Rotisserie Chicken Pesto Pasta Salad

Rotisserie Chicken Pesto Pasta Salad

This Rotisserie Chicken Pesto 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.

Course Main Course

Cuisine American

Keyword chicken pasta salad

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 545kcal

Author Maria Doss

Ingredients

8 ounces penne pasta cooked and cooled
4 cups diced rotisserie chicken
2 tablespoons olive oil
2 cups halved cherry tomatoes
¾ cup basil pesto
½ cup mayonnaise
¾ cup toasted pecans chopped
2 pinch red pepper flakes (optional)
salt and ground black pepper to taste

Instructions

Heat olive oil in a large skillet over high heat. Add chicken and give a good toss.
Cook over high heat for 3–4 minutes, tossing occasionally, until most pieces develop a golden, crusty exterior. Avoid stirring too often to let the meat sear properly. Transfer to a plate and let cool.
Add cooked pasta, chicken, cherry tomatoes, toasted pecans, pesto, mayo, red pepper flakes, salt and pepper. Toss well.

Video

Notes

Toast your pecans – Toasting adds deeper flavor and crunch. Bake on a sheet pan at 350°F for 5–10 minutes, until fragrant and golden.

Sear, don’t stir – Cook chicken over high heat without moving it too much. This helps it brown beautifully and adds rich, layered flavor.

Serve at room temp – Store in the fridge for up to 4 days, but let it come to room temperature before serving for the best texture and flavor.

Nutrition