No doubt about it, pasta is one of my favorite comfort foods. It's versatile, filling, and can be dressed up in endless ways, from hearty bolognese to creamy fettuccine Alfredo. But as much as I love pasta, I know not everyone can enjoy traditional wheat noodles.
For anyone with a gluten allergy, Celiac disease, or just looking for a lighter option, pasta night can feel tricky.
That's exactly why I created this Pesto Noodles with Crispy Chicken Bites meal prep recipe. It's everything I love about Italian-inspired comfort food, but with a healthy, gluten-free twist. Instead of traditional pasta, I use Palmini noodles (made from tender hearts of palm), and the chicken gets its crunch from gluten-free breadcrumbs. The result is a dish that's light, flavorful, and satisfying, perfect for meal prep.
This lightened-up pasta dish uses hearts of palm noodles instead of traditional pasta and gets topped with crispy baked herb chicken bites for irresistible texture!
Why You'll Love This Recipe
When I first tried Palmini noodles, I was surprised at how well they held up in dishes like this one. Paired with homemade pesto and crispy oven-baked chicken, they're a perfect gluten-free swap that doesn't feel like a compromise. Here's why I keep coming back to this recipe:
- Gluten-free but full of flavor - Palmini noodles and gluten-free breadcrumbs make this dish allergy-friendly.
- High in protein - Thanks to chicken and mozzarella, this dish is balanced and filling.
- Meal prep friendly - The chicken and noodles last 3-5 days in the fridge.
- Quick to make - Everything comes together in under an hour.
If you're new to prepping gluten-free meals, check out my Gluten-Free Meal Prep Recipes for even more inspiration.
Ingredients You'll Need
For the Chicken Bites
- 1 lb boneless skinless chicken breast, sliced into bite-sized pieces
- 1 large egg
- ½ cup gluten-free breadcrumbs
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon sea salt
- ¼ teaspoon cracked black pepper
- ¼ teaspoon garlic powder
For the Pesto Palmini Noodles
- 2 (15 oz) cans Palmini noodles, drained
- ½ cup olive oil
- 3 tablespoon grated Parmesan cheese
- 1½ cups fresh basil leaves
- ½ teaspoon minced garlic
- ¼ teaspoon sea salt
For the Caprese Salad
- 3 cups cherry tomatoes, halved
- ½ cup mozzarella balls, halved
- 1 tablespoon chopped basil
- 2 teaspoon red wine vinegar
- 1 teaspoon olive oil
- Sea salt and black pepper, to taste
How to Make Pesto Noodles with Crispy Chicken Bites
Step 1: Bake the Chicken Bites
- Preheat oven to 400ºF. Line a baking sheet with parchment paper.
- In one bowl, whisk the egg. In another, mix breadcrumbs with basil, oregano, paprika, salt, pepper, and garlic powder.
- Dip chicken bites into the egg, shake off excess, then coat with the breadcrumb mixture.
- Place on the baking sheet and bake for 30 minutes, until crispy and golden.
Step 2: Make the Pesto and Noodles
- In a food processor, blend olive oil, Parmesan, basil, garlic, and salt until smooth.
- Heat a skillet over medium, add drained Palmini noodles, and toss with the pesto sauce for 4-5 minutes until warmed through.
Step 3: Assemble the Caprese Salad
- Mix cherry tomatoes, mozzarella, basil, vinegar, olive oil, salt, and pepper in a bowl.
- Divide into smaller compartments of your meal prep containers.
Step 4: Portion and Store
Add pesto noodles to the large compartment, top with 5-6 crispy chicken bites, and add caprese salad on the side.
How to Store
- Fridge: Store in airtight containers for up to 3-5 days. Note: the caprese salad is best within 3 days.
- Freezer: Freeze chicken bites and noodles separately for up to 2 months. Do not freeze caprese salad (the tomatoes and mozzarella don't hold up).
How to Reheat
- Caprese salad: Keep cold - don't reheat this part.
- Chicken: Reheat in the oven or air fryer at 350ºF for 5-7 minutes to keep it crispy.
- Noodles: Microwave with a splash of water or reheat in a skillet over medium heat.
Substitutions and Variations
- Noodles: Try zucchini noodles or spaghetti squash if you can't find Palmini.
- Protein: Swap chicken for shrimp or tofu for a pescatarian or vegetarian version.
- Cheese-free: Omit the mozzarella in the caprese salad and use nutritional yeast in the pesto for a dairy-free option.
For more inspiration, check out my Dinner Meal Prep Recipes.
More gluten free chicken and noodles meal prep recipes:
We just love chicken at MPOF, and we even have a number of chicken-based recipes that are all gluten-free, too! Here are just a few, for your future meal prep consideration:
- Air Fryer Chicken Parmesan
- Chicken Ramen Meal Prep
- Cold Chicken Soba Noodle Meal Prep
- Sesame Chicken & Broccoli Stir Fry Meal Prep
FAQs About Pesto Noodles with Crispy Chicken Bites
Can I make this recipe ahead of time?
Yes - the noodles and chicken can be prepped 3-5 days in advance. Just wait to assemble the caprese salad until closer to eating if you want it extra fresh.
What's the best container for portioning?
I recommend dual-compartment meal prep containers so you can keep the noodles separate from the salad. Read my full guide: Best Meal Prep Containers.
Can I make this low-carb?
Palmini noodles are already very low-carb, but you can skip the mozzarella in the salad if you're watching macros closely. Use my Macro Calculator to see how this recipe fits your goals.
Final Thoughts
This recipe proves that gluten-free meal prep can be both delicious and practical. With crispy chicken, herby pesto noodles, and a fresh caprese salad, it's a balanced meal that hits all the right notes.
If you're looking for more healthy inspiration, explore my full list of Meal Prep Ideas or grab the Free Meal Prep eBook to kickstart your weekly prep routine.
Equipment
- Air Fryer
Ingredients
For Chicken Bites
- ½ lb. boneless skinless chicken breast sliced into bit sized pieces
- 1 large egg
- ½ cup gluten-free breadcrumbs
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon sea salt
- ¼ teaspoon cracked black pepper
- ¼ teaspoon garlic powder
For Pesto Palmini Noodles
- 2 15 oz cans Palmini noodles drained
- ½ cup olive oil
- 3 tablespoon grated Parmesan cheese
- 1 ½ cups fresh basil leaves
- ½ teaspoon minced garlic
- ¼ teaspoon sea salt
For Caprese Salad
- 3 cups halved cherry tomatoes
- ½ cup halved mozzarella balls
- 1 tablespoon chopped basil
- 2 teaspoon red wine vinegar
- 1 teaspoon olive oil
- Sea salt and black pepper to taste
Instructions
- Preheat oven to 400ºF and line a baking sheet with parchment paper. Whisk egg in a shallow bowl and combine breadcrumbs and seasonings in a separate shallow bowl. Add 5-6 chicken bites to egg mixture at a time. Shake off excess egg and place chicken into breadcrumb mixture, coating all sides. Place onto baking sheet. Bake for 30 minutes.
- While chicken bakes, combine olive oil, parmesan cheese, basil, garlic and sea salt to a food process and pause until thoroughly combined. Add drained palmini noodles to a medium skillet over medium heat and for pesto sauce on top. Use tongs to toss noodles to coat. Heat for 4-5 minutes to warm noodles through.
- Stir together ingredients for caprese salad in a medium mixing bowl. Divide between 4 small compartments of teal MPOF containers. Divide pesto noodles between large compartments and top with 5-6 chicken bites.
Jmki says
This recipe calls for .5 pounds of chicken. Then that chicken is divided between four meals. Meaning that each meal is 1/8th pound of chicken. Am I reading that correctly?
Also, does this go in the oven or air fryer?
Sarah Kesseli says
Thanks for bringing this to our attention. It should be 1 pound and not 1/2 pound. The chicken goes into the oven. We hope you enjoy the recipe!
JT says
Have made the chicken bites countless times - they're absolutely delicious beyond compare!