Pesto pasta with crispy chicken has become one of my favorite meal prep combinations because it feels a little more exciting than my usual pasta lunches without adding much extra work. While the chicken gets crispy in the air fryer, I can make the pesto and cook the pasta, so everything is ready in about 30 minutes.
I especially love making this recipe during basil season, when gardens and farmers’ markets seem to have more basil than anyone knows what to do with. If I have fresh basil, I’ll absolutely make homemade pesto. But if I don’t have the time, or simply don’t feel like washing and blending herbs, I happily use a good store-bought pesto instead. Meal prep should make life easier, not create another project.
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Why I Keep Coming Back to This Recipe
This is one of those recipes that checks a lot of boxes for me.
The crispy chicken holds up surprisingly well after reheating, the pesto keeps the pasta from drying out, and the Caprese salad makes the meal feel fresh without requiring much extra effort.
I’ve also found it’s a great “bridge” recipe for people who are new to meal prep. Nothing about it is complicated, but when everything comes together it feels like something you’d order at a café.
My Best Tips Before You Start
Homemade or Store-Bought Pesto? Both Work.
Fresh homemade pesto is hard to beat when basil is in season, but I never hesitate to buy pesto when I need a shortcut.
One thing I’ve learned after years of meal prepping is that convenience ingredients are worth using when they help you actually follow through with your plan. A store-bought pesto you use is far better than homemade pesto you never have time to make.
Any Pasta Works
This recipe isn’t tied to one specific pasta shape.
I make it with penne most often because it holds onto the pesto well, but rotini, fusilli, bowties, spaghetti, gluten-free pasta, or even zucchini noodles all work. If you’re trying to use up what you already have in the pantry, this recipe is incredibly forgiving.
The Air Fryer Makes This Easy
I love using the air fryer because it cooks the chicken quickly and gives it a crispy coating without heating up the whole kitchen.
That said, if you don’t own one, don’t let that stop you. This recipe works beautifully in a conventional oven, too.
How I Make This Recipe
One of my favorite parts of this meal prep is that several things happen at once.
While the chicken cooks in the air fryer, I cook the pasta and blend together the pesto. By the time the chicken is finished, everything else is usually ready to assemble.
To make the chicken, I coat bite-sized chicken pieces in egg and seasoned breadcrumbs before air frying them at 400°F for 15–20 minutes, or baking them in the oven if that’s what I’m using that day.
For the pesto, I blend olive oil, Parmesan, fresh basil, garlic, and sea salt until smooth. Once the pasta is cooked, I toss everything together over low heat until the pesto coats every piece.
The Caprese salad couldn’t be easier. I simply combine cherry tomatoes, mozzarella pearls, fresh basil, olive oil, and red wine vinegar, then portion everything into meal prep containers alongside the pasta and crispy chicken.
Storage & Meal Prep Tips
This recipe stores really well, with one small exception.
The chicken and pesto pasta stay fresh in airtight containers for about 4 days in the refrigerator, while the Caprese salad is at its best within the first 2–3 days. After that, the tomatoes begin releasing more liquid and the fresh basil loses some of its texture.
If I know I’m meal prepping for a full workweek, I’ll sometimes make only half of the Caprese salad upfront and mix together the second batch a few days later. It only takes a couple of minutes, but it keeps everything tasting fresh.
The chicken and pasta also freeze well for up to 3 months. I usually freeze those portions separately from the salad, then thaw overnight in the refrigerator before reheating. If the pesto pasta seems a little dry after reheating, adding a small splash of water helps loosen the sauce again.
A WWL Perspective
One thing I’ve learned after years of meal prepping is that recipes don’t have to be complicated to feel satisfying. Sometimes it’s simply combining a few familiar ingredients in a way that makes lunch something you actually look forward to eating.
I also don’t think every shortcut is worth avoiding. Store-bought pesto, pre-shredded Parmesan, or even pre-cut chicken can absolutely have a place in your kitchen if they help you get dinner—or lunch—on the table. Meal prep isn’t about doing everything from scratch; it’s about making future you’s week a little easier.
Love chicken, pesto, and the air fryer? Try these recipes
- Air Fryer Garlic Parmesan Chicken Wings
- Pesto Chicken Salad Ciabatta Sandwich
- Tuscan Chicken Pasta Skillet Meal Prep
Air Fryer Pesto Pasta with Crispy Chicken
Equipment
Ingredients
For the chicken
- 1 pound boneless skinless chicken breasts cut into chunks
- 1 large egg
- 1/2 cup breadcrumbs
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp paprika
- 1/4 tsp cracked black pepper
- 1/4 tsp garlic powder
For the pesto pasta
- 1 pound pasta
- 1/2 cup olive oil
- 3 tbsp grated Parmesan cheese
- 1 1/2 cups fresh basil leaves
- 1 clove garlic or more, to taste
- 1/4 tsp sea salt
For the Caprese salad
- 3 cups cherry tomatoes halved
- 1/2 cup mozzarella balls halved
- 1 tbsp chopped basil
- 2 tsp red wine vinegar
- 1 tsp olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the air fryer (or oven) to 400ºF. Whisk egg in a shallow bowl and combine breadcrumbs and seasonings in a separate shallow bowl. Add 5-6 chicken bites to the egg mixture at a time. Shake off excess egg and place chicken in the breadcrumb mixture, coating all sides.
- Bake the chicken in the air fryer for 15-20 minutes, stopping half way through to redistribute the pieces if need be. Or bake in the oven for 20-25 minutes on a parchment-lined baking sheet.
- While the chicken bakes, cook the pasta according to the package directions. Combine olive oil, Parmesan cheese, basil, garlic, and sea salt in the bowl of a food processor. Pulse until completely combined.
- In a small bowl, combine the ingredients for the Caprese salad. Divide among four meal prep containers, putting the salad in the small compartment.
- Drain the pasta and add it to a skillet over medium-low heat. Add the pesto to the skillet and toss to coat. Cook for 2 to 3 minutes, just enough to integrate the pesto and noodles and warm them.
- Divide the pesto pasta among the 4 meal prep containers and top with 5 to 6 pieces of chicken. Seal and refrigerate until it's time to eat!
Robby says
Just a heads up that the body of the post (accidentally I assume) says to bake the chicken bites for 30 min. The recipe card says 15-20, which sounds much more right at 400 in an air fryer!
Carrie Havranek says
Hi! Thanks for your comment. I updated the text to be crystal clear. The longer time you spotted is for the oven, correct. But you can do this either in the conventional oven or the air fryer for 15-20. Ovens and air fryers can vary a bit depending on various factors. Plus, with something like homemade chicken nuggets, the time will vary a little depending on how thick the chicken pieces are. Some may cook faster than others. Thanks for reading!