Creamy Miso Chicken Pasta

Name: Creamy Miso Chicken Pasta
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 pound pasta; salt for pasta water; 2 cups broccoli florets; 2 boneless, skinless chicken breasts, cut into 1-inch pieces; salt and black pepper to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 tablespoons miso paste; 1 1/2 cups Greek yogurt; 1/2 cup shredded Parmigiano-Reggiano cheese; 2 green onions, finely sliced

Recipe GLPR9eebd3001a8eee

Asian

Main Course

30 min

373 cal

Servings: 4

Stovetop

SNAP eligible

Tender pasta tossed with succulent chicken pieces, fresh broccoli, and a silky miso-yogurt sauce finished with Parmigiano-Reggiano and bright green onions. Ready in 30 minutes for an easy weeknight dinner.

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Ingredients

1 pound pasta

salt for pasta water

2 cups broccoli florets

2 boneless, skinless chicken breasts, cut into 1-inch pieces

salt and black pepper to taste

2 tablespoons olive oil

2 tablespoons unsalted butter

2 tablespoons miso paste

1 1/2 cups Greek yogurt

1/2 cup shredded Parmigiano-Reggiano cheese

2 green onions, finely sliced

Directions

Fill a large pot with water, add salt, and bring to a rolling boil over high heat. Add pasta and cook according to package directions. Four minutes before the pasta reaches its target doneness, add the broccoli florets to the same pot. Continue cooking until pasta is al dente and broccoli is tender-crisp.
While the pasta cooks, pat the chicken pieces dry with paper towels. Season generously on all sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken pieces and cook, stirring occasionally, for about 6 minutes, until golden brown on all sides and cooked through (internal temperature 165°F).
Transfer the cooked chicken to a plate. Reduce heat to low, add butter to the same skillet, and let it melt. Remove the pan from heat and whisk in the miso paste until fully combined with the butter. Add the Greek yogurt and stir gently until the mixture is smooth and creamy.
Drain the pasta and broccoli, reserving 1/4 cup of the pasta cooking water.
Add the drained pasta, broccoli, reserved pasta water, Parmigiano-Reggiano cheese, and cooked chicken to the skillet with the miso sauce. Toss gently until everything is evenly coated and combined.
Divide the pasta among four serving bowls or plates. Garnish each portion with sliced green onions and serve immediately.

Comments

Grocery List Plus Editorial Staff4

Miso is the only real sourcing friction—Food Lion and Kroger carry it reliably in Charlotte, but Walmart and ALDI often do not, so expect to plan your shop accordingly. The recipe is honest on time if you're efficient; the stated 30 minutes works for boiling pasta and cooking chicken in parallel, though home cooks often run five to ten minutes over. Cost per serving lands around $3.50-4.00 when using store-brand Greek yogurt and bulk miso, driven mainly by the chicken breast and Parmigiano, which is reasonable for a weeknight dinner. The dish reheats well in the microwave and makes good leftovers, though the sauce can separate slightly on the second day; it works best for a same-week meal. Broccoli and pasta are year-round staples here, and the whole thing comes together as a low-fuss one-pot meal that doesn't demand constant stirring, making it solid family fare.