Description
A cozy Chicken Pesto Pasta Salad featuring tender pasta, roasted chicken, and a creamy basil pesto dressing, perfect for potlucks or weeknight dinners.
Ingredients
- 12 ounces short pasta (penne, bowties, or fusilli)
- 2 cups cooked chicken, diced or shredded
- 1 cup basil pesto
- 1/2 cup Greek yogurt or mayonnaise
- 1 cup cherry tomatoes, halved
- 1 cup roasted butternut squash cubes (optional)
- 1/2 cup toasted pine nuts or chopped walnuts
- 1/3 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and rinse under cold water to stop cooking.
- Prepare the chicken: Use leftover roasted chicken or quickly grill or pan-sear breasts seasoned with salt and pepper. Let rest, then chop into bite-sized pieces.
- Make the dressing: In a large bowl, whisk together basil pesto, Greek yogurt (or mayo), lemon juice, and a few tablespoons of reserved pasta water until smooth. Taste and adjust seasoning.
- Combine: Add the drained pasta, chicken, cherry tomatoes, roasted squash, and nuts to the dressing. Toss gently to coat, adding more pasta water if needed to loosen.
- Finish and serve: Stir in Parmesan, top with fresh basil, and season with extra salt and pepper. Serve chilled or at room temperature.
Notes
For a lighter twist, use garlic-butter chicken instead. Make ahead for best flavor as it melds in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian