Chicken Pasta Salad with Creamy Basil Dressing!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Marinate chicken breasts for at least 1 hour before cooking.

Heat a 12-inch cast iron skillet over medium heat.

Grill marinated chicken breasts for about 6 minutes on each side until cooked through, checking internal temperature to reach 165 degrees.

In a pot of boiling water, cook 3 cheese stuffed tortellini for about 3 minutes until they float, then add fresh asparagus for the last minute of cooking.

In another pot, cook thin spaghetti for about 7-8 minutes until al dente.

Drain both pastas and set aside to cool.

Chop the grilled chicken into bite-sized pieces once cooled.

In a bowl, combine 1 cup heavy cream, 1/2 cup sour cream, 1/2 cup mayonnaise, 1 tablespoon balsamic vinaigrette, 1/2 teaspoon garlic, 1/2 cup freshly grated Parmesan, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 3 cracks black pepper; whisk together until smooth.

Add 1/4 cup chopped fresh basil to the dressing and mix well.

In a large mixing bowl, combine chopped chicken, half of the sun-dried tomatoes, cooked tortellini with asparagus, and cooked thin spaghetti.

Pour the dressing over the pasta mixture and toss to combine.

Serve warm or cold, and store leftovers in the fridge for up to 3 days.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens