High Protein Cheeseburger Pasta

This one-pan cheeseburger pasta combines ground chicken, chickpea pasta, cheddar, and classic burger-condiment flavors for a comforting, high-protein family dinner with minimal cleanup.

A QUICK NOTE

Chickpea pasta can cook quickly and absorb more liquid than traditional pasta. Keep it fully submerged, begin checking it early, and add a small splash of broth if the pan starts to look dry before the pasta is tender.

COOK TIME

About 20 minutes

INGREDIENTS:

• 1 tablespoon olive oil

• 1 pound ground chicken

• 8 ounces chickpea pasta shells, such as Banza

• 2½ cups chicken broth

• 2 tablespoons pickle juice

• 2 tablespoons Worcestershire sauce

• 2 teaspoons onion powder

• ½ teaspoon ground black pepper

BURGER SAUCE & CHEESE:

• ¼ cup sugar-free ketchup

• 2 tablespoons stone-ground mustard

• 1 tablespoon yellow mustard

• 2 tablespoons light mayonnaise

• 2 tablespoons relish

• 6 ounces shredded cheddar cheese

• Chopped fresh parsley, for garnish

DIRECTIONS:

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it apart, until fully cooked.

2. Stir in the onion powder and black pepper. Add the pickle juice, Worcestershire sauce, chicken broth, and pasta, then stir until the pasta is fully submerged.

3. Cover and cook for 6–8 minutes, stirring occasionally, until the pasta is nearly tender. Begin checking early, since chickpea pasta cooks quickly.

4. While the pasta cooks, stir together the ketchup, stone-ground mustard, yellow mustard, mayonnaise, and relish.

5. Remove the skillet from the heat. Fold the burger sauce into the pasta, then stir in the cheese until melted and creamy.

6. For a broiled topping, stir in 4 ounces of cheese, sprinkle the remaining 2 ounces over the top, and broil for up to 5 minutes, watching closely.

7. Garnish with chopped parsley and serve.