Creamy Chicken Pesto Pasta Salad
Easy and flavorful pasta salad made with a creamy pesto sauce, Italian dressing, and loaded with chicken
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Servings: 8
- 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 lb Boneless Skinless Chicken Breast sliced in half on lengthwise to cook faster
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp Kosher salt or to taste
- 1/4 tsp ground pepper or to taste
- 1 tbsp Olive oil
Cook 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 Italian salad dressing, yogurt, and pesto sauce until smooth.
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 cooked chicken to a chopping board and slice.
Cut the tomatoes in half and set aside. To a large salad bowl, add the cooked pasta, basil leaves, shredded chicken, and tomatoes.
Sprinkle 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!
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 on 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. We prefer cherry tomatoes because they are sweet and crunchy
Storage:
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.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
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