Chicken Alfredo Pasta Salad
Elevate your pasta salad game with this irresistible Chicken Alfredo Pasta Salad, a creamy and flavorful fusion of your favorite comfort foods. This recipe combines tender penne pasta, juicy pan-seared chicken, and a rich homemade Alfredo sauce made with heavy cream, Parmesan cheese, and a hint of lemon for brightness. Paired with fresh baby spinach, sweet cherry tomatoes, and crunchy red onion, this dish strikes the perfect balance of hearty and refreshing. Easy to prepare in just 45 minutes, it’s ideal for meal prep, potlucks, or a satisfying weeknight dinner. Serve it chilled or at room temperature, and garnish with fresh parsley for a finishing touch that’s as stunning as it is delicious. Perfect for those seeking a crowd-pleasing pasta salad with a gourmet twist!
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 pieces Boneless, skinless chicken breasts
- 2 tbsp Olive oil
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 cloves Fresh garlic, minced
- 1 cup Heavy cream
- 0.75 cup Grated Parmesan cheese
- 1 tbsp Lemon juice
- 1 cup Cherry tomatoes, halved
- 2 cups Baby spinach
- 0.25 Red onion, thinly sliced
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain, rinse with cold water to cool, and set aside.
While the pasta is cooking, season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat the olive oil in a large skillet over medium heat. Cook the chicken breasts for 4-5 minutes per side or until fully cooked and golden brown. Remove from the skillet, allow to rest for 5 minutes, then dice into bite-sized pieces.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Simmer for 2-3 minutes until thickened. Remove from heat and stir in the lemon juice. Allow the Alfredo sauce to cool slightly.
In a large mixing bowl, combine the cooked pasta, diced chicken, cherry tomatoes, baby spinach, and sliced red onion.
Pour the cooled Alfredo sauce over the mixture and toss until evenly coated. Adjust seasoning with additional salt and pepper if needed.
Garnish with chopped parsley, if desired, and chill in the refrigerator for at least 30 minutes before serving.
Serve the Chicken Alfredo Pasta Salad cold or at room temperature. Enjoy!
Nutrition Facts
Calories |
319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 681 mg | 30% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.1 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 169 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
