376 calories | 33g protein | 11g fat | 36g carbs
Confession: This recipe was created based on a TikTok food trend from like two years ago. I am unashamedly not on trend with this one. What are they even doing on TikTok nowadays? Cooking chicken in Nyquil, I think. Honestly, I can’t even go on TikTok because it makes my brain melt. There is something about those short clips, stupid dances, and weird voiceovers that makes my brain feel all melty. Do you know what else gets all melty? The feta in this delicious chicken pasta. Do you like that segue? I’m pretty impressed by it.
One Pan High-Protein Feta Chicken Veggie Pasta
- 1 block Feta Cheese Fat-Free or Full-Fat
- 2 cups Cherry Tomatoes Halved
- 2 large Zucchini Chopped
- 1 pound Chicken Breast Diced
- 3/4 cup Frozen Peas
- 11 ounces Banza Chickpea Pasta Feel free to sub any short pasta you like!
- 4 tsp Olive Oil
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. Bring a large pot of water to a boil.
- Add chicken, tomatoes, and zuchini to a bowl. Add the seasoning and the oil. Toss to evenly coat.
- Place the chicken and veggies on the parchment-lined baking sheet. Makes sure they're spaced out evenly and not overlapping.
- Roast in the oven for 20 minutes until the chicken is cooked through.
- While the chicken cooks, add you parsta to the boiling water and cook until al dente. Reserve one cup of pasta water before draining. Drain the remaining pasta and put it back into the pot.
- Once the chicken is done and the feta has gotten slightly brown, use a spatula to break up the feta and coat the chicken and veggies.
- Add the frozen peas and the cooked chicken and veggie mixture to your pasta pot. Stir over low heat to coat everything evenly and heat it through.
- Add a bit it of the pasta water a little at a time to rehydrate the pasta and thin out the sauce to a desired consistency.
- Serve right away with some extra parmesan cheese.This can also be enjoyed cold as a pasta salad the next day.
This recipe is also great because it takes about 5 minutes of prep time and cooks all on one sheet. All you need to do is chop some veggies, chop some chicken, shove this mug in the oven, and toss it with some cooked pasta. We can handle that, right?! And you only have one pan and a pasta pot to clean when you’re done. Because let’s be honest, the worst part about the cook is the cleaning afterward.
I am ALL ABOUT meal prep recipes that hold up for a few days. It’s so hard for me to find chicken recipes that hold up for more than a day. Usually, by day two, they start to get that chicken-y taste and I can’t even eat them anymore. But not this guy! This one holds up really well. I will say that I usually eat it hot the first day I make it and then I eat it cold for lunches on the days after that. I find that avoiding the reheat curbs that chicken-y taste.
When I eat this as a cold pasta salad for lunch, I like to throw in some sundried tomatoes and top it with a little extra parmesan cheese. It’s not necessary for it to be delicious, but go ahead and try it if you have those ingredients on hand! It really takes it to the next level.
For this one, you’ll notice I’ve used Banza chickpea noodles. My main intention was to increase the protein content a bit. But a similar serving of whole wheat pasta will have an equal calorie count and will be just as tasty!
This feta chicken pasta may not get you any clout with the young bucks on TikTok anymore, but what do they know anyway? They can go back to frying up Nyquil chicken and doing weird dances. I’ll be over here eating pasta!