🍗 Chicken Pasta Recipes – A Tasty Meal Prep for Busy Days! 🥙

Hi friends! Today I’m sharing a chicken pasta recipe that’s super easy, really yummy, and perfect for meal prep. I love making this for work lunches because it tastes just as good the next day maybe even better! It’s packed with protein, crunchy veggies, and a creamy dressing that doesn’t make the pasta soggy. You can eat it straight from the fridge, no heating needed. Let’s get into it!

Method

Prepare the Ingredients

Start by washing and drying all your vegetables. Take one carrot, one celery stick, one red pepper, and one spring onion, and chop them into small, bite-sized cubes. Keeping the pieces small helps everything mix well and makes each bite more enjoyable. Next, slice the cooked chicken breast into thin strips or small chunks whichever you prefer. If you’re using leftover chicken, make sure it’s tender and not too dry. Now, cook the bacon in a frying pan until it’s crispy. Let it cool, then chop it into little pieces. Grate or finely dice your cheddar cheese and set everything aside.

Cook the Pasta

Bring a pot of salted water to a boil and add 200g of pasta. You can use any short pasta you like penne, fusilli, or shells work great. Cook the pasta according to the package instructions until it’s al dente, which means it’s still a bit firm when you bite it. This texture helps the pasta stay nice and chewy, even after a day in the fridge. Once cooked, drain the pasta and rinse it with cold water. This stops the cooking process and also cools it down for mixing.

Make the Dressing

In a small bowl, combine 200g of plain yogurt, 2 tablespoons of mayonnaise (about 40g), 1 teaspoon of garlic powder, ½ teaspoon of salt, a dash of black pepper, and 1 teaspoon of mustard. Mix all the ingredients well until smooth and creamy. This dressing is light but flavorful, and the yogurt keeps it fresh while the mayo adds just enough richness.

Mix Everything Together

Now it’s time to bring all the ingredients together. In a large mixing bowl, add the cooled pasta, sliced chicken, crispy bacon bits, chopped veggies, and grated cheese. Pour the dressing over the top. Using a large spoon or spatula, gently stir everything until well mixed. Make sure every bite gets a bit of that creamy dressing!

Portion for Meal Prep

Once everything is well combined, divide the salad into 4 containers. This makes it super easy to grab and go during the week. The salad stores well in the fridge and won’t get soggy, so it’s perfect for meal prep or packing for work or school.

Necessary Tools

• A pot for boiling pasta
• A frying pan (for bacon)
• Chopping board and knife
• Mixing bowls (one small, one large)
• Measuring spoons
• Spoon or spatula for mixing
• 4 lunch containers (for storage)

Serving Suggestions

• Eat it cold no microwave needed!
• Add a boiled egg or some cherry tomatoes on the side.
• Sprinkle a little extra cheese or fresh herbs on top before serving.
• Serve it with crackers or a slice of garlic toast for a fuller meal.

Fun Fact

Did you know that pasta salads are great for using leftovers? You can swap in different meats or veggies depending on what you have. It’s a fun way to make sure nothing goes to waste!

Conclusion

This chicken pasta salad is one of my favorite go-to lunch ideas. It’s easy, colorful, and full of flavor. You can make it ahead of time, and it keeps really well in the fridge. Whether you’re heading to work, school, or just want something tasty ready to grab, this recipe has you covered. Try it out you’ll be glad you did! 🍴😊