The Perfect Hot & Cold Basil Pesto Pasta Meal Prep With Juicy Chicken.
This basil pesto chicken pasta is a remarkably simple recipe that delivers bright, balanced flavors and tender, juicy chicken. It works perfectly as meal prep or a quick family dinner. The combination of fresh basil, toasted pinenuts and parmesan yields a pesto that tastes vibrant whether served hot or cold.
Below you will find a clear method for cooking perfect chicken breast every time and for making a fresh basil pesto. This recipe is ideal for preparing multiple portions in advance to save time during a busy week or to keep in the freezer for longer storage.
Pesto Pasta Meal Prep
Ingredients
Chicken & Pasta
- 2 Tbsp (40ml) – Olive Oil (Divided)
- 750g (1.6lbs) – Chicken Breast or Thigh
- 2 tsp (5g) – Onion Powder
- 2 tsp (5g) – Garlic Powder
- 750g (1.6lbs) – Penne or Pasta of Choice
- Seasoning To Taste
Basil Pesto
- 2-3 – Garlic Cloves, Minced
- 30g (1.06oz) – Parmesan Cheese, Freshly Grated
- 30g (1.06oz) – Pinenuts, Toasted
- ½ – Lemon, Juiced
- 2 Bunches (60g) – Fresh Basil, Picked + Stems, Chopped
- ½ Cup (125ml) – Extra Virgin Olive Oil
- Seasoning To Taste
Instructions
Chicken & Pasta
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Preheat the oven to 200°C (about 390°F).
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Place the chicken in a mixing bowl. Add half of the olive oil and all the seasoning (onion powder, garlic powder and salt/pepper to taste). Toss until evenly coated.
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Heat a pan over medium-high heat, add the remaining olive oil and sear the chicken 2 minutes per side until golden. Transfer the pan to the preheated oven and bake for 13 minutes. Remove and let the chicken rest for 10 minutes before slicing.
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After resting, thinly slice the chicken across the grain and set aside.
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Bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until al dente. Drain and allow to cool slightly, reserving about 1 cup (250ml) of the cooking water.
Basil Pesto
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Spread the pinenuts on a lined tray and roast in the oven for 4–5 minutes until golden and fragrant. Watch closely so they don’t burn.
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In a blender or food processor (or mortar and pestle), add garlic, grated parmesan and the toasted pinenuts. Pulse or crush until you have a coarse paste.
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Add the basil leaves, extra virgin olive oil and seasoning to taste. Blend or pound until you achieve a smooth but slightly textured pesto. Adjust acidity and brightness with the lemon juice. Set aside.
Serving
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Combine the sliced chicken, cooked pasta and basil pesto in a large bowl. Add reserved pasta water a little at a time to loosen the sauce if needed and toss until everything is evenly coated. Taste and adjust seasoning.
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Divide into five meal prep containers. Garnish with extra parmesan, a drizzle of olive oil and a wedge of lemon if you like. Serve hot, warm or cold.
Nutrition Guide
The nutrition guide above is an estimate based on average values and is calculated per single portion.
Recipe Notes
Pesto Pasta Meal Prep Storage Instructions
To store, portion the pasta and chicken into airtight containers and refrigerate for up to 4 days. For longer storage, freeze portions for up to 3 months. If freezing, thaw in the refrigerator overnight before reheating. Freezing preserves texture and flavour better than long fridge storage when you won’t eat the meals within a few days.
Pesto Pasta Meal Prep Reheating Instructions
The quickest way to reheat a single portion is in the microwave in short bursts, stirring between intervals until heated through. Alternatively, warm gently on the stovetop in a pan, stirring and adding a splash of water or vegetable stock to refresh the sauce and prevent drying. This meal also works well served cold straight from the fridge.
Can I Use Chicken Thigh?
Yes. Chicken thigh works well and will stay juicy. If you choose thigh instead of breast, sear for 4 minutes per side and roast for about 16 minutes in the oven, then allow to rest before slicing.
How Much Do You Like Garlic?
Two garlic cloves are sufficient for most people and provide a balanced garlic presence. If you prefer a stronger garlic flavour, use three cloves. Remember that garlic intensity is difficult to reduce once added, so add cautiously and taste as you go.
Pinenut Alternatives
Pinenuts can be expensive or trigger allergies. Substitute with macadamia nuts, almonds, cashews, walnuts or pistachios, or omit nuts entirely. Each alternative will alter the flavour and texture slightly, but any will work in a pesto.
Watch How To Make The Recipe
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