Cold & Creamy Chicken & Pasta
Cold chicken pasta salad loaded with creamy avocado, tangy sour cream dill dressing, and Parmesan. Make it ahead overnight for potlucks, picnics, or easy summer meal prep.
YIELD
6 servingsPREP
90 minCOOK
0 minREADY
510 minThis cold chicken pasta salad is the kind of make-ahead dish that actually gets better overnight.
Tender sauteed chicken strips and rotini pasta get tossed in a rich sour cream and mayo dressing spiked with dill and Parmesan, then folded with ripe avocado slices.
Let it chill overnight and the pasta soaks up every bit of that herby, tangy goodness.
It’s a crowd-pleasing potluck hero or a fridge-ready lunch that lasts all week.
Pro Tips
- Use perfectly ripe avocados and fold them in gently at the end so they hold their shape.
- The salad thickens overnight as pasta absorbs the dressing. Add a spoonful of mayo before serving if it looks dry.
- Chill your serving bowl before plating for the best presentation and temperature.
Ingredients
Directions
Lightly sauté the chicken breasts until tender.
Cut into strips about ½ inch wide and 2 inches long.
Bring the water to a boil over high heat and add the salt.
Add the pasta and turn the heat to medium until pasta is tender, not mushy.
Drain and rinse with cold water.
Set aside.
Mix salt, sour cream, mayonnaise, dill weed, black pepper and parmesan together and allow to set for 15 minutes so that the flavors all blend together.
Peel and pit the ripe avocados.
Slice into half inch strips, lengthwise.
Mix the chicken strips, pasta and dressing in a large bowl.
Mix should be slightly juicy.
Gently stir in the avocados, so they don’t break up.
Allow the mixture to set overnight so that the pasta absorbs the dressing.
If the mixture is dry the next day, add mayonnaise so that it is slightly wet.
Taste for seasonings.
To serve, place chicken pasta mixture in a chilled serving bowl and garnish top with ripe tomato wedges.
Sprinkle with a small amount of dill weed.
Mix the chicken, pasta
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