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Creamy Tuscan Chicken Pasta Salad

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A quick and easy creamy Tuscan chicken pasta salad featuring tender chicken, sun-dried tomatoes, and a rich cream cheese dressing. Perfect for dinner or make-ahead lunches.

Ingredients

Scale
  • 8 ounces (225g) rotini or penne pasta
  • 2 cups cooked chicken breast, shredded or diced
  • 1/2 cup sun-dried tomatoes, chopped (packed in oil)
  • 1 cup fresh spinach, roughly chopped
  • 1/2 cup roasted red peppers, sliced
  • 1/4 cup red onion, finely diced (optional)
  • 1/4 cup fresh basil, chopped (or 1 tablespoon dried)
  • 4 ounces (115g) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/4 cup olive oil (extra virgin)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of pasta and cook until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to cool. Set aside.
  2. If using raw chicken, season 2 chicken breasts with salt and pepper. Heat a skillet over medium heat with a drizzle of olive oil. Cook chicken about 6-7 minutes per side until fully cooked and juices run clear. Let rest, then shred or dice.
  3. In a medium bowl, combine 4 ounces (115g) softened cream cheese, 1/2 cup mayonnaise, 1/4 cup grated Parmesan, 2 minced garlic cloves, and 2 tablespoons fresh lemon juice. Whisk until smooth. Slowly drizzle in 1/4 cup olive oil while whisking to emulsify. Season with salt and pepper to taste.
  4. In a large mixing bowl, add the cooled pasta, cooked chicken, 1/2 cup chopped sun-dried tomatoes, 1 cup chopped spinach, 1/2 cup roasted red peppers, 1/4 cup diced red onion, and 1/4 cup chopped fresh basil. Pour the dressing over the ingredients.
  5. Use a large spoon or spatula to gently toss everything until the pasta and chicken are evenly coated with the creamy dressing. The salad should look glossy and inviting.
  6. Cover and refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

Notes

For a lighter dressing, substitute mayonnaise with Greek yogurt. For dairy-free, use vegan cream cheese and mayo alternatives. Rinse pasta under cold water after cooking to stop cooking and prevent mushiness. If dressing is too thick after chilling, stir in a tablespoon of water or olive oil to loosen. Salad tastes better after chilling at least 30 minutes but can be served immediately.

Nutrition

Keywords: Tuscan chicken pasta salad, creamy pasta salad, easy dinner, sun-dried tomatoes, rotisserie chicken, creamy dressing

Find it online: https://jodierecipes.com/creamy-tuscan-chicken-pasta-salad-recipe-easy-homemade-dinner-idea/