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Best Springtime Creamy Chicken Pasta Salad Recipe

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This Springtime Creamy Chicken Pasta Salad is a fresh, vibrant, and satisfying dish perfect for picnics, potlucks, or weeknight dinners. It features tender roasted chicken, crisp spring vegetables, and a light, tangy herb dressing made with Greek yogurt and mayonnaise.

Ingredients

Scale
  • 12 ounces (340g) short pasta (rotini, farfalle, or penne)
  • 1 tablespoon salt (for pasta water)
  • 1.5 pounds (680g) boneless, skinless chicken breasts (about 2 large)
  • 2 tablespoons olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bunch thin asparagus spears, woody ends trimmed and cut into 1-inch pieces (about 1 cup)
  • 1 cup (150g) frozen peas, thawed
  • 1/2 cup (75g) thinly sliced radishes
  • 1/4 cup (30g) finely chopped fresh chives
  • 1/4 cup (30g) chopped fresh dill
  • 1/2 cup (120g) plain Greek yogurt (full-fat or 2%)
  • 1/4 cup (60g) good-quality mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/4 cup (30g) finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil.
  2. In a small bowl, whisk together olive oil, lemon zest, lemon juice, dried thyme, salt, and pepper. Place chicken breasts on a parchment-lined baking sheet. Pour mixture over chicken, turning to coat. Roast for 20-25 minutes, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then dice into bite-sized pieces.
  3. While chicken roasts, add pasta to boiling water and cook according to package directions until al dente. About 2 minutes before pasta is done, add chopped asparagus to the pot. Drain everything together in a colander and rinse with cold water to stop cooking.
  4. In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, minced garlic, parsley, dill, salt, and pepper. Adjust seasoning to taste.
  5. In a large mixing bowl, combine cooled pasta and asparagus, diced chicken, thawed peas, sliced radishes, chives, and dill. Pour dressing over top and toss gently until evenly coated.
  6. Cover bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld. Stir and adjust salt and pepper before serving.

Notes

For best flavor, make the dressing a day ahead. To keep asparagus crisp, blanch it briefly in the pasta water. Use a meat thermometer to avoid overcooking chicken. For a dairy-free version, use dairy-free yogurt and vegan mayonnaise. For a gluten-free version, use gluten-free pasta.

Nutrition

Keywords: spring pasta salad, creamy chicken pasta salad, spring recipe, picnic salad, potluck salad, chicken pasta salad, easy pasta salad

Find it online: https://bakebelle.com/best-springtime-creamy-chicken-pasta-salad-recipe/