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Chicken Pesto Pasta Salad
27m$17.73

Chicken Pesto Pasta Salad

A fresh chicken pasta salad with rotini, cherry tomatoes, mozzarella pearls, spinach, and basil pesto. It packs well for a quick make-ahead lunch.

  • chicken
  • make-ahead
  • meat
  • pasta salad
  • pesto
  • quick lunch
Bundle it with similar meals
12 min prep15 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

mozzarella pearls · 8 Ounce

BelGioioso® Fresh Mozzarella Pearls Cheese

100%

In recipe$5.49
To buy$5.49
Details
BelGioioso · 8 oz$5.49 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

boneless skinless chicken breasts · 1 Pound

Heritage Farm® Boneless Skinless Chicken Breasts

100%

In recipe$2.59
To buy$2.59
Details
Heritage Farm · 1 lb$2.59 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

cherry tomatoes · 1 Pint

Private Selection™ Fresh Petite Cherry Snacking Tomatoes

100%

In recipe$3.79
To buy$3.79
Details
Private Selection · 10 oz$3.79 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

rotini pasta · 12 Ounce

Barilla Rotini Pasta, Quality Non-GMO and Kosher Certified Pasta

75%

In recipe$1.42
To buy$1.89
Details
Barilla · 16 oz$1.89 per packageBuy 1Package use: 75%Product matchEstimated at KROGER

baby spinach · 3 Cup

Kroger® Baby Spinach

50%

In recipe$1.75
To buy$3.49
Details
Kroger · 6 oz$3.49 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

basil pesto · 0.5 Cup

Private Selection® Basil Pesto Sauce

36%

In recipe$2.36
To buy$6.49
Details
Private Selection · 11 oz$6.49 per packageBuy 1Package use: 36%Product matchEstimated at KROGER

lemon juice · 2 Tablespoon

Kroger® 100% Lemon Juice

7%

In recipe$0.12
To buy$1.79
Details
Kroger · 15 fl oz$1.79 per packageBuy 1Package use: 7%Product matchEstimated at KROGER

olive oil · 1 Tablespoon

Kroger® Extra Virgin Olive Oil

3%

In recipe$0.21
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 3%Product matchEstimated at KROGER

black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.06
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

kosher salt · 1.5 Teaspoon

Kroger® Coarse Kosher Salt

1%

In recipe$0.02
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 1%Product matchEstimated at KROGER
Common ingredient

Cost Summary

Availability unavailable
$17.73

· only what you use

$4.43

per serving · 4 servings

You pay at checkout$32.52
55% used in this recipe$14.79 unused

All ingredients selected

Checkout$38.70
Recipe portion$17.81

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • boneless skinless chicken breasts-1 lb
  • rotini pasta-12 oz
  • cherry tomatoes-1 pint
  • mozzarella pearls-8 oz
  • baby spinach-3 cups
  • basil pesto-1/2 cup
  • lemon juice-2 tablespoons
  • olive oil-1 tablespoon
  • kosher salt-1 1/2 teaspoons
  • black pepper-1/2 teaspoon
1
Boil water and prep ingredients
Cutting Board
Large pot
Colander
Chef’s knife

Bring a large pot of water to a boil with two-thirds of the salt. Halve tomatoes, chop spinach and drain mozzarella. Cut chicken into 1-inch pieces on a separate board, cleaning hands and tools afterward.

Use a separate board for raw chicken and wash hands, knives, and cutting boards after contact with it.

Keep fingers tucked away from the chef’s knife while cutting tomatoes, spinach, and chicken.

1 teaspoon Kosher Salt
1 pint cherry tomatoes
3 cups spinach
8 ounces mozzarella
1 pound chicken breast
2
Cook and cool the pasta
Large pot
Colander
Measuring cups and spoons

Add rotini to the boiling water and cook until al dente, 8-10 minutes. Reserve 1/4 cup pasta water, then drain and rinse under cool water for 30 seconds.

Use caution when draining boiling water to avoid steam burns.

12 ounces rotini pasta
3
Cook the chicken
Large skillet
Instant-read thermometer

Heat oil over medium-high heat. Season chicken with remaining salt and pepper and cook for 6–8 minutes or longer, until golden and 165°F in the largest pieces.

Cook chicken to an internal temperature of 165°F as measured with an instant-read thermometer.

Use caution with hot oil to avoid splatter burns.

1 tablespoon olive oil
1 pound chicken breast
1/2 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
4
Make the pesto pasta base
Large mixing bowl
Measuring cups and spoons

In a large mixing bowl, stir together basil pesto, lemon juice, and 2 tablespoons reserved pasta water. Add the rotini and chicken, then toss to coat until the pesto looks lightly glossy.

1/2 cup basil pesto
2 tablespoons lemon juice
12 ounces rotini pasta
1 pound chicken breast
5
Fold in vegetables and cheese
Large mixing bowl

Fold in cherry tomatoes, mozzarella pearls, and baby spinach. Serve slightly warm, then chill leftovers promptly for an easy make-ahead lunch.

Refrigerate pasta salad within 2 hours of cooking, keep leftovers below 40°F, and eat within 3-4 days.

1 pint cherry tomatoes
8 ounces mozzarella
3 cups spinach
6

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