Honey Mustard Chicken Pasta (Print Version)
Juicy chicken and crisp veggies tossed in tangy honey mustard dressing with fusilli pasta.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 6 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder
→ Pasta
06 - 9 oz fusilli or rotini pasta
→ Vegetables
07 - 1 red bell pepper, diced
08 - 1 cup cherry tomatoes, halved
09 - 1/2 red onion, thinly sliced
10 - 1/2 cup cucumber, diced
11 - 1/2 cup sweet corn (canned and drained, or thawed if frozen)
→ Honey Mustard Dressing
12 - 3 tablespoons Dijon mustard
13 - 2 tablespoons honey
14 - 3 tablespoons mayonnaise
15 - 2 tablespoons plain Greek yogurt
16 - 1 tablespoon apple cider vinegar
17 - 2 tablespoons olive oil
18 - Kosher salt and freshly ground black pepper, to taste
→ Garnish
19 - 2 tablespoons fresh flat-leaf parsley, chopped
# How to Make It:
01 - Coat the chicken breasts evenly with olive oil, kosher salt, black pepper, and garlic powder. Heat a grill pan or skillet over medium heat and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before slicing thinly against the grain.
02 - Bring a large pot of salted water to a rolling boil. Add the fusilli or rotini and cook according to package directions until al dente. Drain thoroughly and rinse under cold running water to halt further cooking. Set aside to cool completely.
03 - In a large mixing bowl, toss together the cooled pasta, diced red bell pepper, halved cherry tomatoes, sliced red onion, diced cucumber, and sweet corn until evenly distributed.
04 - In a medium bowl, whisk together the Dijon mustard, honey, mayonnaise, Greek yogurt, apple cider vinegar, and olive oil until smooth and emulsified. Season with kosher salt and black pepper to taste.
05 - Add the sliced chicken to the pasta and vegetable mixture. Pour the honey mustard dressing over the top and toss gently until every component is thoroughly coated.
06 - Scatter the chopped fresh parsley over the finished salad. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The dressing doubles as a quick marinade for the chicken if you want even deeper flavor with almost no extra effort.
- It travels beautifully and tastes even better after sitting in the fridge for a few hours, making it potluck gold.
02 -
- If you add the dressing while the pasta is still warm it will absorb too much and the salad will seem dry after chilling, so patience here saves the dish.
- Marinating the chicken in a spoonful of the dressing before cooking transforms the flavor from good to unforgettable with zero extra ingredients.
03 -
- Slice the chicken while it is still slightly warm because the pieces conform to the pasta curves and absorb dressing better than cold stiff slices would.
- Whisk the dressing ingredients in the order listed and add the olive oil last in a slow stream while whisking to get the silkiest texture.