High-Protein Chicken Pesto Pasta
High-protein pasta tossed with grilled chicken, pesto, spinach, and cherry tomatoes. Builds easily, hits 40g+ protein.
25 minEasy~644 kcal / servingItalian
Contains glutenContains dairyContains nuts
Nutrition
644 kcal
Calories
54 g
Protein
46 g
Carbs
27 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairyContains nuts
Ingredients · per serving
- ½ tsp Dried oregano
- 2.5 tbsp Pesto (green)
- 140 g Chicken breast
- 80 g High-protein pasta
- to taste Black pepper
- 15 g Parmesan
- 1 tbsp Olive oil
- 120 g Cherry tomatoes
- to taste Salt
- 60 g Baby spinach
Instructions
- Bring a large pot of salted water to a boil. Add the pasta. Cook per packet (usually 10-12 min for high-protein pasta — slightly longer than regular).
- Meanwhile, pat chicken dry. Season with salt, pepper, dried oregano.
- Heat 1 tbsp olive oil in a frying pan over medium-high heat. Cook chicken 5 min per side until golden and cooked through (75°C inside). Rest 5 min, then slice.
- In the same pan over medium heat, add the cherry tomatoes (halved). Cook 3 min until they blister and release juice.
- Add the baby spinach. Stir until wilted (1 min).
- Just before pasta is done, scoop out 100ml pasta water with a mug. Drain pasta.
- Return pasta to the pot (off heat). Add the pesto, a splash of pasta water, the tomatoes + spinach, and sliced chicken. Toss vigorously — pasta water loosens pesto into a glossy sauce.
- Taste — adjust salt and pepper.
- Serve in bowls. Top with grated parmesan and a grind of pepper.
Cook mode lives in the app
Kitchen-sized steps, kid-friendly tweaks, and your household's votes on what to cook next. Free to download.
