Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. Reserve 1/2 cup of pasta water, then drain and set aside. Toss with a teaspoon of olive oil to prevent sticking.

Season the chicken. Pat the chicken dry. Season both sides with salt, pepper, and a pinch of red pepper flakes if you like spice. Add lemon zest for extra brightness.

Cook the chicken. Heat 1–2 tablespoons olive oil in a large skillet over medium-high. Sear chicken 4–6 minutes per side, until golden and cooked through (internal temp 165°F/74°C). Rest for 5 minutes, then slice or cube.

Roast or sauté the tomatoes. For extra flavor, roast tomatoes on a sheet pan with a drizzle of oil, salt, and pepper at 425°F (220°C) for 10–12 minutes until blistered. Or sauté them in the skillet for 3–4 minutes until softened.

Make the pesto (if homemade). In a food processor, pulse basil, garlic, nuts, and Parmesan. Stream in olive oil until creamy but still textured. Season with salt and lemon to taste.

Toss everything together. In a large bowl, combine pasta, sliced chicken, tomatoes, and chopped greens. Add the pesto and a splash of the reserved pasta water. Toss until the sauce lightly coats everything. Stir in lemon juice and more Parmesan as needed. Adjust salt and pepper.

Add crunch and finish. Sprinkle in extra nuts for texture if using. If the mixture looks dry, add a tablespoon of olive oil or another spoonful of pasta water.

Portion into containers. Divide evenly into 4–5 meal prep containers. Let cool to room temperature (about 20–30 minutes) before sealing.

Store properly. Add an extra squeeze of lemon on top or a small drizzle of olive oil to keep things bright when reheated. Seal and refrigerate.