High Protein Pesto Chicken Pasta
Elevate your weeknight dinner game with this High Protein Pesto Chicken Pasta—a flavorful, nutrient-packed recipe that’s as delicious as it is satisfying! Featuring tender strips of seasoned chicken breast, whole wheat pasta for added fiber, and a vibrant homemade basil pesto made with garlic, parmesan, pine nuts, and a drizzle of extra virgin olive oil, this dish strikes the perfect balance between hearty and healthy. Cherry tomatoes bring a burst of sweetness, while fresh spinach adds extra nutrients and color. Ready in just 35 minutes, this protein-rich pasta is a complete meal ideal for fitness enthusiasts, busy families, or anyone craving a delicious dinner with Italian-inspired flavors. Serve hot and garnish with extra parmesan for an irresistible finish! Perfect for meal prep or impressing guests, this recipe is your go-to for a balanced, flavorful feast.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Begin by slicing the chicken breast into thin strips. Season with salt and pepper and set aside.
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.
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.
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.
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.
In the same pan, add the cherry tomatoes and cook for 2-3 minutes until they start to blister.
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.
Stir in the cooked chicken strips and fresh spinach leaves, allowing the spinach to wilt slightly.
Season with additional salt and pepper if necessary, and serve immediately with a garnish of extra parmesan cheese if desired.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.9 g | 167% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 4380 mg | 190% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 7.1 g | ||
| Protein | 181.1 g | 362% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 719 mg | 55% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2846 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
