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Chicken Penne Salad with Creamy Parmesan Dressing | Creme de la Crumb

Chicken Penne Salad with Creamy Parmesan Dressing

Tender penne noodles and juicy seasoned chicken tossed with red peppers, sundried tomatoes, sharp white cheese, and a rich and creamy parmesan dressing!
Course Main Course, Salad, Side Dish
Cuisine American, Italian, Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Tiffany


  • 1-2 boneless skinless chicken breasts, pounded to even thickness
  • salt and pepper to taste
  • 1-2 teaspoons Italian seasoning (1 teaspoon per chicken breast)
  • 2 cups dry penne pasta, regular or whole wheat
  • 4 cups baby spinach or similar dark greens
  • 1 12-ounce jar roasted red peppers, drained and chopped
  • 1 7-ounce jar sundried tomatoes (about 2/3-1 cup), chopped
  • 1 cup diced white cheese (smoked mozzarella, sharp white cheddar, creamy havarti, etc)


  • 1/4 cup shredded parmesan cheese
  • 1/4 cup fresh parsley
  • 1/4 cup fat free plain greek yogurt
  • 1/4 cup mayo (I used light)
  • 1 tablespoon minced garlic
  • salt and pepper to taste (I used about 1 teaspoon salt and 1/2 teaspoon pepper)


  • Place penne in a medium sauce pan. Cover noodles with water. Bring to a boil and cook until fork-tender. Drain and set aside.
  • Season chicken on both sides with salt, pepper, and Italian seasoning. Cook in an oiled pan or skillet over medium heat 4-5 minutes on each side until cooked through. Transfer to a cutting board and chop into 1 inch pieces.
  • In a large bowl toss together penne, chicken, spinach, red peppers, sundried tomatoes, and cheese.
  • Combine all dressing ingredients in a blender or food processor. Pulse until smooth. Pour dressing over salad ingredients, toss to combine, and serve.