This creamy chicken pasta salad is one of those quick, no-stress meals that works for both busy weeknights and summer cookouts. It’s fast to throw together, makes plenty for the whole family, and is the kind of recipe that disappears fast at the table.

Ingredients

Rotisserie chicken – I always grab a store-bought rotisserie chicken when I’m short on time. Leftover grilled chicken works great too.
Cheddar cheese – Sharp cheddar is my pick because it stands out against the creamy dressing. Colby or pepper jack would be fun swaps.
Bacon – Crispy, smoky bacon adds crunch and flavor. Turkey bacon or even crispy chickpeas can be used if you want a lighter option.
Pasta – Shells hold the dressing so well, but you can use rotini, penne, or bowties—whatever’s in your pantry.
Ranch Dressing – The sour cream, mayo, and ranch base makes it creamy and tangy. Swap in Greek yogurt if you want to lighten it up.
If you like more pasta recipes, try my chicken bacon pasta, chipotle pasta, and spinach pasta.

📋 You can find the full ingredient list in the Recipe Card below the article.

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How To Make Chicken Pasta Salad

Cook the pasta in salted water until al dente. Drain, rinse under cold water, and drizzle with a little olive oil so it doesn’t clump.
Whisk together the sour cream, milk, mayo, ranch seasoning, dill, mustard, and parsley in a small bowl. Season with salt, pepper, and paprika.
In a large mixing bowl, toss the pasta, chicken, cheese, tomatoes, onion, and bacon.

Pour in half the dressing and mix until everything is coated. Chill in the fridge.
Right before serving, add the rest of the dressing and garnish with green onions or chives.

Save the Dressing!

Always save some of the dressing to add right before serving, this keeps the salad extra creamy and never dry.

Tips

Crispy bacon makes the whole salad better, so cook it until it’s really crunchy.
Add the dressing in two stages so the salad doesn’t dry out.
A splash of milk or extra dressing helps revive leftovers if they thicken in the fridge.
Cucumbers, corn, or bell peppers give the salad extra crunch if you want more veggies.
Use Greek yogurt instead of sour cream if you’re looking for a lighter version.
Shred the chicken small so it mixes evenly with the pasta.
Sharp cheddar gives the most flavor, but feel free to play with different cheeses.
Save some green onions and parsley for garnish—it makes it look fresh and colorful.

Storing Leftovers

To Store. Keep in an airtight container in the fridge for up to 3 days.

If serving the salad later, reserve half of the dressing and add it right before serving.

Tip: If the salad seems too thick, I usually add half and half or milk to thin it out as needed.

More Salad Recipes

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Recipe Card

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

Creamy Chicken Pasta Salad