Roasted Garlic Chicken Alfredo Chickpea Pasta

My favorite thing about pasta is that it is so comforting. Since it’s the fall, I’ve been really into cooking meals that are cozy and will fill me up. Pasta is the perfect meal for that. Pasta, in my humble opinion, always taste SO much better the day after it’s cooked. When the sauce really seeps into the noodles, it’s to die for. Honestly, I don’t understand why people serve the noodles and sauce separately. There will never be a time on this blog that you will see me serve some pasta with barely any sauce. I do not eat like that. I grew up eating the sauce combined with the noodles. That’s how my mother taught me how to make spaghetti. This reasoning is why I do not order pasta out at restaurants unless the sauce is well combined. Often, many people serve way too many noodles with not enough sauce. So, by the time you’ve eaten the middle of the pasta (if that’s where you start), you’re left with a bunch of dry noodles. That isn’t appealing to me.

I know you’re wondering why I used Chickpea pasta. Well, the company Banza (no this is not sponsored, I’m not making the big bucks yet. ha!) makes this amazing pasta out of Chickpeas and Tapioca Flour. It has 25 grams of protein, 13 grams of flour, and 43 grams of net carbs. This pasta can fool the pickiest eater. There is no way that you could tell that these noodles were made with Chickpeas unless somebody told you ahead of time. I mean, seriously, it’s that damn good. Lately, all of my recipes have been made with Banza. I also enjoy pasta made from black beans, lentils, and sweet potatoes. But, honestly I’m a weirdo that just loves anything that even simply resembles pasta.

pasta, alfredo, low calorie, low fat, low carb, chickpeas, garlic mince, lunch, vegetables, parmesan, chicken, chicken thighs, recipe ideas for moms, family recipes, hemp milk, tapioca flour, roasted garlic, eat banza, banza pasta
dinner, lunch, pasta
Yield: 5

Roasted Garlic Alfredo Chickpea Pasta

prep time: 30 minscook time: 70 minstotal time: 100 mins

Guilt Free Roasted Garlic Chicken Alfredo. This is a recipe for people that love the taste of traditional Alfredo, but don’t love all of the extra calories. Roasted Garlic, Hemp Milk, and excellent quality Parmesan Cheese come together to make this dish.


For the Sauce:
  • 1 tbsp Earth Balance Butter
  • 1 tbsp All Purpose Flour
  • 1 cup Chicken Broth
  • 1 cup Hemp Milk
  • 3/4 cup Good Quality Parmesan Cheese
  • Dash of Salt
  • Dash of Black Pepper 
  • 1/4 tsp Herbs de Provence 
  • 1/4 tsp Smoked Paprika
  • 1/4 tsp Garlic Powder 
  • 1 tsp Roasted Garlic Mince (or Puree) 
For the Chicken Thighs:
  • 2 Boneless Chicken Thighs
  • 2 Spritz of Grapeseed Oil Cooking Spray
  • 2 tsp Garlic Powder
  • 2 tsp Black Pepper 
  • 2 tsp Salt
  • 1 tsp Herbs De Provence
  • 2 tsp Garlic Salt
  • 1 tsp 21 Seasoning Salute
For the Pasta
  • 1 box Banza Chickpea Pasta Shells
  • 2 cups Baby Spinach


For The Chicken:
  1. Preheat your oven to 400 degrees F. In an oven safe cast iron skillet, add some Grapeseed Oil Cooking Spray.  
  2. Take your chicken thighs and season them thoroughly with the seasoning mix and then spray some more Grapeseed Oil cooking spray. Add the chicken to the cast iron skillet. 
  3. Place your skillet into the oven and bake for 20 minutes and then turn over and cook for another 20 minutes. 
  4. Remove from oven when finished and make sure to check with a meat thermometer to make sure that it is completely cooked. 
For The Sauce/Pasta
  1. During this time follow the instructions on the box and cook your noodles. Drain when done and set aside.  Drizzle with Grapeseed Cooking Oil Spray to avoid sticking. 

    Heat a large pan over medium heat and add your tbsp butter. Allow the butter to foam up a bit and then add your roasted garlic. Cook down a bit, but do not allow the garlic to burn! Sauté for 1 minute. 
  2. After allowing the garlic to sauté for 1 minute, add your flour. Mix until a paste forms. Cook for 1 minute to get rid of the raw flour taste. 
  3. Slowly add your chicken broth into the pan, the texture should be a little bit thick. Then proceed to add your Hemp milk and whisk it until well combined. Reduce heat to a simmer and then add the parmesan cheese and spices.
  4. Turn off the heat and add the noodles, spinach, and chicken. 
  5. Enjoy!