🍗 Creamy Chicken Pasta Salad
A rich, smooth, and flavorful pasta salad loaded with tender chicken and crisp vegetables, tossed in a luscious creamy dressing. Perfect for potlucks, family dinners, or meal prep.
📝 Ingredients (Serves 4–6)
For the Salad
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12 oz (340g) pasta (rotini, penne, or bowtie)
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2 cups cooked chicken, diced or shredded (rotisserie or grilled)
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1 cup celery, diced
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½ cup red bell pepper, diced
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½ cup red onion, finely diced
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½ cup shredded carrot (optional)
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½ cup frozen peas, thawed (optional)
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2 tablespoons fresh parsley, chopped
For the Creamy Dressing
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½ cup mayonnaise
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½ cup sour cream or Greek yogurt
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2 tablespoons lemon juice (fresh)
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1 teaspoon Dijon mustard
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1 teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon smoked paprika (optional for flavor)
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Salt & black pepper to taste
Optional Garnishes
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Paprika for color
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Extra chopped parsley
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Grated Parmesan cheese
🔥 Instructions
1️⃣ Cook Pasta
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Boil pasta in salted water according to package directions until al dente.
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Drain and rinse under cold water to stop cooking. Set aside.
2️⃣ Prepare Chicken & Veggies
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Dice or shred cooked chicken.
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Chop celery, bell pepper, onion, and carrots if using.
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Thaw frozen peas.
3️⃣ Make Creamy Dressing
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In a medium bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
4️⃣ Combine Salad
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In a large bowl, mix pasta, chicken, vegetables, and parsley.
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Pour dressing over the salad and gently toss to coat evenly.
5️⃣ Chill & Serve
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Refrigerate for at least 30–60 minutes to let flavors meld.
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Garnish with extra parsley, a sprinkle of paprika, or Parmesan before serving.
💡 Tips for the Creamiest Result
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Toss warm pasta with a little olive oil before adding dressing to prevent sticking.
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Use full-fat mayonnaise and sour cream for richest flavor.
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Add diced pickles, olives, or shredded cheese for extra texture.
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Store in an airtight container in the fridge for up to 2 days.
I can also create a one-bowl creamy chicken pasta salad with ranch and bacon version if you want a more indulgent, extra creamy twist.
Do you want me to make that version too?