Creamy Chicken Pasta Salad
Make Creamy Chicken Pasta Salad for a chilled, crowd-pleasing pasta salad that’s easy to scale and customize.
Ingredients
- 12 ounces rigatoni (rotini, or penne)
- 2 cups cooked chopped chicken
- 6 slices bacon (cooked and crumbled, extra for garnish if desired)
- 1 cup grape tomatoes (halved)
- 1 cup diced cheddar cheese
- 3 green onions (sliced, plus more for garnish)
- chopped fresh parsley (or dill for garnish, optional)
- 2/3 cup mayonnaise
- 1/2 cup sour cream
- 1/3 cup milk
- 1 package ranch seasoning mix (or see notes for a from scratch version)
Instructions
Step 1: Cook the Pasta
Bring a large pot of well-salted water to a boil and cook the rigatoni (or rotini/penne) until just tender according to package directions. Drain thoroughly, then run the pasta under cold water until cool to stop cooking and remove surface starch—this yields separated, chilled tubes ready to hold the dressing. Spread the drained pasta briefly in the mixing bowl to cool completely and set aside while you prepare the dressing.
Step 2: Make the Creamy Dressing
In a small bowl whisk together the mayonnaise, sour cream, milk and the ranch seasoning packet until perfectly smooth and slightly glossy; the dressing should be pourable but cling to the back of a spoon. Taste and adjust the thickness with a splash more milk if needed. Keep this in a covered bowl or jar and chill for a few minutes if you want the salad to stay refreshingly cold.
Step 3: Toss the Salad
In a large mixing bowl combine the cooled rigatoni with the chopped cooked chicken, crumbled bacon, halved grape tomatoes, diced cheddar, and sliced green onions. Pour the chilled dressing over the salad and fold gently but thoroughly with a large spoon until every pasta tube and chicken morsel is evenly coated in the creamy, speckled ranch dressing. The textures should read as pillowy pasta, tender chicken, juicy tomato bursts, and salty crisp bacon.
Step 4: Chill and Garnish to Serve
Press the tossed salad into the bowl, cover and refrigerate at least one hour to let flavors meld and the dressing firm slightly. Before serving, fluff gently with a fork, scatter extra crumbled bacon and more sliced green onions (and chopped parsley or dill if using) on top for bright contrast and a fresh herbal note. Serve cold or slightly chilled in the same mixing bowl used to toss.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- Reserve extra tomatoes and fresh herbs to add just before serving for brightness.
- If the dressing seems too thick, thin with a splash more milk until pourable.
- Keep the salad chilled until serving to maintain texture and freshness.