Go Back
–+ servings

Pesto Pasta Meal Prep

Print Recipe Pin Recipe
4.67000 from 6 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Chicken Rest Time: 10 minutes
Total Time: 40 minutes
Calories: 1057kcal
Servings: 5 Containers
Metric - Imperial

Ingredients

Chicken & Pasta

  • 30 ml Olive Oil Divided
  • 750 g Chicken Breast or Thigh, Boneless & Skinless Diced or Sliced
  • 8 g Onion Powder
  • 8 g Garlic Powder
  • 750 g Penne
  • Salt & Pepper To Taste

Basil Pesto

  • 2 Garlic Cloves Minced
  • 30 g Parmesan Cheese Grated
  • 30 g Pine Nuts Toasted
  • ½ Lemon Juiced
  • 2 bunches Basil Trimmed
  • 125 ml Extra Virgin Olive Oil
  • Salt & Pepper To Taste

Method

Chicken & Pasta

  • Preheat the oven to 200°C (390°F).
  • Add the chicken to a mixing bowl with half the oil and all the seasoning. Mix well.
  • Place a pan over medium-high heat, add the remaining olive oil, and sear the chicken for 2 minutes on both sides, or until golden brown. Transfer the pan to the preheated oven and cook for 13 minutes, or until cooked through to an internal temperature of 74°C (165°F). Remove and rest for 10 minutes.
  • Thinly slice the chicken across the grain and set aside.
  • Bring a pot of salted water to a boil, add the pasta, and cook as per the packet instructions. Drain and let cool, reserving 1 cup (250ml) of the pasta water.

Basil Pesto

  • Place the pine nuts onto a lined baking tray and roast for 4-5 minutes, or until golden, in the preheated oven.
  • To make the pesto, add the garlic, parmesan, and toasted pine nuts to a blender, food processor, or mortar. Blend or crush into a coarse paste.
  • Add the basil, extra virgin olive oil, and seasoning to taste. Blend or crush again until it forms a smooth, slightly coarse pesto. Adjust the flavour with the lemon juice and set aside.

Serving

  • Place the chicken, pasta, and basil pesto into a large bowl and mix well until everything is coated, adding a splash of the reserved pasta water if needed to loosen the pesto and help it cling to the pasta. Check and adjust the seasoning.
  • Divide into 5 meal prep containers. Garnish with fresh parmesan, extra virgin olive oil, and lemon (optional). Dig in.
Chef's Tips
Toast the pine nuts before blending — that quick roast in the oven brings out their flavour, and skipping it leaves the pesto tasting flat.
Loosen the pesto with a splash of the reserved pasta water rather than more oil when tossing it through the pasta — the starch helps it cling to every piece instead of pooling at the bottom of the bowl.
Slice the chicken across the grain, not with it — this shortens the muscle fibres and keeps every slice tender rather than chewy.
Storage & Reheating
This will keep in the fridge for up to 4 days in an airtight container. The basil pesto can lose some of its vibrant green colour over a few days, which is normal and doesn't affect the flavour. Not recommended for freezing once fully assembled, as the pasta's texture suffers — though the pesto on its own freezes well for up to 3 months if you want to make a batch ahead. Reheat gently in the microwave or a pan with a splash of water or extra olive oil to loosen everything back up.
Serving 400gCalories 1057kcalCarbohydrates 116.7gProtein 56.3gFat 39.5gSaturated Fat 6.7gPolyunsaturated Fat 7.27gMonounsaturated Fat 24.43gTrans Fat 0.1gCholesterol 111.2mgSodium 219.9mgPotassium 956.4mgFiber 5.7gSugar 4.7gVitamin A 212.17IUVitamin C 4.58mgCalcium 141.1mgIron 6.7mg