Garlic and Herb Chicken Pasta Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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1 pound fusilli pasta

1/3 cup extra-virgin olive oil 

3 tablespoons lemon juice 

1 teaspoon honey 

1/2 recipe Chicken, Spinach and Artichoke Base, recipe follows

1 cup sliced grape tomatoes 

1 cup diced fresh mozzarella 

2 tablespoons chopped fresh basil 

2 tablespoons chopped fresh parsley 

Kosher salt and freshly ground black pepper

Chicken, Spinach and Artichoke Base:

Two 9-ounce bags refrigerated grilled garlic and herb chicken breast

One 14-ounce can artichoke hearts, drained and roughly chopped 

One 5-ounce bag fresh spinach 

1 tablespoon extra-virgin olive oil 

Pinch of red pepper flakes 

Kosher salt and freshly ground black pepper 


  1. Bring a large pot of water to a boil. Cook the fusilli according to the package directions. Drain and set aside.
  2. In a large bowl, whisk together the olive oil, lemon juice and honey. Add the Chicken, Spinach and Artichoke Base, fusilli, tomatoes, mozzarella, basil and parsley and toss to coat. Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl.

Chicken, Spinach and Artichoke Base:

  1. Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.
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