Bring a large pot of salted water to the boil and cook the pasta one minute shy of al dente. Drain well and set aside.

Heat the olive oil in a large pan over medium-high heat. Add the chicken, season with salt and pepper, and sear for 3–4 minutes until lightly golden. Remove from the pan and set aside.

In the same pan, add the onion and cook for 2 minutes until softened, then add the garlic and cook for another 30 seconds until fragrant.

Pour in the chicken stock and simmer for 2 minutes to lift any flavour from the pan.

Take the pan off the heat, then whisk in the Greek yogurt and cottage cheese until smooth and creamy. Add the lemon juice and season to taste.

Stir through the pesto off the heat so it stays bright and vibrant.

Add the cooked pasta and chicken, tossing everything together until well coated in the sauce.

Transfer to a baking dish or divide into 5 oven safe meal prep containers, top with mozzarella and parmesan, and bake at 200°C / 400°F for 15–20 minutes, or until golden and bubbling on top. Portion, store, serve and dig in.