This Chicken Pasta Salad is a complete meal in one bowl—perfect for picnics, lunches, or easy dinners. It features tender seasoned chicken, al dente pasta, crisp veggies, and a creamy, tangy dressing. This chicken pasta salad holds up beautifully and tastes even better after chilling.
Craving a delicious Chicken Pasta Salad? You've come to the right spot! From Chicken Recipes favorites to amazing Chicken Breast Recipes recipes, there's something here for everyone.
Why You’ll Love This Chicken Pasta Salad
- Complete meal: Protein, carbs, and veggies in one satisfying bowl.
- Dynamic textures: Tender chicken, al dente pasta, and crunchy veggies.
- Better with time: Flavors meld and improve after a few hours.
- Versatile serving: Great for picnics, potlucks, or quick weeknight meals.
Ingredients & Tools
- 450 g boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- ½ tsp each salt and black pepper
- 340 g short pasta like fusilli or rotini
- 240 ml mayonnaise
- 120 ml sour cream
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey or maple syrup
- 2 celery stalks, finely diced
- ½ red onion, finely diced
- 60 g chopped fresh parsley
- 75 g dried cranberries or cherries
- 75 g chopped toasted walnuts or pecans
Tools: Large pot for pasta, large skillet or grill pan, two large mixing bowls, whisk, measuring spoons and cups, sharp knife, cutting board.
Notes: Mayo and sour cream create a tangy, creamy dressing without being heavy. Toasting the nuts is essential for deep flavor and crunch.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 25 g |
| Fat: | 28 g |
| Carbs: | 42 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- What pasta shape works best? Short pasta with lots of nooks and crannies, like fusilli, rotini, or farfalle, are ideal because they hold the dressing so well. You want something that will grab onto all that creamy, herby goodness.
- Can I use a different protein? Absolutely. Leftover rotisserie chicken is a fantastic shortcut here—just shred it and toss it in. You could also use grilled shrimp or even chickpeas for a vegetarian version.
- Don’t skip toasting the nuts. It only takes a few minutes in a dry pan, but it makes a world of difference. It deepens their flavor and adds a crucial textural element that really elevates the whole salad.
- How can I make this ahead? You can cook the chicken and pasta, chop the veggies, and make the dressing a day in advance. Just combine everything a few hours before serving so the flavors have time to get to know each other.
How to Make Chicken Pasta Salad
Step 1: Start by cooking your chicken. Pat the chicken breasts dry and season them generously on both sides with the garlic powder, Italian seasoning, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken and cook for about 6-7 minutes per side, until the internal temperature reaches 165°F and the outside is golden brown. Transfer the chicken to a cutting board and let it rest for at least 5-10 minutes before chopping or shredding. This resting time is crucial for juicy chicken—it lets the juices redistribute.
Step 2: While the chicken is cooking, bring a large pot of well-salted water to a rolling boil. Add your pasta and cook it according to the package directions until it’s al dente—it should still have a slight bite to it. You’ll notice that mushy pasta will make for a sad, soggy salad later. Once cooked, drain the pasta in a colander and rinse it briefly with cold water to stop the cooking process. This also helps wash away excess starch so your salad isn’t gummy.
Step 3: Now, let’s make that delicious, creamy dressing. In a large mixing bowl, whisk together the mayonnaise, sour cream, red wine vinegar, Dijon mustard, and honey. Keep whisking until the mixture is completely smooth and emulsified. You’re looking for a pale, creamy, and pourable consistency. Taste it and adjust the seasoning—you might want an extra pinch of salt or a tiny bit more vinegar for tang.
Step 4: It’s chopping time. Finely dice your celery and red onion, and give the parsley a good chop. By now, your chicken should be cool enough to handle. You can either chop it into small, bite-sized cubes or shred it with two forks—it’s totally up to your textural preference. I usually go for a mix for a bit of variety.
Step 5: Time to bring it all together. Add the cooled, cooked pasta to the bowl with the dressing. Toss it well to make sure every single piece of pasta is coated. Then, add in the chopped chicken, celery, red onion, parsley, and dried cranberries. Gently fold everything together until it’s evenly distributed. The salad should look vibrant and well-dressed.
Step 6: Finally, stir in the toasted nuts. I like to reserve a small handful to sprinkle on top for a pretty presentation. At this point, you can serve the salad immediately, but for the best flavor, cover the bowl with plastic wrap and refrigerate it for at least one hour, or ideally two to three. This chilling time allows the pasta to fully absorb the dressing and the flavors to deepen beautifully.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Not recommended; pasta and creamy dressing may separate.
- Reviving: Stir in a splash of milk, mayo, or lemon juice if dry.
Serving Suggestions
Complementary Dishes
- A simple green salad with a lemon vinaigrette — The bright, acidic notes from the lemon cut through the richness of the pasta salad perfectly, making the whole meal feel balanced and fresh.
- Grilled corn on the cob with chili lime butter — This adds a smoky, sweet, and slightly spicy element that complements the creamy, herby flavors in the salad wonderfully. It’s a summer match made in heaven.
- Garlic bread or cheesy breadsticks — Because who can resist a little extra carb action? The crispy, buttery bread is just the thing for scooping up any extra dressing left in the bowl.
Drinks
- A crisp, dry Rosé — Its bright berry notes and acidity are a fantastic counterpoint to the creamy, savory salad. It just feels like a celebratory pairing.
- Sparkling water with lemon and mint — For a non-alcoholic option, this is incredibly refreshing and helps cleanse the palate between bites, especially on a warm day.
- A light lager or pale ale — The carbonation and slight bitterness from the hops work really well with the hearty chicken and rich dressing without overpowering anything.
Something Sweet
- Lemon bars with a shortbread crust — The zesty, tangy lemon curd is the perfect follow-up to a creamy, savory meal. It’s a classic for a reason.
- Mixed berry crumble with vanilla ice cream — The warm, juicy berries and cool ice cream offer a lovely contrast in temperatures and textures that feels incredibly satisfying after the pasta salad.
- Dark chocolate-dipped strawberries — They’re elegant, simple, and not too heavy. The bittersweet chocolate and sweet fruit are a lovely, light way to end the meal.
Top Mistakes to Avoid
- Overcooking the pasta. Mushy pasta will turn your salad into a gloopy, unappealing mess. Always cook to al dente and rinse with cold water to halt the cooking and keep that perfect texture.
- Adding the nuts too early. If you mix in the toasted nuts right before serving, they’ll retain their wonderful crunch. Stir them in with the other ingredients and they might get soft and soggy from the dressing—I’ve messed this up before too!
- Not seasoning the chicken enough. The chicken is a major flavor component, so be generous with the salt, pepper, and herbs when you cook it. Underseasoned chicken can make the whole salad taste a bit bland.
- Skipping the chilling time. I know it’s tempting to dig in right away, but letting the salad rest in the fridge for a bit is what transforms it from good to great. The flavors need that time to meld and develop fully.
Expert Tips
- Tip: If you’re making this a full day ahead, hold back on adding the nuts and fresh parsley. Stir them in a couple of hours before serving to keep their texture vibrant and their flavors fresh.
- Tip: For an extra flavor boost, try using the pasta cooking water. Before you drain the pasta, reserve about a quarter cup of the starchy water. If your salad seems a little thick or dry after chilling, you can stir in a tablespoon or two to loosen the dressing perfectly.
- Tip: Customize your add-ins based on what you have. Sun-dried tomatoes, chopped apples, crumbled bacon, or even a different cheese can make this recipe feel new and exciting every time you make it.
- Tip: To get picture-perfect slices, use a serrated knife to chop your dried cranberries. They can be a bit sticky, and the serrated edge will glide through them without squishing them, giving you nice, distinct pieces throughout the salad.
FAQs
How long will this chicken pasta salad last in the fridge?
It will keep beautifully for up to 4 days in an airtight container in the refrigerator. The pasta will continue to absorb the dressing, so it might become a bit drier over time. If it does, just stir in a tiny splash of milk, a bit more mayo, or even a squeeze of lemon juice to refresh it before serving.
Can I use Greek yogurt instead of sour cream?
Absolutely! Plain, full-fat Greek yogurt is a fantastic substitute for sour cream. It will give you a similar tanginess and creaminess with a slight boost in protein. Just be aware that the dressing might taste a tad sharper, so you might want to balance it with an extra half teaspoon of honey.
Is it okay to serve this pasta salad warm?
It’s definitely okay, and it’s actually quite delicious! If you prefer a warm pasta salad, simply combine all the ingredients while the pasta and chicken are still warm. The dressing will become a bit thinner and silkier, and it makes for a very cozy, comforting meal—especially in the cooler months.
My salad seems a bit dry. What can I do?
Don’t worry, this is an easy fix. Simply whisk together equal parts mayonnaise and buttermilk (or a splash of milk with a squeeze of lemon) and stir it into the salad a tablespoon at a time until it reaches your desired consistency. You can also use a little of the reserved pasta water if you have it.
Can I make this recipe gluten-free or dairy-free?
Of course! For a gluten-free version, just use your favorite gluten-free pasta—many brands hold up really well in salads now. For dairy-free, replace the sour cream with a dairy-free alternative like unsweetened coconut yogurt or a vegan sour cream. The mayo is usually already egg-free, but double-check the label if needed.
Chicken Pasta Salad
Make the best Chicken Pasta Salad with tender chicken, pasta, and a creamy dressing. Perfect for picnics, potlucks, and easy dinners. Get the recipe now!
Ingredients
For the Chicken & Pasta:
-
450 g boneless, skinless chicken breasts
-
1 tbsp olive oil
-
1 tsp garlic powder
-
1 tsp dried Italian seasoning
-
½ tsp salt
-
½ tsp black pepper
-
340 g short pasta (like fusilli or rotini)
For the Dressing:
-
240 ml mayonnaise
-
120 ml sour cream
-
2 tbsp red wine vinegar
-
1 tbsp Dijon mustard
-
1 tsp honey or maple syrup
For the Salad:
-
2 celery stalks (finely diced)
-
½ red onion (finely diced)
-
60 g chopped fresh parsley
-
75 g dried cranberries or cherries
-
75 g chopped toasted walnuts or pecans
Instructions
-
Start by cooking your chicken. Pat the chicken breasts dry and season them generously on both sides with the garlic powder, Italian seasoning, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken and cook for about 6-7 minutes per side, until the internal temperature reaches 165°F and the outside is golden brown. Transfer the chicken to a cutting board and let it rest for at least 5-10 minutes before chopping or shredding. This resting time is crucial for juicy chicken—it lets the juices redistribute.01
-
While the chicken is cooking, bring a large pot of well-salted water to a rolling boil. Add your pasta and cook it according to the package directions until it’s al dente—it should still have a slight bite to it. You’ll notice that mushy pasta will make for a sad, soggy salad later. Once cooked, drain the pasta in a colander and rinse it briefly with cold water to stop the cooking process. This also helps wash away excess starch so your salad isn’t gummy.02
-
Now, let’s make that delicious, creamy dressing. In a large mixing bowl, whisk together the mayonnaise, sour cream, red wine vinegar, Dijon mustard, and honey. Keep whisking until the mixture is completely smooth and emulsified. You’re looking for a pale, creamy, and pourable consistency. Taste it and adjust the seasoning—you might want an extra pinch of salt or a tiny bit more vinegar for tang.03
-
It’s chopping time. Finely dice your celery and red onion, and give the parsley a good chop. By now, your chicken should be cool enough to handle. You can either chop it into small, bite-sized cubes or shred it with two forks—it’s totally up to your textural preference. I usually go for a mix for a bit of variety.04
-
Time to bring it all together. Add the cooled, cooked pasta to the bowl with the dressing. Toss it well to make sure every single piece of pasta is coated. Then, add in the chopped chicken, celery, red onion, parsley, and dried cranberries. Gently fold everything together until it’s evenly distributed. The salad should look vibrant and well-dressed.05
-
Finally, stir in the toasted nuts. I like to reserve a small handful to sprinkle on top for a pretty presentation. At this point, you can serve the salad immediately, but for the best flavor, cover the bowl with plastic wrap and refrigerate it for at least one hour, or ideally two to three. This chilling time allows the pasta to fully absorb the dressing and the flavors to deepen beautifully.06
Not what you're looking for?
