This High Protein Pasta Bake Changed EVERYTHING | Chicken Pesto Pasta Bake

By Chef Jack Ovens · 50 min

Ingredients

Instructions

1. Boil a large pot of salted water and cook the pasta until just under al dente. Drain well and set aside.
2. Heat the olive oil in a large pan over medium-high heat. Season the chicken with salt and pepper, sear for 3–4 minutes until lightly golden, then remove and set aside.
3. In the same pan, cook the onion for 2 minutes until softened, then add the garlic and cook for 30 seconds more until fragrant.
4. Pour in the chicken stock and simmer for 2 minutes, scraping up any browned bits from the pan.
5. Off the heat, whisk the yogurt and cottage cheese until smooth and creamy. Add lemon juice and season to taste.
6. Stir the pesto into the sauce off the heat.
7. Add the pasta and chicken and toss until well coated in the sauce.
8. Transfer to a baking dish (or 5 oven-safe containers), top with mozzarella and parmesan, and bake at 200°C / 400°F for 15–20 minutes, until golden and bubbling.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicOnionCheeseLemonParmesan cheeseYoghurtChicken breastMozzarella cheese