Protein-Rich ‘Marry Me’ Chicken Pasta Salad
This protein-rich ‘marry me’ chicken pasta salad takes one of the internet’s most viral dishes and turns it into a fresh, nourishing meal you’ll want to make again and again. Inspired by the classic Tuscan-style ‘marry me’ chicken, this version swaps heavy cream for yoghurt and traditional pasta for chickpea pasta — without sacrificing flavour.
Perfect for meal prep, post-workout lunches, or an easy weeknight dinner, this pasta salad is creamy, satisfying, and packed with vegetables and protein.
Why You’ll Love This Pasta Salad
High in protein – Chicken, yoghurt, and chickpea pasta keep you fuller for longer
Healthier twist on a viral favourite – All the flavour, less heaviness
Great for meal prep – Ideal for make-ahead lunches
Fresh and filling – Don’t let “salad” fool you — this is a complete meal
Naturally gluten-free – Thanks to chickpea pasta
Key Ingredients
Chickpea pasta – A gluten-free, high-fibre alternative to wheat pasta
Barbecue chicken breast – A convenient, lean protein option
Sundried tomatoes (no oil) – Bold flavour without added fats
Baby spinach – Adds freshness, colour, and nutrients
Greek-style yoghurt – Creates a creamy dressing without cream
Garlic, chilli & thyme – Classic ‘marry me’ flavours that bring everything together
Ingredients (12)
Salad
250g chickpea pasta
350g shredded skinless barbecue chicken breasts
250g cherry tomatoes, halved
10 sundried tomatoes (no oil), shredded
2 red capsicums, deseeded, coarsely chopped
120g baby spinach
1/2 red onion, finely chopped
1/2 cup fresh basil leaves
Dressing
200g (3/4 cup) reduced-fat natural yoghurt
2 garlic cloves, crushed
2 tsp fresh thyme leaves
1 tsp lightly dried chilli flakes
Method
Step 1
Cook chickpea pasta in a large saucepan of salted boiling water for 5 minutes or until just al dente. Do not overcook, as chickpea pasta breaks easily. Drain and set aside to cool completely.
Step 2
To make the dressing, combine yoghurt, garlic, thyme, and chilli flakes in a small jug or bowl. Season to taste and stir until smooth.
Step 3
In a large bowl, combine cooled pasta, chicken, cherry tomatoes, sundried tomatoes, capsicum, spinach, red onion, and most of the basil.
Step 4
Drizzle over the dressing, gently toss to combine, and scatter with remaining basil leaves before serving.
Chef’s Tip
For best results, allow the pasta to cool completely before mixing — this helps the dressing coat the ingredients evenly and prevents it from becoming watery. Store leftovers in an airtight container for up to 24 hours.
Nutrition (per serving)
Energy: 1999 kJ (478 cal)
Protein: 41.9g
Saturated Fat: 8.6g
Carbohydrates: 50.5g
Sodium: 338mg
