• Science Fueling Fitness

Chicken Pesto Pasta


  • 350g chicken breast/fillet

  • 260g of tagliatelle pasta

  • 100g pesto

  • 1 clove of garlic

  • Handful of basil leaves

  • 1 tbsp. of oregano

  • 1 tbsp. of olive oil

  • 30g of parmigiana cheese

  • 300g of natural yogurt

  • Dash of Sea Salt


  • Add pasta and boiling water to a large saucepan and cook for approximately 12 minutes.

  • On a frying pan, heat the olive oil on medium heat for 2-3 minutes. Add the garlic and heat until softened.

  • Add the chicken to the frying pan, seasoned with salt and oregano, and cook for approximately 6-8 minutes.

  • Add the pesto and basil leaves to the pan and stir for 2 minutes to coat the chicken.

  • Add the pasta to the frying pan and stir frequently so the pasta doesn't stick together.

  • Add the natural yogurt to the pan and cook on low heat for 1-2 minutes, stirring frequently until you have a creamy mixture. If left for too long or on high heat, the yogurt will curdle. 

  • Add half of the parmigiana cheese (15g) to the pan and leave on low heat for another 1-2 minutes.

  • Serve by adding the remainder of the parmigiana cheese (15g) and some basil leaves.

  • Recipe makes 4 portions.

Nutritional Information Per Portion (recipe makes 4 portions):

  • Calories: 517kcal

  • Protein: 41g

  • Carbohydrate: 50g

  • Fat: 17g


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