Easy Creamy chicken pesto pasta salad
Hello! I am writing up this recipe for a creamy chicken pesto pasta salad after I made it for a friend’s BBQ. I took some quick snaps with my phone, never dreaming I would share it.
Well, it’s too good not to! I love a pasta salad, you might have tried my creamy pesto pasta salad or healthy high protein pasta salad already? I love the addition of chicken to this one, it makes it a great main dish as well as a side.
The combination of pesto, parmesan and some fresh basil and tomatoes is so delicious. The creamy dressing is made with Italian dressing and Greek yogurt, a simple combo but so good!
Main ingredients
- Pasta – I used a fusilli pasta as it is a great shape for a pasta salad. Use any short pasta shape you like.
- Italian dressing – I used a store-bought one and there are so many good ones out there! You could use a homemade one if you prefer.
- Greek Yogurt – This makes the dressing slightly creamy and delicious! You could use a regular plain yogurt, I like the tang Greek yogurt has.
- Pesto – I used my easy basil pesto but you could use a store-bought one. Fresh pesto is easy to make so give it a try!
- Parmesan – Make sure you grate it yourself, it takes seconds and pre-grated parmesan isn’t good.
- Cherry Tomatoes – I love the pop of freshness and color that tomatoes bring to this dish.
How to make this recipe
Full instructions and ingredient list are in the recipe card below.
- Mix the Italian dressing and Greek yogurt together in a small bowl and set aside.
- In a large pot of salted boiling water cook the pasta according to package instructions. I like to undercook the pasta by a minute or so.
- Drain and run under cold water to stop the cooking process. Place into a large mixing bowl and toss with a drizzle of olive oil to stop it sticking together.
- Marinate the chicken breasts in the olive oil, garlic powder, Italian seasoning, salt and pepper.
- Heat a large skillet over medium-high heat and cook the chicken for 4 – 5 minutes on each side until cooked through.
- Once cooled slightly, cut into bite sized pieces.
- Mix the dressing with the pasta then add the pesto and mix well. Add the rest of the ingredients and mix again.
- Place in a serving bowl and top with some extra parmesan cheese and basil leaves if you wish.
Why you need to salt your pasta water!
Salting your pasta water is the only chance you have to season the pasta itself. I have seen all sorts of different rules for how much salt to use and I have tried them all!
I have settled on 2 tablespoons of kosher salt (which is a very coarse salt) per 3.5 litres of water. If you use table salt or fine sea salt you might want to start with 1 tablespoon. It might seem excessive but it really is the only chance you have to season your pasta!
Tips for success
- Don’t overcook the pasta! This is a cold pasta salad so your pasta will get softer when it soaks in the dressing. I always undercook the pasta by a minute or so to al dente so it doesn’t get too soggy.
- Toss the cooked pasta in a drizzle of olive oil to stop it sticking together.
- I like to cut the chicken breasts in half lengthwise to make them thinner, it cuts down cooking time and gives you a better crust on the outside.
- If you want to make this a vegetarian pasta salad, leave out the chicken and add some extra vegetables. Some roasted red peppers or sun dried tomato pesto would be delicious.
How to serve
This creamy pesto pasta salad is the perfect side dish for any BBQ or family get together. It is a great make ahead dish or can be served straight away.
I love serving this with some delicious grilled sausages or grilled flank steak. You could also try it alongside something like my shrimp pesto pasta salad for a seafood twist. It would also be delicious as a main dish with a big fresh green salad and some crusty bread.
Recipe FAQs
What is the best pasta shape for a pasta salad?
I went with a fusilli pasta as I love the way the sauce gets into the middle. Any short pasta shape will work, penne, rigatoni, farfalle (bow tie) or elbow macaroni.
Can I make this ahead?
Yes! I actually think this gets better after sitting for a few hours. I like to leave it out of the fridge for 20 minutes or so before serving.
How long will it keep?
Store any leftovers in an airtight container in the fridge for 2 – 3 days.
Want some other recipes to try?
If you loved this creamy chicken pesto pasta salad then check out my recipe section for all kinds of delicious dishes. If you want a warm pasta dish then give my easy caprese pasta salad with pesto a try.
Recipe
Creamy chicken pesto pasta salad
Ingredients
- 16 ounces Pasta gluten free if needed or whole grain
- 1/2 cup Pesto Sauce homemade, or store-bought
- 1/2 cup Plain Greek Yogurt
- 2/3 cup Italian salad dressing homemade or store-bought
- 1/2 cup Cherry Tomatoes halved
- 1/4 cup Fresh Basil Leaves
- 1/3 cup Shredded Parmesan Cheese
For chicken:
- 1 pound Boneless Skinless Chicken Breast sliced in half on lengthwise to cook faster
- 1 teaspoon Italian seasoning
- 1 teaspoon Garlic powder
- 1 tablespoon Olive oil
- 1/2 teaspoon Kosher salt or to taste
- 1/4 teaspoon ground pepper or to taste
Instructions
- Mix the Italian dressing and Greek yogurt together in a small bowl and set aside.
- In a large pot of salted boiling water cook the pasta according to package instructions. I like to undercook the pasta by a minute or so.
- Drain and run under cold water to stop the cooking process. Place into a large mixing bowl and toss with a drizzle of olive oil to stop it sticking together.
- marinate the chicken in the olive oil, garlic powder, Italian seasoning, salt and pepper.
- Heat a large skillet over medium-high heat and cook the chicken for 4 – 5 minutes on each side until cooked through.
- Once cooled slightly, cut into bite sized pieces.
- Mix the dressing with the pasta then add the pesto and mix well. Add the rest of the ingredients and mix again.
- Place in a serving bowl and top with some extra parmesan cheese and basil leaves if you wish.
Notes
- I like to cut the chicken breasts in half lengthwise so they are thinner. This cuts down cooking time and you get a better crust on the outside.
- If you don’t want to use chicken you could substitute for some roasted red peppers or other vegetables.
