Chicken Pesto Pasta Salad is the kind of dish that earns its place in your regular rotation - quick to make, full of vibrant flavours, and just as good for weeknight dinners as it is for a last-minute potluck dish. This delicious pasta salad recipe combines juicy chicken breast, al dente pasta, and creamy pesto dressing for a complete meal you can enjoy at room temperature or chilled.
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Ingredients and Substitutes
Here's everything you'll need to make this pesto chicken pasta salad:
- Chicken breast - Boneless skinless chicken breast is ideal for tender, juicy pieces. Leftover rotisserie chicken works well, too - just skip the cooking step.
- Mixed dried herbs - A simple herb blend adds a savoury base. Italian seasoning or dried oregano and thyme make good swaps.
- Garlic powder - Provides gentle depth without overpowering. Freshly minced garlic can be used, but cook it lightly before adding.
- Salt and black pepper - Use kosher salt for even seasoning, or table salt in a pinch.
- Olive oil - Adds richness and helps create a golden crust on the chicken.
- Pasta - Short pasta like fusilli, penne, or farfalle works best for holding the pesto sauce. For gluten-free pasta salads, choose a rice or corn-based variety.
- Basil pesto - Fresh pesto gives the most vibrant flavours. Store-bought pesto is fine for convenience, or you can make homemade pesto with pine nuts, cashews, or walnuts.
- Crème fraîche or mayonnaise - Creates a creamy pesto dressing. For a dairy-free pesto pasta salad, use a vegan mayo or extra olive oil.
- Cherry tomatoes - Grape tomatoes or sun-dried tomatoes can be swapped in for variety.
- Pearl mozzarella - Creamy mozzarella pearls or baby bocconcini add texture. Dairy-free cheese alternatives work well, too.
- Bell pepper - Any colour works, but red peppers add a sweet contrast.
As always, find the ingredient quantities, detailed instructions and nutritional information on the recipe card at the bottom of the post.
EXTRAS: Add a variety of extra fresh veggies, like peppery arugula (rocket), finely chopped red onion or green beans. We also love a few chopped-up sundried tomatoes in it.
Making Your Own Pesto?
If you're a huge fan of pesto, making your own is a perfect way to customise flavour and control ingredients. Fresh basil leaves, olive oil, pine nuts (or other nuts), and Parmesan cheese blended in a food processor can create an unforgettable pesto sauce. I have recipes for walnut and basil pesto, as well as hazelnut basil pesto, that work beautifully in this chicken pesto pasta salad.
Step-By-Step Method
STEP 1 - Season the chicken. Mix dried herbs, garlic powder, salt, and pepper in a small bowl. Slice the chicken breast horizontally into two thin fillets for quicker cooking. Sprinkle both sides with the seasoning mix.
TOP TIP: For extra tenderness, let the seasoned chicken rest for 10 minutes before cooking.
STEP 2 - Cook the chicken. Heat olive oil in a large frying pan over medium-high heat. Add chicken and cook for 2-4 minutes per side until fully cooked. Set aside to cool, then cut into bite-sized cubes.
STEP 3 - Cook pasta. Boil pasta in a large pot of salted water, following package instructions, until al dente. Drain, then rinse briefly under cool water to stop cooking. Leave to cool to room temperature.
STEP 4 - Mix the dressing. In a large salad bowl, stir together basil pesto and crème fraîche (or mayonnaise) until smooth. Taste and adjust seasoning if needed - pesto can be naturally salty.
STEP 5 - Combine. Add cooled pasta, chicken cubes, cherry tomatoes, bell pepper, and mozzarella pearls to the bowl. Give everything a good stir until evenly coated in the creamy pesto.
TOP TIP: If serving as a cold pasta salad, chill for 30 minutes before serving to let the flavours meld.
Storage and Making Ahead
Leftover chicken pesto pasta salad can be stored in an airtight container in the fridge for up to 3 days. If the pasta absorbs too much sauce, stir through a little extra pesto or olive oil before serving. This is a great recipe for meal prep - just keep the dressing separate until ready to mix for the best texture.
More Pasta Salad Recipes
If you love the ease and versatility of a pasta recipe like this one, you'll enjoy exploring my other pasta salad creations below.
Chicken Pesto Pasta Salad
Ingredients
- 1 chicken breast about 220g
- 1 teaspoon mixed dried herbs
- ¼ teaspoon garlic powder
- a pinch of salt and black pepper
- 1 tablespoon olive oil
- 150 g (2.5 cups) pasta
- 100 g (0.4 cups) basil pesto
- 1 tablespoon mayonnaise or creme fraiche
- 100 g (⅔ cups) cherry tomatoes halves
- 80 g (3 oz) pearl mozzarella
- ½ bell pepper diced
Instructions
- Mix mixed herbs, garlic powder, salt and pepper in a small bowl.
- Cut the chicken in half horizontally, so you have two thin patties. Sprinkle both sides with the herb mixture.
- Heat oil in a large frying pan. Add the chicken, and cook for 2-4 minutes on each side, until the chicken is cooked through. Set aside to cool down.
- Once cool, cut it into small cubes.
- In the meantime, cook pasta in a large pot of salted water, following the packet instructions, making sure the pasta is cooked al dente. Drain and leave to cool down.
- In a large mixing bowl, combine pesto and creme fraiche (or mayo). Season with salt and black pepper, if needed.
- Add the cooled pasta, cubed chicken, cherry tomatoes, bell pepper, mozzarella pearls and toss to coat.
Nutrition
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