Honey Mustard Chicken Pasta (Printable Version)
Creamy honey mustard chicken tossed with pasta and fresh vegetables in a tangy homemade dressing.
# What You 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
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente. Drain thoroughly, rinse under cold running water to halt cooking, and set aside to cool completely.
02 - Season the chicken breasts evenly with garlic powder, salt, and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sear the chicken for 6–7 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a cutting board and rest for 5 minutes before cutting into bite-sized cubes.
03 - In a mixing bowl, whisk together the mayonnaise, Dijon mustard, honey, apple cider vinegar, and olive oil until smooth and emulsified. Season with salt and pepper to taste and adjust as needed.
04 - In a large serving bowl, combine the cooled pasta, cubed chicken, halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced red onion, and baby spinach. Drizzle the honey mustard dressing over the top and toss gently until all ingredients are evenly coated.
05 - Garnish with fresh herbs if desired. Serve immediately at room temperature, or refrigerate for 1 hour to allow the flavors to meld before serving.
# Expert Tips:
01 -
- The dressing comes together in about sixty seconds and tastes like something from a boutique deli.
- It holds up beautifully in the fridge, making it one of those rare salads that is genuinely better the next day.
- You get crunch, protein, and creamy satisfaction in every single bite without anything fussy or fragile.
02 -
- Rinsing the pasta is essential here because leftover starch creates a gluey coating that prevents the dressing from absorbing properly.
- The chicken needs a full five minute rest before cutting or you will lose half the juices onto your cutting board instead of into the salad.
- If you assemble the salad more than four hours ahead, keep the spinach separate and fold it in at the last moment to avoid soggy leaves.
03 -
- Smear the chicken with a thin layer of mayonnaise instead of oil before seasoning it, which creates an unfairly golden crust in the pan.
- Make double the dressing and keep half in a jar in the fridge because you will want to put it on sandwiches, roasted vegetables, and basically everything else within two days.