Chicken Pasta Salad with Garlic Parmesan Dressing

This easy Chicken Pasta Salad is made with tender pasta, cooked chicken, baby spinach, juicy tomatoes, crisp cucumber, parmesan cheese, and a creamy garlic parmesan dressing. It's fresh, filling, and perfect for summer lunches, potlucks, meal prep, or an easy make-ahead dinner.

Serve it cold, pack it for lunch, or make it ahead for a barbecue or family gathering. If you love pasta salads, try our Zesty Italian Pasta Salad next!

Why You'll Love This Chicken Pasta Salad

This chicken pasta salad is hearty enough to serve as a main dish but still fresh enough for warmer weather. The pasta and chicken make it filling, while the spinach, tomatoes, and cucumber keep it light and colorful.

It's also a great recipe for using leftover chicken or rotisserie chicken. You can make it ahead, chill it in the refrigerator, and freshen it up with a little extra dressing before serving.

Key Ingredients

Here are some of the ingredients you will need for this creamy pasta salad:

Pasta: Bowtie pasta works really well in this chicken pasta salad because it holds the creamy garlic parmesan dressing and looks pretty in the finished dish. Cook it just until al dente, then rinse with cold water and drain well so the salad doesn't become watery.

Tomatoes: Grape or cherry tomatoes add sweetness, color, and freshness. Slice them in half so they mix evenly throughout the pasta salad and are easier to eat in each bite.

Cucumbers: Cucumbers add the fresh crunch this recipe needs, especially since this version skips croutons. Dice them into small pieces so they blend well with the pasta, chicken, and spinach.

Chicken: Cooked chicken makes this pasta salad hearty enough to serve as a meal. Rotisserie chicken is an easy shortcut, but grilled, baked, or leftover chicken also works. Chop or shred it into bite-size pieces so it mixes evenly through the salad.

Spinach: Baby spinach adds freshness, color, and a lighter feel. Roughly chop it before adding so the leaves don't clump together and the salad is easier to toss and serve.

Homemade Garlic Parmesan Dressing: The creamy garlic parmesan dressing ties everything together with a savory, tangy flavor. Using homemade dressing gives the pasta salad a fresher taste than bottled dressing.

How to Make Chicken Pasta Salad

1. Step 1: Cook the Pasta
   Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta, then rinse it under cold water to stop the cooking. Let it drain very well so the pasta salad doesn't become watery.

2. Step 2: Make the Dressing
   In a small bowl or glass measuring cup, whisk together the mayonnaise, Greek yogurt or sour cream, parmesan cheese, lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper until smooth and creamy. If the dressing is too thick, add 1-2 tablespoons of milk, water, or reserved pasta water to thin it slightly.

3. Step 3: Prep the Chicken and Vegetables
   Chop or shred the cooked chicken. Halve the grape tomatoes, dice the cucumber, finely dice the red onion if using, and roughly chop the baby spinach. Grate the parmesan cheese if using fresh parmesan.

4. Step 4: Combine the Pasta Salad
   Add the cooled pasta to a large mixing bowl. Add the chicken, tomatoes, cucumber, red onion, parmesan cheese, and chopped spinach.

5. Step 5: Add the Dressing
   Pour about three-fourths of the garlic parmesan dressing over the pasta mixture. Gently toss until everything is evenly coated. Add more dressing as needed, saving a little to refresh the pasta salad before serving if it will be chilled.

6. Step 6: Chill
   Cover the bowl and refrigerate the pasta salad for at least 30 minutes before serving. This helps the flavors come together. Before serving, toss again and add the remaining dressing if the pasta has absorbed too much.

Expert Tips For The Best Chicken Pasta Salad

• Cook the pasta just until al dente so it doesn't get too soft after chilling.
• Rinse the pasta under cold water after cooking to stop the cooking process and cool it quickly.
• Drain the pasta very well before adding the dressing so the pasta salad doesn't become watery.
• Roughly chop the spinach so it blends into the salad instead of clumping together.
• Start with about three-fourths of the dressing, then add more right before serving if needed.
• Use freshly grated parmesan for the best garlic parmesan flavor.
• Chill the pasta salad for at least 30 minutes before serving so the flavors have time to come together.

Recipe Variations

• Use rotisserie chicken: This is the easiest shortcut and works perfectly for a quick lunch or dinner.
• Make it more veggie-packed: Add diced bell pepper, sliced olives, roasted red peppers, or chopped green onions.
• Use a different pasta: Rotini, bowties, penne, cavatappi, or shells all work well.
• Make it lighter: Use more Greek yogurt and less mayonnaise in the dressing.
• Use bottled dressing: For a shortcut version, replace the homemade dressing with ¾ to 1 cup of your favorite garlic parmesan dressing.
• Add more protein: Stir in extra chicken or add crispy bacon pieces before serving.

FAQs

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