High Protein Chicken Pesto Pasta Bake

Steps

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1. 1
   Bring a pot of water to a boil. Trim and halve the onion, peel it, slice thinly, make horizontal cuts if desired, and dice into small to medium pieces, trimming excess flesh from the root.
   ▶ ≈0:07
2. 2
   Crush three garlic cloves to release flavor, then mince into small to medium pieces to avoid burning and develop a nutty flavor.
   ▶ ≈0:41
3. 3
   Grate mozzarella cheese from a whole block (about 80g) to avoid anti-caking agents found in pre-shredded varieties.
   ▶ ≈0:59
4. 4
   Butterfly the 800g chicken breast, slice into thin strips, rotate, and dice into small consistent pieces to ensure even cooking.
   ▶ ≈1:20
5. 5
   Season the boiling water generously with salt, add the pasta, stir to prevent clumping, and cook for 2 minutes less than package instructions.
   ▶ ≈2:05
6. 6
   Heat a large pan over medium-high heat, add olive oil, and when hot spread the chicken in a single layer, season with salt and pepper.
   ▶ ≈2:18
7. 7
   Cook for 3–4 minutes until golden brown throughout and cooked through: let it rest initially to build a crust, then stir occasionally to develop color without breaking up moisture.
   ▶ ≈2:32
8. 8
   Remove the chicken to a bowl. In the same pan, sauté the onion over medium-high heat using the remaining oil and chicken drippings, with a pinch of salt, for 3–4 minutes until translucent and golden.
   ▶ ≈3:11
9. 9
   Once the onion is caramelized and fragrant, add the garlic, stir regularly, and cook for 1 minute until nutty and fragrant.
   ▶ ≈3:47
10. 10
    Add the chicken stock, increase heat to high, stir to deglaze the pan, bring to a boil, then simmer for a couple of minutes to concentrate flavor.
    ▶ ≈4:00
11. 11
    Remove from heat, then stir in the yogurt, cottage cheese, and pesto, followed by the drained pasta and cooked chicken with any resting juices. Mix until everything is evenly coated.
    ▶ ≈4:27
12. 12
    Taste and adjust seasoning with more black pepper as needed. Add desired amount of Parmesan. Divide evenly into five portions, either in 750ml containers or on a large baking tray.
    ▶ ≈5:27
13. 13
    Top each portion with additional Parmesan (optional), then evenly distribute the mozzarella to cover the full surface of each container or tray.
    ▶ ≈6:06
14. 14
    Bake in a 200°C (400°F) oven for 15–20 minutes until the cheese is golden and crusty on top.
    ▶ ≈6:27
15. 15
    Remove from oven and let cool for about 30 minutes before covering. Store in the fridge up to 4 days or freeze up to 3 months; thaw overnight in the fridge and reheat in the microwave for about 3 minutes until hot in the center.
    ▶ ≈6:45
16. 16
    Serve with a squeeze of fresh lemon juice.
    ▶ ≈6:59