Honey Mustard Chicken Pasta (Printable)

Tender chicken and al dente pasta tossed with crisp veggies in a creamy honey mustard dressing.

# What You’ll Need:

→ Salad Components

01 - 2 medium boneless, skinless chicken breasts
02 - 9 oz pasta (penne, rotini, or farfalle)
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1 cup red bell pepper, diced
06 - 1/2 small red onion, thinly sliced
07 - 2 cups baby spinach or mixed greens

→ Honey Mustard Dressing

08 - 1/4 cup mayonnaise
09 - 2 tbsp Dijon mustard
10 - 2 tbsp honey
11 - 1 tbsp apple cider vinegar
12 - 2 tbsp olive oil
13 - Salt and freshly ground black pepper, to taste

→ Chicken Seasoning

14 - 1 tbsp olive oil
15 - 1/2 tsp garlic powder
16 - Salt and pepper, to taste

# How-to Steps:

01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain well, rinse under cold running water to halt cooking, and set aside to cool completely.
02 - Season chicken breasts evenly with garlic powder, salt, and black pepper. Heat olive oil in a large skillet over medium heat. Sear chicken for 6 to 7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before cutting into bite-sized cubes.
03 - In a medium mixing bowl, combine mayonnaise, Dijon mustard, honey, apple cider vinegar, and olive oil. Whisk vigorously until smooth and emulsified. Season with salt and pepper, then taste and adjust as needed.
04 - In a large serving bowl, combine the cooled pasta, diced chicken, halved cherry tomatoes, cucumber, red bell pepper, red onion, and baby spinach. Pour the honey mustard dressing over the top and toss gently until every component is evenly coated.
05 - Garnish with fresh herbs if desired. Serve immediately at room temperature, or refrigerate for 1 hour to allow the flavors to meld before serving.

# Expert Advice:

01 -
  • The honey mustard dressing comes together in about sixty seconds and tastes far better than anything you will find in a bottle.
  • It holds up beautifully in the fridge, making it perfect for meal prep or making ahead before a busy week.
  • Every single bite has crunch, creaminess, and that addictive sweet savory balance that keeps people coming back for seconds.
02 -
  • Rinsing the pasta under cold water is not optional here because leftover heat will wilt the spinach and make the dressing greasy.
  • The chicken needs a full five minute rest before cutting, otherwise all those juices end up on your cutting board instead of in the salad.
  • Taste the dressing before you commit to it because mustards vary wildly in intensity and your honey might be milder or stronger than what I use.
03 -
  • Slice the chicken against the grain for the most tender bites, and cut pieces roughly the same size as the pasta so every forkful feels balanced.
  • Let the completed salad sit for even ten minutes before serving because that brief rest allows the dressing to settle into every crevice and transforms the overall flavor.

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