High-Protein Chicken Pesto Pasta

High-protein chicken pesto pasta combines tender chicken, spinach, Greek yogurt, Parmesan, and pesto for a creamy stovetop dinner ready in about 30 minutes.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb chicken breast
• 8 oz protein pasta
• 0.333 cup pesto
• 1 cup spinach
• 0.5 cup greek yogurt
• 0.25 cup parmesan cheese
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder

Cooking instructions

1. Season the chicken breasts evenly with kosher salt, black pepper, and garlic powder. (about 2 min)
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes per side, until the thickest part reaches 165°F (74°C). Transfer to a cutting board and rest for 5 minutes, then slice. (about 15 min) — 165°F (74°C)
3. Meanwhile, bring a large pot of salted water to a boil. Cook the protein pasta according to the package directions until al dente. Reserve 1/2 cup pasta water, then drain. (about 10 min) — Boiling
4. Return the drained pasta to the pot over low heat. Add the spinach and 2 tablespoons reserved pasta water; stir for 1 to 2 minutes, until the spinach wilts. (about 2 min) — Low heat
5. Remove the pot from the heat. Stir the pesto and Greek yogurt together, then add the mixture, sliced chicken, and Parmesan to the pasta. Toss until creamy, adding reserved pasta water 1 tablespoon at a time if needed. (about 3 min)
6. Serve immediately with additional Parmesan, if desired. (about 1 min)