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Chicken Pesto Pasta Salad

  • Author: Maegan - The BakerMama
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 12 1x
  • Category: Main


Fabulous chicken pasta salad that’s tossed in a deliciously creamy spinach basil pesto made with yogurt to keep it on the lighter side for a perfect summer dish!


  • 12 ounce box whole wheat pasta
  • 2 boneless skinless chicken breasts
  • 1 pint cherry tomatoes, halved
  • 4 cups fresh spinach
  • 1 cup cubed fresh mozzarella

Creamy Spinach Basil Pesto:

  • 1 clove garlic
  • 1 cup packed fresh basil
  • 1 cup packed fresh spinach
  • 1/4 cup olive oil
  • 1 cup plain yogurt
  • 1/4 cup shredded parmesan cheese
  • salt & pepper to taste


  1. Prepare the pasta al dente according to package directions.
  2. Pan sear the chicken with a little salt & pepper until no longer pink and the juices run clear. Let cool on a cutting board for about 5 minutes before cutting into bite-size pieces.
  3. While the chicken and pasta are cooking and cooling, prepare the pesto. In a blender, blend the garlic, basil, spinach and olive oil until well blended. Stir in the yogurt and shredded parmesan cheese. Salt & pepper to taste.
  4. In a large bowl, toss together the pasta, chicken, halved tomatoes and pesto.
  5. In a large serving bowl, layer the spinach over the bottom of the bowl. Top with the pasta mixture. Sprinkle with the cubed mozzarella. Garnish with fresh basil, if desired.
  6. Toss together before serving or serve as is. Store in an airtight container in the refrigerator for up to 5 days.