When you’re in need of a quick dish that’s both satisfying and simple, look no further than this Easy Creamy Chicken Pasta Salad. Perfect for busy weeknights or a laid-back weekend lunch, this recipe combines tender chicken, al dente pasta, and a rich, creamy dressing. It’s a delightful blend that offers comfort and flavor in every bite, sure to be a hit with family and friends alike.
Steps
- Cook fusilli pasta in a large pot of salted boiling water until it reaches an al dente texture, then drain and place into a large bowl.
- Season the chicken breasts with garlic powder, salt, and pepper. Heat oil in a large skillet over medium heat and cook the chicken for 8 minutes per side until it is golden and cooked through. Let the chicken rest for 10 minutes before cutting it into 1-inch pieces.
- Prepare the dressing by whisking together olive oil, red wine vinegar, Italian seasoning, minced garlic, and Dijon mustard in a medium bowl. Add salt and pepper to taste.
- In the bowl with the pasta, combine the chicken, crispy bacon pieces, halved grape tomatoes, spinach, crumbled feta, and sliced red onion. Pour the dressing over the mixture and toss everything together until well coated, then serve.
Ingredients
- 1 pound fusilli pasta
- 2 boneless, skinless chicken breasts (approximately 1 pound)
- 1 teaspoon garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 4 slices of bacon, cooked and crumbled
- 2 cups grape tomatoes, halved
- 2 cups packed spinach
- 1/2 cup crumbled feta cheese
- 1/4 red onion, thinly sliced
- 2 tablespoons freshly chopped dill
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon Italian seasoning
- 1 clove garlic, minced
- 1 tablespoon Dijon mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste
FAQ
- Can I use a different type of pasta for this salad?
- Yes, you can substitute fusilli with any short pasta shape you prefer, such as penne, to suit your taste or what you have on hand.
- What can I use as a substitute for chicken?
- If you don’t have chicken breasts, leftover rotisserie chicken works well. You can also try using grilled tofu or chickpeas for a vegetarian option.
- How can I make this pasta salad dairy-free?
- Simply omit the feta cheese to make this pasta salad dairy-free. You can also explore using a dairy-free cheese alternative if you still want a cheesy flavor.
- How long can I store the pasta salad in the fridge?
- The pasta salad can be stored in the refrigerator for about 3-4 days. However, keep in mind that the spinach might become slightly soggy over time.
- Can I prepare the dressing ahead of time?
- Absolutely, you can make the dressing in advance. Just whisk all the ingredients together, season to taste, and store it in the fridge until you’re ready to use it.
Tips
- To ensure your pasta is perfectly al dente and not mushy, closely follow the cooking time on the package and immediately drain and rinse it under cold water to stop the cooking process.
- Let the cooked chicken rest for about 10 minutes before cutting it into pieces; this helps retain its juices and flavor, resulting in a more satisfying bite.
- Prepare the dressing ahead of time to allow the flavors to meld together, making it even more delicious when you mix it into your salad.
- If you plan to store leftovers, keep in mind that the spinach may become soggy over time, so it’s best to enjoy this salad fresh for optimal taste and texture.
Equipment
- Large pot (for boiling pasta)
- Large skillet (for cooking chicken)
- Medium bowl (for preparing the dressing)
- Whisk (for mixing the dressing)
- Chef’s knife (for chopping ingredients)
- Cutting board (for preparing ingredients)
