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High Protein Chicken Pesto Pasta - A Fresh, Satisfying Weeknight Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces high-protein pasta (lentil, chickpea, or protein-enriched wheat pasta)
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 tablespoon olive oil (plus more as needed)
  • 1/2 teaspoon kosher salt, plus more for pasta water
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 cup cherry tomatoes, halved (optional but great for freshness)
  • 1/4 cup pasta cooking water (save more just in case)
  • 2 cups fresh basil leaves, lightly packed
  • 1/3 cup grated parmesan cheese
  • 1/4 cup toasted pine nuts (or walnuts/almonds)
  • 1–2 cloves garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 1/3–1/2 cup extra-virgin olive oil
  • Extra grated parmesan
  • Fresh basil, torn
  • Lemon wedges

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Reserve at least 1/2 cup of the cooking water, then drain.
  2. Make the pesto: In a food processor, add basil, parmesan, nuts, garlic, salt, pepper, and lemon juice. Pulse to combine. With the motor running, stream in 1/3 cup olive oil. Add more oil until the texture is silky but still thick. Taste and adjust salt or lemon.
  3. Season the chicken: Pat chicken dry. Toss with salt, pepper, garlic powder, and crushed red pepper if using.
  4. Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken in a single layer. Sear without moving for 2–3 minutes, then stir and cook 3–4 more minutes until cooked through and lightly browned. Transfer to a plate.
  5. Quick tomato toss (optional): In the same pan, add the cherry tomatoes and a pinch of salt. Cook 1–2 minutes just until they soften and release some juice. Turn off the heat.
  6. Combine: Add drained pasta and chicken to the skillet. Spoon in the pesto and a splash (2–4 tablespoons) of pasta water. Toss until the sauce coats the pasta. Add more water as needed to loosen. Keep the heat low to avoid dulling the basil flavor.
  7. Finish and serve: Taste and add salt, pepper, or a squeeze of lemon. Top with extra parmesan and torn basil. Serve warm.