Creamy Pesto Chicken Pasta
Creamy Pesto Chicken Pasta Salad is the ultimate summer dish – cool, creamy, and packed with bold flavor. With tender chicken, vibrant basil pesto, and crunchy veggies all tossed together in a creamy dressing, every bite is a celebration of fresh summer flavors.
This recipe has a special place in my kitchen.
I first made it on a spontaneous picnic trip with my friends during a hot July weekend.
We wanted something cold, hearty, and flavorful – so I combined my leftover grilled chicken with some cooked pasta, pesto, and Greek yogurt.
The result?
Everyone asked for the recipe on the spot!
Since then, it’s become a go to for potlucks and family get togethers.
Why You’ll Love This
- Incredibly Flavorful – The blend of creamy dressing and vibrant pesto makes every bite exciting.
- Quick & Easy – Uses leftover or rotisserie chicken and comes together in under 30 minutes.
- Perfect for Meal Prep – Stores well in the fridge and tastes even better the next day.
- Crowd Pleaser – Ideal for BBQs, picnics, and potlucks—it’s always a hit!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Cuisines: American, Italian-Inspired
Servings: 6
Estimated Cost: $12
Equipment:
- Large mixing bowl
- Saucepan
- Colander
- Cutting board
- Knife
- Mixing spoon
Ingredients
- 3 cups cooked pasta (rotini or penne works best)
- 2 cups cooked chicken breast, chopped or shredded
- 1/2 cup basil pesto (store-bought or homemade)
- 1/2 cup plain Greek yogurt or mayonnaise
- 1/2 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/3 cup red onion, finely chopped
- 1/3 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped (optional garnish)
- Salt & black pepper to taste
- Squeeze of lemon juice (optional, for brightness)
Step-by-Step Instructions
- Cook the Pasta: Bring a pot of salted water to a boil. Add pasta and cook until al dente. Drain and rinse under cold water to stop cooking and cool it down.
- Prepare the Dressing: In a small bowl, mix the pesto and Greek yogurt (or mayo) until smooth. Add a squeeze of lemon juice if desired.
- Combine Ingredients: In a large mixing bowl, add the cooked pasta, chicken, cherry tomatoes, red bell pepper, red onion, and Parmesan.
- Mix Everything: Pour the pesto dressing over the pasta mixture and toss until everything is evenly coated.
- Chill and Serve: Garnish with fresh basil, season with salt and pepper to taste, and refrigerate for at least 30 minutes before serving for best flavor.
Nutrition Facts
(Per serving, approximately)
- Calories: 430
- Protein: 28g
- Carbohydrates: 30g
- Fat: 22g
- Saturated Fat: 5g
- Fiber: 3g
- Sugar: 4g
- Sodium: 460mg
Tips for Success
- Use Leftover or Rotisserie Chicken – Saves time and adds flavor.
- Don’t Overcook the Pasta – Al dente texture holds up better in cold salads.
- Let It Chill – Resting in the fridge allows flavors to develop beautifully.
- Adjust to Taste – Feel free to swap Greek yogurt with mayo or sour cream, and add extra lemon juice for tang.
Creamy Pesto Chicken Pasta
Ingredients
- 3 cups cooked pasta rotini or penne works best
- 2 cups cooked chicken breast chopped or shredded
- ½ cup basil pesto store-bought or homemade
- ½ cup plain Greek yogurt or mayonnaise
- ½ cup cherry tomatoes halved
- ½ cup red bell pepper diced
- ⅓ cup red onion finely chopped
- ⅓ cup grated Parmesan cheese
- ¼ cup fresh basil chopped (optional garnish)
- Salt & black pepper to taste
- Squeeze of lemon juice optional, for brightness
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil. Add pasta and cook until al dente. Drain and rinse under cold water to stop cooking and cool it down.
- Prepare the Dressing: In a small bowl, mix the pesto and Greek yogurt (or mayo) until smooth. Add a squeeze of lemon juice if desired.
- Combine Ingredients: In a large mixing bowl, add the cooked pasta, chicken, cherry tomatoes, red bell pepper, red onion, and Parmesan.
- Mix Everything: Pour the pesto dressing over the pasta mixture and toss until everything is evenly coated.
- Chill and Serve: Garnish with fresh basil, season with salt and pepper to taste, and refrigerate for at least 30 minutes before serving for best flavor.
Notes
- Use Leftover or Rotisserie Chicken – Saves time and adds flavor.
- Don’t Overcook the Pasta – Al dente texture holds up better in cold salads.
- Let It Chill – Resting in the fridge allows flavors to develop beautifully.
- Adjust to Taste – Feel free to swap Greek yogurt with mayo or sour cream, and add extra lemon juice for tang.
Common Questions
1. Can I make this pasta salad in advance?
Yes! It actually tastes better after a few hours in the fridge as the flavors meld together.
2. What type of pasta is best?
Rotini, penne, or bowtie pasta works well—they hold the sauce and mix-ins nicely.
3. Can I use store-bought pesto?
Absolutely. Store-bought pesto is convenient and tasty, but feel free to use homemade if you have fresh basil.
4. Is this salad freezer-friendly?
Not really. The creamy dressing doesn’t thaw well. It’s best enjoyed fresh or refrigerated for up to 3 days.
This Creamy Pesto Chicken Pasta Salad is sure to become a staple in your warm weather recipe collection.
Whether you’re serving it for a summer party or packing it up for lunch, it’s hearty, refreshing, and downright delicious.
Happy cooking and enjoy every flavorful bite!
