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One of my favorite pasta salads of all time is this Creamy chicken and Pesto pasta salad. Loaded with chicken for a wholesome lunch or dinner option. Get dinner on the table in just 30 minutes, which the entire family will love.
Another pasta salad you may like is my Chicken Caesar Pasta Salad.
My kids love chicken and Pasta so I make a lot of dishes that have pasta and chicken in them. I am a huge fan of pesto so I decided to make this pesto pasta salad. 😍 Made with simple ingredients you most likely already have in your pantry, the pasta is mixed in with a creamy pesto sauce and some Italian dressing. Added tomatoes to give it texture and crunch and some chicken breast for added protein. Top with some fresh basil leaves and freshly grated parmesan cheese for a flavorful boost.
Don’t want pasta but in the mood for a creamy chicken dish that is pesto-based? Then you will love my creamy pesto chicken recipe.
Ingredients you will need
Below is just a list of ingredients you will need to make this recipe. Full measurements are listed further down below in the recipe card.
- Pasta (gluten-free if needed): you can use any pasta of your choice
- Italian salad dressing, homemade or store-bought
- Plain Greek yogurt: or normal plain whole-milk yogurt.
- Pesto Sauce – I have a homemade pesto recipe to try, or you can use store-bought.
- Fresh basil leaves: gives it a nice touch
- Cherry tomatoes: for an added crunch
- Shredded parmesan cheese: you can shred your own or use store-bought.
- Chicken breast: or use boneless and skinless chicken thighs.
- Seasoning: Garlic powder, Italian seasoning, Salt and pepper
- Olive oil: avocado oil
How to make chicken pesto pasta
- First, Cook pasta: Follow the package instructions, stirring occasionally, until pasta is cooked to al-dente. Once cooked, drain well in a colander and run under cold water to stop the cooking process.
- Mix dressing: In a mixing bowl, whisk together Italian salad dressing, yogurt and pesto sauce until
smooth. - Prepare and cook chicken: Rub the chicken with seasonings and olive oil. Heat a large skillet over medium-high heat. Add chicken and cook undisturbed for about 5 minutes, then flip and continue to cook for 3-5 minutes more (depending on the thickness), or until cooked through and no longer pink on the inside.
- Allow chicken to cool: Transfer the cooked chicken to a chopping board and slice.
- Assemble salad: Cut the tomatoes in half and set aside. To a large salad bowl, add the cooked pasta, basil leaves, shredded chicken, and tomatoes.
- Add toppers and serve: Sprinkle parmesan cheese and pour the dressing on top, toss well to coat. Finally, garnish with some more parmesan cheese and freshly cracked black pepper. Serve and enjoy!
Tips and Substitutes
- For a dairy-free option use dairy-free yogurt and skip the parmesan cheese
- You can use any other chopped tomatoes you have handy. I prefer cherry tomatoes because they are sweet and crunchy
- Cook pasta al dense, then rinse will cold water to stop the pasta from continuing to cook.
- Place leftovers in a container and store in the fridge for up to 5-7 days. Reheat in the microwave when ready to eat. It can be served cold. You can freeze for up to 3 months.
Frequently Asked Questions
Yes. It all comes down to your personal preference. Most people love having this pasta cold. Whether you serve it warm or cold, this pasta salad will be just as flavorful. Also, I loved grabbing leftovers from the fridge and enjoying them cold.
Store-bought pesto in jars is ready to eat, so you do not need to cook it or do anything to it. Add it to your pasta salads or as toppers for chicken, meat, or shrimp for a flavor boost.
If your pasta salad is a bit dry there are a few ways to add moisture to it. To moisten the pasts, add whatever sauce the base is made of. So in this pesto pasta salad, I would add a bit of pesto combined with Italian dressing. Try a bit of oil if you don’t want to add more sauce.
Storing and Reheating
Place leftover pasta salad in a tightly sealed container and store it in the fridge for 5-7 days. Freeze leftovers for up to 3 months. Thaw it out the night before and enjoy it cold, or reheat it in the microwave.
More pasta salads to try
- 15 minute Greek Pasta Salad
- Southwest Pasta Salad
- Mediterranean Pasta salad
- Caprese Pasta Salad
- Chicken Pasta Salad
- Tuna Pasta Salad
- Taco Pasta Salad
If you like chicken
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Creamy Chicken Pesto Pasta Salad
Ingredients
- 16 ounces Pasta, gluten-free if needed or whole grain
- 2/3 cup Italian salad dressing, homemade or store-bought
- 1/2 cup Plain Greek Yogurt
- 1/2 cup Pesto Sauce, homemade, or store-bought
- 1/4 cup Fresh Basil Leaves
- 1/2 cup Cherry Tomatoes, halved
- 1/3 cup Shredded Parmesan Cheese
For chicken:
- 1 pound Boneless Skinless Chicken Breast, sliced in half on lengthwise to cook faster
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Kosher salt, or to taste
- 1/4 teaspoon ground pepper, or to taste
- 1 tablespoon Olive oil
Instructions
- Cook 16 ounces Pasta according to the package instructions, stirring occasionally, until pasta is cooked to al dente. Once cooked, drain well in a colander and run under cold water to stop the cooking process.
- In a mixing bowl, whisk together 2/3 cup Italian salad dressing, 1/2 cup Plain Greek Yogurt, and 1/2 cup Pesto Sauce until smooth.
- Rub the 1 pound Boneless Skinless Chicken Breast with seasonings ( 1 teaspoon Garlic powder, 1 teaspoon Italian seasoning, 1/2 teaspoon Kosher salt, and 1/4 teaspoon ground pepper) and 1 tablespoon Olive oil. Heat a large skillet over medium-high heat.
- Add chicken and cook undisturbed for about 5 minutes, then flip and continue to cook for 3-5 minutes more (depending on the cooked chicken to a chopping board and slice.
- Cut the 1/2 cup Cherry Tomatoes in half and set aside. To a large salad bowl, add the cooked pasta, 1/4 cup Fresh Basil Leaves, shredded chicken, and tomatoes.
- Sprinkle 1/3 cup Shredded Parmesan Cheese and pour the dressing on top, toss well to coat.
- Garnish with some more parmesan cheese and freshly cracked black pepper. Serve and enjoy!
Video
Notes
- Pasta: use any of your favorite pasta. For low-carb options use lentil or chickpea pasta
- For a dairy-free option use dairy-free yogurt and skip the parmesan cheese
- Homemade or store-bought pesto
- Use avocado oil in place of olive oil
- You can use any other chopped tomatoes you have handy. I prefer cherry tomatoes because they are sweet and crunchy
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Game changer! My fam said they could eat this every night. Super easy and the flavours, oh my!
Nice! Thanks for the feedback.
Made this today for supper, it is perfect for when it’s so hot outside! I sprinkled in some capers, yum! My 19yo son ate THREE BOWLS!! This recipe is a keeper!
Awesome. Thanks for the feedback
So yummy! I didn’t have tomatoes so I used red bell pepper. Also subbed sour cream for the yogurt. I added a can of quartered artichoke hearts and some toasted pine nuts too. Really really good, I’ll be keeping this recipe!
I love your substitutes! Happy you loved it.