Smoked Chicken with Dill Pesto Pasta Salad Recipe
If you’re tired of pasta salads that taste like… well, just pasta and mayo, you’re in for a treat. This Smoked Chicken Pasta Salad with Dill Pesto flips the script with bold, herby flavors and real texture.
We’re tossing tender pasta with smoked chicken, juicy tomatoes, herby homemade pesto, and crunchy smoked almonds.
It’s fresh, it’s satisfying, and I guarantee the whole family will love it. It’s not your average pasta salad.
How is this recipe different?
- We use smoked chicken
- We use homemade Dill Pesto
- We top it with smoked almonds
Key Ingredients and Substitutions
Pasta – pick short pasta (rotini, farfalle, or even shells) with ridges to catch all that pesto. Cook it just to al dente, and rinse briefly under cool water to stop the cooking and prevent sticking.
Smoked Chicken – use homemade or store-bought smoked boneless skinless chicken breast. Shred it or slice it into smaller pieces so it is easier to mix in. You can also use leftover rotisserie chicken or even smoked turkey breast.
Dill Pesto – herby and flavorful. It is made with spinach, dill, roasted pumpkin seeds, and aromatics. A classic basil pesto, arugula pesto, or even chimichurri are great substitutes. In a pinch, you can use store-bought pesto.
Smoked almonds – roughly chopped, add texture contrast, but skip if you’re nut-free. Toasted pecans, walnuts, pine nuts, or sunflower seeds are also great in this salad.
Rest of the ingredients: fresh dill, baby spinach or arugula, cherry or grape tomatoes, parmesan cheese, salt, black pepper, garlic powder.
Equipment you will need
- cutting board
- sharp knife
- large pot
- colander
- large bowl
- small food processor or blender
- measuring cups and spoons
- spatula or large spoon
Top Tips
Don’t overcook the pasta: aim for al dente, with a slight bite. It’ll hold its shape and texture better, especially after chilling.
Let the chicken cool before mixing: warm smoked chicken can wilt the greens and thin out the pesto.
Toss with half the pesto sauce first: start with half the pesto, then add more as needed. Pasta loves to soak up sauce—this keeps things balanced and not overloaded.
Chop those almonds roughly: you want crunch, not a nut dust. Bigger pieces add texture and smoky flavor.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and rinse under cold water to cool completely. Set aside.
- In a bowl of a food processor, combine dill, spinach, garlic, roasted pumpkin seeds, feta, lemon juice, salt, and pepper. Pulse a few times, then blend while drizzling in the extra virgin olive oil until you get smooth and creamy pesto. Taste and adjust seasoning. Click HERE for the full instructions for the Dill Pesto.
- Combine the cooled pasta, smoked chicken, and cherry tomatoes in a large bowl. Add the dill pesto and toss until everything is evenly coated. You can start with about ½ cup of pesto and add more to taste.
- Top with smoked almonds and parmesan cheese. I like to serve it on top of arugula instead of mixing it in.
Best ways to enjoy this Pesto Chicken Pasta Salad
- Take it for a picnic or a potluck as a great side dish
- Enjoy for lunch
- Pair it with crusty bread or a bowl of soup for a main dish
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Storage instructions, reheating
- Fridge-friendly: Store the salad in an airtight container in the fridge for up to 3 days.
- Refresh before serving: give it a little toss before serving. If it looks dry (pasta loves to soak things up), add a spoonful of olive oil or more pesto.
- Hold the greens: If you’re making it as a meal prep, wait to stir in the arugula until just before serving.
- Not freezer-friendly: This salad’s best enjoyed fresh. Freezing will mess with the texture of both the pasta and the greens.
Smoked Chicken with Dill Pesto Pasta Salad
Equipment
- cutting board
- sharp knife
- large pot
- measuring cups and spoons
- colander
- food processor if making the pesto
- spatula
Ingredients
- 8 oz short pasta fusilli, penne, or orecchiette work great
- 2 cups smoked chicken shredded or chopped
- ½ cup dill pesto
- 1 cup cherry tomatoes halved
- ½ cup smoked almonds
- ¼ cup parmesan cheese optional
- 1 cup arugula for extra greens, totally optional
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and rinse under cold water to cool completely. Set aside.
- In a bowl of a food processor, combine dill, spinach, garlic, roasted pumpkin seeds, feta, lemon juice, salt, and pepper. Pulse a few times, then blend while drizzling in the extra virgin olive oil until you get smooth and creamy pesto. Taste and adjust seasoning.
- In a large bowl, combine the cooled pasta, smoked chicken, and cherry tomatoes. Add the dill pesto and toss until everything is evenly coated. You can start with about ½ cup of pesto and add more to taste.
- Top with smoked almonds and parmesan cheese. I like to serve it on top of arugula instead of mixing it in.
Notes
Let the chicken cool before mixing: Warm smoked chicken can wilt the greens.
Toss with half the pesto first: Start with half the pesto, then add more as needed.
Nutrition
Did you make this recipe?
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Conclusion
This Dill Pesto Smoked Chicken Pasta Salad is everything we want in a dish. It is smoky, herby, creamy, and crunchy all in one bite.
It’s versatile and quick to make. Keep a batch in the fridge, and thank yourself later.
FAQ
Can I make it dairy-free?
Totally! Just skip the cheese or use a plant-based alternative. The dill pesto still packs plenty of flavor.
Can I make it gluten-free?
Absolutely, use your favorite gluten-free pasta like quinoa fusilli, lentil, or chickpea pasta.
