40 minThis creamy chicken pasta salad is hearty, fresh, and full of bright herby flavor from the tangy homemade dressing.
It is perfect for summer lunches, easy weeknight dinners, potlucks, and make-ahead meals for busy days.
Creamy Chicken Pasta Salad
Published Apr 1, 2026
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 20 min | 40 min |
Introduction
Ingredients (4 servings)
Adjust servings:
Ingredients for the Grilled Chicken
Ingredients for Salad
Ingredients for Creamy Herb Dressing
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How to Make Creamy Chicken Pasta Salad
-
Season the chicken
Pat the chicken dry, then rub it with olive oil, Italian dressing mix, salt, pepper, and garlic powder.
Let it sit at room temperature for 10 minutes while you start the pasta.
-
Cook the pasta
Bring a large pot of salted water to a boil, then cook the penne until just tender.
Drain the pasta well, but do not rinse it.
Spread it on a tray for a few minutes so it stays slightly warm, not hot.
-
Grill and slice the chicken
Grill the chicken over medium heat for 5 to 7 minutes per side.
Cook until the thickest part reaches 165°F.
Rest the chicken for 5 minutes, then slice it into bite-size pieces.
-
Mix the creamy herb dressing
Whisk together the mayonnaise, Greek yogurt, milk, olive oil, lemon juice, apple cider vinegar, dressing mix, salt, and pepper.
Let the dressing stand for 5 minutes so the seasoning fully dissolves.
-
Assemble the salad
In a large bowl, toss the slightly warm pasta with the dressing until every piece is coated.
Add the sliced chicken, cherry tomatoes, and red onion, then toss again.
Cover and chill the salad for at least 30 minutes so the flavors blend well.
-
Add lettuce and serve
Fold in the chopped romaine just before serving so it stays crisp.
Taste and adjust with extra salt, pepper, or lemon juice if needed.
Substitutions
- Penne to rotini
- Rotini holds creamy dressing very well and gives each bite a little more texture. The salad stays just as hearty and easy to serve.
- Romaine to baby spinach
- Baby spinach gives a softer bite and a slightly earthier flavor. It also keeps the salad fresh and colorful.
- Cherry tomatoes to roasted red peppers
- Roasted red peppers add sweet, smoky flavor and a silky texture. They make the salad feel a little bolder and more picnic-ready.
Tips
- Salt the pasta water well
- Well-seasoned pasta tastes better all the way through. That helps the finished salad stay flavorful even after chilling.
- Cool the pasta briefly, not fully
- Slightly warm pasta grabs the dressing better than cold pasta. It also absorbs more flavor without turning mushy.
- Use a thermometer for the chicken
- Chicken breast can dry out fast on the grill. Pulling it at 165°F keeps it juicy and safe.
- Chill before serving
- A short chill gives the dressing time to settle into the pasta. The salad tastes smoother and more balanced after resting.
Nutrition Facts *
| Energy | 645 | kcal |
|---|---|---|
| Protein | 42 | g |
| Total Fat | 23 | g |
| Carbohydrates | 68 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why does my pasta salad seem dry after chilling?
- Pasta absorbs dressing as it sits in the fridge. Stir in a small splash of milk or lemon juice before serving.
- Can I make this salad ahead of time?
- Yes, you can make it several hours ahead. Keep the romaine separate and fold it in right before serving.
- What if I do not have a grill?
- Cook the chicken in a grill pan or skillet over medium heat. You can also bake it until it reaches 165°F.
- How do I keep the lettuce from getting soggy?
- Add the romaine only at the end. If storing leftovers, keep extra lettuce separate and mix it in fresh.
Serving Suggestions
This creamy chicken pasta salad works well with garlic bread, fresh fruit, or grilled corn for a simple summer meal.
Fresh basil, grated Parmesan, or diced cucumber add extra flavor and texture without changing the salad's easy style.
For a heartier version, add crumbled bacon or cubed cheddar right before serving.
Reviews
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Heather, Oklahoma City: When I have to tweak a recipe I automatically take a star away. With that being said, this recipe was good and we enjoyed it but it does need a little more dressing for me. I added a splash more milk and mayo and everyone loved it! I will make it again.
: A little extra milk and mayo is a smart adjustment for a creamier salad. Glad it worked well for your table.
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Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more →