High Protein Pesto Chicken Pasta
Fuel your day with this High Protein Pesto Chicken Pasta, a flavorful and nutrient-packed meal perfect for busy weeknights or meal prep. This wholesome recipe combines tender strips of golden, pan-seared chicken breast with al dente whole wheat pasta, creating a protein-rich base that satisfies and energizes. The homemade pesto sauce, made with fresh basil, nutty parmesan, fragrant garlic, and a hint of lemon, brings vibrant, herbaceous flavor to every bite. Juicy blistered cherry tomatoes and a generous handful of fresh spinach amp up the veggie content, making this dish as nutritious as it is delicious. Ready in just 35 minutes and brimming with high-quality ingredients, it’s an easy, crowd-pleasing dinner that hits all the right notes. Perfect for anyone looking to incorporate high-protein recipes into their lifestyle while indulging in classic pasta comfort!
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Ingredients
- 500 grams chicken breast
- 300 grams whole wheat pasta
- 50 grams fresh basil leaves
- 50 grams parmesan cheese
- 30 grams pine nuts
- 2 garlic cloves
- 80 ml extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams cherry tomatoes
- 50 grams spinach leaves
Directions
Step 1
Begin by slicing the chicken breast into thin strips. Season with salt and pepper and set aside.
Step 2
Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Step 3
While the pasta is cooking, prepare the pesto sauce. In a food processor, combine fresh basil leaves, parmesan cheese, pine nuts, and garlic cloves. Pulse until all ingredients are finely chopped.
Step 4
With the processor running, slowly add the extra virgin olive oil in a steady stream until the pesto reaches your desired consistency. Add lemon juice, and season with salt and pepper to taste.
Step 5
In a large frying pan over medium heat, add a drizzle of olive oil and cook the chicken strips until golden and cooked through, about 5-7 minutes. Remove from the pan and set aside.
Step 6
In the same pan, add the cherry tomatoes and cook for 2-3 minutes until they start to blister.
Step 7
Add the cooked pasta to the pan with the tomatoes and toss with the pesto sauce, adding reserved pasta water as needed to loosen the sauce.
Step 8
Stir in the cooked chicken strips and fresh spinach leaves, allowing the spinach to wilt slightly.
Step 9
Season with additional salt and pepper if necessary, and serve immediately with a garnish of extra parmesan cheese if desired.
Nutrition Facts
| Serving size | (1188.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2196.2 |
| Total Fat 129.9g | 0% |
| Saturated Fat 25.9g | 0% |
| Polyunsaturated Fat 12.7g | |
| Cholesterol 474.5mg | 0% |
| Sodium 4380.4mg | 0% |
| Total Carbohydrate 96.9g | 0% |
| Dietary Fiber 19.5g | 0% |
| Total Sugars 7.1g | |
| Protein 181.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 719.2mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 2846.1mg | 0% |
Source of Calories