Chicken pasta salad with cherry tomatoes and basil

Chef’s secret time: I learned this trick during a frantic summer picnic where the only thing standing between us and hanger-induced chaos was a bowl of pasta that somehow tasted like sunshine. I’ll let you in on my little kitchen cheat: sear the chicken hot, toss the warm pasta with a lemony vinaigrette, then fold in room-temperature tomatoes and basil so everything stays bright and not soggy. The result? Juicy, golden chicken, glossy cherry tomatoes that pop, and ribbons of basil that smell like a herb garden — all in under an hour. Trust me, this one will become your go-to when you want effortless but impressive.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

This chicken pasta salad hits the sweet spot between fresh and comforting. The pasta gives you chewy, satisfying texture, the seared chicken adds savory richness, and the cherry tomatoes burst with bright, juicy pops. The lemon-Dijon vinaigrette ties everything together with tang and a little bite. It’s so easy even your oven can’t mess it up — and it keeps well for quick lunches, potlucks, or a lazy weeknight when you want something that looks fancy but tastes like home.

Ingredients

For the Main Dish:

• 8 oz pasta (farfalle, rotini, or penne)
• 2 boneless skinless chicken breasts (about 12–14 oz total)
• 1 pint cherry tomatoes, halved
• 1 cup fresh basil leaves, torn
• 3 tbsp extra-virgin olive oil (plus more for cooking)
• 2 tbsp grated Parmesan (optional)
• Salt and black pepper, to taste
• 1/2 tsp red pepper flakes (optional, for a little heat)

For the Sauce / Garnish (if applicable):

• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• 1 tsp honey or maple syrup (balances acidity)
• Salt and black pepper, to taste
• Extra basil leaves and a drizzle of olive oil for serving

How I Make It

Step 1:

Bring a large pot of salted water to a rolling boil and cook the pasta until it reaches al dente (usually about 8–10 minutes). Drain, toss with a splash of olive oil to prevent sticking, and set aside in a warm bowl. I like to keep the pasta slightly warm so it absorbs the vinaigrette better.

Step 2:

While the pasta cooks, pat the chicken breasts dry and season generously with salt and pepper. Heat a large skillet over medium-high heat with 1 tbsp olive oil until it shimmers. Lay the chicken in the pan and listen for that satisfying sizzle — cook about 4–6 minutes per side, until you see golden-brown edges and the juices run clear. Use an instant-read thermometer and pull the chicken at 160°F; it will rest to 165°F.

Step 3:

While the chicken rests for 5 minutes, whisk together the vinaigrette: 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon, minced garlic, honey, and a pinch of salt and pepper. Taste and tweak — more lemon if you want brightness, more honey if it feels too sharp. The smell of lemon and garlic will wake up your kitchen.

Step 4:

Slice the chicken into strips or bite-size cubes. In a large mixing bowl, combine the warm pasta, sliced chicken, halved cherry tomatoes, and torn basil. Drizzle the vinaigrette over everything and toss gently until everything glows with dressing. If you like, sprinkle Parmesan and red pepper flakes for a little kick.

Step 5:

Taste and adjust seasoning — maybe a little more salt or a squeeze more lemon. Serve immediately for the best contrast of warm pasta and cool tomatoes, or chill for an hour to let flavors meld. Garnish with extra basil leaves and a final drizzle of olive oil. The basil aroma should perfume the whole bowl.

Pro Tips

• For juicier chicken, pound breasts to an even thickness so they cook evenly and fast.
• If you’re short on time, use rotisserie chicken — I won’t tell. Shred and toss it in at Step 4.
• Freeze leftover lemon zest in an ice cube tray with olive oil to keep bright flavor handy.
• Use room-temperature tomatoes and basil to keep the salad from going watery — cold tomatoes can firm up the flavor but release less juice.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for grilled tofu (firm, pressed) to make this vegetarian — marinate the tofu 10 minutes in the vinaigrette before searing.
• Use whole wheat or gluten-free pasta to suit dietary needs; texture will vary slightly but flavor stays bright.
• Replace Parmesan with nutritional yeast for a dairy-free touch — you’ll miss some salty richness but gain a cheesy vibe.
• For a lighter sauce, swap half the olive oil for plain Greek yogurt (adds creaminess and tang).

Variations & Tips

• Spicy: Add a chopped jalapeño or increase red pepper flakes and finish with a squeeze of lime.
• Kid-friendly: Omit red pepper flakes and swap lemon for a mild white wine vinegar.
• Mediterranean twist: Add 1/3 cup chopped kalamata olives and 1/4 cup crumbled feta.
• Summer BBQ side: Grill the chicken and tomatoes for smoky flavor.
• Pesto swap: Replace the vinaigrette with 1/3 cup pesto for an herb-forward punch.
• Creative twist: Roast a handful of cherry tomatoes with garlic and balsamic before adding for a caramelized-sweet note.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the components separately (pasta, chicken, vinaigrette) and combine up to a day ahead. Store in the fridge and add fresh basil just before serving so it stays bright and green.

Can I double the recipe?

Sure thing. Use a larger pot for pasta and a bigger skillet or two pans for chicken so you don’t overcrowd and lose that golden sear.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you swap to keep richness without overwhelming the dressing.

How do I know it’s done?

Look for golden-brown chicken edges and an internal temperature of 165°F. Pasta should be al dente — tender with a slight bite, not mushy.

What if I don’t have ingredient X?

No basil? Use baby spinach or arugula for a peppery lift. No Dijon? Use a teaspoon of whole-grain mustard or a pinch of mustard powder mixed into the lemon.

How I Like to Serve It

I serve this warm or room temperature with crusty bread and a crisp white wine for date-night vibes, or with iced tea for a family picnic. It makes a stellar potluck dish because it travels well and holds up for a couple hours at room temp. In summer, I pair it with grilled corn; in cooler months, I toss in roasted squash for comfort.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently or enjoy cold.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: This is the kind of recipe that feels fancy but cooks in a flash — bright, juicy, and reliably delicious. Now go impress someone — or just yourself — with your homemade masterpiece!