Pesto Chicken Pasta Salad

pesto-chicken-pasta-salad
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 823 calories
    • Fat 43 g
    • Sat Fat 12 g
    • Cholesterol 97 mg
    • Sodium 1,099 mg
    • Protein 38 g
    • Carbohydrate 71 g
    • Sugar 7 g
    • Fiber 4 g
    • Iron 5 mg
    • Calcium 331 mg

Ingredients

  1. Check 3/4pound rigatoni
  2. Check 4 boneless, skinless chicken thighs (3/4 pound)
  3. Check 1tablespoon olive oil
  4. Check kosher salt and black pepper
  5. Check 1/2cup chopped pitted kalamata olives
  6. Check 1cup halved bocconcini
  7. Check 3/4cup pesto

Directions

  1. Cook the pasta according to the package directions; drain, return to the pot, and let cool.
  2. Heat oven to 400° F. Rub the chicken with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Place on a rimmed baking sheet and roast until cooked through, 20 to 25 minutes; shred.
  3. Toss the pasta, shredded chicken, olives, and bocconcini with the pesto and ¼ teaspoon each salt and pepper.