If you’re looking for a quick, nutritious, and absolutely delicious meal, my Protein Pesto Pasta recipe has you covered. This dish is a family favorite and one of the most popular recipes on my blog. Packed with lean protein, fresh vegetables, and bursting with bold flavors, this pesto pasta is the perfect balance of healthy and hearty. Whether you’re feeding a large family or meal prepping for the week, this recipe is guaranteed to be a hit. Plus, it takes just 30 minutes to make, making it a great option for busy weeknights.
The best part? This dish is not only healthy but also packed with protein and veggies—each serving contains under 400 calories and 30 grams of protein. It’s a delicious way to fuel your body while keeping things light and flavorful. Homemade pesto takes this meal to the next level, but if you’re short on time, store-bought pesto works just fine too. Let’s dive into what makes this protein-packed pesto pasta recipe so special!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why This Protein Pesto Pasta Recipe is a Winner
- High in Protein: With chicken breast as the primary protein source and chickpea pasta for an extra protein boost, this recipe provides a satisfying amount of protein to keep you feeling full and energized. Adding asparagus boosts the nutritional value even more, giving you fiber, vitamins, and minerals that support overall health.
- Packed with Flavor: The star of this recipe is the homemade pesto sauce, which brings together fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil to create a rich and aromatic dressing. It perfectly complements the grilled chicken, asparagus, and protein pasta for a dish that’s as flavorful as it is nutritious.
- Quick & Easy: No need to spend hours in the kitchen! This recipe is quick, with a total cooking time of just 30 minutes, making it the perfect go-to for busy evenings. Plus, it’s a great meal to prep in advance for the week.
- Great for Meal Prep: This recipe makes 8-10 servings, so it’s perfect for feeding a large family or prepping meals for the week ahead. It stores well in the fridge and tastes just as good reheated!
Ingredients
- Protein Pasta – I used a 14.5 ounce box of high protein pasta, such as chickpea pasta. Cook according to the package instructions. Chickpea pasta is also gluten-free ! I like penne style noodles, but you can use whatever you prefer!
- Chicken Breasts – 2 pounds of boneless, skinless chicken breasts. Or you can use pre-grilled chicken like I did from my Trifecta meal prep plan!
- Asparagus – 1 pound of fresh asparagus, washed, dried, and woody ends cut off. The easiest way to do this is to simply snap the asparagus with your hands! They will naturally break where they need to!
- Pesto – 1 cup of basil pesto. I made mine from scratch, but you can use a store bought one if you would like! Let me tell you though, making your own homemade basil pesto changes the game!
- Italian Seasoning – 2 teaspoons of Italian seasoning.
- Garlic Salt – 1 teaspoon, for flavor.
- Lemon Pepper – 1 teaspoon, for flavor.
- Onion Powder – 1 teaspoon, for flavor.
- Lemon Juice – 1/4 cup of fresh lemon juice.
- Pine Nuts – 2 tablespoons of tasted pine nuts. To toast them, just place them on a small skillet over medium/high heat, tossing frequently for about 5 minutes. Feel free to try this with different nuts as well, such at walnuts or cashews.
- Parmesan Cheese – I used 1/4 cup of shredded parmesan cheese.
- Basil – Fresh basil leaves for topping, optional.
Alternatives
- Swap Protein: If you’re looking for a different protein, you can easily swap the grilled chicken for grilled shrimp, turkey, or even tofu for a vegetarian option.
- Make It Creamy: For a creamier pesto sauce, add a splash of heavy cream or Greek yogurt to the pesto mixture.
- Add Extra Veggies: Feel free to throw in extra vegetables, such as spinach, zucchini, or cherry tomatoes, for added color and nutrients.
How To Make Protein Pesto Pasta
- Preheat and Prep: Preheat your oven to 425°F (220°C). Line a small baking sheet with foil, and place your asparagus on it. Drizzle with a little olive oil, and season with salt and pepper. Set aside. Bring a large pot of water to a boil for the pasta.
- Season the Chicken: While your water is heating up, season your chicken breasts with Italian seasoning, garlic salt, lemon pepper, and onion powder. You can also drizzle a bit of olive oil over the chicken to ensure it stays moist during grilling.
- Cook the Chicken, Pasta, and Asparagus: Preheat your grill or skillet over medium heat with a little olive oil. Place the chicken on the grill or skillet. At the same time, add your pasta to the boiling water, and put the asparagus in the oven. Set a timer for 12 minutes. In this time, your chicken should cook through, your pasta should reach al dente, and your asparagus will be tender and slightly crisped.
- Combine Pasta and Pesto: Once everything is cooked, drain the pasta and place it in a large mixing bowl. Add the pesto, Parmesan, and fresh lemon juice. Toss until the pasta is fully coated and the flavors are evenly distributed.
- Add Protein and Veggies: Chop the grilled chicken breasts into bite-sized pieces and add them to the bowl with the pasta. Add the roasted asparagus and the toasted pine nuts. Toss everything together, making sure each bite is packed with protein and flavor.
- Serve & Enjoy: Serve your protein pesto pasta with a sprinkle of fresh basil for a burst of freshness. Enjoy immediately, or store leftovers in the fridge for up to 4 days.
I love this meal because even though it’s pasta, it feels like a light dish and is very filling so you don’t need much! Also, you have your veggies, meat, and carbs all in one!
Why You Should Make Homemade Pesto
Homemade pesto is often considered better for a few solid reasons, especially when it comes to health and flavor:
- No Preservatives: Store-bought pesto often contains preservatives to extend shelf life, which can affect both the taste and nutritional value. When you make it at home, it’s fresh and free of additives—just real ingredients you can pronounce.
- No Seed Oils: Many commercial pestos use cheaper seed oils like canola or soybean oil instead of extra virgin olive oil. Seed oils are heavily processed and high in omega-6 fatty acids, which can contribute to inflammation when consumed in excess. Homemade pesto lets you stick with heart-healthy olive oil.
- Fresh, Bold Flavor: Fresh basil, garlic, and Parmesan have way more punch than anything that’s been sitting on a shelf. The flavors are brighter, more vibrant, and customizable—add more garlic, switch up the nuts, or go dairy-free if you want.
- You Control Everything: From the salt level to the type of nuts (pine nuts, walnuts, almonds—you name it), homemade gives you full control. Plus, it’s super easy and only takes a few minutes in a food processor.
How To Store Leftovers
You can store your leftover protein pesto pasta in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy your leftovers, just reheat them in the microwave for a minute or so.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Not only is this dish a flavor explosion, but it’s also packed with healthy fats from the olive oil and pine nuts, as well as vitamins and fiber from the asparagus and fresh basil. Plus, it’s easy to customize, so you can make it your own every time. It’s perfect for a quick weeknight dinner, but also fancy enough for a weekend meal or gathering with friends.
So, what are you waiting for? Grab your ingredients, fire up that grill, and enjoy a delicious bowl of protein-packed pesto pasta with grilled chicken and asparagus!
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Description
This Protein Pesto Pasta is a family staple meal and one of my most popular recipes of all time. It is veggie & protein loaded and bursting with flavor! This meal only takes 30 minutes to make and your family will be licking their bowls clean! Try making this protein pasta with my homemade peso for the ultimate home cooked meal.
Ingredients
Instructions
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Preheat and Prep: Preheat your oven to 425°F (220°C). Line a small baking sheet with foil, and place your asparagus on it. Drizzle with a little olive oil, and season with salt and pepper. Set aside. Bring a large pot of water to a boil for the pasta.
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Season the Chicken: While your water is heating up, season your chicken breasts with Italian seasoning, garlic salt, lemon pepper, and onion powder. You can also drizzle a bit of olive oil over the chicken to ensure it stays moist during grilling.
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Cook the Chicken, Pasta, and Asparagus: Preheat your grill or skillet over medium heat with a little olive oil. Place the chicken on the grill or skillet. At the same time, add your pasta to the boiling water, and put the asparagus in the oven. Set a timer for 12 minutes. In this time, your chicken should cook through, your pasta should reach al dente, and your asparagus will be tender and slightly crisped.
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Combine Pasta and Pesto: Once everything is cooked, drain the pasta and place it in a large mixing bowl. Add the pesto, Parmesan, and fresh lemon juice. Toss until the pasta is fully coated and the flavors are evenly distributed.
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Add Protein and Veggies: Chop the grilled chicken breasts into bite-sized pieces and add them to the bowl with the pasta. Add the roasted asparagus and the toasted pine nuts. Toss everything together, making sure each bite is packed with protein and flavor.
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Serve & Enjoy: Serve your protein pesto pasta with a sprinkle of fresh basil for a burst of freshness. Enjoy immediately, or store leftovers in the fridge for up to 4 days.
Nutrition Facts
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 367kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 2.1g11%
- Cholesterol 65mg22%
- Sodium 500mg21%
- Total Carbohydrate 32g11%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
User Reviews
We loved this! Does it freeze well by chance?
Hey Kristin,
I think it would freeze just fine!
Looks delicious! I want to make this recipe!