There’s something about creamy pasta tossed with buttery avocado and tender chicken that just feels right. Creamy Avocado Chicken Pasta Salad brings together everything you want in one bowlit’s lush, satisfying, and ready when you need it.
I started playing with this combination back in 2019 after noticing how beautifully lime brightens the richness of avocado without weighing everything down. The trick is mashing half the avocado into the dressing and leaving the rest chunkyit creates layers of texture that make each bite a little different. After ten years of writing about food, I’ve tested plenty of pasta salads, and this one always disappears first at gatherings.
PrintCreamy Avocado Chicken Pasta Salad Recipe Easy Fresh
This Creamy Avocado Chicken Pasta Salad is fresh, delicious, and simple to prepare. It’s perfect for lunch, dinner, or meal prep and ready in just 30 minutes. Enjoy a delightful mix of flavors and textures in every bite.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 8
- Method: Stovetop
- Diet: Standard
Ingredients
- 1/2 cup plain Greek yogurt or sour cream
- 1/3 cup mayo
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- salt and black pepper
- 2 teaspoons Worcestershire sauce
- 2 tablespoons buttermilk plus more as needed
- 1 pound short cut pasta
- 1/2 cup salsa verde
- 2 cups cooked shredded chicken
- 1 cup cubed cheddar cheese
- 1/2 cup cubed spicy cheddar cheese optional
- 1 head romaine lettuce shredded
- 2 cups cherry tomatoes halved
- 1/2 cup fresh chopped cilantro
- 8 slices cooked bacon crumbled
- 1 avocado diced
Instructions
- Whisk together the Greek yogurt or sour cream, mayo, dried parsley, dried chives, dried dill, garlic powder, onion powder, Worcestershire sauce, salt, and pepper in a glass jar until smooth, then add buttermilk as needed to thin the dressing.
- Cook the pasta in a large pot of salted boiling water until al dente following the package directions, then drain well.
- Combine the warm pasta, salsa verde, and shredded chicken in a large bowl, then toss everything with the dressing until coated.
- Add the cheddar cheeses, shredded lettuce, cherry tomatoes, chopped cilantro, and crumbled bacon, mixing gently.
- Finally, top the salad with the diced avocado and serve either warm or chilled.
Nutrition
- Calories: 540 kcal
Why This Salad Works So Well
What makes this special is how the cool creaminess of avocado softens the bold ranch flavors without making the dish feel heavy. The Greek yogurt and mayo dressing clings to every pasta twist, while the salsa verde adds a gentle tang that keeps things bright.
You’ll find texture in every forkfulcrisp romaine, juicy tomatoes, smoky bacon, and tender chicken all working together. It’s the kind of dish that tastes even better after sitting for twenty minutes, once the flavors have had time to settle in.
Key Ingredients That Make It Shine
The dressing starts with Greek yogurt for body and tang, balanced by mayo for richness. Dried herbsparsley, chives, and dillbring that classic ranch flavor without needing fresh bunches that wilt too quickly.
- Salsa verde: Stirred into the hot pasta, it adds a subtle green chile warmth that plays beautifully with avocado
- Cheddar cheese: Cubed rather than shredded, so you get creamy pockets instead of stringy bits
- Bacon: Crumbled on top for smoky crunch that contrasts with the soft avocado
- Buttermilk: Thins the dressing to just the right consistencyadd a splash more if you like it looser
How to Make Creamy Avocado Chicken Pasta Salad
Start by whisking together the dressing ingredients in a jarthis takes about two minutes and can be done while your pasta water heats. Once the pasta is cooked and drained, toss it immediately with salsa verde and shredded chicken while it’s still warm.
Pour the dressing over everything and mix well, then fold in the cheese, lettuce, tomatoes, cilantro, and bacon. The avocado goes on last so it stays intact and creamy rather than smashing into the salad.
| Step | What to Do | Timing |
|---|---|---|
| 1 | Make dressing in jar, whisk until smooth | 2 minutes |
| 2 | Boil pasta to al dente, drain | 8-10 minutes |
| 3 | Toss hot pasta with salsa verde and chicken | 1 minute |
| 4 | Add dressing, then fold in remaining ingredients | 3 minutes |
| 5 | Top with diced avocado, serve warm or cold | 1 minute |
Simple Swaps and Tweaks
If you don’t have Greek yogurt, sour cream works just as well and makes the dressing a touch richer. Rotisserie chicken is perfect hereit saves time and adds extra flavor from the seasoned skin.
| Instead of This | Try This |
|---|---|
| Plain Greek yogurt | Sour cream for extra richness |
| Cheddar cheese | Pepper jack or Monterey jack |
| Romaine lettuce | Chopped iceberg or butter lettuce |
| Salsa verde | Green enchilada sauce (mild or medium) |
| Bacon | Skip it for a lighter version, or add diced ham |
Serving and Storage Tips
This salad is flexibleserve it warm right after tossing, or let it chill in the fridge for an hour if you prefer it cold. The flavors actually deepen after a few hours, making it ideal for meal prep or potlucks.
Pro Tip: If you’re making this ahead, wait to add the avocado and bacon until just before serving so they stay fresh and crisp.
| Storage Method | How Long It Keeps |
|---|---|
| Refrigerator (airtight container) | Up to 3 days |
| Without avocado added | Up to 4 days |
| Dressing stored separately | Up to 5 days |
Bring it back to room temperature or enjoy it straight from the fridgeboth ways work beautifully depending on your mood and the weather.
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FAQs ( Creamy Avocado Chicken Pasta Salad )
How long does this pasta salad keep in the fridge?
This recipe stays fresh for 2-3 days when stored in an airtight container in the refrigerator. The avocado may brown slightly after day one, but the flavor remains delicious. Give it a gentle stir before serving to redistribute the creamy dressing.
Can I prevent the avocado from browning?
Yes! Add an extra squeeze of fresh lemon or lime juice to the dressing, which helps slow oxidation. You can also press plastic wrap directly onto the surface of the salad before refrigerating to minimize air exposure.
What type of pasta works best for this dish?
Short pasta shapes like rotini, penne, or bow ties work perfectly because they hold the creamy dressing well. Cook the pasta just until al dente since it will continue to absorb flavors as it chills. Avoid long noodles that are harder to mix and serve.
Can I make this meal ahead for meal prep?
Absolutely! This dish is perfect for meal prep. Prepare everything except the avocado up to 2 days ahead, then fold in freshly diced avocado just before serving. Store individual portions in glass containers for easy grab-and-go lunches.
What can I substitute for chicken in this recipe?
Grilled shrimp, canned tuna, or chickpeas make excellent protein substitutes. For a vegetarian version, try roasted chickpeas or white beans. Hard-boiled eggs also work well and add a nice creamy texture that complements the avocado beautifully.
You’ll love how this Creamy Avocado Chicken Pasta Salad comes together in about fifteen minutes and delivers creamy, tangy, smoky layers in every bite. The buttery avocado melts into cool ranch flavor without feeling heavy, and that hint of salsa verde keeps everything bright and interesting.
Try swapping the cheddar for pepper jack if you want a little heat, or toss in diced cucumber for extra crunch. A trick I picked upchill it for at least twenty minutes before serving so the flavors really settle in. Store any leftovers without the avocado mixed in, then dice fresh pieces right before you dig back in.
I’d love to see your versiontag me with a photo or tell me what you added to make it your own. Did you grow up eating creamy pasta salads at summer gatherings? Save this one for your next potluck or weeknight dinner when you need something satisfying that actually tastes like you put love into it.
