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15-Minute Creamy Pesto Chicken Pasta Salad
When you need a filling lunch in a hurry, this creamy chicken pasta salad hits the spot. Using pre-cooked chicken and a simple two-ingredient dressing means you'll have everything assembled before the water even finishes boiling. Sweet red bell peppers add a crisp bite that cuts right through the rich basil pesto and crème fraîche sauce. It's a fantastic way to use up leftover roast chicken, and it packs up easily for work or school the next day.
Ingredients
- 85g/3oz pasta shapes
- ½ red pepper, deseeded and chopped
- 1 cooked chicken breast
- 1 tbsp basil pesto
- 2 tbsp low-fat crème fraîche
Instructions
- 1Boil the pasta shapes according to the package directions until tender.
- 2While the pasta cooks, chop the cooked chicken breast and dice the red pepper.
- 3In a small bowl, stir together the basil pesto and low-fat crème fraîche.
- 4Drain the cooked pasta well. Excess water dilutes the creamy dressing.
- 5Toss the warm pasta with the pesto mixture, then fold in the chicken and red pepper until evenly coated.
Nutrition
47g
Protein
15g
Fat
68g
Carbs
7g
Sugar
0.3mg
Sodium
Notes
- Make ahead: Store in an airtight container in the fridge for up to 2 days. It's a great grab-and-go lunch option.
- Swap: If you don't have crème fraîche, plain Greek yogurt or sour cream works just as well.
- Shortcut: Use leftover roast chicken or grab a store-bought rotisserie chicken to keep prep time under 10 minutes.