Chicken Salad Chick Pasta Salad Recipe

There’s something magical about recipes that balance creamy, cheesy goodness with a satisfying crunch,  and my Chicken Salad Chick Pasta Salad Recipe does exactly that. While it borrows its name from the beloved Chicken Salad Chick chain, I’ve created my own spin that layers juicy chicken, aromatic herbs, crispy coating, and gooey mozzarella over a tangy marinara base.

It’s a recipe that works for weeknight dinners when you need something simple yet impressive, but it’s also special enough to bring to gatherings where you want people asking, “Can I get this recipe?

Chicken Preparation

Getting the chicken right is the heart of this recipe. The golden Parmesan-panko crust is what makes this dish so irresistible, so I always take my time to coat each piece evenly.

Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to make cleanup quick and easy later.

Step 2: Create Your Coating Station

In one bowl, add ½ cup of all-purpose flour.
In a second bowl, beat two large eggs until smooth.
In a third bowl, combine Parmesan cheese, panko breadcrumbs, basil, oregano, garlic powder, onion powder, salt, and pepper until well blended.

Step 3: Coat the Chicken

Pat your boneless, skinless chicken breasts dry with a paper towel.

• First, dredge each chicken breast in the flour, shaking off any excess.
  
• Next, dip it into the beaten eggs so it’s fully coated.
  
• Finally, press it firmly into the Parmesan-panko mixture, ensuring every side is covered.

Browning the Chicken

Browning the chicken before baking adds a delicious layer of flavour and ensures the crust stays crispy.

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
   
2. Place the coated chicken breasts into the hot skillet.
   
3. Cook for 3-4 minutes on each side until lightly golden (you’re not cooking it through yet,  just getting that gorgeous crust).

Building the Dish

With the chicken prepped and browned, it’s time to assemble this comforting masterpiece.

1. Transfer the browned chicken breasts onto the prepared baking sheet.
   
2. Spoon marinara sauce generously over each piece.
   
3. Sprinkle with shredded mozzarella cheese for that melty, gooey top layer.

Baking the Chicken

Baking is where all the flavours come together, and the cheesy topping transforms into a golden, bubbly crown.

1. Place the assembled chicken breasts in your preheated oven at 375°F (190°C).
   
2. Bake for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
   
3. The mozzarella should be fully melted with golden-brown spots, and the marinara sauce should be bubbling around the edges.

Serving Suggestions

When the chicken is hot out of the oven, it’s tempting to dive right in,  but giving it a 2–3 minute rest helps the juices settle.

• Garnish with fresh basil leaves for a burst of colour and freshness.
  
• Serve over a bed of al dente pasta (to really lean into the “pasta salad” vibe) or alongside a crisp green salad for balance.
  
• For an extra touch, drizzle a little extra-virgin olive oil or sprinkle a bit of Parmesan before serving.

Decoration Ideas

A little presentation goes a long way:

• Classic Look: Fresh basil sprigs adorn each piece.
  
• Restaurant Style: Serve on a white plate with a swirl of marinara under the chicken.
  
• Family Style: Arrange all pieces on a large platter with pasta surrounding the chicken and extra sauce in the centre.

Storage Instructions

Keeping It Fresh

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. For best results, let the chicken cool completely before sealing to avoid excess moisture that can soften the crust.

Reheating Tips

To maintain that crispy topping, reheat in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. Avoid microwaving if possible, as it can cause the breading to become soggy.

Freezing for Later

To freeze, wrap each cooled chicken breast tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to 2 months. When ready to enjoy, thaw in the fridge overnight, then reheat in the oven.

Recipe Notes & Pro Tips

• Coating Generously: Ensure each chicken breast is thoroughly coated in the Parmesan-panko mixture for the ultimate crunch.
  
• Don’t Skip Browning: It locks in flavour and helps the crust stay crisp after baking.
  
• Watch the Cheese: If your cheese is browning too quickly in the oven, loosely tent the dish with foil for the last 5 minutes.

Frequently Asked Questions

1. Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They stay juicy and flavorful, though cooking times may vary slightly. Check the internal temperature to ensure it reaches 165°F (74°C) before serving.

2. Can I make this Chicken Salad Chick Pasta Salad Recipe ahead of time?

Yes, you can prepare the chicken up to the browning step and store it in the fridge for up to 24 hours. When ready to bake, add marinara and mozzarella, then proceed with the baking step.

3. What’s the best pasta to serve with this recipe?

I love serving this with penne or rotini, as the grooves hold the marinara and cheese beautifully. However, spaghetti, fettuccine, or even bowtie pasta work well too.

4. How do I keep the crust crispy when reheating?

Reheat in a 350°F oven rather than the microwave. This helps maintain the crunch while warming the chicken through.

5. Can I make this recipe gluten-free?

Yes! Substitute all-purpose flour with gluten-free flour and use gluten-free panko breadcrumbs. Many grocery stores carry these options.

6. Is this recipe freezer-friendly?

Definitely, cool the chicken thoroughly after baking, wrap it tightly in plastic wrap, and freeze it in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.

7. Can I use fresh herbs instead of dried?

Yes,  fresh basil, oregano, and garlic will give a vibrant, fresh flavour. Just remember to triple the amount if swapping from dried to fresh.

Conclusion

My Chicken Salad Chick Pasta Salad Recipe is proof that comfort food can be both simple and show-stopping. The golden crust, rich marinara, and melty mozzarella come together in every bite,  and pairing it with pasta or a fresh salad makes it a versatile dish you’ll want on repeat.

Whether you’re cooking for a weeknight dinner, hosting a cosy get-together, or meal prepping for the week ahead, this recipe delivers flavour, texture, and that homemade warmth everyone craves. So grab your ingredients, preheat your oven, and bring a little Chicken Salad Chick magic to your own kitchen.