Chicken Pesto Pasta Meal Prep

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Pesto pasta is wonderful fresh and mildly dramatic the next day, when the refrigerator has tightened the sauce around every noodle like it is collecting a debt. This meal-prep version plans for that. Penne or rotini gets cooked al dente, tossed with a little olive oil after draining, and cooled before basil pesto, chicken, cherry tomatoes, Parmesan, and toasted pine nuts come together.

The chicken is simply seasoned, browned in a skillet, cooked to 165°F, rested, and diced. That keeps the focus on the pesto while still giving the containers enough protein to count as lunch. Pine nuts add crunch, cherry tomatoes add juice and acidity, and Parmesan reinforces the salty, nutty side of the basil sauce.

You can eat these bowls cold, or microwave them for about 90 seconds. If reheating, add a splash of water first; a little steam loosens the pesto back into a sauce instead of leaving you with green pasta that has emotionally withdrawn. Four containers, one cook session, and lunch is handled without requiring you to pretend a protein bar was the plan.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

12 ounces penne or rotini pasta
2 boneless skinless chicken breasts
1/2 cup basil pesto
1 cup cherry tomatoes, halved
1/2 cup shredded Parmesan cheese
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup pine nuts, toasted
Fresh basil leaves, for serving

Instructions

1Cook pasta to al dente. Drain and toss with 1 tablespoon olive oil to prevent sticking. Let cool.
2Season chicken with salt and pepper. Heat remaining olive oil in a skillet over medium-high heat. Cook 6 to 7 minutes per side until golden and 165°F internally. Rest 5 minutes, then dice. Cook poultry until the thickest piece reaches 165°F on an instant-read thermometer.
3Toss cooled pasta with pesto until evenly coated.
4Fold in diced chicken, cherry tomatoes, and half the Parmesan.
5Divide into meal prep containers. Top each with pine nuts and remaining Parmesan.
6Serve cold or reheat in the microwave for 90 seconds, adding a splash of water to loosen the pesto.

Nutrition Information

Estimated per serving: 1 of 4 servings.

630Calories

43 gProtein

68 gCarbohydrates

21 gTotal Fat

5 gSaturated Fat

4 gFiber

4 gTotal Sugars

840 mgSodium

95 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Toss the pasta with oil right after draining so it doesn't clump into a solid mass as it cools.
Store-bought pesto is fine for meal prep. Save homemade for when you are eating it fresh.
A splash of water or broth when reheating brings the pesto sauce back to life — it dries out in the fridge.

Substitutions

basil pesto → sun-dried tomato pesto or kale pesto Both change the flavor but work with the same method.

chicken breasts → grilled shrimp or white beans for vegetarian Beans add protein and make it vegetarian-friendly.

penne → farfalle or rotini Curvy shapes catch more pesto.

Storage Instructions

Refrigerate for up to 4 days. One of the best meal prep recipes because pesto improves overnight.

Make Ahead

This is designed for make-ahead. Cook everything Sunday and eat it all week.

Freezing

Yes. Cool the cooked Chicken Pesto Pasta Meal Prep completely and freeze it in airtight portions with any pan juices or sauce that belong with the dish. Thaw in the refrigerator before reheating so the meat is easier to warm without drying out.

Frequently Asked Questions

Can I make this ahead of time?

Yes. This is designed for make-ahead. Cook everything Sunday and eat it all week.

How do I store the leftovers?

Refrigerate for up to 4 days. One of the best meal prep recipes because pesto improves overnight.

Can I freeze it?

What substitutions work in Chicken Pesto Pasta Meal Prep?

Tested swaps for this recipe: basil pesto: sun-dried tomato pesto or kale pesto. Both change the flavor but work with the same method. chicken breasts: grilled shrimp or white beans for vegetarian. Beans add protein and make it vegetarian-friendly.