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Chicken Pasta Salad is a must-make for any occasion! With Italian-seasoned grilled chicken, fresh bruschetta flavors, and a good kick of garlic and parmesan, this is one pasta salad with chicken that’s guaranteed to impress. It’s bold, flavorful, and hearty enough to stand on its own, but also pairs beautifully with a warm bowl of our Zuppa Toscana for the ultimate comfort-filled meal.
This Chicken Pasta Salad recipe is all about big flavors meeting simple ingredients. Think juicy chicken, ripe tomatoes, basil, and perfectly cooked pasta tossed together for a dish that feels fresh yet satisfying. If you’ve been craving a carb-loaded recipe you won’t regret, this pasta salad is the one to make!
What Makes This Recipe Work
This Chicken Pasta Salad works because it brings together everything you love in one bowl. The juicy, Italian-seasoned chicken adds a savory punch that balances perfectly with fresh tomatoes, basil, garlic, and parmesan. Tossed with tender pasta, it transforms a simple pasta salad with chicken into a dish that feels both comforting and refreshing.
Unlike many store-bought versions, this Chicken Pasta Salad recipe is fresh, vibrant, and made with ingredients you likely already have on hand. It’s versatile enough for potlucks, barbecues, or weeknight dinners, and it’s a great way to elevate a classic pasta salad into something truly memorable.
What Goes Into Chicken Pasta Salad
This Chicken Pasta Salad uses simple pantry staples and fresh ingredients to create big flavor.
- Spaghetti Pasta: Thin spaghetti makes the perfect base, soaking up all the balsamic and garlic flavors while keeping the salad light yet filling.
- Chicken Breasts: Boneless, skinless chicken breasts are seasoned with dried herbs and grilled for a tender, flavorful protein that ties the whole salad together.
- Roma Tomatoes: Juicy and sweet, these tomatoes add a classic bruschetta vibe and freshness that brightens up every bite.
- Parmesan Cheese: Grated parmesan brings a salty, nutty kick that balances the balsamic dressing and makes this Chicken Pasta Salad recipe truly irresistible.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Chicken Pasta Salad
- Cook The Pasta: Boil the spaghetti according to package directions until al dente. Drain, rinse under cold water, and place into a large bowl to cool.
- Season And Grill The Chicken: Rub chicken with basil, oregano, garlic powder, salt, and pepper. Sear in a oiled skillet or grill pan until golden and cooked through.
- Sauté The Aromatics: Add the remaining olive oil to the same pan and cook the garlic and onion until fragrant. Remove from the heat once softened.
- Warm The Tomatoes: Stir the diced roma tomatoes into the pan just to heat them through. Combine the tomato mixture with the pasta in the large bowl.
- Mix Everything Together: Add balsamic vinegar, parmesan, and chopped basil or parsley. Slice the chicken and toss it into the pasta until evenly coated.
- Finish And Serve: Sprinkle with extra parmesan and drizzle with balsamic glaze if desired. Serve immediately or refrigerate for up to one hour before enjoying.
This Chicken Pasta Salad is fresh and satisfying, but it gets even better with the right sides. Try pairing it with Honey Lime Garlic Butter Salmon for a bright, flavorful dinner perfect for warmer nights. You can also consider serving it with Chocolate Chip Banana Bread for a soft, sweet bite that balances beautifully with the savory flavors of the pasta.
For something savory and green, add Garlic Green Beans with Parmesan, or finish with a slice of Carrot Cake Cheesecake for a creamy, spiced dessert. If you’re in the mood for something warm and comforting alongside your salad, try this hearty Turkey, Sweet Potato and Kale Cannelloni, it’s a rich pasta bake that still feels balanced with sweet potato and kale. Together, they round out the pasta into a comforting, well-balanced meal.
Recipe FAQ’s
The best way is to toss the pasta with a little olive oil after cooking to prevent sticking, then add the dressing right before serving. This keeps the Chicken Pasta Salad creamy and flavorful.
Thin spaghetti works beautifully, but you can also use penne, rotini, or bowties. Any pasta that holds the dressing well will make this Chicken Pasta Salad recipe a hit.
It can be served either way. Warm makes it feel cozy and comforting, while chilled is perfect for potlucks and summer gatherings.
Watch our Bruschetta Chicken Pasta being made right here!
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Bruschetta Chicken Pasta Salad
Ingredients
- 1 pound spaghetti pasta thin, dry weight
- 1 pound boneless skinless chicken breasts 2 large breasts
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1/4 cup olive oil
- 2 tablespoons garlic minced
- 2 tablespoons red onion finely chopped, about 1/3 of a red onion
- 2 tablespoons balsamic vinegar adjust to your tastes
- 8 roma tomatoes diced
- 1/2 cup parmesan cheese grated, plus more to serve
- 2 tablespoons fresh basil or parsley, finely chopped
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1 drizzle balsamic glaze to serve, optional – I use store bought
Instructions
- Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl; set aside.
- While the pasta is boiling, season chicken with the herbs, garlic powder, salt and pepper. Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
- Add the remaining olive oil to the same hot pan / skillet. When hot, sauté the garlic and red onion until garlic is fragrant (about 1 minute). Turn off heat.
- Add in the tomatoes, toss them lightly in the heat to warm them through and combine all of the flavours. Add the tomato mixture onto the pasta.
- Mix in the vinegar, parmesan cheese and basil (or parsley). Season with salt and pepper to your taste. Slice the chicken; add to pasta. Toss the pasta with all of the ingredients until well combined.
- Top with 2 tablespoons of extra parmesan cheese (OPTIONAL) and serve immediately with balsamic glaze, OR refrigerate up to an hour before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent recipe !!!! My chicken needed a little more time but was superb.
Are you using jarred minced garlic or mincing it yourself?
I usually just mince it myself.
I can’t access the recipe, it doesn’t seem to have a recipe posted on here anymore. I have used this recipe in the past, and was able to access it then. Any idea what’s going on?
Thank you for letting me know! I am so sorry that the recipe went missing! My site had a malfunction for a period of time today and we are just getting things up and running. I apologize for the problem and how long it took. Thank you for your patience and following along with me! If you have any other questions or concerns please email me and I would love to help in any way that I can. XOXO Here is the recipe: https://cafedelites.com/bruschetta-chicken-pasta-salad/.
I made with spaghetti squash and it was delicious!
YUM!
My entire family loved this recipe! Made it just as is and it was delicious. Thank you!
How do you make th Balsalmic Glaze for the end? HELP!
She mentions that it is storebought hon
Added twice as many veggies including zucchini, yellow peppers, and fresh baby spinich with some of the seasoning added to them. Delicious light summer meal. Will make again next week.
Amazing pasta salad recipe, thak you for sharing this delicious dish with us.
Made this last night and have already printed recipe to share with friends. We all have fresh tomatoes and basil in our gardens. Beautiful dish and wonderfully flavorful!
I often come to your site when I need a new recipe! This recipe was fabulous!!!!! I decided to make it last minute so I didn’t have time to make the glaze. I can inly imagine it would add to the taste! Loved it and so did my guests! Served warm tonight but will have it cold for lunch tomorrow! Thanks for sharing this recipe.