The best Chicken Pasta Salad! Packed with veggies, tender pasta, and a creamy dressing. Hearty enough for a main, perfect as a side!
author’s note
The Pasta Salad That Checks Every Box!
There are few things I love 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 easy 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:
Simple Chicken Pasta Salad
Video
Equipment
Ingredients
- 16 ounces rotini pasta
- 3 cups cooked chicken rotisserie, shredded or finely chopped, see note 1
- 1/2 cup (6 slices) finely chopped cooked bacon microwave bacon works too!
- 2 cups cherry tomatoes halved
- 1-1/4 cups frozen corn thawed, see note 2
- 1 red pepper diced
- 3/4 cup diced celery 2 to 3 stalks
- 1 cup grated carrot peeled; grate on box grater, 2 to 3 carrots
- 1 cup mayo full-fat
- 1 cup sour cream
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon-style mustard
- 1 tablespoon granulated sugar
- 1-1/2 teaspoons garlic powder
- Salt and pepper
Instructions
- Bring a large pot of 12 cups water to a rolling boil. Once boiling, add 1 tbsp salt and 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.
- Whisk together dressing ingredients in a bowl. Season; I add 2 tsp salt and 1 tsp pepper. Cover and refrigerate until ready to use.
- Dice or shred chicken. Cook bacon, let cool, and finely dice. Halve tomatoes, thaw corn or sauté, dice red pepper, dice celery, peel and shred carrots on large holes of a grater. Add everything to a very large bowl with cooled pasta.
- Add dressing to salad and gently mix to combine. Taste and adjust. To make ahead, see storage below.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chicken Pasta Salad FAQs
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.
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.
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.
This was the best Pasta Salad I’ve ever eaten. Take a while to chop,grate fix all the ingredients but sure is worth it
So happy to hear this! Thanks so much Nina!
I’m Chelsea’s sister and last 4th of July she made this chicken pasta salad and it was life changing! I’ve been making it ever since!