This High-Protein Pesto Chicken Pasta is a simple, balanced pasta dish made with roasted chicken, vegetables, and gluten-free chickpea pasta. It’s dairy-free, easy to make, and comes together in about 30 minutes.
Ingredients: High-Protein Pesto Chicken Pasta
- 1½ lb boneless skinless chicken thighs
- 1 bunch broccolini, cut into bite-size pieces (about 3 cups)
- 1½ cups cherry tomatoes
- 2½ tbsp olive oil, divided
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 8 oz gluten-free fusilli
- ½ cup store-bought pesto
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley
- Red pepper flakes, to taste
- Vegan or regular parmesan, for topping (optional)
I like using Banza chickpea pasta here because it naturally adds more protein and fiber compared to most gluten-free pastas. It holds its shape really well, doesn’t get mushy, and makes this dish more filling without feeling heavy. Trader Joe’s dairy-free pesto is a go-to for me because the ingredient list is simple and it still delivers that classic pesto flavor without any cheese. It keeps this recipe totally dairy-free and super easy.
How to Make It
Preheat the oven to 425°F. Toss the chicken, broccolini, and tomatoes with 2 tablespoons olive oil, salt, and pepper on a sheet pan and spread everything out evenly.
Roast for 20-25 minutes until the chicken is cooked through and the veggies are tender, then let the chicken rest for a few minutes before slicing.
While everything roasts, cook the pasta in well-salted water, then drain.
Return the pasta to the pot off heat, add the pesto and remaining olive oil, and toss until glossy.
Fold in the chicken and roasted veggies, then finish with lemon zest, parsley, red pepper flakes, and vegan parmesan if using.
Extra Tips
Add a splash of pasta water if you want a looser, silkier sauce.
Swap in or add any veggies you like, such as broccoli, asparagus, or zucchini.
This makes great leftovers and reheats well for easy lunches.
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High Protein Pesto Chicken Pasta
Ingredients
- 1½ lb boneless skinless chicken thighs
- 1 bunch broccolini cut into bite-size pieces (about 3 cups)
- 1½ cups cherry tomatoes
- 2½ tbsp olive oil divided
- 1 tsp salt plus more to taste
- ½ tsp black pepper
- 8 oz gluten-free fusilli
- ½ cup dairy-free pesto to taste
Optional Toppings
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley
- Red pepper flakes
- Vegan or regular parmesan
Instructions
- Preheat the oven to 425°F.
- On a sheet pan, toss the chicken thighs, broccolini, and cherry tomatoes with 2 tbsp olive oil, salt, and pepper, then spread into an even layer.
- Roast for 20-25 minutes, until the chicken is cooked through and the vegetables are tender; let the chicken rest briefly, then slice.
- While everything roasts, cook the pasta in well-salted water and drain.
- Return the pasta to the pot off heat, add the pesto, remaining ½ tbsp olive oil, and a splash of pasta water, and toss until glossy.
- Fold in the sliced chicken and roasted vegetables.
- Finish with lemon zest, parsley, red pepper flakes, and vegan parmesan if using.
