This one-pot chicken and halloumi pasta recipe is ideal for weeknights. Packed with lean protein, vegetables, and fiber, it's both satisfying and balanced, perfect for anyone looking to optimize their sports nutrition. Prepared in a single pot, it reduces washing up without compromising on flavor. A simple and delicious option, approved by our nutritionists.
Preparation
15
min
Cooking
30
min
Portion
6
Ingredients
- 300 g (10 oz) whole wheat spaghetti or fettuccine
- 1 pack of 200 g (7 oz) halloumi cheese
- 3 boneless chicken breasts, diced (about 675 g / 1 ½ lb)
- 2 garlic cloves, finely chopped
- 8 ml (½ tbsp) paprika
- 5 ml (1 tsp) onion powder (or garlic powder)
- Pepper, to taste
- 500 ml (2 cups) cherry tomatoes, halved
- 1 container of 227 g (8 oz) mushrooms, coarsely chopped
- 750 ml (3 cups) baby spinach
- 250 ml (1 cup) low-sodium chicken broth*
- 60 ml (¼ cup) light cream cheese
Preparation
- In a large pot of boiling water, cook the pasta according to package instructions. Drain and set aside.
- In a large non-stick skillet over medium-high heat, cook halloumi cubes (dry, no oil) for 3–4 minutes per side until golden. Transfer to a plate.
- In the same skillet, spray oil as needed. Add chicken, garlic, paprika, onion powder, and pepper. Cook for 3–5 minutes, stirring.
- Add tomatoes and mushrooms. Continue cooking, stirring regularly, until chicken is cooked and vegetables are tender.
- Add spinach and cook for 2 minutes until wilted.
- Pour in chicken broth (or reserved pasta water if using bouillon powder) and stir in cream cheese. Mix until smooth.
- Add pasta and halloumi to the skillet. Toss gently to coat. Heat through for 2–3 minutes and serve.
Notes
Keeps for 5 days in the refrigerator or 3 months in the freezer in an airtight container.
*If using powdered or concentrated broth, use the pasta cooking water to dilute it. Its starch content helps thicken the sauce and improve its texture.
