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.
Servings 6
Calories 430kcal
Cost $12
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.