high protein pesto pasta with chicken

0 Prep the chicken and pasta: Marinate the [wprm-ingredient text="1.5 pounds chicken breasts" uid="6"] with the [wprm-ingredient text="2 tbsp lemon juice" uid="7"], [wprm-ingredient text="2 tbsp olive oil" uid="8"], [wprm-ingredient text="1 tsp salt" uid="9"], and [wprm-ingredient text="2 garlic cloves" uid="10"] in a bag or bowl while you cook the pasta. Cook the [wprm-ingredient text="1 8oz box of frilly protein pasta" uid="0"] in heavily salted water according to package directions. Strain it and rinse well with hot water. Turn the stove off, return the pasta to the pot with a splash of bone broth, and cover it to keep it hot.
1 Cook the chicken: Grill for 5-10 minutes per side. If your chicken is thick, you can slice it into thin pieces to cook faster. Alternatively, you can cook the chicken in a skillet on the stovetop. Just make sure it reaches an internal temperature of 165 degrees F. Pull it off the heat when it's 160 degrees then let it rest 5 minutes to finish cooking.
2 Combine pasta with protein: In a small bowl, mix [wprm-ingredient text="1/2 cup parmesan cheese" uid="3"] and [wprm-ingredient text="1 egg" uid="2"]. Give the pasta a stir with another splash of bone broth over low heat. Once it's easy to stir and smooth, stir in the cheese-egg mixture. Stir quickly to emulsify the egg!! If the pasta isn't hot enough or you don't stir fast enough, the egg will scramble slightly, which is fine and still tasty, but it can happen. Add the [wprm-ingredient text="1 8oz  high protein pesto*" uid="4"] and remaining [wprm-ingredient text="1/2 cup bone broth" uid="1"], stirring until smooth.
3 Serve: Top with chicken and enjoy!