Chicken Pesto Pasta Salad

5 from 1 vote

Chicken Pesto Pasta Salad

Delight in tender chicken, vibrant pesto, cherry tomatoes, and mozzarella pearls. This Chicken Pesto Pasta Salad is a customizable pasta dish that offers harmonious flavors sure to satisfy. Perfect warm or chilled, as a main or side. Experience savory goodness in this simple, crowd-pleasing recipe.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Lunch, Pasta

Cuisine: American, Italian

Servings: servings

Calories: 508kcal

Author: Briana

Equipment

grill pan (or a large skillet)
mixing bowls
tongs
Rubber Spatula

Ingredients

Chicken & Marinade

1 pound chicken breast cutlets
2 teaspoons kosher salt
1.5 teaspoons garlic powder
1.5 teaspoons onion powder
2 teaspoons Italian seasoning
½ teaspoon black pepper
½ teaspoons red pepper flakes
1 tablespoon lemon zest (zest of 1 lemon)
4 tablespoons lemon juice
4 tablespoons olive oil
fresh basil for garnish

Pasta Salad

1 pound cavatappi (cooked in heavily salted water)
1 pound chicken (cut into pieces)
10 ounces cherry or grape tomatoes, halved
½ can roasted red peppers (about 14 ounces Roland Foods roasted red pepper strips cut into small pieces)
1.5 tablespoons lemon juice (juice of ½ lemon)
8 ounces mozzarella pearls
6-8 ounces basil pesto (Roland Foods basil pesto)
salt and pepper to taste

Instructions

Prep the chicken by drying with paper towels, cutting them in half, and tenderizing with a meat mallet. Heat a grill pan or a large skillet over medium-high heat.
Prepare the pasta in a large pot with heavily salted water. Cook for the suggested cooking time until al dente. Reserve about 1 cup of pasta water, drain, and set aside.
Combine 4 tablespoons olive oil, 2 tablespoons lemon juice, lemon zest, 1.5 teaspoons onion powder, 1.5 teaspoons garlic powder, ½ teaspoon black pepper, 2 teaspoons Italian seasoning, ½ teaspoon red pepper flakes, and most of the salt to make a marinade in a large bowl. Add the chicken and let sit for 10 minutes.
Add the chicken to the hot grill pan, top with a spoonful of the marinade, and grill for 2-3 minutes on one side before flipping over.
Cook for an additional 3-4 minutes until the chicken reaches an internal temperature of 165°F. Let your cooked chicken rest for 5-10 minutes to seal in the juices, then cut into bite-sized pieces.
In a large bowl, add the cooked pasta, tomatoes, mozzarella pearls, red peppers, and chicken.
Mix the ingredients well and then add basil strips, salt, fresh parmesan, pepper, and basil pesto. With a rubber spatula, combine all of the ingredients together.
In a serving dish, top with a little extra pesto, freshly grated parmesan, fresh basil leaves, salt, and pepper, and enjoy!
You can store the leftover pasta salad in an airtight container or the mixing bowl covered in saran wrap for 3-4 days in the fridge. Be aware that the tomatoes will begin to break down quickly, so if you plan to make this ahead of time, leave the tomatoes out until it's time to serve.

Video

Notes

Don't forget to salt the pasta water. The salt in the water infuses the pasta while it cooks, and ensures your pasta isn't bland!
Speaking of pasta water, make sure you save some! Save at least one cup of pasta water so you can loosen up the noodles if they become dry and stick together.
Don't overcook the pasta. You want the pasta to be al dente, not mushy. Cook according to the package directions.
Butterfly and tenderize the chicken. This step is optional but recommended. It helps the chicken cook quickly and evenly so that it stays juicy and flavorful.
Use a meat thermometer. Cook time on the chicken depends on the thickness of it. Use an oven safe meat thermometer to check the internal temperature.
Let the chicken rest before cutting. This allows the chicken to retain the juices, so the pieces are nice and juicy in the pasta salad.
Leave the tomatoes out if making the pasta salad in advance. Tomatoes quickly lose their flavor and become soggy once cut. If you're making it ahead of time, leave the tomatoes out until just before serving.

Nutrition