Italian · Dinner

High Protein Pesto Pasta

Creamy high-protein pesto pasta with a cottage cheese–basil sauce and juicy chicken thighs—ideal for meal prep.

5
Servings
25 min
Cook time
566
Calories
51 g
Protein
Plan this recipe
High Protein Pesto Pasta

Ingredients

12 items
Servings
5
  • 800 g Chicken tighs
  • 300 g Penne pasta
  • 125 g Fat-free milk
    fat-free, ultra-filtered
  • 250 g Cottage cheese
    low-fat
  • 30 g Fresh basil leaves
    fresh
  • 20 g Basil pesto
    basil
  • 50 g Parmesan cheese
    grated
  • 2 cloves Garlic
    minced
  • 1 pcs Avocado
    ripe
  • Oregano
  • Salt
  • Granulated garlic

Required equipment

  • Stovetop
  • Blender
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Instructions

6 steps
  1. 1

    Cut 800 g Chicken tighs into cubes and season them with the seasoning (Salt, Oregano and Granulated garlic)

  2. 2

    Heat a large pan over medium heat. Sear the 800 g Chicken tighs for a few minutes per side, then reduce to low and cook until done.

  3. 3

    Bring a pot of salted water to a boil and cook 300 g Penne pasta until al dente. Drain.

  4. 4

    In a blender, combine 2 cloves Garlic, 30 g Fresh basil leaves, 125 g Fat-free milk, 250 g Cottage cheese, 50 g Parmesan cheese, 20 g Basil pesto, and 1 pcs Avocado. Blend until smooth.

  5. 5

    Return Penne pasta to the pot, pour in the sauce, and toss over low heat until warmed through.

  6. 6

    Portion into meal-prep containers and add the cooked Chicken tighs on top.

Recipe video

Nutrition per servingCalculated from the ingredients used at 5 servings.
566
Kcal
51 g
Protein
45 g
Carbohydrates
19 g
Fat
Recipe details
  • Dinner
  • Lunch
  • Italian
  • ≤30 min
  • Balanced macros
  • Batch cooking
  • Chicken
  • Easy
  • Fitness
  • High Protein
  • Meal prep
  • Pasta
  • Post-workout
  • Reheats well
  • Savory

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