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Glass meal prep containers filled with a chicken pasta meal prep recipe with parmesan cheese and parsley on top.

Chicken Pasta Meal Prep Bowls

Author: Stephanie Kay

Ready in 30 minutes, these chicken pasta bowls are an easy meal prep idea perfect for work lunches and weeknight dinners. Plus, they are a filling meal packed full of protein, healthy fats, and fiber.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Meal Prep
  • Method: Stovetop
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Ingredients

Instructions

  1. Bring a large pot of well-salted water to a boil, add the pasta, and cook to al dente or as per package instructions. While the pasta is cooking, scoop out 1/2 cup of pasta water and set it aside. Once the pasta is cooked, drain the water, and set it aside.
  2. Place the chicken breasts on a cutting board, cut them into bite-sized pieces, then season with salt and pepper.
  3. In a large pan on medium-high heat, warm the olive oil, then add the chicken pieces, and cook for 4-5 minutes until cooked through. Remove from the pan, transfer to a plate, and set aside.
  4. In the same pan, add the onion and cook for 2-3 minutes until slightly tender, then add the broccoli florets and cook for an additional 3-4 minutes until broccoli is bright green and slightly tender.
  5. Add the minced garlic, oregano, salt, and pepper, stir to combine, and cook for an additional minute until fragrant.
  6. Add the sliced sundried tomatoes and spinach to the pan, and cook for another 1-2 minutes until the spinach is wilted.
  7. Reduce the heat to low, return the chicken to the pan, and stir to coat with the vegetable mixture.
  8. Add the cooked pasta to the pan, and stir to combine the chicken, veggies, and pasta until well incorporated. (If your pan is too small, transfer the chicken and vegetable mixture and pasta into the pot used to cook the pasta and finish the dish there instead.)
  9. Add the milk and parmesan cheese, and stir to combine with the chicken pasta, adding small splashes of warm pasta water (only as needed, you don’t need to use all of it) to help melt the cheese and create a smooth texture. Taste and adjust seasoning as needed.
  10. Transfer the chicken pasta to meal prep containers, dividing it evenly across 4 airtight meal prep containers, and then allow it to cool completely. Once cool, cover with a lid and store in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

To Use Leftover or Rotisserie Chicken: Swap the raw chicken breast for 4 cups of cooked leftover or shredded rotisserie chicken. Skip step #2-3 and add the chicken as per instructions in step #7.

To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder in step #5.

To Use Fresh Oregano: Swap the dried oregano for 1 tablespoon of fresh oregano in step #5.

To Use Frozen Spinach: Thaw 1/2 cup of frozen spinach, press out as much water as possible, and add it to the recipe as per step #6 to warm it and remove any excess water.

To Use Frozen Broccoli: Use 2 cups of frozen broccoli florets and increase the cooking time by 1-2 minutes in step #4 or until the broccoli is thawed and warmed through.

Nutrition

Find it online: https://kaynutrition.com/chicken-pasta-meal-prep/