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Marinate the chicken with the lemon juice, olive oil, salt, and garlic cloves in a bag or bowl while you cook the pasta.
Cook the pasta 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.
Grill the chicken for 5-10 minutes per side. If the chicken is thick, slice it into thin pieces to cook faster. Alternatively, cook the chicken in a skillet on the stovetop until it reaches an internal temperature of 165 degrees F. Let it rest for 5 minutes to finish cooking.
In a small bowl, mix ½ cup parmesan cheese and 1 egg. 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 quickly to emulsify the egg.
Add the high protein pesto and remaining bone broth, stirring until smooth.
Top with chicken and enjoy!