Creamy Arugula Pesto Chicken Pasta : High-Protein & Packed with Veggies
This arugula pesto chicken pasta is a dreamy mix of creamy, herby sauce, hearty chicken meatballs, and fresh veggies—all tossed with high-protein Banza pasta. It’s a balanced, flavor-packed dinner that comes together quickly and leaves you full and happy.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 1x
Ingredients
1 box Banza pasta (or any pasta you like)
Chicken meatballs (pre-cooked or homemade)
1 cup grape tomatoes, halved
1 small onion, sliced
1½ cups broccoli florets
½ cup arugula pesto (store-bought or homemade)
¼ cup heavy cream
Olive oil for cooking
Salt & pepper to taste
Instructions
Cook pasta according to package instructions. Set aside.
In a large skillet, heat olive oil and sauté onion, broccoli, and tomatoes until softened.
Add in chicken meatballs and cook until heated through.
Lower the heat and stir in pesto, mixing well to coat the veggies and meatballs.
Slowly pour in heavy cream, stirring to create a creamy pesto sauce.
Add the cooked pasta and toss to coat evenly.
Taste and season with salt and pepper as needed. Serve warm!
Nutrition
- Calories: 470
- Fat: 22g
- Carbohydrates: 35g
- Protein: 30g