Step 1

In a large bowl mix together the mascarpone cheese and pesto until fully combined. Set aside.

Step 2

Cook your pasta according to package directions. Make sure you heavily salt the water and cook the pasta for about 1-2 minutes less than the listed time for perfect al dente pasta!

Step 3

Drain the pasta and immediately add to the bowl of sauce. [Do NOT rinse the pasta, as the starch will help the sauce cling to the noodles and the residual heat from the pasta will melt the mascarpone a bit making the sauce extra creamy.]

Step 4

Gently toss the pasta in the sauce until all the noodles are fully coated.

Step 5

Mix in the spinach and stir a few times until it wilts slightly from the heat of the pasta.

Step 6

Then stir in the diced chicken, bacon, sliced tomatoes, and mozzarella balls.

Step 7

Serve immediately while warm, or let chill in the fridge and serve cold!

Step 8

This chicken pesto pasta salad will keep in the fridge for 3 days, but the noodles with soak up the sauce the longer it sits. So after 2-3 days, you might want to add in a little extra pesto!