Honey Mustard Chicken Pasta (Printable)
Tender chicken and al dente pasta tossed in creamy honey mustard dressing with fresh crisp vegetables.
# What You'll Need:
→ For the Salad
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
→ For the Honey Mustard Dressing
08 - 1/4 cup mayonnaise
09 - 2 tbsp Dijon mustard
10 - 2 tbsp honey
11 - 1 tbsp apple cider vinegar
12 - 2 tbsp olive oil
13 - Salt and freshly ground black pepper, to taste
→ For Cooking the Chicken
14 - 1 tbsp olive oil
15 - 1/2 tsp garlic powder
16 - Salt and pepper, to taste
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
02 - While pasta cooks, season chicken breasts with garlic powder, salt, and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Add chicken and cook for 6-7 minutes per side, or until cooked through and golden. Let rest 5 minutes, then cut into bite-sized cubes.
03 - In a bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper until smooth. Adjust seasoning if needed.
04 - In a large bowl, combine cooled pasta, chicken, cherry tomatoes, cucumber, bell pepper, red onion, and spinach. Drizzle with the honey mustard dressing. Toss gently to coat evenly.
05 - Garnish with extra herbs if desired. Serve immediately, or chill for 1 hour for best flavor.
# Expert Tips:
01 -
- The honey mustard dressing comes together in about sixty seconds and tastes like something you would pay good money for at a deli.
- It holds up beautifully in the fridge, making it the kind of dish that rewards you twice: once at dinner and again for lunch the next day.
02 -
- Warm pasta will wilt the spinach into a sad puddle, so patience with the cooling step is nonnegotiable.
- The dressing thickens considerably in the fridge, so save a splash of vinegar or water to loosen it before serving leftovers.
03 -
- Cut all your vegetables the same size as the pasta so every forkful has a little bit of everything.
- Letting the dressed salad sit in the fridge for even twenty minutes before eating transforms the flavor from good to irresistible.