or paired with veggies or salad for a well-rounded meal.

Ingredients

To make delicious high-protein buffalo chicken pasta, you need a few key ingredients. Here’s what you’ll need:

– 8 ounces whole wheat penne pasta

– 2 cups cooked chicken breast, shredded

– 1 cup Greek yogurt

– 1/2 cup buffalo sauce (adjust to taste)

– 1 cup cottage cheese

– 1/2 cup shredded mozzarella cheese

– 1/4 cup chopped green onions

– 1 teaspoon garlic powder

– 1/2 teaspoon onion powder

– Salt and pepper to taste

– 2 tablespoons olive oil

– Fresh parsley for garnish (optional)

Each ingredient plays a role. Whole wheat penne packs in fiber and nutrients. Cooked chicken gives you that tasty protein boost. Greek yogurt adds creaminess with less fat than regular cream. Cottage cheese also adds protein and a nice texture. Buffalo sauce brings the heat and flavor. The cheeses melt beautifully, creating a rich sauce. Green onions add a fresh touch, while garlic and onion powders elevate the dish’s taste. Finally, olive oil helps to cook the chicken and pasta. Fresh parsley can brighten the dish when you serve it. Enjoy the process of gathering these ingredients; they will come together to create a meal you’ll love!

Step-by-Step Instructions

Cooking the Pasta

Start by boiling a large pot of water. Add a pinch of salt to the water. This helps the pasta taste better. Once the water boils, add 8 ounces of whole wheat penne pasta. Cook it according to the package instructions. This usually takes about 10-12 minutes. You want the pasta to be al dente, which means it should have a slight bite. When done, drain the pasta and set it aside.

Making the Sauce

In a large mixing bowl, combine 1 cup of Greek yogurt with 1/2 cup of buffalo sauce. You can adjust the buffalo sauce to make it more or less spicy. Next, mix in 1 cup of cottage cheese. Add 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and some salt and pepper to taste. Stir well until the mixture is smooth and creamy. This sauce will give your dish a rich flavor.

Combining All Ingredients

In the same pot you used for the pasta, heat 2 tablespoons of olive oil over medium heat. Add 2 cups of shredded chicken breast to the pot. Stir the chicken until it warms up. Then, add the cooked pasta to the pot with the chicken. Pour the buffalo sauce mixture over the chicken and pasta. Stir gently until everything is well coated.

Now, sprinkle 1/2 cup of shredded mozzarella cheese on top. Gently fold the cheese into the pasta. Let it cook for an additional 2-3 minutes. This allows the cheese to melt and blend into the dish. Once everything is heated through, you’re ready to serve.

Tips & Tricks

How to Enhance Protein Content

To boost the protein in your dish, consider adding more chicken. Use about 2.5 cups of shredded chicken. You can also mix in cooked lentils or chickpeas. These add great protein and flavor. If you want to swap Greek yogurt, try using low-fat sour cream. For cottage cheese, you can use ricotta or even silken tofu. Both options will work well in this recipe.

Perfecting Flavor

To adjust the spice level, add more buffalo sauce. Start with a little, then taste as you go. If you want a milder dish, mix in some ranch dressing. You can also add more garlic powder for depth. For seasoning, always taste before serving. A pinch of salt or pepper can make a big difference. Don’t forget to add fresh herbs for extra flavor. Chopped parsley or cilantro works well.

Pro Tips

  1. Adjust the Heat: If you prefer a milder dish, reduce the amount of buffalo sauce or use a milder variant. You can also add a bit of cream or more Greek yogurt to tone down the heat.
  2. Protein Boost: For an extra protein kick, consider adding some black beans or chickpeas to the pasta mix. They blend well and enhance the overall texture.
  3. Meal Prep Friendly: This recipe is great for meal prep! Store portions in airtight containers in the fridge for up to 4 days, and simply reheat when ready to serve.
  4. Garnish Wisely: Fresh herbs like cilantro or basil can add a delightful freshness to the dish. Don’t hesitate to experiment with different garnishes!

Variations

Ingredient Swaps

You can change the pasta for a gluten-free option. Rice pasta or chickpea pasta works well. These choices keep the dish tasty and healthy. You can also try other proteins. Turkey or shredded tofu gives great flavor too. Each swap brings a new twist to your meal.

Dietary Adaptations

If you want to make it dairy-free, use cashew cream instead of Greek yogurt. You can also skip the cottage cheese or use a dairy-free version. This keeps the dish creamy and rich. For lower carbs, use zucchini noodles or spaghetti squash. These options reduce carbs but keep the dish filling. Enjoy experimenting with these changes!

Storage Info

How to Store Leftovers

Store your leftovers in airtight containers. I recommend glass or BPA-free plastic containers. They keep the food fresh. You can also use resealable bags. Just make sure to squeeze out the air before sealing. Your buffalo chicken pasta will stay good for about 3 to 4 days in the refrigerator.

Reheating Tips

To reheat, use the microwave or stovetop. If you’re using the microwave, heat in short bursts. Stir the pasta between intervals to avoid hot spots. If you prefer the stovetop, add a little water or broth. This will keep it moist. Heat over low, stirring gently. To ensure the cheese remains melted and creamy, cover the pot while reheating. This helps trap steam and keeps the cheese gooey. Enjoy every bite!

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken. Just make sure to thaw it first. You can do this in the fridge overnight. If you’re in a rush, place the chicken in a sealed bag and submerge it in cold water for about an hour. Once thawed, cook the chicken as you normally would. Shred it before mixing it with the pasta.

How can I make this dish spicy?

To add more heat, use extra buffalo sauce. You can also mix in some crushed red pepper flakes. If you love heat, try adding jalapeños or hot sauce to taste. Experiment with different hot sauces to find your perfect spice level.

Is this recipe suitable for meal prep?

Absolutely! This dish is great for meal prep. You can store individual portions in airtight containers. It keeps well in the fridge for up to four days. When you’re ready to eat, just reheat in the microwave or on the stove.

Can I make it ahead of time?

Yes, this recipe is perfect for making ahead. You can prepare the dish up to two days in advance. Store it in the fridge until you’re ready to enjoy it. Just remember to reheat it gently to keep the cheese creamy and delicious.

This recipe for buffalo chicken pasta combines whole wheat penne, chicken, and a creamy sauce. We discussed cooking the pasta and making the sauce with yogurt and buffalo spice. I also shared tips for adding protein and adjusting flavors. You can swap ingredients to suit your needs, whether gluten-free or dairy-free. Store leftovers correctly for future meals. This dish is quick, tasty, and great for meal prep. Enjoy making it your own with the ideas shared. Dive in and savor the flavor

To make delicious high-protein buffalo chicken pasta, you need a few key ingredients. Here’s what you’ll need: - 8 ounces whole wheat penne pasta - 2 cups cooked chicken breast, shredded - 1 cup Greek yogurt - 1/2 cup buffalo sauce (adjust to taste) - 1 cup cottage cheese - 1/2 cup shredded mozzarella cheese - 1/4 cup chopped green onions - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish (optional) Each ingredient plays a role. Whole wheat penne packs in fiber and nutrients. Cooked chicken gives you that tasty protein boost. Greek yogurt adds creaminess with less fat than regular cream. Cottage cheese also adds protein and a nice texture. Buffalo sauce brings the heat and flavor. The cheeses melt beautifully, creating a rich sauce. Green onions add a fresh touch, while garlic and onion powders elevate the dish’s taste. Finally, olive oil helps to cook the chicken and pasta. Fresh parsley can brighten the dish when you serve it. Enjoy the process of gathering these ingredients; they will come together to create a meal you’ll love! {{ingredient_image_1}} Start by boiling a large pot of water. Add a pinch of salt to the water. This helps the pasta taste better. Once the water boils, add 8 ounces of whole wheat penne pasta. Cook it according to the package instructions. This usually takes about 10-12 minutes. You want the pasta to be al dente, which means it should have a slight bite. When done, drain the pasta and set it aside. In a large mixing bowl, combine 1 cup of Greek yogurt with 1/2 cup of buffalo sauce. You can adjust the buffalo sauce to make it more or less spicy. Next, mix in 1 cup of cottage cheese. Add 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and some salt and pepper to taste. Stir well until the mixture is smooth and creamy. This sauce will give your dish a rich flavor. In the same pot you used for the pasta, heat 2 tablespoons of olive oil over medium heat. Add 2 cups of shredded chicken breast to the pot. Stir the chicken until it warms up. Then, add the cooked pasta to the pot with the chicken. Pour the buffalo sauce mixture over the chicken and pasta. Stir gently until everything is well coated. Now, sprinkle 1/2 cup of shredded mozzarella cheese on top. Gently fold the cheese into the pasta. Let it cook for an additional 2-3 minutes. This allows the cheese to melt and blend into the dish. Once everything is heated through, you’re ready to serve. To boost the protein in your dish, consider adding more chicken. Use about 2.5 cups of shredded chicken. You can also mix in cooked lentils or chickpeas. These add great protein and flavor. If you want to swap Greek yogurt, try using low-fat sour cream. For cottage cheese, you can use ricotta or even silken tofu. Both options will work well in this recipe. To adjust the spice level, add more buffalo sauce. Start with a little, then taste as you go. If you want a milder dish, mix in some ranch dressing. You can also add more garlic powder for depth. For seasoning, always taste before serving. A pinch of salt or pepper can make a big difference. Don’t forget to add fresh herbs for extra flavor. Chopped parsley or cilantro works well. Pro Tips Adjust the Heat: If you prefer a milder dish, reduce the amount of buffalo sauce or use a milder variant. You can also add a bit of cream or more Greek yogurt to tone down the heat. Protein Boost: For an extra protein kick, consider adding some black beans or chickpeas to the pasta mix. They blend well and enhance the overall texture. Meal Prep Friendly: This recipe is great for meal prep! Store portions in airtight containers in the fridge for up to 4 days, and simply reheat when ready to serve. Garnish Wisely: Fresh herbs like cilantro or basil can add a delightful freshness to the dish. Don't hesitate to experiment with different garnishes! {{image_2}} You can change the pasta for a gluten-free option. Rice pasta or chickpea pasta works well. These choices keep the dish tasty and healthy. You can also try other proteins. Turkey or shredded tofu gives great flavor too. Each swap brings a new twist to your meal. If you want to make it dairy-free, use cashew cream instead of Greek yogurt. You can also skip the cottage cheese or use a dairy-free version. This keeps the dish creamy and rich. For lower carbs, use zucchini noodles or spaghetti squash. These options reduce carbs but keep the dish filling. Enjoy experimenting with these changes! Store your leftovers in airtight containers. I recommend glass or BPA-free plastic containers. They keep the food fresh. You can also use resealable bags. Just make sure to squeeze out the air before sealing. Your buffalo chicken pasta will stay good for about 3 to 4 days in the refrigerator. To reheat, use the microwave or stovetop. If you're using the microwave, heat in short bursts. Stir the pasta between intervals to avoid hot spots. If you prefer the stovetop, add a little water or broth. This will keep it moist. Heat over low, stirring gently. To ensure the cheese remains melted and creamy, cover the pot while reheating. This helps trap steam and keeps the cheese gooey. Enjoy every bite! Yes, you can use frozen chicken. Just make sure to thaw it first. You can do this in the fridge overnight. If you're in a rush, place the chicken in a sealed bag and submerge it in cold water for about an hour. Once thawed, cook the chicken as you normally would. Shred it before mixing it with the pasta. To add more heat, use extra buffalo sauce. You can also mix in some crushed red pepper flakes. If you love heat, try adding jalapeños or hot sauce to taste. Experiment with different hot sauces to find your perfect spice level. Absolutely! This dish is great for meal prep. You can store individual portions in airtight containers. It keeps well in the fridge for up to four days. When you're ready to eat, just reheat in the microwave or on the stove. Yes, this recipe is perfect for making ahead. You can prepare the dish up to two days in advance. Store it in the fridge until you're ready to enjoy it. Just remember to reheat it gently to keep the cheese creamy and delicious. This recipe for buffalo chicken pasta combines whole wheat penne, chicken, and a creamy sauce. We discussed cooking the pasta and making the sauce with yogurt and buffalo spice. I also shared tips for adding protein and adjusting flavors. You can swap ingredients to suit your needs, whether gluten-free or dairy-free. Store leftovers correctly for future meals. This dish is quick, tasty, and great for meal prep. Enjoy making it your own with the ideas shared. Dive in and savor the flavors!

High-Protein Buffalo Chicken Pasta

A delicious and nutritious pasta dish packed with protein from chicken and Greek yogurt, combined with a spicy buffalo sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 ounces whole wheat penne pasta
  • 2 cups cooked chicken breast, shredded
  • 1 cup Greek yogurt
  • 0.5 cup buffalo sauce
  • 1 cup cottage cheese
  • 0.5 cup shredded mozzarella cheese
  • 0.25 cup chopped green onions
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • optional fresh parsley for garnish

Instructions
 

  • In a large pot, bring water to a boil and add a pinch of salt. Cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.
  • In a large mixing bowl, combine the Greek yogurt, buffalo sauce, cottage cheese, garlic powder, onion powder, salt, and pepper. Stir until smooth and well mixed.
  • In the same pot used for pasta, heat the olive oil over medium heat. Add the shredded chicken and stir until warmed through. Then, add the cooked penne pasta to the pot.
  • Pour the buffalo sauce mixture over the chicken and pasta. Stir gently until everything is evenly coated in the sauce.
  • Sprinkle the shredded mozzarella cheese over the top and gently fold it into the pasta. Cook for an additional 2-3 minutes until the cheese is melted and everything is heated through.
  • Remove from heat and stir in the chopped green onions. Taste and adjust seasoning if necessary.
  • Serve hot, garnished with fresh parsley if desired. Enjoy the buffalo chicken pasta with a side of veggies or salad for a complete meal!

Notes

Adjust the buffalo sauce to your taste preference.
Keyword buffalo sauce, chicken, high protein, pasta

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