Classic Chicken Pesto Pasta Salad

If you ask me, pasta salad is one of those dishes that just makes sense for busy weeknights.

This chicken pesto pasta salad is a complete meal that comes together in about thirty minutes. Tender chunks of seasoned chicken and al dente penne mix with fresh basil and juicy cherry tomatoes.

The real magic happens with the dressing—a combination of store-bought pesto, Greek yogurt, and Italian dressing that coats every bite. Sharp Parmesan cheese and a bit of red onion round out the flavors.

It’s a family-friendly dinner that works hot off the stove or cold from the fridge, perfect for meal prep or potlucks.

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What Kind of Pasta Should I Use?

For pasta salad, you’ll want to stick with short pasta shapes that can hold onto the pesto dressing and are easy to eat with a fork. Rotini, penne, farfalle (bow ties), or fusilli are all great choices because their shapes trap the sauce in all those nooks and crannies. I’d avoid long pasta like spaghetti or fettuccine since they don’t work as well in a cold salad format. Whatever shape you choose, just make sure to cook it al dente since it will continue to absorb the dressing as it sits in the fridge, and you don’t want it getting mushy.

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Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Pasta: Any short pasta shape works great here – try penne, rotini, farfalle, or shells. Whole wheat or chickpea pasta are good options if you want to add more nutrition.
• Greek yogurt: If you don’t have Greek yogurt, sour cream or regular plain yogurt will do the trick. You can also use mayonnaise for a richer, creamier dressing.
• Pesto: Store-bought pesto is convenient, but homemade works just as well. In a pinch, you can make a quick version by blending basil, garlic, olive oil, Parmesan, and pine nuts or walnuts.
• Chicken breast: Rotisserie chicken is a great time-saver for this recipe. You can also use leftover grilled chicken, turkey breast, or even skip the meat entirely for a vegetarian version.
• Cherry tomatoes: Regular tomatoes work fine – just dice them up. Sun-dried tomatoes also add a nice tangy twist if you’re looking for something different.
• Parmesan: Pecorino Romano or Asiago cheese make good substitutes and bring a similar salty, sharp flavor to the salad.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is not rinsing the cooked pasta with cold water, which stops the cooking process and prevents your salad from turning into a sticky, clumpy mess.

Overcooking the chicken is another common issue – use an instant-read thermometer and pull the chicken off the heat when it reaches 155°F, as it will continue cooking while it rests and reach a safe 165°F without drying out.

Don’t add the dressing to warm pasta, since the heat will cause the yogurt to separate and the pesto to lose its fresh flavor – make sure everything is completely cooled first.

Finally, if you’re making this ahead of time, hold back about a quarter of the dressing and stir it in just before serving, since pasta absorbs liquid as it sits and you’ll want to freshen it up.

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What to Serve With Chicken Pesto Pasta Salad?

This pasta salad is pretty filling on its own, but I love serving it alongside some warm garlic bread or focaccia for a complete meal. If you’re looking to add more veggies to the table, a simple arugula salad with lemon vinaigrette pairs really nicely with the creamy pesto flavors. For summer cookouts, this dish works great next to grilled vegetables like zucchini and bell peppers, or you can keep things easy with some fresh melon or fruit salad on the side. Since it’s already got protein from the chicken, you really just need something light and fresh to round out the plate.

Storage Instructions

Store: Keep your pasta salad in an airtight container in the fridge for up to 4 days. The flavors actually get better as they sit together, so this is a great make-ahead option for picnics or meal prep. You might need to stir in a splash of Italian dressing or a bit of water before serving since pasta tends to soak up the sauce over time.

Make Ahead: This is one of those recipes that’s actually better when made a few hours ahead or even the night before. Just hold off on adding the Parmesan and fresh basil until right before serving to keep everything fresh and prevent the cheese from getting clumpy.

Serve: This pasta salad is meant to be enjoyed cold or at room temperature, so there’s no need to reheat. Just give it a good stir and let it sit out for about 15 minutes before serving if it’s been in the fridge.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 130-150 g
• Fat: 85-100 g
• Carbohydrates: 210-230 g

Ingredients

For the chicken:

• 1 lb chicken breast (cut into 1-inch chunks to ensure even cooking)
• 1.5 tsp garlic powder
• 1.5 tsp italian seasoning
• 3/4 tsp kosher salt
• 1/2 tsp pepper
• 1 tbsp olive oil (I prefer Bertolli Extra Virgin for sauting)

For the pasta salad:

• 16 oz pasta (I always use Barilla Penne for a better sauce-to-pasta ratio)
• 1/2 cup basil (freshly torn into 1/2-inch pieces)
• 1/2 cup cherry tomatoes (halved lengthwise to catch the dressing)
• 1/2 cup finely diced red onion
• 1/3 cup parmesan

For the dressing:

• 2/3 cup italian dressing
• 1/2 cup greek yogurt (I use Fage Total 5% for a richer, creamier texture)
• 3/4 cup pesto

Step 1: Prepare Mise en Place and Season the Chicken

• 1 lb chicken breast, cut into 1-inch chunks
• 1.5 tsp garlic powder
• 1.5 tsp italian seasoning
• 3/4 tsp kosher salt
• 1/2 tsp pepper
• 1 tbsp olive oil

While the water comes to a boil, cut the chicken breast into 1-inch chunks and combine the garlic powder, Italian seasoning, kosher salt, and pepper in a small bowl.

Toss the chicken with the olive oil and spice mixture until evenly coated, allowing the seasoning to adhere.

I like to let the seasoned chicken sit for a few minutes while you finish prepping—this helps the flavors penetrate the meat slightly before cooking.

Step 2: Cook the Pasta and Chicken Simultaneously

• 16 oz pasta
• seasoned chicken from Step 1

Bring a large pot of salted water to boil and cook the pasta according to package directions until al dente, then drain and rinse with cold water to stop the cooking process.

While the pasta cooks, heat a skillet over medium-high heat and cook the seasoned chicken chunks for 5 minutes on the first side until golden, then flip and cook for another 3-5 minutes until cooked through.

This parallel cooking saves time—the chicken and pasta will both finish around the same time.

Step 3: Build the Pesto Dressing Base

• 2/3 cup italian dressing
• 1/2 cup greek yogurt
• 3/4 cup pesto

In a medium bowl, whisk together the Italian dressing, Greek yogurt, and pesto until smooth and well combined.

The Greek yogurt creates a creamy, protein-rich base that makes this dressing both rich and slightly lighter than a traditional mayo-based version.

Set the dressing aside until ready to assemble.

Step 4: Prepare the Vegetables

• 1/2 cup cherry tomatoes
• 1/2 cup finely diced red onion
• 1/2 cup basil

While the chicken cools slightly, halve the cherry tomatoes lengthwise (this exposes more surface area to absorb the dressing), finely dice the red onion, tear the fresh basil into 1/2-inch pieces, and set each aside.

I find that halving the tomatoes lengthwise rather than just cutting them in half makes a noticeable difference in how well they soak up the dressing.

Step 5: Assemble the Pasta Salad

• cooked pasta from Step 2
• cooked chicken from Step 2
• cherry tomatoes, halved from Step 4
• diced red onion from Step 4
• torn basil from Step 4
• pesto dressing from Step 3
• 1/3 cup parmesan

In a large bowl, combine the cooled pasta from Step 2, cooked chicken from Step 2, halved cherry tomatoes, diced red onion, and torn basil from Step 4.

Pour the pesto dressing from Step 3 over the mixture and toss gently but thoroughly until everything is evenly coated.

Add the 1/3 cup of Parmesan and stir once more to distribute.

Step 6: Finish and Serve

• assembled pasta salad from Step 5
• additional parmesan for garnish
• additional pepper for garnish

Divide the pasta salad into serving bowls or plates.

Top each portion with an additional sprinkle of Parmesan cheese and fresh cracked pepper to taste.

Serve immediately or chill for up to 2 hours before serving—the flavors will continue to meld as it sits.

Classic Chicken Pesto Pasta Salad

Delicious Classic Chicken Pesto Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 7 servings

Calories 2200 kcal

Ingredients

  

For the chicken::

• 1 lb chicken breast (cut into 1-inch chunks to ensure even cooking)
• 1.5 tsp garlic powder
• 1.5 tsp italian seasoning
• 3/4 tsp kosher salt
• 1/2 tsp pepper
• 1 tbsp olive oil (I prefer Bertolli Extra Virgin for sauting)

For the pasta salad::

• 16 oz pasta (I always use Barilla Penne for a better sauce-to-pasta ratio)
• 1/2 cup basil (freshly torn into 1/2-inch pieces)
• 1/2 cup cherry tomatoes (halved lengthwise to catch the dressing)
• 1/2 cup finely diced red onion
• 1/3 cup parmesan

For the dressing::

• 2/3 cup italian dressing
• 1/2 cup greek yogurt (I use Fage Total 5% for a richer, creamier texture)
• 3/4 cup pesto

Instructions

 

• While the water comes to a boil, cut the chicken breast into 1-inch chunks and combine the garlic powder, Italian seasoning, kosher salt, and pepper in a small bowl. Toss the chicken with the olive oil and spice mixture until evenly coated, allowing the seasoning to adhere. I like to let the seasoned chicken sit for a few minutes while you finish prepping—this helps the flavors penetrate the meat slightly before cooking.
• Bring a large pot of salted water to boil and cook the pasta according to package directions until al dente, then drain and rinse with cold water to stop the cooking process. While the pasta cooks, heat a skillet over medium-high heat and cook the seasoned chicken chunks for 5 minutes on the first side until golden, then flip and cook for another 3-5 minutes until cooked through. This parallel cooking saves time—the chicken and pasta will both finish around the same time.
• In a medium bowl, whisk together the Italian dressing, Greek yogurt, and pesto until smooth and well combined. The Greek yogurt creates a creamy, protein-rich base that makes this dressing both rich and slightly lighter than a traditional mayo-based version. Set the dressing aside until ready to assemble.
• While the chicken cools slightly, halve the cherry tomatoes lengthwise (this exposes more surface area to absorb the dressing), finely dice the red onion, tear the fresh basil into 1/2-inch pieces, and set each aside. I find that halving the tomatoes lengthwise rather than just cutting them in half makes a noticeable difference in how well they soak up the dressing.
• In a large bowl, combine the cooled pasta from Step 2, cooked chicken from Step 2, halved cherry tomatoes, diced red onion, and torn basil from Step 4. Pour the pesto dressing from Step 3 over the mixture and toss gently but thoroughly until everything is evenly coated. Add the 1/3 cup of Parmesan and stir once more to distribute.
• Divide the pasta salad into serving bowls or plates. Top each portion with an additional sprinkle of Parmesan cheese and fresh cracked pepper to taste. Serve immediately or chill for up to 2 hours before serving—the flavors will continue to meld as it sits.