Chicken Pesto Pasta Salad Recipes

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

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 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

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

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

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