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Chicken Pasta Salad Recipe

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3.9 from 5 reviews

A vibrant and hearty Chicken Pasta Salad featuring tender pan-seared chicken breast strips, al dente penne pasta, fresh vegetables, flavorful herbs, and a zesty homemade dressing. Perfect served warm or chilled, this salad is a wholesome and satisfying meal for any occasion.

Ingredients

Chicken Marinade

  • 4 Boneless Skinless Chicken Breasts, sliced into 0.5-inch thick strips
  • 1 tablespoon Olive Oil (from 1½ tablespoons)
  • 2–3 tablespoons Chopped Fresh Thyme
  • 2 tablespoons Fresh Chopped Oregano (or dried)
  • 4 Garlic Cloves, minced
  • Pinch Kosher Salt and freshly ground black pepper

Pasta and Salad

  • 12 ounce Dry Penne or Fusilli Pasta (whole grain or gluten-free optional)
  • 1 Yellow Bell Pepper, seeds removed, thinly sliced
  • 1 medium Red Onion, thickly sliced
  • 2 Cups Cherry Tomatoes, halved
  • ½ Cup Green Olives, sliced in half
  • ⅓ Cup Ground Parmesan Cheese
  • 3 Cups Packed Arugula, roughly chopped

Dressing

  • 4 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons White Wine Vinegar
  • 1 teaspoon Honey
  • 1 Garlic Clove, pressed or minced
  • Pinch Crushed Red Pepper Flakes
  • Kosher Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Dressing: In a small bowl, whisk together 4 tablespoons of extra virgin olive oil, 2 tablespoons white wine vinegar, 1 teaspoon honey, 1 pressed or minced garlic clove, a pinch of crushed red pepper flakes, and kosher salt and freshly ground black pepper until well combined. Set aside to allow flavors to meld.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Add 12 ounces of dry penne or fusilli pasta and cook according to package instructions until al dente. Drain the pasta, rinse with cold water to stop cooking, then transfer to a large mixing bowl and set aside.
  3. Slice the Chicken: While the pasta is cooking, slice the 4 boneless skinless chicken breasts crosswise into long strips about 0.5 inch thick, ensuring even cooking.
  4. Marinate the Chicken: In a mixing bowl, combine 1 tablespoon of olive oil with 2-3 tablespoons chopped fresh thyme, 2 tablespoons fresh oregano, 4 minced garlic cloves, and a pinch of kosher salt and freshly ground black pepper. Add the sliced chicken strips and toss to coat thoroughly with the marinade.
  5. Cook the Chicken: Heat a large non-stick skillet over medium heat. Add the marinated chicken pieces in a single layer and cook for 6-8 minutes, turning occasionally, until the chicken is cooked through and golden on the sides.
  6. Assemble the Salad: Transfer the cooked chicken along with any pan juices to the bowl with pasta. Add 1 thinly sliced yellow bell pepper, 1 thickly sliced medium red onion, 2 cups halved cherry tomatoes, ½ cup halved green olives, ⅓ cup grated parmesan cheese, and 3 cups roughly chopped arugula.
  7. Add Dressing and Toss: Pour the prepared dressing over the salad ingredients. Toss gently to combine all the flavors and coat the salad evenly. Adjust seasoning with additional salt and pepper if desired.
  8. Serve: The chicken pasta salad can be served warm immediately or chilled in the refrigerator for a refreshing cold salad. Enjoy as a light meal or a side dish.

Notes

  • Use whole grain or gluten-free pasta for dietary preferences.
  • The salad can be prepared ahead and refrigerated; bring to room temperature or serve chilled.
  • Fresh herbs really enhance the flavor, but dried can be substituted if needed.
  • Adjust the amount of crushed red pepper flakes in the dressing to your heat preference.
  • Leftovers keep well for up to 2 days in the fridge.

Find it online: https://bitezly.com/chicken-pasta-salad-recipe/