Creamy Double Protein Pasta Recipe

5 from 1 vote

Creamy Double Protein Pasta Recipe

Creamy, comforting, and packed with nutrition, this easy protein pasta recipe is perfect for busy weeknights when you want a satisfying meal on the table fast. By combining protein pasta with Greek yogurt, this dish delivers a double boost of protein while creating a rich and silky sauce without using heavy cream.

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Side Dish

Cuisine: American

Keyword: 30 minute recipe, budget friendly recipe, copycat recipe, easy meal, easy recipe, pasta recipe

Servings: Servings

Calories: 499kcal

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Equipment

Skillet

Large pot

Ingredients

Pasta

14.5 Ounces Protein Pasta 1 box

Sauce

10 Tablespoons Butter (about 1 ¼ sticks)
5 Teaspoons Garlic (garlic paste, minced fresh garlic, or jarred minced garlic)
1 ¾ Cups Plain Greek Yogurt
4 Tablespoons Lemon Juice (about 1½ lemons)

Toppings

½ Cup Grated Parmesan Cheese
¼ Cup Fresh Chives thinly sliced
Pinch Red Pepper Flakes

Instructions

Bring a large pot of salted water to a boil. Cook the protein pasta according to the package directions until al dente.
14.5 Ounces Protein Pasta
Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
Make the Sauce. While the pasta cooks, melt the butter in a large skillet over medium-high heat.
10 Tablespoons Butter
Add the garlic and cook for 30 to 60 seconds until fragrant.
5 Teaspoons Garlic
Reduce the heat to medium and add half of the Greek yogurt to the skillet, stirring constantly until it is fully incorporated and smooth. Then add the second half and stir until the sauce just comes together. Turn off the heat completely.
1 ¾ Cups Plain Greek Yogurt
Remove the skillet from the heat and stir in the lemon juice.
4 Tablespoons Lemon Juice
Add the drained pasta to the skillet and toss until coated with the creamy sauce.
If the sauce seems too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
Serve immediately topped with Parmesan cheese, sliced chives, and a pinch of red pepper flakes.
½ Cup Grated Parmesan Cheese, ¼ Cup Fresh Chives, Pinch Red Pepper Flakes

Notes

Tips for Success

Remove the Pan from Heat Before Adding Lemon Juice

Adding lemon juice while the pan is off the heat helps prevent the yogurt from separating and keeps the sauce smooth and creamy.

Save the Pasta Water

The starchy cooking water helps loosen the sauce and allows it to cling beautifully to the pasta.

Use Full-Fat Greek Yogurt

Full-fat Greek yogurt produces the creamiest texture and is less likely to curdle than lower-fat versions.

Don't Overheat the Yogurt

Once the yogurt is added, avoid boiling the sauce. Gentle heat helps maintain a silky consistency.

Nutrition