Creamy Chicken Pasta Salad

Creamy Chicken Pasta Salad

Chicken Pasta Salad is a refreshing option for dinner on a hot summer night or at a neighborhood barbecue. The leftovers make an easy lunch the next day.

Creamy Chicken Pasta Salad 

Print This Recipe Total time Yield 8–10Source Adapted from Sunset magazinePublished

Ingredients can be prepped and pasta cooked a day ahead of time and chilled (add 1 tbsp. extra-virgin olive oil to the cooked pasta). Toss everything together just before serving.

Creamy Chicken Pasta Salad


  • 1 pound dried ditali pasta (or other small pasta shape)
  • 2 tablespoon olive oil
  • 1 cup ricotta cheese (drained)
  • 1 cup plain Greek yogurt (or substitute sour cream)
  • 2 teaspoon finely grated lemon zest
  • 2 tablespoon freshly squeezed lemon juice
  • 1 teaspoon kosher salt (or to taste, plus more for pasta water)
  • ½ teaspoon freshly cracked black pepper (or to taste)
  • 1 cup fresh corn kernels (from 2 or 3 ears of corn)
  • 1 cup small diced red onion
  • 2 cup shredded, cooked chicken meat
  • 2 cup halved grape tomatoes
  • ½ cup thinly sliced fresh basil leaves
  • chili powder (as garnish, optional)
  • 8–10 whole lettuce leaves (optional)


Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool. Toss with oil.

In a medium bowl, whisk together ricotta, yogurt, lemon zest and juice, salt, and pepper.

In a large bowl, toss together pasta, corn, red onion, chicken, tomatoes, and basil. Add ricotta-yogurt dressing to pasta mixture and stir to evenly coat pasta. Season with salt and pepper to taste. Garnish with chili powder (if using). Serve on lettuce leaves (if using).