Add the chicken to a mixing bowl, and add in half of the oil and all the seasoning. Mix well.
Place a pan over medium-high heat, add in 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. Remove and allow to rest for 10 minutes.
Thinly slice the chicken across the grain and set it aside.
Bring a pot of salted water to a boil, add in the pasta of your choice and cook as per the packet instructions. Drain and let cool, reserving 1 cup (250ml) of the pasta water.
Basil Pesto
Place the pinenuts 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 cheese, and toasted pinenuts to a blender, food processor, or mortar. Blend and 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 and slightly coarse basil pesto. Adjust the flavour with the lemon juice and set it aside.
Serving
Place the chicken, pasta, and basil pesto into a large bowl and mix well until everything is well coated. Check and adjust seasoning levels.
Serve and divide into 5 meal prep containers. Garnish with fresh parmesan cheese, extra virgin olive oil, and lemon (optional). Dig in.