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Quick Creamy Chicken Pasta Salad: Easy 20-Minute Recipe

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A quick and easy creamy chicken pasta salad that comes together in just 20 minutes. Perfect for busy weeknights, this dish features tender chicken, fresh vegetables, and a tangy yogurt-mayo dressing.

Ingredients

Scale
  • 8 ounces (225g) short pasta like rotini, fusilli, or penne
  • Salt for pasta water
  • 2 cups (about 300g) cooked chicken, shredded or diced
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 cup (120g) plain Greek yogurt
  • 1/4 cup (60g) mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) cucumber, diced
  • 1/4 cup (40g) red onion, finely diced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (30g) grated Parmesan cheese (optional)

Instructions

  1. Cook the pasta: Fill a large pot with about 4 quarts (3.8 liters) of water and bring to a rolling boil over high heat. Add 1 tablespoon of salt. Add the pasta and cook according to package directions until al dente, about 8-10 minutes. Stir occasionally.
  2. Prep the vegetables and chicken: While the pasta boils, halve the cherry tomatoes, dice the cucumber, finely dice the red onion, and chop the parsley. Shred or dice the cooked chicken. If using, toss the chicken with smoked paprika.
  3. Make the dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, and a pinch of salt and pepper. Taste and adjust seasoning. Set aside.
  4. Reserve pasta water and drain: Just before draining the pasta, scoop out about 1/2 cup (120ml) of the pasta cooking water. Drain the pasta in a colander and rinse briefly with cool water to stop cooking. Shake well to remove excess water.
  5. Cool the pasta slightly: Spread the drained pasta on a baking sheet or large plate to cool for about 5 minutes.
  6. Combine everything: Transfer the slightly cooled pasta to a large mixing bowl. Add the shredded chicken, halved tomatoes, diced cucumber, diced red onion, and chopped parsley. Pour the dressing over the top and gently fold until evenly coated. If the salad seems too thick, add a tablespoon or two of the reserved pasta water and stir.
  7. Taste and adjust: Adjust seasoning with more salt, lemon juice, or black pepper as needed. If using Parmesan, fold it in now.
  8. Chill (or serve immediately): Serve at room temperature or refrigerate for 15-20 minutes to let flavors meld. Cover and refrigerate for up to 24 hours if serving later.

Notes

For best results, use full-fat Greek yogurt and real mayonnaise. Let the salad rest for 15-20 minutes before serving to allow flavors to meld. Leftovers keep in the refrigerator for up to 3 days; revive with a splash of milk or extra yogurt if needed.

Nutrition

Keywords: creamy chicken pasta salad, quick pasta salad, easy weeknight dinner, chicken pasta salad, 20-minute recipe

Find it online: https://platebelle.com/quick-creamy-chicken-pasta-salad-easy-20-minute-recipe/