Chicken Asparagus Pasta Salad
Bright, fresh, and bursting with flavor, this Chicken Asparagus Pasta Salad is the ultimate fusion of wholesome ingredients and creamy indulgence. Tender slices of golden chicken breast meet crisp, sautéed asparagus and juicy cherry tomatoes, all tossed with al dente penne pasta. The star of the dish is its zesty lemon-garlic dressing, a velvety combination of Greek yogurt and mayonnaise enhanced with lemon zest for a tangy lift. Topped with Parmesan cheese and fresh parsley, this versatile salad is perfect for lunch, dinner, or your next gathering. Ready in under 45 minutes, this vibrant, protein-packed pasta salad can be served cold or at room temperature, making it an easy meal-prep option or fresh summer dish. Perfect for pasta lovers and healthy-food enthusiasts alike!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 2 Garlic cloves, minced
- 1 pound Asparagus, trimmed and cut into 2-inch pieces
- 8 ounces Penne pasta
- 1 cup Cherry tomatoes, halved
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Mayonnaise
- 0.25 cup Greek yogurt
Instructions
Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. Drain, rinse with cold water, and set aside.
While the pasta is cooking, season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for 6-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove from the skillet and let rest for 5 minutes before slicing into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Cook for 30 seconds until fragrant.
Add the asparagus pieces to the skillet. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 3-5 minutes, stirring occasionally, until the asparagus is tender but still crisp. Remove from heat and set aside.
In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, lemon zest, and a pinch of salt and pepper. This will serve as the creamy dressing.
In a large mixing bowl, combine the cooked pasta, chicken, asparagus, cherry tomatoes, and the creamy dressing. Toss gently until everything is evenly coated.
Sprinkle the salad with grated Parmesan cheese and chopped parsley. Toss lightly to combine again.
Chill the salad in the refrigerator for at least 20 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 831 mg | 36% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.4 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 728 mg | 15% | |
*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.
