Chicken Pasta Salad with Pesto
Brighten up your mealtime with this irresistible Chicken Pasta Salad with Pesto, a vibrant combination of tender penne pasta, juicy chicken breast, and crisp vegetables all tossed in a zesty pesto dressing. This quick and easy recipe is perfect for busy weeknights or as a crowd-pleasing dish for potlucks. The addition of cherry tomatoes, fresh baby spinach, and crunchy red bell peppers brings a refreshing medley of textures and flavors, while a hint of lemon juice in the pesto dressing adds a delightful tang. Ready in just 35 minutes, this versatile salad can be served warm or chilled and pairs beautifully with a sprinkle of Parmesan cheese for extra indulgence. Packed with protein and wholesome ingredients, this chicken pasta salad is a delicious, nutritious way to upgrade your lunch or dinner routine!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 300 grams penne pasta
- 2 pieces boneless, skinless chicken breast
- 1/2 cup pesto sauce
- 1 cup cherry tomatoes
- 2 cups baby spinach
- 1 piece red bell pepper
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup Parmesan cheese (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts on both sides with salt and black pepper, then cook them in the skillet for about 6-8 minutes per side or until fully cooked and browned. Let the chicken rest for 5 minutes before slicing it into thin strips.
Prepare the vegetables. Halve the cherry tomatoes, slice the red bell pepper into thin strips, and rinse and pat dry the baby spinach.
In a large mixing bowl, combine the cooked pasta, sliced chicken, cherry tomatoes, spinach, and bell pepper.
In a small bowl, whisk together the pesto sauce, remaining 1 tablespoon of olive oil, and lemon juice until well blended.
Pour the pesto dressing over the pasta salad ingredients in the mixing bowl. Toss gently to combine, ensuring everything is evenly coated.
Taste and adjust seasoning with additional salt or pepper, if necessary.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. Top with grated Parmesan cheese before serving, if desired.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 949 mg | 41% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.3 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 494 mg | 11% | |
*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.
