Chicken Pasta Salad Recipe

This chicken pasta salad recipe combines tender rotini, grilled chicken breast, and a creamy herb dressing in one bowl, and it comes together in about 30 minutes total.

Sixteen ingredients go into it, and every one of them earns its place: crisp cucumber and bell pepper for crunch, sharp cheddar and crispy bacon for richness, and a mayo-sour cream dressing that clings to every twist of pasta instead of pooling at the bottom of the bowl.

Most versions of this dish turn watery within a few hours because the pasta keeps absorbing the dressing after it’s tossed. This recipe builds in extra dressing specifically to hold up in the fridge overnight.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	15 minutes
Total Time	30 minutes
Servings	6 servings
Difficulty Level	Easy

This pairs naturally with a Classic Pasta Salad if you want to compare the mayo-based dressing here against a more traditional vinaigrette version.

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Why You’ll Love This Chicken Pasta Salad Recipe

This isn’t a thrown-together side dish. It’s built to be a full meal on its own, with enough protein and vegetables that you won’t need anything else on the plate.

Here’s what makes it worth adding to your regular rotation:

• It holds up in the fridge. The mayo-sour cream dressing coats the pasta thoroughly enough that it still tastes creamy on day three, not dried out.
• It’s a full meal, not just a side. Between the chicken, cheese, and pasta, one serving has real staying power.
• It travels well. This is the pasta salad you can pack for a picnic, a potluck, or a week of lunches without worrying about it wilting.
• Sixteen ingredients, mostly pantry staples. Nothing here requires a specialty grocery trip.
• It’s endlessly adaptable. Swap the vegetables, the cheese, or the dressing base depending on what’s in your fridge.
• No fancy technique required. If you can boil pasta and cook a chicken breast, you can make this recipe.

You might also enjoy: Chicken Caesar Pasta Salad, which shares the same base but leans on a sharper, more savory dressing.

Ingredients

Everything here is easy to find at a regular grocery store. The full list, with exact measurements, is below.

For the salad:

• 1 lb (450g) rotini pasta
• 1½ lbs (680g) boneless, skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• 1 cup cherry tomatoes, halved
• 1 English cucumber, diced
• 1 red bell pepper, diced
• ½ small red onion, finely diced
• 1 cup sharp cheddar cheese, cubed or shredded
• 6 slices bacon, cooked and crumbled
• ¼ cup fresh parsley, chopped

For the dressing:

• 1 cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon Italian seasoning
• 1 garlic clove, minced
• 1 teaspoon honey

Ingredient notes:

• Rotini and other spiral shapes hold the dressing in their ridges better than smooth pasta shapes like penne.
• Rotisserie chicken works as a shortcut if you don’t want to cook the chicken breast yourself; you’ll need about 3 cups shredded or cubed.
• English cucumber is preferred over regular cucumber because it has fewer seeds and doesn’t release as much water into the salad.

Read Also: Italian Pasta Salad

Kitchen Equipment Needed

You likely already own most of what this recipe calls for, since none of it requires specialty equipment. Here’s the full list, including a couple of upgrades that make the process smoother and cut down on cleanup afterward.

• Large stockpot for boiling the pasta
• Colander for draining
• Large mixing bowl with enough room to toss everything without spilling
• Cutting board
• Chef’s knife
• Skillet or grill pan for cooking the chicken
• Meat thermometer
• Measuring cups and spoons
• Whisk, for the dressing
• Airtight storage container with a lid, for leftovers

Read Also: Air Fryer Chicken Breast

Recommended Products for This Recipe

These are products I actually reach for when I make this salad, based on what’s made the process easier or the results better over repeated batches. None of these are required to make a good pasta salad, but each one solves a specific, recurring problem in the process.

1. OXO Good Grips Salad Spinner

Washing and drying the cucumber, bell pepper, and parsley properly matters more than people think, since wet vegetables water down the dressing. A salad spinner gets produce dry in seconds instead of patting everything with paper towels.

Get it on Amazon

2. Cuisinart Boxed Grater

Pre-shredded cheese is coated in anti-caking starch, which keeps it from melting into the dressing the way freshly grated cheddar does. A basic box grater gets you a better texture in under a minute.

Get it on Amazon

3. Lodge Cast Iron Skillet

I switched to cast iron for the chicken specifically because it holds heat evenly enough to get a real sear without drying out the inside. The bacon in this recipe also crisps up better in cast iron than in a nonstick pan.

Get it on Amazon

4. Rubbermaid Brilliance Storage Containers

This salad keeps best in a container with a tight, actual seal rather than a snap-on lid that shifts in the fridge. These containers are also clear, so leftovers don’t get forgotten behind other food.

Get it on Amazon

5. Microplane Garlic Press

Mincing garlic by hand can leave uneven chunks that bite unpleasantly in a cold dressing. A garlic press gives a finer, more even mince that disappears into the mayo base.

Get it on Amazon

For a lighter cooking method, try: Grilled Lemon Herb Chicken

Step-by-Step Instructions: How to Make Chicken Pasta Salad

Follow these steps and you’ll have a full bowl of chicken pasta salad ready in about half an hour.

1. Cook the Pasta

• Bring a large pot of generously salted water to a rolling boil.
• Add 1 lb (450g) rotini and cook according to the package directions, usually 9 to 11 minutes, until al dente.
• Drain the pasta in a colander and rinse briefly under cold water to stop the cooking and cool it down.
• Shake off excess water and set the pasta aside to fully cool while you prepare the chicken.

2. Season and Cook the Chicken

• Pat 1½ lbs (680g) chicken breast dry with paper towels so it sears instead of steams.
• Season both sides with 1 tablespoon olive oil, 1 teaspoon garlic powder, and salt and pepper to taste.
• Heat a skillet or grill pan over medium-high heat and add the chicken.
• Cook for 6 to 7 minutes per side, until the internal temperature reaches 165°F (74°C) on a meat thermometer.
• Transfer the chicken to a cutting board and let it rest for 5 minutes before cubing it into bite-sized pieces.

3. Cook the Bacon

• While the chicken rests, cook 6 slices of bacon in a skillet over medium heat until crisp, about 6 to 8 minutes, flipping once.
• Transfer the bacon to a paper-towel-lined plate to drain.
• Once cool, crumble it into small pieces.

4. Prep the Vegetables

• Halve 1 cup cherry tomatoes.
• Dice the English cucumber, red bell pepper, and half a red onion into small, even pieces so every bite gets a mix of textures.
• Chop ¼ cup fresh parsley.

5. Make the Dressing

• In a small bowl, whisk together 1 cup mayonnaise, ¼ cup sour cream, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon Italian seasoning, 1 minced garlic clove, and 1 teaspoon honey.
• Whisk until completely smooth, with no streaks of mayonnaise or sour cream remaining.
• Taste and adjust the seasoning with extra salt, pepper, or vinegar if needed.

6. Combine Everything

• In your large mixing bowl, add the cooled pasta, cubed chicken, cherry tomatoes, cucumber, bell pepper, red onion, cheddar cheese, and half of the crumbled bacon.
• Pour the dressing over the top.
• Toss gently but thoroughly with a large spoon or tongs, making sure the dressing coats every piece of pasta and every vegetable, not just the top layer.

7. Finish and Chill

• Sprinkle the remaining bacon and the chopped parsley over the top.
• Cover the bowl and refrigerate for at least 30 minutes before serving so the flavors settle and the salad chills through.
• Give it one more gentle toss right before serving.

This chicken pasta salad recipe shares the bacon-and-creamy-dressing combination with a BLT pasta salad, if you’re looking for another version built around those same flavors.

Tips for The Best Chicken Pasta Salad

A few small adjustments make a noticeable difference in how this salad turns out.

• Cook the pasta until just al dente. Overcooked pasta turns mushy once it absorbs the dressing and sits in the fridge.
• Rinse the pasta in cold water. This stops the cooking process and keeps the noodles from sticking together in one clump.
• Let the chicken cool before cubing it. Adding hot chicken to the salad will warm the dressing and make it thinner.
• Cut vegetables to a similar size. Uniform pieces mean every forkful has a balance of pasta, chicken, and vegetables.
• Don’t skip the resting time for the dressing. Chilling for at least 30 minutes lets the flavors blend properly instead of tasting separate.
• Reserve a little dressing. Pasta continues to soak up dressing as it sits, so holding back two or three tablespoons to stir in before serving keeps the salad from looking dry.
• Salt the pasta water generously. It’s the only chance you get to season the pasta itself, since nothing else in the recipe penetrates the noodles directly.
• Use freshly grated cheese instead of pre-shredded. It melts into the dressing slightly instead of sitting on top in dry clumps.

The same resting and searing approach shows up in my Roast Chicken, if you want another reference point for keeping chicken juicy.

What to Serve with Chicken Pasta Salad

Because this salad already has protein, carbs, and vegetables covered, it pairs best with lighter sides or something off the grill. Think of it as the anchor dish for a summer spread rather than the side dish itself.

• Grilled corn on the cob, brushed with butter, for a classic cookout pairing. Try this Air Fryer Corn on the Cob if you’d rather skip the grill.
• Deviled Eggs, which show up at the same potlucks and picnics this salad is built for.
• A tangy Broccoli Salad for extra crunch and a different dressing profile on the same table.
• Coleslaw, if you want two creamy salads side by side at a barbecue spread.
• Grilled bratwurst or hot dogs, for a heartier cookout menu.
• Crusty garlic bread or dinner rolls, for anyone who wants something to mop up extra dressing.
• Iced tea or lemonade, both classic warm-weather pairings for a chilled pasta salad.
• Sliced watermelon, which offers a sweet, juicy contrast to the creamy dressing.

Read Also: Potato Salad

Variations of Chicken Pasta Salad

This recipe is easy to adjust depending on what you have on hand or what flavors you’re craving. None of these swaps require changing the base method, just the dressing or the mix-ins.

• Buffalo chicken pasta salad: Toss the cubed chicken in buffalo sauce before adding it, and swap the cheddar for crumbled blue cheese.
• Greek-style version: Swap the dressing for an olive oil and lemon vinaigrette, and add kalamata olives, feta, and cucumber instead of cheddar and bacon.
• Ranch chicken pasta salad: Replace the Dijon and Italian seasoning in the dressing with a packet of dry ranch seasoning mix.
• Bacon ranch swap: Combine the buffalo and ranch ideas above for a spicier, tangier version.
• Lighter version: Swap half the mayonnaise for plain Greek yogurt to cut some of the richness without losing the creamy texture.
• Southwest chicken pasta salad: Add black beans, corn, diced avocado, and a squeeze of lime, and swap the cheddar for pepper jack.
• Pesto chicken pasta salad: Skip the mayo dressing entirely and toss the pasta and chicken in basil pesto instead.
• Extra vegetable version: Add shredded carrots, diced zucchini, or blanched broccoli florets for more color and nutrition.

If pesto sounds appealing, my Pesto Pasta Salad recipe has the full method for that dressing base if you’d rather work from a dedicated recipe.

Storage and Reheating

This salad is meant to be served cold or at room temperature, so there’s no reheating involved, just proper storage. Because the dressing is mayonnaise-based, temperature control matters more here than it would for an oil-based pasta salad.

• Refrigerator: Store in an airtight container for up to 4 days.
• Stir before serving leftovers. The dressing settles at the bottom of the container, so give it a good stir to redistribute it.
• Add fresh dressing if needed. If the salad looks dry after a day or two, mix in a spoonful of mayonnaise to loosen it back up.
• Do not freeze. The mayonnaise-based dressing separates and turns grainy once thawed, and the vegetables lose their crunch.
• Keep bacon separate if meal prepping ahead. Adding it just before eating keeps it from going soft in the fridge.
• Pack for lunches in individual containers. This makes portioning easier and keeps the salad fresher since it’s not exposed to air repeatedly.

Tortellini Pasta Salad uses a similar mayo-based dressing and follows the same storage guidelines, if you want to compare notes on shelf life.

Nutritional Facts

Estimated values per serving, based on 6 servings total.

Nutrition (Per Serving)
Calories	512 kcal
Protein	32g
Carbohydrates	38g
Fat	25g
Saturated Fat	7g
Fiber	2g
Sugar	4g
Sodium	620mg
Cholesterol	95mg

Values will vary depending on the exact brands of mayonnaise, cheese, and pasta used.

Mediterranean Quinoa Salad with Grilled Chicken is a good lighter option if you’re comparing calorie counts across chicken-based salads.

Health Benefits of Key Ingredients

This salad isn’t a health-food dish first, but several of the core ingredients bring real nutritional value to the table. It’s worth knowing what each one contributes, especially if you’re building meals around specific nutrition goals.

• Chicken breast: A lean source of complete protein that helps keep you full longer than pasta alone would.
• Cherry tomatoes: Rich in vitamin C and lycopene, an antioxidant linked to heart health.
• Cucumber: Mostly water, which helps keep the dish light while adding hydration and a small amount of vitamin K.
• Red bell pepper: One of the highest vitamin C sources among common vegetables, even higher than citrus by weight.
• Red onion: Contains quercetin, a plant compound with anti-inflammatory properties.
• Parsley: A good source of vitamin K and adds a fresh, mineral-rich element without extra calories.
• Garlic: Contains allicin, a compound associated with immune support.

This same nutrient breakdown applies closely to Caprese Pasta Salad, which uses several of the same fresh vegetables.

FAQs About Chicken Pasta Salad

1. Can I make chicken pasta salad ahead of time?

Yes, and it actually tastes better after a few hours in the fridge, since the flavors have time to blend. Make it up to a day ahead, and stir in a spoonful of extra mayonnaise before serving if it looks dry.

2. What’s the best pasta shape for pasta salad?

Short, ridged shapes like rotini, fusilli, or shells work best because the dressing clings to the grooves. Smooth shapes like spaghetti or penne let the dressing slide off and pool at the bottom of the bowl.

3. Can I use rotisserie chicken instead of cooking my own?

Absolutely, and it’s a common shortcut for this exact recipe. You’ll need about 3 cups of shredded or cubed rotisserie chicken to replace the amount called for here.

4. Why is my pasta salad dry the next day?

Pasta keeps absorbing dressing as it sits in the fridge, even after it’s fully coated the first time. Stir in a spoonful of mayonnaise or a splash of the vinegar-mustard mix before serving leftovers to bring back the creamy texture.

5. Can I make this recipe without mayonnaise?

Yes, swap the mayonnaise and sour cream for plain Greek yogurt, or use an olive oil and vinegar dressing instead. Both options change the flavor profile, but the pasta, chicken, and vegetables work well with either base.

Greek Pasta Salad answers a lot of these same storage and substitution questions if you’re weighing which version to make.

Final Thoughts

This chicken pasta salad recipe is one I keep coming back to because it holds up so well, whether it’s for a weeknight dinner or a potluck the next day.

Give it a try this week, and let me know in the comments how you customized it. If you make it, I’d love to see a photo when you share it.

Recommended:

• Dill Pickle Pasta Salad
• Orzo Pasta Salad
• Tuna Pasta Salad
• Pasta House Salad
• Southern Chicken Salad
• Buffalo Chicken Salad
• Mexican Chicken Salad
• Marry Me Chicken Pasta
• Teriyaki Grilled Chicken