This Delicious Pesto Chicken and broccoli Pasta Meal Prep is creamy, healthy, super tasty, and quick to make. In minutes, you can have a week's worth of Nutritious lunches ready! Gluten-free, low-carb, vegan, vegetarian, and keto alternatives included (Refer to the Recipe Variations section down below)!
It's meal prep time! Make yourself a week's worth of lunches or weeknight dinners with this very simple Pesto Chicken dish. Having problems feeding the kids their dose of healthy greens? No Problem! We've got you covered!
Pesto Chicken Broccoli Pasta Ingredients
Penne Pasta: We think penne pasta are the best for this recipe. The firm texture of this type of pasta is perfect for mixing the ingredients together without breaking, but also nicely enhances the richness of the sauce. For a gluten-free version, use any type of gluten-free pasta (we like brown rice pasta).
Chicken: We used baked boneless chicken breasts which were cut into ½ inch slices after baking.
Broccoli: We used frozen broccoli florets. You could use fresh broccoli, but you would have to increasing cooking time. We like the convenience of frozen veggies, plus freezing does not reduce nutritional value. Win win!
Pesto: You may use any type of pesto. We used traditional pesto, but sun-dried tomato pesto or red pepper pesto would also turn out amazing!
Parmesan Cheese: We used regular American parmesan cheese. Grated parmesan would definitely improve the recipe, but we try to keep the recipes as simple as possible on here for you meal preppers!
0% Fat Plain Greek Yogurt: You could also use sour cream, but the result would be very similar, with less protein and more fat! Let's hit those macros!
Garlic Powder: Quick and simple. No-fuss!
Tips and Tricks!
Here are some general tips and tricks regarding this specific recipe, but also for meal prepping in general, enjoy!
Pick the right pasta: For pesto sauce, it's best to use a pasta shape that will hold the sauce well. Options like spaghetti, penne, or fusilli work great with pesto.
Don't overcook the pasta: Make sure to cook the pasta al dente according to the package instructions. Overcooked pasta can become mushy and won't hold the pesto sauce as well.
Cool Completely: Allow all cooked components to cool completely before assembling the meal prep containers. This prevents condensation inside the containers, which can lead to sogginess when reheated.
Labeling: Don't forget to label each meal prep container with the date it was prepared and any reheating instructions. This helps you keep track of how long the meals have been in the fridge/freezer and ensures you know how to properly reheat them for optimal taste and texture.
Freezing Technique: Place the meal prep containers in the freezer in a single layer until frozen solid. Once frozen, you can stack them to save space. This prevents the containers from sticking together and makes it easier to grab one meal at a time.
Reheating Instructions: When reheating the frozen meal, remove the container's lid and cover it with a microwave-safe plate or paper towel to prevent splattering. Reheat in short intervals, stirring in between, to ensure even heating.
Add Fresh Elements: Consider adding fresh garnishes or toppings just before serving to enhance the flavors and textures of the meal. Freshly chopped herbs, a squeeze of lemon juice, or a sprinkle of Parmesan cheese can elevate the dish!
Variety is Key: Keep your meal prep exciting by switching up the ingredients or seasonings each week. Try different types of carbs, vegetables, or protein sources to keep things interesting and prevent flavor fatigue.
Safety First: Always follow food safety guidelines when preparing, storing, and reheating meal prep dishes. Thaw frozen meals in the refrigerator overnight before reheating, and discard any meals that have been stored for too long or show signs of spoilage.
Recipe Variation Ideas!
Sun-Dried Tomato Pesto Chicken Broccoli Pasta:
Substitute sun-dried tomatoes for basil in the pesto recipe for a tangy twist!
Add a handful of chopped sun-dried tomatoes to the pasta along with the broccoli for bursts of flavor.
Creamy Pesto Chicken Broccoli Pasta:
Stir in a dollop of creamy Alfredo sauce or heavy cream to the pesto for a richer sauce.
Optionally, sprinkle with additional Parmesan cheese before serving.
Mediterranean Pesto Chicken Broccoli Pasta:
Add olives, roasted red peppers, and feta cheese crumbles to the pasta for a Mediterranean flair.
Drizzle with a balsamic glaze before serving for extra depth of flavor.
Spicy Pesto Chicken Broccoli Pasta:
Blend some red pepper flakes or a fresh chili pepper into the pesto for a kick of heat.
Garnish with chopped fresh parsley or cilantro for a vibrant finish.
Pesto Shrimp Broccoli Pasta:
Swap chicken for shrimp for a seafood variation.
Sauté shrimp with garlic and lemon zest until pink and cooked through, then toss with pesto, pasta, and broccoli.
Vegan Pesto Chickpea Broccoli Pasta:
Use a dairy-free pesto made with nutritional yeast instead of Parmesan.
Substitute chicken with roasted chickpeas seasoned with smoked paprika for a plant-based protein option.
Use Vegan Plain Yogurt for a 100% Vegan, dairy-free version.
Gluten-Free Pesto Chicken Broccoli Pasta:
Use gluten-free pasta made from rice, quinoa, or chickpeas.
Ensure all ingredients, including the pesto and seasoning, are gluten-free certified as well.
Pesto Chicken Broccoli Zucchini Noodles:
Replace traditional pasta with spiralized zucchini noodles for a low-carb & keto alternative.
Sauté zucchini noodles briefly until just tender, then toss with pesto, chicken, and broccoli.
More Meal Prep Recipes!
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Recipe
Pesto Chicken Broccoli Pasta Meal Prep
Ingredients
- 2 cups penne pasta Uncooked
- 3 cup broccoli frozen
- 2 pounds chicken breasts boneless, skinless
- ½ cup pesto
- ⅔ cup plain greek yogurt fat-free
- ⅓ cup parmesan cheese low-fat
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 425 F.
- Bake about 2 pounds of skinless, boneless chicken breasts (4 to 5) on a baking sheet lined with parchment paper for 25 minutes or until the internal temperature of the chicken has reached at least 165 F when checked with a meat thermometer. Let the chicken breasts cool off for a few minutes before slicing to avoid burning yourself.
- At the same time, cook 2 cups of penne pasta in a large pot according to the package directions. Add 3 cups of frozen broccoli to the boiling water for two minutes before draining the pasta. Once the pasta is done cooking, drain the pasta and broccoli. You can do a taste test; the pasta should be soft yet still somewhat firm. Rinse the pasta and broccoli with running cold water until completely cooled.
- Slice the chicken breasts into ½-inch thick slices (slices, not strips).
- In the same pot, over low heat, stir together ½ cup pesto, ⅔ cup fat-free plain Greek yogurt, and 1 teaspoon garlic powder until well combined.
- Gently stir in the chicken.
- Add the pasta and broccoli, then the parmesan cheese, and gently stir until well combined. Do NOT over-stir. Be gentle.
- Divide into 4 separate containers. Wait until the meal has completely cooled off before sealing the lid. You can top it with some chopped basil or green onion.
- Alternatively, the sauce mix could be poured onto your raw cooked penne pasta into your containers, allowing for firmer pasta when reheated. Stir everything together after reheating.
- It can be stored in the fridge for about a week. In the freezer for up to 3 months.You can browse the Tips and Tricks and Variations sections above for more info on this wonderful recipe.