Skinnylicious Chicken Pasta​ Recipe

This is a simple take on Cheesecake Factory’s Skinnylicious Chicken Pasta — lean chicken, marinara, whole wheat penne, and fresh basil all in one bowl. It’s fast (like, done in 20), budget‑friendly, and doesn’t feel like “diet food” at all.

Jump to Recipe

Quick Summary

• Prep time: 10 mins
• Cook time: 10 mins
• Flavor: garlic-y, herby, cozy-tangy
• Great for: light dinners, meal prep, post-gym hunger

Why I Like This Recipe

Honestly? I was just trying not to order takeout again. Had a chicken breast, a box of penne, and like, half a jar of marinara from forever ago. Threw it together and was like… wait. This hits. Now I make it whenever I want something “healthy” that doesn’t taste sad.

Ingredients

• 4 oz whole wheat penne
• 1 chicken breast (boneless, skinless)
• 1 tbsp olive oil
• 2 tbsp flour
• 2 tsp garlic & herb seasoning
• ½ tomato, diced
• 2 cups marinara
• 5–6 fresh basil leaves, chopped

How To Make Skinnylicious Chicken Pasta​

1. Boil your pasta: Salted water, rolling boil, cook till al dente. Drain and set aside.
2. Chicken time: Pound it flat-ish so it cooks even. Coat in flour + seasoning. Pan fry in olive oil, about 3–5 mins each side (or air fry at 350°F for 10 mins if you’re feeling lazy).
3. Warm the sauce: Heat up marinara in a small pot while the chicken’s doing its thing.
4. Chop the extras: Dice that tomato, chop the basil. Just throw ‘em in a bowl for now.
5. Assemble the whole thing: Slice the cooked chicken. Toss everything together — pasta, sauce, tomato, basil, chicken. Done.

Tips for Success

• Pound the chicken or it’ll cook uneven and get weird.
• If your sauce’s too thick, add a splash of pasta water.
• Dice tomato small — makes it blend better.
• Don’t skip the basil. Fresh really makes it.

Storage and Reheating

• Fridge: Keeps in an airtight container for 3–4 days.
• Freezer: Not my favorite for freezing, but works. Use within a month.
• Microwave: One bowl, 60–90 seconds. Stir halfway.
• Stovetop: Add a splash of water, reheat covered over low heat.

Frequently Asked Questions

• Is it actually filling?
  Yeah. Between the chicken and fiber-y pasta, it holds you over.
• Can I use gluten-free pasta?
  Yep. Just watch the cook time — it goes mushy fast.
• How spicy is it?
  Not at all unless you add heat — red pepper flakes fix that.
• Do I have to use whole wheat?
  Nope. Regular penne is fine, just less fiber.
• Can I add veggies?
  Go for it. Spinach, mushrooms, zucchini — whatever’s in the fridge.

Common Mistakes and How to Dodge Them

• Overcooking the pasta – it turns to mush fast, so taste early.
• Skipping the chicken pound – thick spots stay raw, thin burns. Just even it out.
• Boring sauce – taste it. If it’s bland, add seasoning before tossing it in.
• Too much tomato – more isn’t better here. It’ll water everything down.
• Forgetting to rest the chicken – slice too soon and it leaks all its juice.

Nutrition Facts (Per Serving)

• Calories: 531 kcal
• Total Fat: 15.7g
• Saturated Fat: 2.1g
• Cholesterol: 77mg
• Sodium: 582mg
• Potassium: 861mg
• Total Carbohydrate: 64.1g
• Dietary Fiber: 9.6g
• Sugars: 11.9g
• Protein: 35.9g