Chicken Pesto Pasta
Chicken Pesto Pasta provides 29g protein and 342 calories per serving — a lighter option that stretches across 10 servings for maximum prep efficiency. Quick stovetop cooking minimizes time spent in the kitchen while you recover from training. Use this to add variety to your rotation when you need to hit macros without heavy meals.
Ingredients
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Chicken Breast, Boneless Skinless(567g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •½ teaspoon kosher salt
- •¼ teaspoon ground black pepper
- •Pasta, Whole Wheat, Dry(454g)
- •Basil Pesto, Prepared
- •Greek Yogurt (Nonfat)(240g)
Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.
- •Spinach, Frozen, Chopped
- •Tomato, Cherry
- •Red pepper flakes(1g)
- •Mozzarella Cheese(240g)
Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.
- •Basil, Fresh(60g)
- •Parmesan Cheese(60g)
Grated Parmesan — the shelf-stable canister is fine for cooking.
Instructions
- 1Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Add the chicken breast, season with salt and pepper, and sauté for 6–8 minutes, stirring occasionally, until golden brown on all sides and the internal temperature reaches 165°F. Transfer to a plate.
- 2Bring a large pot of generously salted water to a boil over high heat. Add the whole wheat pasta and cook to al dente according to package instructions, about 8–10 minutes. Reserve 1 cup of pasta cooking liquid, then drain the pasta and return it to the pot.
- 3While the pasta cooks, whisk together the basil pesto and nonfat Greek yogurt in a small bowl until evenly combined and smooth.
- 4Add the frozen spinach to the pesto mixture, stirring until the spinach thaws and breaks apart, about 2–3 minutes.
- 5Pour the pesto-yogurt-spinach mixture into the pot with the cooked pasta. Gently toss to coat the noodles evenly, adding pasta cooking liquid a splash at a time until the sauce reaches a light, clingy consistency (not thick or clumpy).
- 6Cut the cooked chicken into bite-sized pieces and add it to the pot along with the cherry tomatoes and red pepper flakes. Gently toss until all ingredients are evenly distributed.
- 7Divide the pasta evenly into 10 airtight containers while hot. Top each container with an equal portion of the part-skim mozzarella, fresh basil, and grated Parmesan.
- 8Seal containers and refrigerate. Reheat gently on the stovetop over medium heat or in the microwave for 2–3 minutes before serving.
Nutrition — Per Serving
342
calories
29g
protein
10g
fat
- Carbohydrates
- 36g
- Saturated fat
- 4.1g
- Sodium
- 294 mg
- Dietary fiber
- 4.3g
10 servings per batch · ~164g each
Macro data sourced from USDA FoodData Central
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Set up your profile to unlockCommon questions
How much protein does Chicken Pesto Pasta have per serving?
Each serving contains 29g of protein and 342 calories with 10g fat and 36g carbs. The protein is moderate, so pair this with a higher-protein side to hit daily targets efficiently.
How long does Chicken Pesto Pasta take to make?
Quick prep on the stovetop yields 10 servings, giving you an exceptional batch size for a week-plus of ready-to-eat dinners from a single cooking session. This efficiency makes it ideal for bulk meal prep.
Is Chicken Pesto Pasta good for fat loss?
At 342 calories per serving with 29g protein, this recipe is calorie-light and portion-friendly for a cutting phase. The 10-serving batch size lets you prep an entire week of dinners at once while maintaining consistent calorie intake.
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