Chicken Pesto Pasta Salad
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!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 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
- 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.
- 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.
- Combine ingredients: In a large bowl, mix cooked chicken, cherry tomatoes, and spinach/arugula.
- Toss with pesto: Add pesto sauce, olive oil, and lemon juice to the bowl. Mix gently until everything is well coated.
- 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.