Honey Mustard Chicken Pasta (Printable)
Tender chicken and al dente pasta tossed with crisp veggies in creamy honey mustard dressing.
# What You Need:
→ Salad Base
01 - 2 medium boneless, skinless chicken breasts
02 - 9 oz pasta (penne, rotini, or farfalle)
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1 cup red bell pepper, diced
06 - 1/2 small red onion, thinly sliced
07 - 2 cups baby spinach or mixed greens
→ Honey Mustard Dressing
08 - 1/4 cup mayonnaise
09 - 2 tablespoons Dijon mustard
10 - 2 tablespoons honey
11 - 1 tablespoon apple cider vinegar
12 - 2 tablespoons olive oil
13 - Salt and freshly ground black pepper, to taste
→ Chicken Seasoning
14 - 1 tablespoon olive oil
15 - 1/2 teaspoon garlic powder
16 - Salt and pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain thoroughly, rinse under cold running water to halt cooking, and set aside to cool completely.
02 - Pat the chicken breasts dry and season evenly with garlic powder, salt, and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sear the chicken for 6 to 7 minutes per side until deeply golden and cooked through to an internal temperature of 165°F. Transfer to a cutting board and rest for 5 minutes before cutting into bite-sized cubes.
03 - In a mixing bowl, combine the mayonnaise, Dijon mustard, honey, apple cider vinegar, and olive oil. Whisk vigorously until the dressing is smooth and well emulsified. Season with salt and pepper to taste, adjusting as needed.
04 - In a large serving bowl, combine the cooled pasta, cubed chicken, halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced red onion, and baby spinach. Pour the honey mustard dressing over the top and toss gently until every component is evenly coated.
05 - Garnish with fresh herbs if desired. Serve immediately at room temperature, or cover and refrigerate for 1 hour to allow the flavors to meld before serving.
# Expert Suggestions:
01 -
- The dressing doubles as a marinade if you want even deeper flavor on the chicken.
- Everything comes together in about forty minutes with zero fussy techniques.
- It tastes even better after sitting in the fridge overnight, which makes it perfect for making ahead.
02 -
- Rinsing the pasta under cold water is not optional here, the residual heat will turn your salad into a warm gummy mess.
- The dressing thickens considerably in the fridge, so save a splash of pasta water or a drizzle of olive oil to loosen it before serving leftovers.
- Always let the chicken rest before cutting, otherwise all those juices end up on your cutting board instead of in your salad.
03 -
- Cook the chicken in the same pot you used for the pasta after draining it, one less dish to wash and the residual starch helps form a golden crust.
- Toss the warm sliced chicken with half the dressing before adding it to the salad, it soaks up flavor like a sponge when it is still warm.