Look, I get it—pasta salad has a reputation. It’s either too dry, too bland, or drowning in enough mayo to make your arteries nervous. But this Cold Chicken Pasta Salad? This one actually gets it right. It’s creamy without being greasy, packed with fresh veggies for crunch, and loaded with shredded chicken and crispy bacon—because why settle for boring?
I first made this for a BBQ, fully expecting leftovers. Spoiler: there were none. Now, it’s my go-to for everything—potlucks, meal prep, or just eating straight from the fridge at midnight (no shame). It’s the Best Chicken Pasta Salad Recipe you’ll try, and if you disagree… well, more for me.
So grab your rotisserie chicken (or cook your own if you’re feeling ambitious), chop up some veggies, and let’s make the only Pasta Salad With Chicken you’ll actually crave. Oh, and don’t forget the avocado—unless you enjoy living life without that extra creamy goodness. 😉
Creamy Chicken Pasta Salad
Equipment
- Large pot
- Colander
- Mixing bowls
- Whisk
- Skillet
- Knife
- Cutting board
Ingredients
Pasta Salad:
- 16 oz 1 lb elbow macaroni or any short pasta
- 1 tbsp salt for cooking pasta, adjust to taste
- 3 cups cooked chicken shredded or finely chopped
- 5 oz bacon chopped
- 2 celery stalks finely sliced
- 1 red bell pepper finely diced
- 2 green onions finely sliced
- 2 medium carrots shredded
- 2 cups shredded cheddar cheese or Colby, Monterey Jack
- 2 small avocados cut into bite-size pieces (optional, see note)
Dressing:
- 1 cup mayonnaise preferably whole egg mayo like Hellmann’s or Best Foods
- 1 cup full-fat sour cream
- 3 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 4 tsp sugar
- 1 ½ tsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Cook the Chicken (If Using Raw Chicken): Place raw chicken breasts in a pot and cover with water or chicken broth. Add 1 teaspoon salt and bring to a gentle simmer. Reduce heat to low, cover, and cook for 12-15 minutes, or until the internal temperature reaches 165°F. Remove, let cool slightly, then shred or chop into bite-sized pieces.3 cups cooked chicken
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain well, then toss with a little olive oil to prevent sticking. Let it cool completely.16 oz 1 lb elbow macaroni or any short pasta, 1 tbsp salt
- Prepare the Dressing: In a mixing bowl, whisk together mayonnaise, sour cream, cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper. Let it sit for 10 minutes to allow the flavors to blend.1 cup mayonnaise, 1 cup full-fat sour cream, 3 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 4 tsp sugar, 1 ½ tsp garlic powder, 2 tsp salt, 1 tsp black pepper
- Cook the Bacon: Place chopped bacon in a cold skillet, then turn the heat to medium-high. Cook until crispy, then drain on paper towels and pat dry to remove excess grease. Set aside some bacon for garnish.5 oz bacon
- Combine Everything: In a large bowl, add the cooked chicken, cooled pasta, celery, bell pepper, green onions, carrots, shredded cheese, and most of the crispy bacon. Pour the dressing over the top and toss everything together until well coated.2 celery stalks, 1 red bell pepper, 2 green onions, 2 medium carrots, 2 cups shredded cheddar cheese
- Add Avocados Before Serving: If using avocados, toss the diced pieces in a little lemon or lime juice to prevent browning. Gently fold them into the salad right before serving.2 small avocados
- Let it Sit: Cover and let the pasta salad rest for 20 minutes to absorb the flavors.
- Serve and Enjoy: Transfer to a serving bowl, sprinkle with the reserved crispy bacon, and serve at room temperature for the best flavor.
Cold Chicken Pasta Salad: Pro Tips From Someone Who’s Made It a Million Times (So You Don’t Mess It Up)
Alright, you’re making Cold Chicken Pasta Salad—great choice. But let’s be real, pasta salad can go very wrong if you’re not careful. Too dry? Gross. Overdressed and gloopy? Also gross. The good news? I’ve made this more times than I care to admit, so here’s everything you need to know to make it perfect every single time.
🔹 Pasta Matters More Than You Think
- Use short pasta, not spaghetti—unless you enjoy chasing slippery noodles around your plate.
- Cook it just right—overcooked pasta turns into a sad, mushy mess. Al dente is the goal here.
- Salt the water like you mean it—plain pasta tastes like regret. Give it flavor from the start.
- Don’t rinse the pasta! I know, I know, but rinsing washes away the starch that helps the dressing stick. Instead, toss it with a tiny bit of olive oil so it doesn’t clump together.
🔹 Chicken: Be Lazy or Go All Out
- Rotisserie chicken is your best friend. Pre-cooked, flavorful, and saves you time? Yes, please.
- Poached chicken works too—but let’s be honest, who wants to wait for that?
- Leftover grilled chicken? Even better. Gives the salad a smoky, summery vibe.
🔹 The Dressing: Creamy, But Not a Mayo Bomb
- The secret is mixing mayo with sour cream. All the creaminess, none of the greasy heaviness.
- Apple cider vinegar = flavor magic. Don’t skip it unless you want bland pasta salad.
- Want a lighter option? Swap the mayo for Greek yogurt. Just don’t tell me if you do—I won’t judge you to your face.
🔹 Veggies: The Crunch Factor
- Celery + bell peppers = the MVPs of crunch. Shred the carrots so you don’t end up chewing forever.
- Green onions > raw onions. Unless you enjoy the lingering taste of onions for the next 12 hours.
- Avocado? Yes, but add it right before serving unless you love sad, brown mush in your salad.
🔹 The Extras That Make It Next-Level
- Bacon—because duh. Don’t skimp. Save some for topping so you get crispy bites.
- Cheese is mandatory. Cheddar, Colby, Monterey Jack—whatever makes you happy.
- Like a little heat? Toss in some diced jalapeños or a sprinkle of red pepper flakes.
- Want it fancier? A handful of chopped fresh herbs (parsley, chives, basil) takes it up a notch.
🔹 Serving & Storing (AKA How Not to Ruin It)
- Let it sit for 20 minutes before eating. The flavors need a little time to become best friends.
- Serve at room temp, not fridge cold. Cold pasta = weird, firm texture. Let it warm up a bit.
- It lasts up to 4 days in the fridge—but let’s be honest, it’s not gonna make it that long.
- Avocado doesn’t store well. Add fresh each time or accept your fate (brown avocado sadness).
🔹 Final Thought: Don’t Overthink It
This Chicken Pasta Salad is almost impossible to mess up—unless you forget the bacon, in which case, I don’t know if we can be friends. Just mix, taste, and tweak as you go. You got this. 😉
