Garlic Parmesan Pasta Bowls
Garlic Parmesan Pasta Bowls combine cooked penne, sliced grilled chicken, garlic, parmesan, and a light cream cheese sauce in one creamy meal. This is a practical high-protein pasta bowl for weekly meal prep lunches or balanced dinners.
Equipment
- Small skillet
- Measuring spoons
- Cutting Board
- Chef's Knife
- Meal prep container
Ingredients
- 120 g cooked penne or rigatoni
- 120 g grilled chicken breast sliced
- 1 tsp olive oil
- 1 clove garlic minced
- 30 g light cream cheese
- 15 g grated parmesan
- 30 ml unsweetened almond milk or milk of choice
- salt and pepper to taste
- fresh parsley or spinach optional
Instructions
- Slice the grilled chicken, measure the cooked pasta, mince the garlic, and set the cream cheese, parmesan, and milk nearby.
- Heat the olive oil in a small skillet over medium-low heat and cook the garlic for about 30 seconds until fragrant.
- Reduce the heat and stir in the cream cheese, almond milk, and parmesan until the sauce looks smooth and creamy.
- Add the cooked pasta and toss until the noodles are evenly coated in the garlic parmesan sauce.
- Fold in the sliced grilled chicken and warm for 2 to 3 minutes, stirring gently.
- Season with salt and pepper, add parsley or spinach if using, and serve warm or pack for meal prep.
Notes
Storage: Store cooled pasta bowls in airtight containers in the fridge for 3 to 4 days.
Reheating: Add a splash of milk and reheat gently in the microwave or in a skillet over low heat until hot.
Freezing: Freeze for up to 1 month if needed, but expect the creamy sauce to be a little less smooth after thawing.
Expert Tips: Melt the parmesan off the heat or over very low heat so the sauce stays creamy instead of grainy.
Meal Prep: Toss the pasta with the sauce before storing, then add fresh parsley after reheating for the best texture.
Variations: Add spinach, broccoli, peas, mushrooms, or red pepper flakes to change the bowl without changing the basic method.