High Protein Pesto Chicken Pasta Bake
This high protein pesto chicken pasta bake is the perfect mix of comfort and balance — creamy, golden, and packed with flavour while still fitting your goals. Juicy chicken, a light creamy pesto sauce, and melted cheese come together in a dish that feels indulgent but fuels your day right. Ideal for meal prep or an easy weeknight dinner, it reheats beautifully and tastes even better the next day.
Ingredients
- 800g (1.7lb) - Chicken Breast, Diced
- 1 Tbsp (20ml) - Extra Virgin Olive Oil
- 3 - Garlic Cloves, Minced
- 1 - Brown (Yellow) Onion, Diced
- 300g (10.5oz) - Penne or Rigatoni
- 3 Tbsp (70g) - Basil Pesto
- 1 Cup (250ml) - Chicken Stock
- ½ Cup (125g) - High Protein Yogurt
- ⅔ Cup (150g) - High Protein Cottage Cheese
- ½ Cup (60g) - Mozzarella Cheese
- Parmesan Cheese, Grated
- Lemon
- Seasoning To Taste
Instructions
- Bring a large pot of salted water to the boil and cook the pasta one minute shy of al dente. Drain well and set aside.
- Heat the olive oil in a large pan over medium-high heat. Add the chicken, season with salt and pepper, and sear for 3–4 minutes until lightly golden. Remove from the pan and set aside.
- In the same pan, add the onion and cook for 2 minutes until softened, then add the garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken stock and simmer for 2 minutes to lift any flavour from the pan.
- Take the pan off the heat, then whisk in the Greek yogurt and cottage cheese until smooth and creamy. Add the lemon juice and season to taste.
- Stir through the pesto off the heat so it stays bright and vibrant.
- Add the cooked pasta and chicken, tossing everything together until well coated in the sauce.
- Transfer to a baking dish or divide into 5 oven safe meal prep containers, top with mozzarella and parmesan, and bake at 200°C / 400°F for 15–20 minutes, or until golden and bubbling on top. Portion, store, serve and dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Allow the pasta bake to cool completely before portioning into airtight containers. Store in the fridge for up to 4 days or freeze for up to 3 months. For best quality, freeze in individual portions and label with the date.
Reheating Instructions
From chilled: Microwave for 3 minutes, stirring halfway through to heat evenly.
From frozen: Thaw overnight in the fridge, then microwave for 3–4 minutes or until piping hot. Add a splash of water or milk before heating if you prefer a creamier texture.
Watch How To Make The Recipe
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