Step 4: Once the pasta is done, immediately place it in a bowl with the vegetables, dressing, cooked chicken, Parmesan cheese shavings, and arugula. Serve and enjoy! The easy pan seared chicken breast comes out juicy and seasoned! You’ll pair it with fresh and sun dried tomatoes, tangy artichokes, Parmesan cheese, fresh herbs, and a zesty vinaigrette (yum city!). It’s a spin our popular tortellini salad we’ve been making for years, and this chicken version is a new favorite in our house.
Chicken: You’ll need chicken cutlets here, or you can butterfly the chicken yourself (simply slice it in half horizontally). Penne pasta: We like penne pasta in a pasta salad, but you can use other short pasta like fusilli (spirals) or shells. Cherry tomatoes and sundried tomatoes: Two types of tomatoes add big flavor. Canned artichoke hearts: Artichokes bring a signature tang: these are required! Red onion, arugula, garlic, and parsley (optional): These fresh ingredients round out the fresh flavors. Fresh lemon: Both the zest and juice add big flavor to this recipe. Shaved Parmesan cheese: This savory, chewy element makes the salad extremely satisfying. Omit it for dairy-free. Seasonings and pantry ingredients: Italian seasoning, garlic powder, onion powder, oregano, smoked paprika, and salt round out the seasonings list. Olive oil is used for cooking the chicken and the dressing, and red wine vinegar makes a pop in the dressing.
💡Why buy organic chicken? We recommend buying organic since it’s the high-quality meat that is raised sustainably without chemicals. Organic standards require that the chickens have access to the outdoors and cannot be given antibiotics or growth hormones (happy chickens!).
Frequently asked questions
Grilled chicken: One recipe tester used grilled chicken and said it was delicious: we love this idea! Spinach or kale: Use these greens instead of the arugula Fresh or canned corn: Adding corn adds a nice summery element. Other vegetables: like zucchini, bell pepper, or olives are great adders Feta cheese: Using feta instead of Parmesan adds another pop of salt. Basil, dill or oregano: these herbs are also delicious (keep in mind, basil turns brown during storage).
Another make-ahead option is to cook the chicken and pasta and make the dressing, then refrigerate them separately. Before serving, chop the vegetables and mix together the ingredients.
Try our Dill Pickle Pasta Salad Make Classic Pasta Salad Try Caprese Pasta Salad, Bow Tie Pasta Salad or Pesto Pasta Salad Opt for Greek Pasta Salad or Mediterranean Pasta Salad
5 from 2 reviews
2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible) 1 to 1 ¼ teaspoons kosher salt ½ teaspoon each garlic powder, onion powder, dried oregano, and smoked paprika Freshly ground black pepper 2 tablespoons olive oil
For the pasta salad:
8 ounces penne pasta 1 ½ cups cherry tomatoes, sliced in half ¼ cup sundried tomatoes, chopped 1/2 can artichoke hearts, roughly chopped 1 handful thinly sliced red onion 2 tablespoons finely chopped parsley or chives, optional 2 tablespoons lemon juice, plus zest of 1 lemon 1 tablespoon red wine vinegar 1 garlic clove, grated (or ½ teaspoon garlic powder) 1 teaspoon Italian seasoning or dried oregano 1 teaspoon kosher salt 2 tablespoons olive oil 2 cups baby arugula ¼ cup shaved Parmesan cheese Fresh ground black pepper, to taste
