High Protein Chicken Pesto Pasta
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: High-Protein
Ingredients
Scale
- 12 oz high-protein pasta (such as chickpea or lentil pasta)
- 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 cup high-quality basil pesto
- 1/4 cup plain non-fat Greek yogurt
- 2 cups fresh baby spinach
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Red pepper flakes (optional for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the high-protein pasta and cook according to the package instructions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the rest and set the pasta aside.
- While the pasta is boiling, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add them to the skillet and cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Lower the heat to medium and add the minced garlic to the skillet with the chicken. Sauté for about 1 minute until fragrant. Toss in the baby spinach and stir until it begins to wilt, which should take about 60 seconds.
- Reduce the heat to low. Stir in the basil pesto and the Greek yogurt. Gradually add a splash of the reserved pasta water to the skillet, stirring constantly to create a smooth, creamy sauce that coats the chicken and greens evenly.
- Add the cooked pasta to the skillet. Gently toss everything together until the pasta is fully coated in the creamy pesto sauce. If the sauce is too thick, add a bit more pasta water. Sprinkle with Parmesan cheese and red pepper flakes before serving.