Chicken and Artichoke Pasta Salad with Creamy Sauce
This chicken and artichoke pasta salad combines tender chicken, marinated artichokes, and al dente pasta in a light yet creamy yogurt-based sauce. Bright lemon, garlic, and herbs keep it fresh and Mediterranean-inspired without feeling heavy. Delicious served chilled or at room temperature.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4–5
Ingredients
Pasta Salad
250 g (8 oz) short pasta (penne, fusilli, or bowties)
2 cups cooked chicken breast, diced or shredded
1 cup marinated artichoke hearts, drained and chopped
½ cup cherry tomatoes, halved
⅓ cup cucumber, diced
¼ cup red onion, very finely chopped
2 tbsp fresh parsley or basil, chopped
2 tbsp grated Parmesan or crumbled feta (optional)
Creamy Mediterranean Sauce
½ cup Greek yogurt
2 tbsp mayonnaise (for creaminess; optional but recommended)
2 tbsp extra virgin olive oil
1½ tbsp fresh lemon juice
1 small garlic clove, grated
½ tsp dried oregano
Salt & black pepper, to taste
1–2 tbsp pasta water or milk (to loosen, if needed)
Instructions
1. Cook the Pasta
Boil pasta in salted water until al dente.
Reserve ¼ cup pasta water, then drain and cool slightly.
2. Prepare the Creamy Sauce
In a bowl, whisk Greek yogurt, mayonnaise, olive oil, lemon juice, garlic, oregano, salt, and pepper until smooth.
Thin with a little pasta water or milk if needed.
3. Assemble the Salad
In a large bowl, combine pasta, chicken, artichokes, tomatoes, cucumber, onion, and herbs.
4. Mix & Finish
Add creamy sauce and toss gently until evenly coated.
Sprinkle with Parmesan or feta if using.
5. Chill or Serve
Serve immediately or refrigerate for 30 minutes for best flavor.
Tips & Notes
Extra Creamy: Add 1 more tablespoon mayo or yogurt.
Healthier Option: Skip mayo and use all Greek yogurt.
More Veggies: Add spinach, olives, or roasted red peppers.
Meal Prep: Keeps well in the fridge for up to 3 days.
Frequently Asked Questions (FAQs)
Q: Can I use rotisserie chicken?
Yes, it works perfectly and saves time.
Q: Can I make this dairy-free?
Use dairy-free yogurt and skip cheese.
Q: Is this good served warm?
It’s best cold or room temperature, but can be eaten slightly warm.
Q: Can I use whole wheat pasta?
Absolutely—great for added fiber.
Nutritional Information
Calories: ~430 kcal
Protein: 32 g
Carbohydrates: 38 g
Fiber: 4 g
Fat: 18 g
Saturated Fat: 4 g
Sodium: 420 mg