Protein Atlas
Pesto Chicken Protein Pasta Bake high-protein recipe

Meals · High Protein

Pesto Chicken Protein Pasta Bake

This Pesto Chicken Protein Pasta Bake delivers over 44 grams of protein and around 530 calories per serving. It features tender chicken and whole wheat pasta, coated in a fragrant, savory pesto. Two cheeses melt and brown on top, creating a golden, bubbling crust.

Serves 2 bowls
42g protein 433 cal
Prep Time 15 min
Cook Time 25 min
Total Time 40 min

Nutrition per serving

Protein
42 g
Calories
433

Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.

Ingredients

2 servings
  • 200 g Boneless, skinless chicken breast — cut into 1-inch cubes
  • 100 g Whole wheat penne pasta — dry
  • 1 tsp Olive oil
  • 1/2 tsp Garlic powder
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper
  • 3 tbsp Basil pesto
  • 1/4 cup Low sodium chicken broth
  • 2 cups Fresh spinach — packed
  • 2 tbsp Grated Parmesan cheese
  • 1/4 cup Part-skim mozzarella cheese — shredded

Steps

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x9 baking dish or equivalent.
  2. Cook whole wheat penne pasta according to package directions until al dente. Drain well and set aside.
  3. While pasta cooks, heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add cubed chicken breast, garlic powder, salt, and black pepper. Cook, stirring occasionally, until chicken is browned and cooked through, about 5-7 minutes.
  4. Remove skillet from heat. Add the cooked pasta, basil pesto, chicken broth, and fresh spinach to the skillet with the chicken. Stir until the spinach wilts and all ingredients are well combined.
  5. Stir in 1 tablespoon of the grated Parmesan cheese and half of the shredded mozzarella cheese.
  6. Evenly sprinkle the remaining 1 tablespoon of Parmesan cheese and the remaining half of the shredded mozzarella cheese over the top of the pasta mixture.
  7. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden.
  8. Let stand for 5 minutes before serving.

Why This Works

This dish delivers 44g protein from chicken breast. Pesto does triple duty: marinade, cooking fat, and sauce. The oil in pesto keeps the chicken moist during baking while the basil and Parmesan add concentrated flavor without extra prep.

Pesto as a Cooking Medium

Pesto's olive oil bastes the chicken as it bakes, preventing lean breast from drying out. The Parmesan in pesto browns to create a light crust. Spread pesto on top (not just underneath) for maximum flavor contact.

Make It Your Own

Use sun-dried tomato pesto for variety. Add cherry tomatoes or zucchini to the pan. Top with fresh mozzarella in the last 5 minutes for extra protein.