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    Home » Recipes » Salad

    Chicken Pasta Salad

    Published: May 2, 2023 · Modified: Jul 21, 2023 by Maria Doss · This post may contain affiliate links · 2 Comments

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    This Chicken Pasta Salad is packed with flavor, texture and is irresistible! Leftover chicken is seared until crispy golden brown, and then tossed in a creamy pesto sauce along with penne pasta, cherry tomatoes and toasted pecans - A terrific combination of flavors and is ready in under 30 minutes.

    Jump to Recipe
    one large pink bowl with assembled ingredients for chicken pasta salad.

    This is not your old school chicken pasta salad that's bland and tasteless, sitting sadly buried under a load of mayonnaise.

    It is fully loaded with seared golden brown bites of chicken, penne pasta, cherry tomatoes, toasted pecans, basil pesto and mayonnaise. It's vibrant, fresh, simple it’s flavor, and is fit for work day lunch or any summer gatherings just like this Mexican quinoa salad.

    Pesto is delicious with pasta. Have you tried this reader favorite creamy chicken pesto pasta recipe or instant pot pesto pasta? It is a lip smacking combination of fresh basil leaves, pine nuts, garlic, parmesan and a generous glug of extra virgin olive oil.

    While a chicken pesto salad can be simply made by tossing cooked pasta, leftover chicken along with bottled pesto, I was looking for something that's crave-worthy and will be the talk of the backyard!

    Jump to:
    • Why you'll love this?
    • Ingredients
    • Substitutions & Variations
    • How to make?
    • How to serve?
    • How to store?
    • Helpful tips
    • Recipe FAQs
    • More Chicken Pasta recipes to try
    • Chicken Pasta Salad

    Why you'll love this?

    • Leftover rotisserie chicken is elevated to a golden brown perfection - Chunks of leftover rotisserie chicken is cooked in olive oil, until it develops a deep golden color on the exterior. It intensifies the flavor and tastes so good that it'll become your new favorite way to eat leftover rotisserie chicken.
    • Pecans add toasty flavor, crunch and rich butteriness.
    • Although this is a perfect summer salad, thanks to store bought basil pesto, it can be made year round!
    • It's a delicious way to repurpose leftovers to make for weekday lunches, summer gatherings, pot lucks, picnics. summer picnics and backyard get-togethers.

    Ingredients

    ingredients needed for the recipe.

    Scroll down to the recipe card below for full information on ingredients and amounts.

    • Chicken - Leftover diced rotisserie chicken or any mildly seasoned shredded chicken is perfect in this recipe. You can also bake your own chicken breast (more details in recipe notes) or use leftovers from last night dinner.
    • Pasta - Any short and medium shape, or even plain leftover cooked pasta from last night's dinner will work. I went with penne, like in all our penne pasta recipes.
    • Tomatoes - Cherry tomatoes are sweet with a thin, snappy skin and the middle bursting with juices. They are more concentrated in flavor and tastes ultra sweet in the peek of summer. Use chopped vine ripened tomato can be used instead.
    • Pecans - Toasted for the best crunch and flavor.
    • Pesto - Although a freshly made basil pesto will make your chicken pasta salad stand out, I used store bought jarred pesto (my favorite is from Costco refrigerated section).
    • Mayonnaise - This works wonders to keep things extra creamy, like in carrot raisin salad, and also cuts the greasiness. Use whole egg mayonnaise for best rich flavor.
    • Seasoning - This chicken pasta salad gets plenty of flavor boost from all the delicious add-ins. So a simple salt, pepper and red pepper flakes is adequate.

    Pro Tip: Buy your jarred pesto from the refrigerated section of the grocery store and not from the shelves in aisles. It tastes so much fresher!

    Substitutions & Variations

    • Use any pasta shape - You can make pesto chicken pasta salad with any noodle your heart desires. But a shape with some nooks and crannies will help trap the creamy dressing, like penne, fusilli, rotini or bow ties.
    • Healthier alternative - Use plain yogurt along with a dash of sugar instead of mayonnaise.
    • Other delicious add-ins - Olives will add tanginess and pepperoncini peppers add a little extra kick.
    • Want to keep it vegetarian? Cook drained and rinsed canned chickpeas instead of chicken.
    • Add some greens - Toss in fresh baby spinach at the end.
    • Love cheese - Add diced fresh mozzarella or crumbled feta cheese.

    How to make?

    You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

    two photo collage of cooking chicken in a white skillet.
    two photo collage of cooking chicken in a white skillet.

    1 & 2. Dice or shred rotisserie chicken into bite size chunks. Heat olive oil in a large skillet over high heat. Add chicken and give a good toss.

    Tip: Shred or chop leftover rotisserie chicken into bite size chunks, so it is similar in size to your penne.

    3 & 4. Cook for 3 to 5 minutes (depending on the heat), tossing occasionally until most of pieces develop a nice golden exterior. Transfer to a plate and let cool completely.

    Pro tip: Cook over high heat and don't stir too much, to make sure that the meat has enough time to be in contact with the hot pan, to develop a beautiful color. A well browned meat has a richer and more varied flavor profile.

    2 photo collage of a large bowl with cooked pasta and chicken.
    2 photo collage of one large bowl with all ingredients for a pasta salad.

    5. Cook penne until a minute past the al dente stage, so it’s extra soft. Drain, rinse under cold running water to remove excess starch and cool completely.

    Tip: Salt your water. The key to a well seasoned chicken pasta salad begins right here!

    Pro Tip: Cook your penne beyond al dente but not mushy. Pasta firms up when it cools, especially when refrigerated. A slightly softer noodle will be the perfect texture in this salad recipe, that's best served at room temperature.

    6. Add cooked rotisserie chicken.

    7. Add cherry tomatoes (chop medium ones in half and larger ones into quarters) and toasted pecans.

    8. Add basil pesto, mayonnaise, salt, pepper and red pepper flakes and toss well.

    Tip: Season well! The flavors in cold recipes can require a little more seasoning when compared to warm dishes. So make sure not to skimp on the seasonings. The last thing you want is a bland chicken pasta salad.

    2 hands tossing salad ingredients in a large pink bowl.

    How to serve?

    This chicken pasta salad is a great summer recipe or a meal in itself. Make it for picnics, potlucks, BBQs along with air fryer corn on the cob. or as a weeknight dinner or work lunch. It is best served at room temperature.

    How to store?

    Store in the refrigerator for up to 4 days but enjoy at room temperature. Take it to picnics, as a side dish for gatherings, or take it to work for lunch.

    Helpful tips

    • Season to taste - This creamy chicken pasta salad recipe has enough seasonings from rotisserie chicken, cooked penne and basil pesto. So season according to your taste.
    • Use toasted pecans - It has so much more flavor and crunch when compared to the raw ones. To toast pecans, place them in sheet pan and bake for 5 to 10 minutes in a pre heated 350 degree oven or you begin to smell the fragrance or it turns slightly darker in color.

    Recipe FAQs

    Should you rinse pasta when making pasta salad?

    The only time you should rinse your pasta is when you are going to use it in a cold dish like a pasta salad. This removes the excess starch and let the pasta not stick together when cold.

    Should I add oil to my pasta water?

    Few recipes advise to add a dash of oil to the boiling water, claiming that it'll keep the pieces separated. Unfortunately, the oil just floats on top and does not solve the intended purpose. The best method is to rinse the pasta immediately after cooking to remove the excess starches.

    Can you freeze pasta salad?

    Technically yes but not recommended. The mayonnaise might separate when you thaw and the consistency might turn watery.

    one large pink bowl with tossed pasta chicken salad and two forks.

    More Chicken Pasta recipes to try

    • Butter Chicken Pasta (Indian Chicken Pasta)
    • chicken and mushroom pasta in a bowl.
      Chicken Mushroom Pasta
    • chicken broccoli pasta baked in a red pan
      Chicken Broccoli Pasta Bake without Cream Soup
    • Spicy Chicken Pasta

    Hungry for more? Follow me on Instagram, TikTok, Facebook or Pinterest for more delicious recipe

    large pink bowl with all ingredients needed to make a pasta salad.

    Chicken Pasta Salad

    This Chicken Pasta Salad is packed with flavor, texture and is irresistible! Leftover chicken is seared until crispy golden brown, and then tossed in a creamy pesto sauce along with penne pasta, cherry tomatoes and toasted pecans - A terrific combination of flavors and is ready in under 30 minutes.
    4.8 from 14 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 servings
    Calories: 885kcal
    Author: Maria Doss

    Ingredients

    • 8 ounces penne pasta
    • 4 cups diced rotisserie chicken
    • 1 ½ tablespoons olive oil
    • 2 cups halved or quartered cherry tomatoes (depending on the size)
    • ¾ cup basil pesto
    • ½ cup mayonnaise
    • ½ cup toasted pecans, chopped
    • 2 pinch red pepper flakes (optional)
    • salt and ground black pepper, as needed
    Prevent your screen from going dark

    Instructions

    Cook pasta

    • Bring large pot of water to boil. Add salt then add pasta. Cook about one minute longer than the packet directions. Drain pasta, immediately rinse under cold running water, let excess water drain and let cool.
      Pro Tip: Cook your penne beyond al dente but not mushy. Pasta firms up when it cools, especially when refrigerated. A slightly softer noodle will be the perfect texture in this salad recipe, that's best served at room temperature.
      ( I like to cook chicken while waiting for the water to come to a boil. )

    Cook Chicken

    • Heat olive oil in a large skillet over high heat. Add chicken and give a good toss.
    • Cook for 3 to 5 minutes (depending on the heat), tossing occasionally until most of pieces get a golden crusty exterior. Transfer to a plate and let cool completely.
      Pro tip: Cook over high heat and don't stir too much, to make sure that the meat has enough time to be in contact with the hot pan, to develop a beautiful color. A well browned meat has a richer and more varied flavor profile.

    Finish

    • Add cooked pasta, chicken, cherry tomatoes, toasted pecans, pesto, mayo, red pepper flakes, salt and pepper. Toss well. 

    Notes

    Pesto -  Buy your jarred pesto from the refrigerated section of the grocery store and not from the shelves in aisles. It tastes so much fresher!
    Want to keep it vegetarian? Cook drained and rinsed canned chickpeas instead of chicken.
    Season to taste - This creamy chicken pasta salad recipe has enough seasonings from rotisserie chicken, cooked penne and basil pesto. So season according to your taste.
    Use toasted pecans - It has so much more flavor and crunch when compared to the raw ones. To toast pecans, place them in sheet pan and bake for 5 to 10 minutes in a pre heated 350 degree oven or you begin to smell the fragrance or it turns slightly darker in color.
    •  

    Nutrition

    Serving: 1 Serving | Calories: 885kcal | Carbohydrates: 19g | Protein: 62g | Fat: 60g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 199mg | Sodium: 1025mg | Potassium: 245mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1027IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 2mg

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.

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    Reader Interactions

    Comments

    1. Kelly @ Kelly Lynns Sweets and Treats

      June 11, 2019 at 5:07 pm

      5 stars
      Totally love that you sautéed the chicken in olive oil for extra flavor! This pasta looks amazing. Makes me want to go on a picnic and make this to eat!

      Reply
    2. Katherine | Love In My Oven

      June 14, 2019 at 7:11 pm

      5 stars
      I"m often at a loss of what to do with my leftover rotisserie chicken. This is such a great way to use it up! It looks delicious, and who doesn't like pasta salad!?

      Reply

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    Hi I'm Maria, the recipe developer, photographer, and videographer behind this food blog. Here you’ll find simple everyday recipes that pack in serious flavors, with a sprinkling of creative twists to familiar dishes. I also focus on including an overview of why the recipe works, valuable tips, step-by-step photos, and videos to guide you along the way.
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