Dinner

Lemon Parmesan Pasta Salad with Chicken Recipe

ByMaya bella August 6, 2026August 6, 2026

Introduction

This Lemon Parmesan Pasta Salad with Chicken is a bright and satisfying dish perfect for a quick lunch or a light dinner. Combining tender pasta, shredded chicken, fresh spinach, and tangy lemon dressing makes it both flavorful and refreshing.

A large white bowl filled with farfalle pasta mixed with shredded chicken pieces and chopped fresh green spinach leaves, topped with finely grated white cheese in the center. Two silver serving spoons rest inside the bowl. Around the bowl, there is a small wooden bowl of grated cheese on the left, a small black bowl with artichoke hearts on the top right, and two lemon halves placed on the bottom right on a white marbled surface. The colors include light yellow pasta, green spinach, white cheese, and beige chicken. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces farfalle (or other short pasta like rotini or cavatappi)
3 cups shredded rotisserie chicken (skin removed)
2 cups baby spinach (thinly sliced)
1 cup artichoke hearts (canned or jarred, well-drained and chopped)
1 cup (100 g) Parmesan cheese (freshly grated)
¼ cup fresh lemon juice (from about 2 lemons)
1 teaspoon garlic (minced)
1 teaspoon Dijon mustard
¼ teaspoon kosher salt (or to taste)
¼ teaspoon black pepper
⅓ cup extra virgin olive oil
Extra grated Parmesan (for garnish)
Lemon wedges (for serving)
Freshly cracked black pepper (for garnish)

Instructions

Step 1: Cook the pasta in salted water according to package directions until al dente. Drain and rinse briefly under cold water to stop the cooking. Let cool slightly.
Step 2: In a small bowl or jar, whisk together the lemon juice, minced garlic, Dijon mustard, salt, and black pepper. Slowly whisk in the olive oil until the dressing is smooth and emulsified.
Step 3: In a large bowl, combine the cooled pasta, shredded chicken, thinly sliced spinach, chopped artichoke hearts, and freshly grated Parmesan cheese.
Step 4: Pour the vinaigrette over the salad and toss gently until everything is evenly coated.
Step 5: Serve immediately or refrigerate for 30 minutes to 24 hours to let the flavors meld. Toss again before serving and garnish with extra Parmesan, lemon wedges, and freshly cracked black pepper if desired.

Tips & Variations

For a vegetarian version, omit the chicken and add extra artichokes or roasted vegetables.
Use fresh spinach or baby arugula for a peppery twist.
Add toasted pine nuts or sliced almonds for a crunchy texture.
Substitute the Parmesan with Pecorino Romano for a sharper flavor.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled or at room temperature. Before serving, toss gently to redistribute the dressing. If the salad thickens, you can add a splash of olive oil or lemon juice to freshen it up.

How to Serve

A large white oval plate holds a layered pasta dish with three visible parts: a base layer of light yellow bowtie pasta, a middle layer of chopped cooked chicken mixed with bright green chopped spinach, and a top sprinkle of fine grated white cheese adding texture and light contrast. The pasta and chicken mix has a moist, slightly shiny look. Two silver serving spoons rest on the plate, inviting serving. Around the plate on a white marbled surface are small bowls with more grated cheese and artichoke pieces, and cut lemon halves add a fresh yellow touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, this salad tastes great when made a few hours or even a day in advance. Chilling it allows the flavors to meld beautifully. Just give it a good toss before serving.

What type of pasta works best for this salad?

Short pasta shapes like farfalle, rotini, or cavatappi hold the dressing and mix-ins well. Choose a shape that can trap bits of chicken, spinach, and artichokes for the best bite.