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).