Go Back

Creamy Chicken Pasta Salad

This isn’t your average bland pasta salad—it’s packed with tender chicken, crispy bacon, crunchy veggies, and a perfectly creamy dressing that won’t weigh you down. The secret? A mix of mayo and sour cream for all the richness without the grease overload. Make it today and eat like a picnic pro all week!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Appetizer, Salad
Cuisine American, Italian
Servings 10

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.