The best Chicken Pasta Salad! Packed with veggies, tender pasta, and a creamy dressing. Hearty enough for a main, reliable as a side!
author’s note
The Pasta Salad That Checks Every Box!
There are few things It is satisfying to more than a creamy pasta salad, and this Chicken Pasta Salad just joined my top favorites, right alongside Macaroni Salad and Mexican Street Corn Pasta Salad. It’s everything you want in a pasta salad!
Loaded with tender chicken, crispy bacon, sweet corn, and pasta, all tossed in a creamy dressing.
Grab some rotisserie chicken and microwave bacon, and you can have this on the table in no time. It’s straightforward to customize, quick to make, and everyone will be begging for seconds!
Chicken Pasta Salad Ingredients
- Pasta: Rotini grabs onto dressing and veggies, but penne, fusilli, or bow-tie also work.
- Chicken: Use cooked chicken—grilled, baked, or blackened chicken or leave it out.
- Bacon: I usually bake bacon, but microwave bacon is the quickest!
- Tomatoes: Use grape or diced tomatoes instead of cherry.
- Corn: Use frozen (thawed or cooked), fresh, or canned.
- Bell Pepper: Red, yellow, or orange peppers work. Cucumbers give it a fresh twist.
- Celery: Chop small or leave out if you don’t like it.
- Carrots: Grate carrots fast with a box grater for a touch of sweetness.
- Mayo and Sour Cream: For a mayo-free option, try Chicken Spinach Pasta Salad! For a lighter dressing, use fat-free sour cream.
How To Make Chicken Pasta Salad
- Cook Pasta: Boil pasta in salted water until al dente. Drain and rinse briefly.
- Prep Chicken & Bacon: Chop or shred cooked chicken and dice cooked bacon.
- Prep Veggies: Halve tomatoes, dice pepper and celery, grate carrots, and thaw corn.
- Dressing: Whisk together mayo, sour cream, vinegar, mustard, sugar, and seasonings.
- Combine: Add pasta, chicken, bacon, vegetables, and dressing to a large bowl.
- Mix & Chill: Toss gently until everything is coated. Chill before serving.
How To Cook Chicken For Pasta Salad
| Method | Quick Steps | Time |
|---|---|---|
| Rotisserie | Shred a store-bought bird | 0 min |
| Poach | Simmer 12–15 min → cool → shred | ~15 min |
| Bake | 425 °F 12 min → cool → cube | 12 min |
| Grill | Grill 6–7 min/side to 165 °F → rest → slice | ~15 min |
Storage
- 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.
What To Serve With Chicken Pasta Salad:
Dinner
Pulled Pork Sandwich Recipe
Appetizers
French Bread Recipe
Dinner
Short Ribs Recipe
Dinner
Grilled Flank Steak Recipe
