By This high-protein pesto chicken pasta combines tender marinated chicken with your favorite pesto, creating a silky, restaurant-worthy recipe that's ready in under 30 minutes! Perfect for meal prep and packed with 50g of protein per serving, it's a healthy and fresh twist on your traditional pesto pasta.
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I'm a sucker for pesto and good swirly noodles. But I have an issue with pesto pasta because it's always gummy (if that makes sense). So, after finally perfecting my high-protein pesto, I knew it was destined for pasta and juicy grilled chicken! This makes such a flavorful and easy high-protein chicken breast recipe for when you need something on the table fast.
Jump to:
why you'll be obsessed with this recipe!
- It's so silky and smooth: thanks to a bit of bone broth and one other high-protein trick, this pesto pasta is not sticky or gummy! It's smooth and delicious.
- Customizable: Use leftover chicken, protein pasta, frilly pasta, high protein pesto, red pesto, whatever you want!
- Quick: This recipe is ready in under 30 minutes, perfect for after those busy work days.
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Pasta: Grab your favorite frilly pasta (bonus points for using a high-protein version like we use in our other high-protein chicken pasta recipes). I like Campanelle for normal pasta or Loopdy Loops from Goodles.
- Bone broth: Bone broth is probably already a staple you keep in the fridge, but it's also a great source of collagen and other nutrients! Feel free to use whatever type of broth you want. If you're a bone broth fan, be sure to check out our bone broth pasta recipe!
- Egg and parm mix: Grab 1 egg and some shredded Parmesan cheese, as you'll be mixing these into your pasta.
- Marinaded chicken ingredients: Obviously, you're going to need some chicken (around 3 breasts), but for the marinade, you'll need lemon juice, olive oil, salt, and garlic cloves! If you have leftover chicken, use it to make boursin spaghetti squash!
- Pesto: I have two pesto recipes on the blog, but you can just go out and buy your favorite pesto in a jar.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: chicken!
You've probably noticed how versatile chicken is, as you likely cook with it every week! From crispy hot honey chicken salads, chicken Tuscan pasta, to Tarragon chicken wraps, chicken has your taste buds covered. Not only is it a kitchen staple, chicken has plenty of nutritional benefits.
Most people cook with chicken because it's quick and easy to make and relatively cheap compared to beef. However, chicken is also high in protein and low in fat. Since it's low in fat, it's a great protein choice for heart health and also provides essential nutrients like amino acids to help build muscles. That's one reason chicken is a popular meat for meal prepping!
here's how to make high protein pesto pasta with chicken (with photos & video)
Be sure to scroll to the recipe card for the full high-protein pesto pasta with chicken recipe!
- Prep the chicken and pasta: Marinate the chicken with the seasonings in a bag or bowl while you cook the pasta. Cook the pasta in heavily salted water according to package directions. Strain it and rinse well with hot water - we need to keep the pasta hot!! Turn the stove off, return the pasta to the pot, add a splash of bone broth, and cover it to keep it hot.
- Cook the chicken: Grill for 5-10 minutes per side. If the chicken is thick, you can slice it into thin pieces to cook faster. Alternatively, you can cook the chicken in a skillet on the stovetop. Just make sure it reaches an internal temperature of 160 degrees F. Then, let it rest 5 minutes to reach a full temperature of 165 degrees.
- Combine pasta with protein: Mix ½ cup shredded Parmesan and the egg in a small bowl. Give the pasta a stir with another splash of bone broth over low heat. Once it's easy to stir and smooth, stir in the cheese-egg mixture. Stir quickly to emulsify the egg!! If the pasta isn't hot enough or you don't stir fast enough, the egg will scramble slightly, which is fine and still tasty, but it can happen. Add the pesto and remaining bone broth, stirring until smooth.
- Serve: Top with chicken and enjoy!
quick recipe video
expert tips
- Save time: Use pre-cooked rotisserie chicken or grilled chicken breast to save time (I get mine from Costco or the local Coop).
- Marinate overnight: Marinating your chicken overnight enhances the flavor.
- Meal prep: Let the chicken rest and wait to slice your chicken just before serving to keep it from drying out.
why should I marinate the chicken?
Marinating is a cooking technique where you soak meat seasoned liquid prior to cooking. Marinating meat doesn't actually season though, like you think! It's most useful purpose is actually to tenderize the meat from the salt and acid in the marinade.
common questions
Not only does adding egg and parmesan cheese to the pasta add a silky texture, it also adds more protein to this already high protein dish. This is an old school Italian trick I learned while traveling Tuscany!
Just add in more broth! Easy peasy!
troubleshooting & testing notes
If the eggs scramble...
This can happen if you don't stir fast enough or the pasta is too hot. It's best to avoid it because if it happens, you're stuck with it-which is fine!! It might look scrambled, but it'll still be tasty!
How to avoid scrambled eggs in the first place
Give the pasta a stir with another splash of bone broth over low heat before adding the egg mixture. We want it warm, bordering on hot, and easy to stir BEFORE we add the eggs. Once it's easy to stir and smooth, stir in the cheese-egg mixture. Stir quickly to emulsify the egg!!
how to store & meal prep it
If you're too full to finish the rest or are meal-prepping, here are some tips on how to store your pesto pasta:
- Fridge: Leftovers will keep in the fridge for 4 days in an airtight container.
- Meal Prep: I like to keep the chicken separate from the pasta or chop it up and store it with the pasta.
- Reheating: When reheating, I recommend adding a bit more bone broth while reheating it slowly on the stovetop.
my favorite pairings
There are plenty of side dishes for chicken pesto pasta, and here are some of my favorites:
- Garlic bread or cheesy potato bread pairs great with this recipe! It's also super easy to throw in the oven, so it's warm and ready to eat when your pesto pasta is finished.
- Butternut squash can be thrown in the air frier frozen for around 30 minutes, and will be ready at the same time as your pesto pasta with chicken!
- Your favorite side salad is perfect for adding more greens to your meal. I love to make this honey sriracha brussels sprout salad.
Recipe
high protein pesto pasta with chicken
Ingredients
- 1 8oz box of frilly protein pasta (like Loppdy Loops or Campanelle, use gluten free as needed)
- ½ cup bone broth
- 1 egg
- ½ cup parmesan cheese (shredded, use plant based as needed)
- 1 8oz high protein pesto* (or store bought)
Marinaded chicken
- 1.5 pounds chicken breasts (or 3 chicken breasts)
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- 1 teaspoon salt
- 2 garlic cloves
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Prep the chicken and pasta: Marinate the 1.5 pounds chicken breasts with the 2 tablespoon lemon juice, 2 tablespoon olive oil, 1 teaspoon salt, and 2 garlic cloves in a bag or bowl while you cook the pasta. Cook the 1 8oz box of frilly protein pasta in heavily salted water according to package directions. Strain it and rinse well with hot water. Turn the stove off, return the pasta to the pot with a splash of bone broth, and cover it to keep it hot.
- Cook the chicken: Grill for 5-10 minutes per side. If your chicken is thick, you can slice it into thin pieces to cook faster. Alternatively, you can cook the chicken in a skillet on the stovetop. Just make sure it reaches an internal temperature of 165 degrees F. Pull it off the heat when it's 160 degrees then let it rest 5 minutes to finish cooking.
- Combine pasta with protein: In a small bowl, mix ½ cup parmesan cheese and 1 egg. Give the pasta a stir with another splash of bone broth over low heat. Once it's easy to stir and smooth, stir in the cheese-egg mixture. Stir quickly to emulsify the egg!! If the pasta isn't hot enough or you don't stir fast enough, the egg will scramble slightly, which is fine and still tasty, but it can happen. Add the 1 8oz high protein pesto* and remaining ½ cup bone broth, stirring until smooth.
- Serve: Top with chicken and enjoy!
Video
Notes
This can happen if you don't stir fast enough or the pasta is too hot. It's best to avoid it because if it happens, you're stuck with it—which is fine!! It might look scrambled, but it'll still be tasty! How to avoid scrambled eggs in the first place Give the pasta a stir with another splash of bone broth over low heat before adding the egg mixture. We want it warm, bordering on hot, and easy to stir BEFORE we add the eggs. Once it's easy to stir and smooth, stir in the cheese-egg mixture. Stir quickly to emulsify the egg!! *high protein pesto recipe: Blend it all together!
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Really good!
I made this and the pesto and it was great. However with the pasta, pesto, and chicken, I’m calculating something a lot closer to 800-900 calories, (and 70g of protein), so 330 calories seems way way off…?
Thank you for bringing this to my attention! The nutrition calcs through our recipe card are estimates and you are correct that this one was off. I've hand cacluated it using Goodles pasta (what we use) and updated the nutrition info.