This Chicken Pasta Salad is the best I’ve ever tried! It’s packed with veggies, has an incredible creamy dressing, and perfectly tender pasta. It’s filling enough to be a main dish but also works well as a side.
This recipe is for a cold chicken pasta salad with mayo. However, if you prefer a salad without mayo, trying this Chicken Spinach Pasta Salad instead.
Chicken Pasta Salad
I love a good, creamy pasta salad. This macaroni salad and Mexican street corn pasta salad are two of my all-time favorites, and today, this pasta salad with chicken joins the ranks! It’s filled with all the good stuff—chicken, bacon, corn, pasta, and a deliciously creamy dressing.
Preparing this salad does take some time, but a few shortcuts like microwave bacon and store-bought shredded rotisserie chicken can speed up the process.
I love loading up on the veggies, but you can easily adapt the recipe to your preference. If there are some vegetables you don’t like or you want to simplify the preparation, this creamy chicken pasta salad is very flexible. Customize it to make it exactly how you want.
Chicken Pasta Salad Ingredients
- Pasta: I like using spiral pasta like rotini because it holds the dressing and small vegetables well. Other good options: penne, fusilli, or bow-tie pasta.
- Cooked Chicken: You can use leftover grilled, baked, or blackened chicken. Leave out the meat to make this salad vegetarian.
- Cooked Bacon: Baking a large batch of bacon is my go-to, but microwave bacon is even easier!
- Cherry Tomatoes: Grape tomatoes or diced tomatoes are good substitutes.
- Frozen Corn: Fresh corn kernels or canned corn also work great. If using frozen corn, thaw or cook it before adding to the salad.
- Red Bell Pepper: Yellow or orange bell peppers also work, or you can use cucumbers for a different flavor.
- Celery: Leave it out if you aren’t a fan. Otherwise, dice it into small pieces.
- Carrots: I love the sweetness carrots add. Plus, the prep is quick — grate them using a box grater.
Chicken Pasta Salad Dressing:
- Mayo and Sour Cream: The dressing is best with a high-quality, full-fat mayo. For a lighter dressing, use fat-free sour cream.
- Flavor Enhancers: Apple cider vinegar, Dijon mustard, sugar, and garlic powder add depth and flavor to this dressing.
How To Make Chicken Pasta Salad
- Cook Pasta: Cook pasta following package directions, then rinse in cold water and set aside.
- Prepare Protein: Shred or chop cooked chicken and dice cooked bacon.
- Prep Veggies: Halve tomatoes, dice bell pepper, celery, and thaw corn. Peel and grate carrots.
- Make Dressing: In a bowl, whisk together dressing ingredients.
- Combine Ingredients: In a large bowl, combine pasta, chicken, bacon, veggies, and dressing.
- Mix and Season: Mix gently until everything is evenly coated. Adjust seasoning to taste.
- Serve: Serve the salad chilled or at room temperature.
How To Cook Chicken For Pasta Salad
There are several options for cooking chicken for this pasta salad. My go-to option is to buy a rotisserie chicken from the grocery store or use pre-shredded rotisserie chicken meat.
Cook chicken until the internal temperature reaches 165°F (74°C), let it cool before adding it to the salad, and shred or chop based on your preference.
Here are some additional methods for cooking chicken:
- Boil/Poach Chicken. All the details here.
- Bake Chicken. Try these Baked Chicken Bites — they’re done in just 12 minutes!
- Grill Chicken. All the details for how to grill chicken in this Chicken Taco Marinade recipe.
What To Serve With Chicken Pasta Salad
Chicken pasta salad goes with so many dishes! It’s perfect for BBQs, potlucks, picnics, or dinner at home.
Here’s what you can serve alongside it:
- For a BBQ: Grilled Vegetables, BBQ Ribs or Pulled Pork, and Cornbread.
- For a Picnic or Potluck: Sandwiches or Wraps, Fruit Salad, and Chips and Salsa.
- For Dinner at Home: French Bread, a Leafy Garden Salad, and a Cheese Board.
Recipe Tips
- Salt the pasta water: Make flavor better by salting the water the pasta is cooking in. Taste the finished salad and add more salt if needed.
- Cook pasta to package directions: Avoid a soggy pasta salad by cooking the pasta just until al dente. Follow the package directions for exact timing.
- Rinse pasta in cold water after cooking: This keeps the pasta from sticking together as it cools and stops the cooking process.
FAQs
Can I make chicken pasta salad ahead of time?
Yes, you can make this salad ahead of time. Keep in mind that the pasta may absorb some of the dressing as it sits so it’s a good idea to hold back some dressing and add it just before serving.
How can I keep my pasta salad from getting dry?
To keep your pasta salad from drying out, make sure to cook the pasta al dente. You can also prepare extra dressing to add later on.
Is there a dairy-free option for the dressing?
Yes, try an olive oil-based dressing instead. Try this Italian Dressing or Greek Salad Dressing in place of the dressing in the recipe card below.
Can I substitute the chicken?
Yes; replace the chicken with other proteins like canned tuna or diced up ham. Or try chickpeas for a vegetarian option.
Storage
How To Store Leftovers
- Don’t leave the salad out for more than two hours. If serving outdoors, place the bowl inside a larger bowl filled with ice to keep it chilled.
- Store leftovers in an airtight container in the fridge and enjoy within 3-5 days.
- Stir before serving, adding more dressing if needed.
Other Chicken Pasta Salad Recipes:
- Chicken Caesar Pasta Salad — just add pasta to this salad!
- Buffalo Chicken Salad with a creamy Buffalo-ranch dressing.
- Mediterranean Pasta Salad with sun-dried tomatoes and a lemon dressing.
- Italian Pasta Salad with an easy homemade Italian dressing.
- BBQ Pasta Salad swap out the BBQ pork for BBQ chicken!
Simple Chicken Pasta Salad
Ingredients
- 1 pkg (16 oz) rotini pasta
- 3 cups cooked rotisserie chicken, shredded or finely chopped (Note 1)
- 1/2 cup (6 slices) diced cooked bacon (microwave bacon works too!)
- 2 cups cherry tomatoes, halved
- 1-1/4 cup frozen corn, thawed (Note 2)
- 1 red pepper, diced
- 3/4 cup diced celery (2-3 stalks)
- 1 cup peeled & grated carrots (grate on box grater) (2-3 carrots)
Instructions
- PASTA: Bring a large pot of 12 cups water to a rolling boil. Once boiling, add 1 tbsp salt and then pasta. Boil to package directions for "al dente." Drain, rinse under cold water (only for 20 seconds). Shake off excess water and set aside to fully cool.
- DRESSING: Whisk together dressing ingredients in a bowl. Season; I add 2 tsp salt & 1 tsp pepper. Cover and refrigerate until ready to use.
- PREP: Dice or shred chicken. Cook bacon, cool and finely dice. Halve tomatoes, thaw corn or sauté, dice red pepper, dice celery, peel and shred carrots on large holes of box grater. Add everything to a very large bowl with cooled pasta.
- ENJOY: Add dressing to salad and gently mix to combine. Taste and adjust. To make ahead, see Note 3.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
