Protein Pesto Pasta With Chicken & Asparagus

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.

This recipe makes 8-10 servings, so it is great for feeding a large family or for meal prepping! This is one of my favorite meal prepping meals of all time. It tastes just as good reheated and lasts for a good amount of time in the fridge! Each serving is under 400 calories and 30 grams of protein.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Ingredients

• Protein Pasta - I used a 14.5 ounce box of Barilla Penne Protein Pasta. Prozis also makes a good one!
• Chicken Breasts - 2 pounds of boneless, skinless chicken breasts.
• 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, homemade 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.
• Parmesan Cheese - I used 1/4 cup of shredded parmesan cheese.
• Basil - Fresh basil for topping, optional.

I don’t eat pasta very often, but when I do, I have protein pasta. I LOVE the Barilla protein pasta because it is made with lentils, chick peas, and peas! It also has a good amount of fiber in it!

How To Make It

1. Preheat your oven to 425°F. Line a small baking sheet with foil and line up your asparagus. Season with some salt, pepper, and a drizzle of olive oil.
2. Bring a large pot of water to a boil for the pasta. Season your chicken with the Italian seasoning, garlic salt, lemon pepper, and onion powder.
3. Preheat your grill/skillet to cook your chicken in with a drizzle of olive oil.
4. Place your chicken on the grill, your pasta in your pot, and your asparagus in the oven. Set a timer for 12 minutes. Your pasta should be cooked to al dente, chicken breasts should be cooked, and your asparagus should all be cooked by now.
5. Drain your pasta and place in a large mixing bowl. Add the pesto, Parmesan, & lemon juice and mix until fully incorporated.
6. Chop up your grilled chicken. Add this to the bowl of pasta along with your asparagus and pine nuts. Give it a good toss.
7. Serve & enjoy!! Top with fresh basil if desired.

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!

How To Store Leftovers

You can store your leftover protein pesto pasta in an air tight container in the fridge for up to 5 days. When you are ready to enjoy your leftovers, just pop them in the microwave for a minute or so.

My favorite food storage containers are by the brand Razab. I do giveaways with them and truly love their products so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here.

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!

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