5.0 from 42 votes
Creamy Chicken Pesto Pasta Salad
Easy and flavorful pasta salad made with a creamy pesto sauce Italian dressing and loaded with chicken.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 404 kcal
Course:
Main Course
Cuisine:
American
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!
Cup of Yum
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 Information
Calories
404kcal
(20%)
Carbohydrates
41g
(14%)
Protein
23g
(46%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Cholesterol
42mg
(14%)
Sodium
620mg
(26%)
Potassium
274mg
(8%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
447IU
(9%)
Vitamin C
3mg
(3%)
Calcium
95mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 404
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 23g | 46% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 620mg | 26% |
| Potassium | 274mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 447IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.