Easy Italian Chicken Fettuccine Salad

Beat the Heat with this Fragrant Italian Chicken Fettuccine Salad!

Spring is in full swing here in Nebraska, we are done with soup and are moving on to salads! This delicious Italian Chicken Fettuccine Salad is my go-to for an easy one-dish dinner. But it is also great as a side dish. 

It’s made with lots of fresh veggies and a fragrant, herby olive oil-based vinaigrette. My family asks for it often in the summertime. It’s become a true family favorite, perfect for a fulfilling one-dish dinner or a crowd-pleasing side at picnics and potlucks.

This isn’t your average pasta salad. We’re talking about tender fettuccine tossed with fresh broccoli florets, sweet red bell pepper, and sliced carrots, all bathed in a herby, delicious, olive oil-based vinaigrette. The touch of Parmesan in the dressing adds a delightful salty, savory note that ties everything together beautifully. 

What I love most about this fettuccini salad is its versatility. It’s incredibly easy to customize based on what you have on hand or your family’s preferences. Sometimes I’ll toss in sweet halved grape tomatoes for a burst of juiciness, or a thinly sliced red onion for a bit of zing. You could also add Kalamata olives for a briny touch.

Why This Chicken Fettuccine Salad is a Winner:

• Easy to make: With just a few simple steps, this salad comes together in no time. Cook the pasta, whisk the dressing, chop the veggies, and toss!
• Perfect for leftover chicken breast: This is a great way to use a leftover chicken breast or two and if you’re not ready to make the salad immediately, just toss the chicken into the freezer until the day you’re ready to make the salad.
• Light and refreshing: The olive oil-based vinaigrette keeps this salad feeling light and summery, unlike heavier mayonnaise-based salads.
• A versatile crowd-pleaser: Trust me, this salad is always a hit! It’s a guaranteed way to satisfy everyone at your table and is also perfect as a side dish at a picnic or party.

Tips for the best Fettuccine Salad:

• Cook your pasta Al Dente: This is crucial for any pasta salad. Al dente pasta holds its shape and texture beautifully when tossed with the dressing and other ingredients. Be sure to rinse it with cold water after cooking to stop the cooking process and prevent it from sticking.
• Fresh garlic is best: Fresh garlic really makes a difference in the flavor of this salad. It gives it a flavor pop that cannot be substituted. To peel a garlic clove easily, tap it firmly with the side of a garlic press. When the clove breaks, you should be able to remove the shell easily.
• Chill before serving: (optional): While this salad is delicious served immediately, chilling it in the refrigerator for at least 30 minutes allows the flavors to meld together even more beautifully.
• Prep your dried herbs:  Rub the oregano and basil in your palm before sprinkling them into the dressing. This wakes up and releases the flavors of the herbs, and is partly what makes this vinaigrette so flavorful.

Instructions:

Chop the chicken:

Chop the chicken breast into bite-sized chunks, (can also use prepared store-bought cubed deli chicken breast.)

Prepare the pasta:

Break 6 ounces of fettuccine into thirds and cook according to package directions until Al Dente. Rinse in cold water, drain.

Make the vinaigrette:

In a jar with a tight-fitting lid, combine all dressing ingredients, shake well, and set aside. 1/2 cup olive oil, 1/2 cup apple cider vinegar, 2 cloves finely chopped fresh garlic, 1 teaspoon each dried basil leaves, oregano leaves, and salt, 1/2 teaspoon pepper, 1/4 cup grated parmesan cheese.

Chop the veggies:

Remove seeds from red pepper and dice, peel and slice carrots, and chop broccoli florets into bite-sized pieces.   

Toss the salad:

In a large bowl, combine fettuccine and all remaining salad ingredients: Cooked fettuccine, 2 1/2 cups of cubed cooked chicken breast, 2 cups broccoli florets, 1 diced red bell pepper, 1 cup sliced carrots. Add prepared dressing, mix well and serve. If time permits, you can refrigerate for 30 minutes for a chilled salad (Optional).

If you want to try more of my Italian-Mediterranean inspired pasta recipes, check out my Mediterranean Garlic Shrimp Pasta or my Garlic Shrimp Pasta with Spinach.

A meal planning system that will pay for itself in:

Reduced grocery bills, saved mental energy, less food waste, fewer trips to the grocery store, more family time, better nutrition, and a more organized pantry.