Delicious Chicken Pesto Pasta Salad Recipe for Summer Fun

There’s something magical about a bowl of Chicken Pesto Pasta Salad that makes you want to dive right in. Picture this: tender chicken mingling with colorful veggies, all coated in a vibrant pesto that practically dances on your taste buds. The aroma wafts through the air, inviting everyone to gather around. It’s the kind of dish that transforms ordinary moments into unforgettable gatherings, whether you’re hosting a summer BBQ or just enjoying a quiet night in. For more inspiration, check out this dinner recipes recipe.

I remember the first time I made this dish for my friends. We were all gathered for a potluck, and I thought, “What could go wrong with a pasta salad?” Spoiler alert: nothing went wrong! Their faces lit up with joy as they tasted the creamy, herb-infused goodness. This Chicken Pesto Pasta Salad has become a staple in our get-togethers. Trust me, once you try it, you’ll understand why.

The first time I served this dish, my friends couldn’t stop raving about how fresh and delicious it was.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but adjust depending on how many people you’re feeding.

• Pasta of Your Choice: Opt for rotini or penne; they hold onto the pesto beautifully.

• Pesto Sauce: Store-bought works great for convenience, but homemade is divine if you have time.

• Cherry Tomatoes: Fresh and juicy; they add a burst of sweetness to each bite.

• Baby Spinach or Arugula: Adds color and nutrients while giving the salad a delightful crunch.

• Parmesan Cheese: Shredded or shaved; sprinkle generously for an extra layer of flavor.

• Olive Oil: Use high-quality extra virgin olive oil to enhance richness.

• Lemon Juice: A splash brightens flavors and adds freshness to the dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Chicken Pesto Pasta Salad

Get ready to whip up this scrumptious salad with ease!

Cook the Chicken: Start by boiling water in a large pot over medium heat. Add salt and gently place chicken breasts into the water. Allow them to cook until fully cooked through—about 15-20 minutes—then remove and let cool before cutting into bite-sized pieces.

Prepare the Pasta: In that same pot of boiling water, toss in your pasta of choice. Cook according to package instructions until al dente—typically around 8-10 minutes—drain and rinse under cold water to stop cooking.

Add Fresh Ingredients: In a large mixing bowl, combine the cooked chicken pieces with cherry tomatoes and baby spinach or arugula. Their colors will brighten up your salad!

Toss with Pesto: Pour your pesto sauce over the chicken and veggies. Drizzle with olive oil and lemon juice before tossing everything together gently until every piece is coated in that vibrant green goodness.

Finish with Cheese: Sprinkle Parmesan cheese generously over your salad mixture and give it one last gentle toss to ensure all those flavors mingle together perfectly.

Now sit back and admire your creation—it’s not just food; it’s art on a plate! Feel free to customize further by adding nuts or other veggies based on preferences.

This Chicken Pesto Pasta Salad is not just about taste but also about creating memories around shared meals. So grab a fork (or two) and dig in!

Perfecting the Cooking Process

Start by cooking the pasta al dente while grilling or sautéing the chicken. Once done, mix in the pesto to create a delightful harmony.

Add Your Touch

Feel free to swap the chicken for shrimp or tofu. Toss in sun-dried tomatoes or olives for extra flavor and texture that will elevate your dish.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. For best flavor, enjoy it cold; reheating may alter its freshness.

Sharing this recipe brings back memories of my sister’s summer BBQs where we’d devour every last bite, laughing over spilled drinks and second servings.

FAQ

Can I use store-bought pesto?

Absolutely! Store-bought pesto works well in a pinch if you’re short on time.

What can I substitute for chicken?

Tofu or grilled shrimp are fantastic alternatives that complement the salad beautifully.

How long does this salad last in the fridge?

It stays fresh for about three days when stored properly in an airtight container.

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Chicken Pesto Pasta Salad

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Indulge in the vibrant flavors of Chicken Pesto Pasta Salad, a dish that perfectly blends tender chicken, fresh veggies, and creamy pesto. This salad is not just a meal; it’s a celebration that brings friends and family together. Whether you’re hosting a summer gathering or prepping for the week, this easy-to-make recipe will have everyone asking for seconds!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 6
• Category: Main
• Method: Boiling
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 8 oz pasta (rotini or penne)
• 1 cup pesto sauce
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach or arugula
• ½ cup Parmesan cheese, shredded
• 2 tbsp extra virgin olive oil
• Juice of 1 lemon

Instructions

1. Cook the chicken: Boil water in a large pot over medium heat. Add salt and cook chicken breasts for 15-20 minutes until fully cooked. Let cool and cut into bite-sized pieces.
2. Prepare the pasta: In the same pot, cook pasta according to package instructions until al dente (8-10 minutes). Drain and rinse with cold water.
3. Combine ingredients: In a large bowl, mix cooked chicken, cherry tomatoes, and spinach/arugula.
4. Toss with pesto: Add pesto sauce, olive oil, and lemon juice to the bowl. Mix gently until everything is well coated.
5. Finish with cheese: Sprinkle Parmesan cheese over the salad and give it another gentle toss.

Nutrition

• Serving Size: 1 serving
• Calories: 360
• Sugar: 3g
• Sodium: 480mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 70mg

Keywords: Substitute chicken with grilled shrimp or tofu for variation. Add sun-dried tomatoes or olives for extra flavor. For best results, use freshly made pesto.