Chicken Pesto Pasta Salad Food

CHICKEN PESTO PASTA

Chicken Pesto Pasta image

Chicken Pesto Pasta, a creamy chicken and pasta recipe with bow-tie pasta and succulent chicken cooked in lightened-up yet creamy Basil Pesto Sauce. Only 15 minutes of prep makes this recipe perfect for quick dinner. Plus pasta is tasty, lite, and flavorful. I bet more flavorful than Pesto Pasta from your favorite Italian restaurant. Give it a try! My version of Chicken Pesto Pasta is special. Sauce is creamy yet lite with delicious flavor Pesto. Just three things make all the difference: I use Homemade Basil Pesto. (Don't worry if you can't. Also sharing few of my trusted store-bought Basil Pesto brands.)To lighten-up the pasta sauce, I replace heavy cream with half-and-half. (half the cream and half the milk).I give sauce more depth of flavor with herbs and by cooking chicken in same pan before making sauce. Flavor of cooking chicken and seasonings makes sauce bold and delicious.The resulting Pesto Pasta is creamy, indulgent, and has knock-out pesto flavor. So delicious!I highly recommend trying this recipe. Needs only 15 minutes of prep. Once you have the Basil Pesto, rest of recipe comes together in minutes. Simply cook fresh bowtie pasta. While pasta cooks, cook chicken and sauce in one pan. Mix the two with some parmesan cheese. Wallah! Dinner is ready to devour!So, let's make some Chicken Pesto Pasta tonight!PESTO CHICKEN PASTABasil Pesto (also know as Green Pesto) and cream sauce is the heart of this Creamy Pesto Chicken Pasta. In-fact, the fragrance of fresh Pesto was my inspiration behind creating this chicken dinner. Making Pesto Pasta Sauce is easy and super quick. You need only 6 ingredients. Fresh Basil PestoGarlicParmesan CheeseHeavy Cream or Cream Half and Half.Lemon juiceChicken Stock - I skip chicken stock when making Chicken Pesto Pasta because I saute chicken with seasonings in the pan first, then make sauce in same pan. The flavorful bits of chicken stuck on pan give delicious depth of flavor to the sauce without chicken stock. If you are making only Pesto Sauce, I recommend using the Chicken Stock.Tip: You can even make pesto sauce ahead of time and refrigerate. When ready to eat, cook pasta, saute chicken, add sauce and pasta. That's it. Ready to serve.Besides Pesto Sauce, two quintessential ingredients of Chicken Pesto Pasta are: Veggies and Chicken.VEGGIES:We often eat chicken pesto pasta with tomatoes and broccoli. When I'm out of broccoli, I love adding zucchini, summer squash and green peas for substantial serving of veggies in the pasta. In my humble opinion, all of these veggies - tomatoes, zucchini, and broccoli benefit from the fragrant and creamy pesto sauce. I cook veggies al-dente. With sauce, these tastes crunchy and so good! Even picky eaters love'em. Trust me, I know because I have a picky eater at home who devoured whole bowl of pasta - zucchini tomato included. So, you can use any of these veggies in Pesto Pasta:Tomatoes Or Cherry Tomatoes.BroccoliMushroomsZucchiniSummer SquashGreen PeasBell PeppersArtichokesCHICKEN:Chicken for Pesto Pasta can be cooked various ways. I like to cook small diced chicken thighs in saute pan and then build sauce in same pan to add flavor in Pesto Sauce without Chicken Stock. You can also use Rotisserie Chicken to save some time. I only recommend to heat the chicken in sauce to make sauce more flavorful or use 1/4 cup of chicken stock. You can make Chicken Pesto Pasta with Grilled Chicken. For grilled chicken pesto pasta, season chicken with oil, lemon and seasonings (salt plus herbs/spice-blend of your choice). While chicken marinates, heat a grilling pan or an outdoor grill. Grill chicken on hot grill until grill marks appear. Let cook both sides until internal temperature of chicken registers 165 degrees Fahrenheit. While chicken grills, cook pasta and make pesto sauce as suggested in the recipe card. I recommend to add 1/4 cup chicken stock in the sauce for more flavor. Once chicken is ready. Let it rest for 5 minutes before slicing. Serve sliced grilled chicken with Pesto Pasta.Tip: You can also serve Pesto Pasta with lean protein such as shrimp, white-meat chicken or tofu. Cook any of these proteins in pan with salt and pepper before cooking sauce. You can also grill protein like I described above. PASTA:Honestly, options are endless. Whether you like penne, farfalle, spaghetti, or tagliatelle. All these pasta shapes work with cream basil pesto sauce. Sauce coats the pasta very nicely. When I make pasta, I follow a simple tip that I learned from Chef Giada of Food Network. Add pasta to sauce, don't mix, first add the grated parmesan (or cheese of choice) on the hot cooked pasta. This way, cheese sticks to the cooked pasta, then this combination holds sauce very nicely. You will never eat bland pasta. I bet.Tip: Try Zucchini Pasta (zucchini noodles) instead of wheat pasta for a low-carb Pesto Pasta dinner.If you don't have chicken/shrimp, this Pesto Pasta also works perfect vegetarian. (hint hint)Try something different for dinner tonight. I have made Chicken Pesto Pasta easy to prepare at home, as a complete meal - Pasta with fragrant Pesto Sauce, chicken, tomatoes and zucchini. Drop a message and share with me your favorite Chicken and Pasta Dinner?Stay safe and take precautions to beat the COVID-19 virus out of this world.

Provided by Savita

Time 25m

Number Of Ingredients 14

Ingredients

1 lbs Chicken, boneless thigh or breast, small diced
1/2 lbs Pasta, tubular pasta such as penne or farfalle
1 Zucchini, diced to half moons
1 Cup Cherry Tomatoes
1/4 Bunch Fresh Herbs, such as parsley or basil, optional, for serving.
1 tbsp Cooking Oil
1 tsp Garlic, 1-2 cloves, minced
1/2 tsp Salt and Black Pepper, half and half
1/2 Cup Basil Pesto, to make fresh, check recipe link in notes.
1/2 Cup Cream, half and half
1/2 tsp Chili Flakes
1 tbsp Lemon, juice
1/3 Cup Parmesan Cheese, grated
1/4 Cup Water, use Chicken Stock for more flavor

Steps:

Bring pot of water to rolling boil. Season with salt. Add pasta and cook boiling until pasta is al-dente (about 10-12 minutes) For best results, check pasta package for al-dente cooking time.
Heat oil in a large heavy bottom skillet to medium-high heat. Add garlic and chili flakes. Cook stirring often for 20-30 seconds or until garlic is fragrant. Don't let garlic burn. Add diced chicken. Sprinkle generous pinch of salt on chicken before stirring. Stir cook chicken for 2-3 minutes or until chicken is no longer pink and develops some color. Transfer chicken to a plate.
In, now empty, same pan on medium heat, add basil pesto. You don't need more oil since pesto has oil in it. Cook pesto for 30 seconds to 1 minute or until it is fragrant. Add cream half and half, water (or stock if using). Bring to boil then lower heat to medium. Mix in half of the parmesan cheese. Add chicken back into the sauce with cherry tomatoes and zucchini. Cook for 3-5 minutes or until Pesto Sauce thickens and chicken is fully cooked. Once sauce thickens, mix in lemon juice and salt. Taste and adjust salt and black pepper.
Add cooked and drained pasta to chicken with pesto. Sprinkle remaining parmesan cheese on the top of pasta. Now, coat the pasta in the sauce. Add 2-3 tbsp of the chopped fresh herb of your choice. Serve Chicken Pesto Pasta while still hot. Enjoy.

CREAMY CHICKEN AND PASTA SALAD

Creamy Chicken and Pasta Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
8 ounces tubetti or other small tube-shaped pasta
1 1/4 cups 2% percent Greek yogurt
1/2 cup mayonnaise
2 teaspoons apple cider vinegar
1 teaspoon dijon mustard
1/3 cup chopped fresh dill
1 tablespoon chopped fresh chives
1 rotisserie chicken
2 stalks celery, chopped
1 Kirby cucumber, peeled, halved lengthwise, seeded and chopped
Freshly ground pepper
8 cups mesclun greens

Steps:

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking.
Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives and 2 teaspoons salt in a medium bowl. Remove the skin from the chicken and shred the meat into large pieces. Add the chicken, celery and cucumber to the dressing and gently stir to combine.
Shake the excess water from the pasta and add it to the chicken salad. Season with pepper and toss. Serve over the greens.

Nutrition Facts : Calories 672, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 114 milligrams, Sodium 1724 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 44 grams

PESTO PASTA WITH CHICKEN

Pesto Pasta with Chicken image

Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!

Provided by Kristin

Categories World Cuisine Recipes European Italian

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

1 (16 ounce) package bow tie pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips
½ cup pesto sauce

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g

PESTO CHICKEN PASTA SALAD

Pesto Chicken Pasta Salad image

Quick and easy Pesto Chicken Pasta Salad with fresh ingredients and loads of flavor! This is the perfect side dish for any get together, backyard bbq, or potluck.

Provided by Tiffany

Categories Side Dish

Time 20m

Number Of Ingredients 9

Ingredients

17 ounces Sam's Choice Italia Fusiloni Pasta
⅔ cup prepared Italian salad dressing
½ cup Sam's Choice Italia Basil Pesto Sauce
2 cups fresh baby spinach
1 cup fresh arugula
2 cups shredded chicken (rotisserie chicken works well)
½ cup cherry tomatoes (halved)
⅓ cup shredded parmesan cheese
grated parmesan cheese and cracked black pepper, for topping

Steps:

Boil pasta for 8-9 minutes until tender, rinse with cold water, drain, and place in a large bowl.
Add spinach and arugula, shredded chicken, tomatoes, and parmesan cheese pasta bowl.
Whisk together Italian salad dressing and pesto sauce until smooth, then pour over pasta. Toss to combine. Top with cracked black pepper and grated parmesan cheese as desired.
Serve immediately or cover and chill up to 8 hours and toss just before serving.

Nutrition Facts : Calories 860 kcal, Carbohydrate 97 g, Protein 39 g, Fat 34 g, SaturatedFat 7 g, Cholesterol 76 mg, Sodium 744 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

CREAMY PESTO & CHICKEN PASTA SALAD

Creamy pesto & chicken pasta salad image

If you need a quick boost of carbohydrates, try this filling and nutritionally-balanced pasta salad

Provided by Good Food team

Categories Dinner, Main course

Time 30m

Number Of Ingredients 6

Ingredients

85g pasta shapes
½ red pepper , chopped
handful halved cherry tomatoes
1 cooked chicken breast
1 tbsp basil pesto
2 tbsp low-fat crème fraîche

Steps:

Cook the pasta following pack instructions. Meanwhile, mix the red pepper with the cherry tomatoes and chicken. Mix the pesto and crème fraîche. Drain the pasta, then stir it through. Toss through the veg and chicken and eat immediately, or pack into a container for lunch.

Nutrition Facts : Calories 600 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 0.3 milligram of sodium

CHICKEN PESTO PASTA SALAD

Chicken Pesto Pasta Salad image

Super easy pasta salad- wonderful for any thing from a brunch to a summer dinner. Everyone likes it- even my picky 3 year old! My husbands co-worker brought this to share for an event and he begged for the recipe. The only particular is that the pasta salad will taste best if you use the pesto in a plastic container in the refrigerated section. The serving size stated is the pasta salad as main dish- in a pot luck or as a side it serves a lot more.

Provided by MistressRach

Categories Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2/3 cup basil pesto
2 tablespoons white wine vinegar
salt
fresh ground pepper
3 tablespoons olive oil
3/4 lb orzo pasta
1 lb shredded cooked chicken
1/2 lb cherry tomatoes (cut in half) or 1/2 lb grape tomatoes (cut in half)

Steps:

In a large bowl whisk together pesto, vinegar and 1/4 T salt and pinch of pepper. Gradually whisk in oil until smooth.
Cook the orzo add 2T salt in cooking.
Drain and rinse under cold water and drain again.
Add orzo to vinigarete and toss.
Add chicken, and tomatoes and toss.
Tastes best chilled- though it's fine warm.

PESTO CHICKEN SALAD

Pesto chicken salad image

Serve this pesto chicken and couscous salad in lettuce leaves for a healthy supper. With added sundried tomatoes and pine nuts, it has lots of texture

Provided by Anna Glover

Categories Dinner, Lunch, Supper

Time 20m

Number Of Ingredients 9

Ingredients

50g couscous
2 tbsp pesto
2 tbsp fat-free yogurt
2 cooked skinless chicken breasts , shredded, or 200g leftover roast chicken, shredded
½ small bunch of basil , leaves picked and torn, plus a few small leaves to serve
½ cucumber , chopped
2 sundried tomatoes in oil, drained and sliced
2 Little Gem lettuces , leaves separated
2 tsp toasted pine nuts

Steps:

Put the couscous in a large heatproof bowl and cover with 100ml boiling water. Stir in 1 tbsp pesto. Cover and leave for 8 mins.
Fluff the couscous with a fork, then stir in the rest of the pesto, the yogurt and some seasoning. Toss in the chicken, basil, cucumber and tomatoes.
Spoon the couscous mix into the lettuce leaves and eat with your fingers, or serve over the lettuce like a salad. Scatter over the pine nuts and more basil before serving.

Nutrition Facts : Calories 467 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 44 grams protein, Sodium 0.6 milligram of sodium

CHICKEN PESTO PASTA

Chicken Pesto Pasta image

This chicken pesto pasta is sauteed chicken, farfalle pasta and cherry tomatoes, all tossed in basil pesto and finished off with parmesan cheese. A quick and easy dinner option that always gets rave reviews!

Provided by Sara Welch

Categories Main

Time 30m

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 lb boneless skinless chicken breasts (cut into bite sized pieces)
salt and pepper to taste
1 1/2 teaspoons minced garlic
3/4 teaspoon Italian seasoning
12 ounces short pasta (such as farfalle)
1 cup basil pesto (look for it in the refrigerated section)
1 cup cherry tomatoes (halved)
1/4 cup finely grated parmesan cheese
1 tablespoon chopped fresh parsley (can also use basil)

Steps:

Bring a large pot of water to a boil and add salt to taste. Cook the pasta according to package directions.
Heat the olive oil in a large pan over medium high heat.
Place the chicken in the pan and season with salt and pepper to taste.
Cook for 3-4 minutes per side or until golden brown and cooked through. Add the garlic and Italian seasoning and cook for 1 minute.
Drain the pasta and pour it into the pan with the chicken. Add the pesto and toss to coat evenly.
Add the cherry tomatoes and gently fold them into the pasta.
Sprinkle with parmesan cheese and parsley. then serve.

Nutrition Facts : Calories 526 kcal, Carbohydrate 59 g, Protein 38 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 81 mg, Sodium 570 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

ITALIAN CHICKEN-PESTO PASTA SALAD

Italian Chicken-Pesto Pasta Salad image

I use my recipe#144195 for this salad you may use your own favorite, this is best if served right after it is made or you can refrigerate until ready to serve, feel free to throw in some pine nuts :)

Provided by Kittencalrecipezazz

Categories Penne

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs penne (or large pasta of choice) or 1 1/2 lbs spiral pasta (or large pasta of choice)
2 -3 tablespoons oil
2 plum tomatoes, chopped (Roma tomatoes)
2 cups chopped cooked chicken (can use more)
salt (to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
1/3-1/2 cup grated parmesan cheese
1 cup prepared pesto sauce (use homemade or purchased, for a stronger flavor increase to 1-1/4 cups)
1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry)
2 tablespoons lemon juice
1 1/2 cups mayonnaise (do not use salad dressing)

Steps:

Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water.
Drain the pasta well in the colander.
Place the pasta in a large bowl then toss with 2-3 tablespoons oil.
Add in chopped tomatoes and cooked cubed chicken; toss to coat.
For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice.
Add in the mayonnaise and pulse until blended.
Add the mayo mixture to the pasta mixture; toss to combine.
Mix in the Parmesan cheese then season with salt and pepper.

Nutrition Facts : Calories 597.3, Fat 23.7, SaturatedFat 4.3, Cholesterol 41.4, Sodium 432.9, Carbohydrate 80.7, Fiber 10.7, Sugar 3.7, Protein 18.7

PESTO CHICKEN PASTA SALAD

Pesto Chicken Pasta Salad image

This Pesto Chicken Pasta Salad is about speed, simplicity and flavour! All you have to do is cook the pasta and toss the ingredients in a bowl. Delicious as a main dish or side salad for your favourite meal.

Provided by Sandra Flegg

Categories Salad

Time 20m

Number Of Ingredients 13

Ingredients

1 pkg rotini pasta 450g, 16 oz.
1/2 cup Italian salad dressing (our favourite is Paul Newman's)
1 cup Pesto (bottled or fresh)
3 cups shredded rotisserie chicken (I use both chicken breasts)
1/2 cup sun-dried tomatoes, chopped (optional)
Sprinkle of crushed red pepper flakes (optional)
1/2 cup fresh basil, sliced into strips
1 cup grated Parmesan cheese (optional another 1/4 cup to sprinkle on top)
1 cup grape or cherry tomatoes, sliced in half
1 cup chopped fresh baby spinach
1/4 cup balsamic glaze reduction, for drizzling on top of salad (see notes for how to make it)
Salt & Pepper to taste
1/4 cup balsamic glaze reduction, for drizzling on top of salad (see notes for how to make it)

Steps:

In a large pot of salted boiling, water, cook pasta for 8 to 10 minutes until al dente. Drain pasta, rinse with cold water and set aside.
In a small glass dish, mix together Italian salad dressing and pesto.
In a large bowl, combine cooked pasta, chopped spinach, chopped basil, Parmesan cheese, sliced grape tomatoes and shredded chicken. Add in sun-dried tomatoes (optional).
Whisk the dressing quickly again, then pour over top of salad and toss well to mix the dressing into all of the ingredients.
Taste the salad and add salt and pepper to taste.
If eating salad immediately, drizzle with balsamic glaze reduction. If you are eating the salad later, I suggest adding the balsamic glaze at that time.
Cover and chill in refrigerator for up to 24 hours before serving.

Nutrition Facts : ServingSize 1 helping, Calories 329 calories, Sugar 5.4 g, Sodium 980.2 mg, Fat 19.6 g, SaturatedFat 5 g, TransFat 0.1 g, Carbohydrate 16.1 g, Fiber 1.5 g, Protein 20.6 g, Cholesterol 46.9 mg

GARDEN PASTA AND PESTO CHICKEN SALAD

Garden Pasta and Pesto Chicken Salad image

Mix veggies, pasta, prepared pesto & chicken strips for a quick Garden Pasta and Pesto Chicken Salad. Pesto chicken salad is a tasty summertime dish.

Provided by My Food and Family

Categories Recipes

Time 3h10m

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

1 pkg. (9 oz.) refrigerated cheese tortellini
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Lemon Pepper Chicken Breast Strips
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread
2 cup chopped mixed vegetableses (red peppers, zucchini and carrots)
1/2 cup chopped tomatoes

Steps:

Cook pasta as directed on package; drain. Rinse with cold water. Place in large bowl.
Add all remaining ingredients except tomatoes; mix lightly. Sprinkle with the tomatoes; cover.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 410, Fat 19 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g

PESTO CHICKEN PASTA SALAD

Pesto Chicken Pasta Salad image

Be generous with the salt and easonings so the pasta salad can have flavor. Customize this pasta to your personal flavors. Add more of less of any ingredient to make it perfect to your personal taste! You can use leftover roast chicken for this, the flavor is even better.

Provided by Diane

Categories Main Course Salad

Time 1h30m

Number Of Ingredients 14

Ingredients

12-16 ounces dried pasta (, cooked to package instructions)
2-3 cups cooked shredded cooked chicken
1 cup chopped fresh basil
1 1/2 cups pesto ((about 14oz./425g))
1/4 cup olive oil
1 cup sun-dried tomatoes (, packed in oil & chopped)
1 cup grated parmesan cheese
zest of 1 lemon
2 Tablespoons fresh lemon juice ((or more to taste))
salt (, to taste)
fresh cracked black pepper (, to taste)
toasted pine nuts (, optional)
extra grated parmesan cheese (, optional)
red pepper flakes ((optional, to taste))

Steps:

Cook the pasta to package instructions. Drain the pasta and immediately rinse with cold water. Drain the pasta, transfer to a large bowl and set aside. Allow the pasta to cool completely.
In a medium sized bowl toss together all the ingredients until evenly combined (pasta, chicken, basil, pesto, olive oil, sun dried tomatoes, parmesan cheese, lemon zest, lemon juice, salt, & pepper).
Add optional toppings (pine nuts, extra parmesan, red pepper flakes). Chill before serving.

Nutrition Facts : Calories 547 kcal, Carbohydrate 44 g, Protein 23 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 689 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 9 g, ServingSize 1 serving

CHICKEN PESTO PASTA SALAD

Chicken Pesto Pasta Salad image

Time 25m

Number Of Ingredients 10

Ingredients

2 cups cooked chicken breasts, diced (grilled is my favorite)
12 oz. farfalle pasta (bowtie), uncooked
1 cup pesto
¼ cup Italian dressing
2-3 cups baby spinach
10 oz. (about 2 cups) cherry tomatoes halved
8 oz. fresh mozzarella pearls (or fresh mozzarella cut into cubes)
¼ cup grated Parmesan cheese
salt and pepper to taste (kosher salt is preferred)
optional: pine nuts, basil, cut into small strips...

Steps:

1. Cook the pasta in a large pot of salted water, until al dente, according to instructions on the package. Once cooked, drain and rinse with cold water. Shake out any excess water. 2. Place pasta in a large bowl and stir in the pesto and Italian dressing. Add the cooked chicken and add to the bowl along with the baby spinach. Fold in the tomatoes, mozzarella, and Parmesan cheese. Season to taste with salt and pepper. Add olive oil or more Italian dressing if the mixture seems dry. 3. Cover and refrigerate until ready to serve. Before serving give it a stir. 4. Keeps in the fridge for up to 5 days.

CHICKEN PESTO PASTA

Chicken Pesto Pasta image

This easy 30 minute dinner is perfect for a quick and delicious weeknight meal. This chicken pesto pasta comes together quickly and easily with a few everyday ingredients for a hearty and filling dish that's full of flavor.

Provided by Neli Howard | Delicious Meets Healthy

Categories Main Course

Time 30m

Number Of Ingredients 15

Ingredients

8 oz pasta (rotini, fusilli, or farfalle)
1 tablespoon lemon juice ((1/2 lemon))
1/3 cup basil pesto
2 -3 tablespoon heavy cream
2 boneless skinless chicken breasts
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Salt and black pepper
Olive oil
½ cup diced onion
3 cloves garlic (minced)
½ cup grated parmesan cheese
2 tablespoons pine nuts
Chopped fresh basil
1 cup halved cherry tomatoes

Steps:

Cook pasta according to the package instructions, stirring occasionally, until pasta is cooked to al-dente. Once cooked, drain well in a colander, and run under cold water to stop the cooking process.
In a mixing bowl, whisk together lemon juice, basil pesto sauce and heavy cream until smooth. Set aside.
Rub the chicken with seasonings and olive oil. Heat a large skillet over medium-high heat.
Add chicken and cook undisturbed for about 5 minutes, then flip and continue to cook for 3-5 minutes more, until cooked through, or internal temperature registers 165 F. Slice chicken and set aside.
Add chopped onions to the skillet and cook until soft and translucent, for the last 30 seconds add the minced garlic.
Turn off the heat and add the cooked pasta and sliced chicken to the skillet, and pour the pesto sauce. Toss to coat everything, add halved tomatoes on top, sprinkle Parmesan cheese, pine nuts and garnish with chopped fresh basil.
Serve and enjoy!

Nutrition Facts : Calories 501 kcal, Carbohydrate 51 g, Protein 27 g, Fat 21 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 59 mg, Sodium 469 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving

More about "chicken pesto pasta salad food"

CHICKEN PESTO PASTA SALAD - SALT & LAVENDER

Cook pasta al dente according to package directions. Once cooked, rinse with cold water and drain thoroughly. Prep other ingredients (use my …
From saltandlavender.com
5/5 (2)
Total Time 25 mins
Category Main Course
Calories 523 per serving

Cook pasta al dente according to package directions. Once cooked, rinse with cold water and drain thoroughly.
Toss everything together in a large salad bowl and generously season pasta salad with salt & pepper.
Serve pasta salad immediately or chill first. Keeps in the fridge for a few days (assuming the cooked chicken you used is fresh).

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PESTO PASTA WITH CHICKEN

Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!

PESTO CHICKEN PASTA SALAD

Quick and easy Pesto Chicken Pasta Salad with fresh ingredients and loads of flavor! This is the perfect side dish for any get together, backyard bbq, or potluck.

CREAMY PESTO & CHICKEN PASTA SALAD

If you need a quick boost of carbohydrates, try this filling and nutritionally-balanced pasta salad

CHICKEN PESTO PASTA SALAD

PESTO CHICKEN SALAD

Serve this pesto chicken and couscous salad in lettuce leaves for a healthy supper. With added sundried tomatoes and pine nuts, it has lots of texture

CHICKEN PESTO PASTA

This chicken pesto pasta is sauteed chicken, farfalle pasta and cherry tomatoes, all tossed in basil pesto and finished off with parmesan cheese. A quick and easy dinner option that always gets rave reviews!

ITALIAN CHICKEN-PESTO PASTA SALAD

I use my recipe#144195 for this salad you may use your own favorite, this is best if served right after it is made or you can refrigerate until ready to serve, feel free to throw in some pine nuts :)

PESTO CHICKEN PASTA SALAD

This Pesto Chicken Pasta Salad is about speed, simplicity and flavour! All you have to do is cook the pasta and toss the ingredients in a bowl. Delicious as a main dish or side salad for your favourite meal.

GARDEN PASTA AND PESTO CHICKEN SALAD

Mix veggies, pasta, prepared pesto & chicken strips for a quick Garden Pasta and Pesto Chicken Salad. Pesto chicken salad is a tasty summertime dish.

PESTO CHICKEN PASTA SALAD

Be generous with the salt and easonings so the pasta salad can have flavor. Customize this pasta to your personal flavors. Add more of less of any ingredient to make it perfect to your personal taste! You can use leftover roast chicken for this, the flavor is even better.

CHICKEN PESTO PASTA SALAD

CHICKEN PESTO PASTA

This easy 30 minute dinner is perfect for a quick and delicious weeknight meal. This chicken pesto pasta comes together quickly and easily with a few everyday ingredients for a hearty and filling dish that's full of flavor.

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