Chicken Pesto Pasta Salad
- By Amy Dong
- Updated May. 16, 2025
I serve this Chicken Pesto Pasta Salad for picnics, potlucks, and cookouts, as it’s light, fresh, and full of texture. The arugula and tomatoes give it brightness that balances the rich pesto perfectly. Grilled chicken adds abundant protein to this healthy, robust dish!
In This Article
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Why This Recipe Stands Out
We love fresh, flavorful salads, especially when it doubles as a full meal. This Pesto Pasta Salad with Grilled Chicken is always a hit, as it is:
- Creamy, Not Oily: This homemade pesto is bright, lemony, and clings perfectly to pasta. It’s my go-to when I want something like our Tortellini Pasta Salad with Pesto, but with more protein.
- A Whole Meal in One Bowl: Juicy grilled chicken, sweet cherry tomatoes, and peppery arugula make it hearty enough for dinner, just like our Caesar Pasta Salad.
- Can Be Made Ahead of Time: It’s fast, fresh, and picnic-ready. I love tossing it together for warm evenings – same reason I reach for our Caprese Pasta Salad when tomatoes are in season.
- Leftovers Keep Well: Leftovers hold up beautifully. Add an extra spoonful of pesto and you’ve got a lunch worth looking forward to.
Key Recipe Ingredients
- Fresh Basil – Basil is the heart of the pesto, adding a vibrant, peppery-sweet flavor and signature green color that makes this pasta salad taste garden-fresh.
- Grilled Chicken – Juicy, simply seasoned chicken breasts add protein and make this pasta salad hearty enough for a full meal.
- Toasted Pine Nuts – These buttery nuts give the pesto richness and depth. Alternatively, toasted pecans make a great, budget-friendly swap.
- Parmesan Cheese – Freshly grated Parmesan adds salty, nutty flavor to both the pesto and the final dish—don’t be shy with extra for garnish.
- Pasta (Fusilli, Rotini, or Casarecce) – Twisty pasta shapes are ideal for catching every drop of that creamy homemade pesto sauce.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Add More Veggies: Feel free to bulk it up with grilled zucchini, roasted bell peppers, steamed green beans, or sliced avocado. Sun-dried tomatoes also make a great flavor-packed addition.
- Swap the Protein: Feel free to use grilled shrimp in place of chicken.
- Leafy Greens Alternatives: Baby arugula gives a peppery bite, but you could easily sub in watercress, baby kale, or mixed spring greens for a different texture and flavor.
Step-By-Step Recipe Instructions
- Season towel-dried chicken breasts with kosher salt and black pepper. Grill over medium-high heat for 4–6 minutes per side until cooked through.
- Cook pasta according to package instructions. Drain, rinse with cool water, and leave slightly wet.
- Blend olive oil, basil, toasted nuts, Parmesan, lemon juice, garlic, 1¼ tsp kosher salt, and ¼ tsp pepper in a food processor until smooth and creamy.
- Toss pasta with the pesto until well coated.
- Slice grilled chicken and add to the pasta. Gently fold in cherry tomatoes and baby arugula.
- Season to taste with salt and pepper. Garnish with extra Parmesan.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Grill the Chicken: Grill the chicken up to 2 days in advance. Let it cool, slice it, and store in an airtight container in the fridge until you’re ready to assemble.
- Make the Pesto: You can blend the pesto up to 3 days ahead of time. Keep it chilled in a sealed container. Stir before using and reserve a bit to refresh leftovers if needed.
- Entirely Make-Ahead: You can make the full salad up to 3 days in advance. Store it in the fridge in an airtight container. For best texture, add arugula and tomatoes just before serving and toss with a little extra pesto if needed.
- Double for Later: Make a double batch and enjoy some now, then save the rest for later in the week. This salad keeps well in the fridge, or portion it into meal prep containers for grab-and-go lunches.
What To Serve With Chicken Pesto Pasta Salad
Grilled Favorites
- We love serving this Pesto Pasta Salad with Grilled Chicken alongside a few more grilled favorites. 10-Minute Garlic Shrimp is quick, juicy, and makes a fantastic seafood pairing with the basil pesto.
- It also goes great with Asian Chicken Skewers, especially if you’re hosting a cookout and want something with a little kick.
- For another easy add-on, 15-Minute Lemon Pepper Shrimp brings a bright, citrusy touch that complements the lemon and parmesan in the pasta salad.
Party Appetizers
- We like to start things off with a few shareable bites before digging into this pasta salad. 5-Minute Avocado Bean Dip is always a hit and adds a creamy, zesty contrast to the salad.
- It also goes great with 7-Layer Mexican Dip or some crispy Air Fryer Chicken Wings if you’re putting together a full spread. For something with a bold, savory flavor, we love Asian Chicken Wings.
Summer Cocktails
- This Pesto Pasta Salad is just begging to be paired with a chilled summer drink. We usually go for 3-Ingredient Lemonade Margaritas—they’re light, refreshing, and bring out the lemony brightness in the pesto.
- It also goes great with a Mango Margarita or a fruity 5-Minute Strawberry Margarita when we want something a little tropical to round out the meal.
Did you make this?
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Chicken Pesto Pasta Salad
This Chicken Pesto Pasta Salad is healthy, satisfying, and 200% delicious. It'll take center stage at any picnic, potluck, or cookout.
Ingredients
- 2 boneless skinless chicken breasts, towel dried and pounded to even thickness
- kosher salt
- freshly ground black pepper
- 1 lb dried pasta, fusilli, rotini, shells, etc. all work well
- ⅔ cup extra virgin olive oil
- ⅔ cup fresh basil leaves
- ½ cup toasted pine nuts, or toasted pecans
- ½ cup Parmesan cheese, freshly grated, plus more for serving
- ¼ cup freshly squeezed lemon juice
- 2 garlic cloves, large, minced
- 12 oz cherry tomatoes, halved
- 3 cups baby arugula
Instructions
- Sprinkle a light layer of kosher salt and freshly ground black pepper over both sides of towel-dried chicken breasts.
- Grill over medium high heat either on a well-greased indoor grill pan or outdoor grill, about 4-6 min per side depending on thickness. Remove from heat and set aside.
- Bring a large, heavy pot of salted water to boil. Cook pasta until tender, according to package instructions.
- Drain and rinse pasta with cool water; drain again but leave pasta slightly wet (helps with loosening the pest sauce when tossed.
- While waiting for water to boil and pasta to cook, make the pesto. In a food processor or very powerful blender, add the olive oil, basil, nuts, parmesan, lemon juice, garlic, 1 1/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Process until smooth and creamy.
- If needed, rinse cooked pasta again to loosen. Combine pasta with pesto sauce, tossing to combine well.
- Slice grilled chicken and add to pasta. Add tomatoes and arugula just before serving. If needed, add kosher salt and black pepper to taste. Sprinkle with additional parmesan for garnish. Serve.
Notes
- Towel-drying and pounding the chicken to an even thickness helps it cook evenly and stay juicy on the grill.
- We love using fusilli, or rotini for this pasta salad. These twisty shapes hold onto the creamy pesto in all the right places.
- Homemade pesto should be creamy, not oily. Blending fresh basil, toasted nuts, lemon juice, and garlic with good olive oil creates a smooth, flavorful sauce that’s never greasy.
- Toasted pecans make a budget-friendly and equally delicious swap for pine nuts – don’t skip toasting; it adds so much depth.
- If you have leftovers, add a bit of warm water or olive oil (or excess pesto sauce) to loosen and refresh pasta. Add arugula just before eating.
- This recipe is part of our Pasta Salad Recipes Collection.
- Serve it with some 3-Ingredient Lemonade Margaritas for a fresh, spring and summer friendly meal!
Nutrition (per serving)
Calories: 496kcal | Carbohydrates: 46g | Protein: 18g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.004g | Cholesterol: 22mg | Sodium: 144mg | Potassium: 424mg | Fiber: 3g | Sugar: 3g | Vitamin A: 552IU | Vitamin C: 15mg | Calcium: 111mg | Iron: 2mg
Commonly Asked Questions
What type of pasta works best for pesto pasta salad?
Fusilli, rotini, shells, or casarecce are all great choices. Their nooks and twists do a great job holding onto the pesto, giving you more flavor in every bite.
Is it okay to use store-bought pesto instead?
You can, but homemade pesto makes a huge difference in flavor and texture. Store-bought tends to be more oily and less creamy. If you’re in a pinch, go for a refrigerated version over shelf-stable.
What can I use instead of pine nuts?
Toasted pecans are a great alternative since they’re budget-friendly and add a slightly sweet, nutty flavor. Walnuts or almonds also work in a pinch.
Can I serve this pasta salad cold?
Yes! It’s delicious warm, room temp, or chilled. If serving cold, give it a taste before serving, you might want to toss in a bit more pesto or olive oil to freshen it up.
How long does the pesto pasta salad with grilled chicken recipe keep?
It keeps well in the fridge for up to 3 days. Store leftovers in an airtight container and give it a quick toss with a spoonful of reserved pesto or olive oil before serving.
More to Cook And Eat
- Southwestern Barley Salad – This Tex-Mex Barley Salad has all the Southwestern flavors you love, plus chewy, nutty barley. A hearty, healthy dish that’s great for meal prep or summer cookouts.
- Caesar Pasta Salad Recipe – This Caesar Pasta Salad recipe combines fresh greens, savory parmesan, and crisp croutons with tender pasta. It’s a flavor-packed twist on the classic Caesar.
- Hawaiian Macaroni Salad (L&L BBQ Copycat) – This Hawaiian Macaroni Salad is easy to make, creamy, and tangy-sweet just like the classic served at L&L BBQ. It’s the perfect sidekick to grilled meats or island-inspired mains.
- BLT Tortellini – This BLT Tortellini is creamy, tangy, and full of crunch. Packed with crispy bacon, juicy tomatoes, and tender tortellini, it’s always a hit at potlucks and picnics.