Cold Chicken Pasta Salad

Ingredients

• 200 g farfalle (or penne) (dry pasta, to cook al dente)
• 250 g chicken breast fillet (cut into cubes or strips)
• 80 g pitted Greek olives (whole or sliced)
• 150 g canned sweet corn (drained)
• 150 ml light sour cream (not thick, for a light sauce)
• 5 ml Dijon mustard (about 1 teaspoon)
• 5 ml garlic paste (or garlic powder) (about 1 teaspoon or 1 pressed garlic clove)
• 15 ml olive oil (1 tablespoon to sear the chicken)
• 1 pinch salt
• 1 pinch black pepper
• 1 pinch Provençal herbs
• 30 g grated parmesan (plus a little extra for serving)

Instructions

1. Cooking the pasta

   Bring a large pot of salted water to a boil, add 200 g farfalle, cook 10‑12 minutes al dente. Drain, rinse under cold water and let cool completely.

   Time: PT12M

   Temperature: 100°C

2. Cooking the chicken

   Cut the chicken fillet (250 g) into cubes. Heat 1 tbsp olive oil in a skillet over medium‑high heat, sear the chicken 3‑4 minutes, season with salt, pepper and Provençal herbs, cook until golden and cooked through.

   Time: PT5M

   Temperature: 180°C

3. Preparing the creamy sauce

   Reduce the heat, add 150 ml light sour cream, 1 tsp mustard, 1 tsp garlic paste and a splash of water (≈30 ml) if needed. Mix for 2 minutes without bringing to a boil, stir in 30 g grated parmesan and adjust seasoning.

   Time: PT3M

   Temperature: 70°C

4. Assembling the salad

   In a large bowl, combine the cooled pasta, sautéed chicken, creamy sauce, drained corn and pitted Greek olives. Toss gently to coat everything.

   Time: PT5M

5. Chill and serve

   Cover the bowl, refrigerate for at least 15 minutes before serving. Sprinkle a little extra parmesan at serving time.

   Time: PT15M

   Temperature: 4°C

Nutrition Facts

Calories

560

Protein

32 g

Carbohydrates

58 g

Fat

14 g

Fiber

4 g

Ingredient Substitutions

• Instead of farfalle (or penne): penne, fusilli
• Instead of chicken breast fillet: turkey, firm tofu
• Instead of pitted Greek olives: black olives, kalamata olives
• Instead of canned sweet corn: fresh corn, frozen corn
• Instead of light sour cream: plain Greek yogurt, 0% fat cottage cheese
• Instead of Dijon mustard: old‑style mustard, mild mustard
• Instead of garlic paste (or garlic powder): chopped garlic clove, garlic powder
• Instead of olive oil: sunflower oil
• Instead of Provençal herbs: dried thyme, oregano
• Instead of grated parmesan: pecorino, grana padano

Equipment Needed

• large pot
• colander
• skillet
• mixing bowl or salad bowl
• wooden spoon or spatula
• kitchen knife
• cutting board
• parmesan grater (optional)

Critical Steps — Do Not Skip

• Cooking the pasta al dente then immediate cooling
• Cooking the chicken without overcooking
• Do not boil the cream when making the sauce

Chef Tips from the Video

• Use farfalle because its shape holds the sauce better.
• For extra freshness, add a lemon zest just before serving.
• A splash of balsamic vinegar can add a slight acidity if desired.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Not recommended, the pasta may become soggy.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the pasta and chicken the day before, keep them separate in the fridge.
• Prepare the sauce ahead and gently reheat before assembling.