Chicken, pasta, mozzarella, and a bright basil pesto. Lunch is handled, and it’s perfect for school lunches because you’ll eat this one cold.

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Chicken and Pasta

1 lb rotini or fusilli

2 lb boneless skinless chicken breasts or thighs

1 Tbsp olive oil

1½ tsp kosher salt, divided, plus salt for pasta water

½ tsp black pepper

1 pint cherry tomatoes, halved

8 oz mozzarella pearls, drained

Fresh basil leaves and balsamic glaze for serving, optional

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Basil Pesto

2 c fresh basil leaves

½ c finely grated Parmesan

⅓ c walnuts or pine nuts

1-2 garlic cloves

1 Tbsp lemon juice

¼ tsp kosher salt, plus more to taste

½ c extra-virgin olive oil

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1. Pasta: Boil pasta in salted water until al dente. Reserve ⅓ c pasta water, drain and cool.

2. Chicken: Season chicken with 1 tsp salt and pepper. Cook in olive oil to 165°F: pan sear or bake. Rest, dice and cool.

3. Pesto: Pulse basil, Parmesan, nuts, garlic, lemon juice, and ¼ tsp salt. Stream in oil until spoonable.

4. Assembly: Toss cooled pasta and chicken with pesto and mozzarella. Loosen with pasta water if needed.

Storage & Reheating:

Store: Refrigerate up to 4 days. Pack tomatoes, basil, and balsamic glaze separately for the best day-four texture.

Do not freeze the assembled pasta salad.

Reheat: Eat cold or let stand 10 minutes before serving. After chilling, refresh with lemon and salt if needed. Keep refrigerated between meals.

Tags: basil, cheese, chicken, egg-free, eggless, Italian, lunch, make-ahead, Mediterranean, pasta, pesto, salad, tomato

Bare Minimum - Substack (September 26, 2026)