Fireside High Protein Pasta

The first time I made this, my apartment smelled like an Italian grandmother had moved in for the weekend. My roommate actually poked his head out of his bedroom, expecting I'd ordered from that expensive place downtown. This pasta has become my go-to when I want something that feels indulgent but still fuels me properly for the week ahead.

Last winter, I discovered this recipe during a phase where I was training for a half marathon and needed food that felt comforting but didn't leave me hungry an hour later. Now it's become my standard I made it through another week dinner, especially on Sundays when I'm meal prepping for busy days.

Ingredients

• 300 g high-protein pasta: Lentil and chickpea pastas have come a long way, just dont expect them to taste exactly like traditional wheat pasta because they wont
• 350 g cooked chicken breast: Rotisserie chicken works beautifully here and saves you about 45 minutes of cooking and cleaning
• 200 g canned white beans: These add creaminess without any dairy and make every bite feel more substantial
• 1 red bell pepper: The sweetness balances the tomatoes beautifully, especially when its had time to soften in the sauce
• 1 medium zucchini: Dice it small so it practically melts into the sauce instead of staying in distinct chunks
• 150 g baby spinach: It looks like a mountain when raw but wilts down into almost nothing, so dont be shy with it
• 1 small red onion: Red onion brings a subtle sweetness that yellow onion just cant match here
• 2 cloves garlic: Fresh minced garlic is non-negotiable, powder would taste like a completely different dish
• 400 g canned crushed tomatoes: San Marzano tomatoes make a noticeable difference if you can find them
• 2 tbsp tomato paste: This concentrates the tomato flavor and gives the sauce body without needing hours of simmering
• 1 tsp dried oregano: Dried herbs work better than fresh here since they'll release their flavor during cooking
• 1 tsp dried basil: Combine this with oregano and you've got the classic Italian base everyone recognizes
• ½ tsp smoked paprika: The smokiness adds depth that makes this feel like a dish from a restaurant
• ¼ tsp chili flakes: Even if you dont love heat, this tiny amount wakes up all the other flavors
• Salt and black pepper: Taste the sauce before adding salt since the Parmesan will add some at the end
• 2 tbsp olive oil: This is what carries all the fat-soluble flavors from the aromatics
• 30 g grated Parmesan: The salty finish ties everything together, though nutritional yeast works if you need it dairy-free
• Fresh basil leaves: Tear them by hand instead of cutting them to preserve the delicate oils

Instructions

Get the pasta going first:

Boil a large pot of salted water and cook your high-protein pasta according to the package directions, then drain it well. Most legume-based pastas need a full boiling pot and benefit from being tested a minute early since they can turn mushy quickly.

Build your flavor base:

Warm the olive oil in a large skillet over medium heat and add your chopped onion and minced garlic, letting them sizzle for 2-3 minutes until fragrant. Watch the garlic closely because it can turn from golden to bitter in seconds.

Soften the vegetables:

Add the diced red bell pepper and zucchini to your skillet and cook for about 5 minutes, stirring occasionally. You want them softened but still holding their shape, not completely collapsed.

Create the sauce:

Stir in the tomato paste, crushed tomatoes, oregano, basil, smoked paprika, and chili flakes. Let everything simmer together for 5 minutes so the dried herbs can hydrate and release their oils into the sauce.

Add your protein:

Fold in the diced chicken breast and drained white beans, then let everything simmer for another 5 minutes until heated through. The beans will start to break down slightly and thicken the sauce naturally.

Bring in the greens:

Stir in the baby spinach and cook for just 1-2 minutes until wilted. Season with salt and pepper, remembering that the Parmesan will add saltiness at the end.

Bring it all together:

Toss your cooked pasta directly into the skillet with the sauce. Stir until every piece is coated and the sauce has had a moment to cling to the pasta.

Finish with flair:

Serve it hot while the steam is still rising, topped with grated Parmesan and fresh basil leaves. The contrast of the hot pasta against the cool, fragrant basil is what makes each bite feel special.

Save

This recipe became a regular rotation after I served it at a small dinner party and my friend actually asked for the recipe before she'd even finished her first bowl. Now whenever I make it, I'm reminded that the most comforting foods are often the ones that fill your kitchen with incredible smells and make your whole home feel welcoming.

Making It Your Own

I've experimented with swapping the chicken for Italian sausage when I want something with a bit more kick, and ground turkey works beautifully if you prefer a lighter protein. The white beans can be replaced with cannellini beans for a creamier texture, or kidney beans if you want something that holds its shape better throughout the cooking process.

Perfecting The Sauce

The secret to restaurant-quality sauce is patience during those first few minutes when the aromatics hit the oil. I used to rush this step and wonder why my sauces tasted flat, but now I treat it like a meditation, watching the onions turn translucent and smelling when the garlic hits its sweet spot. The smoked paprika is what makes this sauce taste complex rather than just tomato-heavy.

Serving Suggestions

This pasta stands beautifully on its own, but a simple arugula salad with lemon vinaigrette cuts through the richness perfectly. If you're feeding a crowd, serve it family-style straight from the skillet and let people help themselves—the presentation feels rustic and inviting.

• Grill some crusty bread to soak up any extra sauce on your plate
• A glass of Chianti brings out the tomato flavors beautifully
• Leftovers reheat perfectly with a splash of water to loosen the sauce

Save

Theres something deeply satisfying about a meal that nourishes you while also tasting like a treat. This pasta has earned its permanent spot in my recipe collection, and I hope it finds its way into yours too.

Recipe FAQs

→ Can I substitute the chicken for a vegetarian option?

Yes, plant-based chicken alternatives work well and can be used along with nutritional yeast instead of Parmesan to keep it vegetarian or vegan.

→ What type of pasta is best for this dish?

High-protein pastas made from lentils or chickpeas are recommended for added protein and texture, but whole wheat or edamame pasta are tasty alternatives.

→ How can I add more flavor to the tomato sauce?

Incorporate oregano, basil, smoked paprika, and chili flakes to create a rich, aromatic sauce that complements the protein and vegetables perfectly.

→ Is this dish suitable for meal prepping?

Absolutely, it reheats well and maintains its flavor, making it convenient for preparing ahead and enjoying throughout the week.

→ What garnishes pair best with this pasta?

Grated Parmesan cheese or nutritional yeast with fresh basil leaves add a delightful finishing touch and enhance the overall taste.