Creamy Chicken Pesto Pasta Salad
Easy and flavorful pasta salad made with a creamy pesto sauce Italian dressing and loaded with chicken.
Servings: 8
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
Substitutes:
- 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
Calories: 404kcal | Carbohydrates: 41g | Protein: 23g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 620mg | Potassium: 274mg | Fiber: 6g | Sugar: 5g | Vitamin A: 447IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 1mg