Creamy Avocado Chicken Pasta Salad Recipe Easy Fresh

There’s something about creamy pasta salad that just feels like summerbut when you fold in ripe avocado and tender chicken, it becomes something you’ll crave year-round. Creamy Avocado Chicken Pasta Salad brings together fresh, simple ingredients in a way that feels indulgent but keeps things light and nourishing.

I started testing this back in 2019 when I wanted a dish that could work as a quick lunch or a satisfying dinner without feeling heavy. The trick is mashing half the avocado right into the dressingit gives you that silky texture without mayo, and the bright lime juice keeps everything from browning. After tweaking it through dozens of test batches in my kitchen, I can say with confidence: this one’s a keeper.

Joe Rooney

Creamy Avocado Chicken Pasta Salad Recipe Easy Fresh

This Creamy Avocado Chicken Pasta Salad is a fresh and satisfying dish that combines tender shredded chicken, short cut pasta, and a vibrant salsa verde dressing with a creamy homemade ranch avocado dressing. Perfect for warm days or casual gatherings, this recipe is packed with flavors from crisp romaine, cherry tomatoes, and crispy bacon, making every bite deliciously memorable.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Calories: 540

Ingredients Method Notes

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

Method

 

1. Start by blending all dressing ingredients together in a jar until smooth, adjusting thickness with buttermilk and seasoning with salt and pepper to your liking.
2. Next, bring a large pot of salted water to a boil and cook the pasta until it is tender but still firm to the bite, then drain well.
3. While the pasta is still warm, combine it in a bowl with salsa verde and shredded chicken, then stir in the creamy dressing until everything is evenly coated.
4. Add the shredded romaine, both types of cheddar cheese, halved cherry tomatoes, chopped cilantro, and crumbled bacon to the bowl; toss gently to mix.
5. Finish by placing the diced avocado on top and serve the salad warm or chilled, whichever you prefer.

Notes

• Feel free to add more buttermilk if you prefer a thinner dressing. This salad is great for make-ahead meal prep and tastes even better the next day. Skip the spicy cheddar if you want a milder flavor.

Why You’ll Keep Making This

This isn’t your typical mayonnaise-heavy pasta salad sitting at the potluck table. Creamy Avocado Chicken Pasta Salad brings together bright salsa verde, crispy bacon, and a homemade ranch dressing that tastes like the real dealno packets needed.

• Fresh but filling: Romaine lettuce and cherry tomatoes add crunch, while cheddar cheese and shredded chicken make it satisfying enough for dinner
• Quick weeknight win: Everything comes together in 30 minutes, and you can serve it warm right away or chill it for later
• Built-in meal prep: Makes 8 generous servings that hold up beautifully in the fridge for up to 3 days
• Crowd-friendly tweaks: Swap the spicy cheddar for mild, skip the bacon for vegetarian friends, or add extra avocado if you’re feeling fancy

What Goes Into It

The magic starts with a scratch-made dressing that tastes like ranch but feels lighter. Greek yogurt forms the creamy base, while dried herbsparsley, chives, and dillbring that classic ranch flavor without any artificial aftertaste. A splash of Worcestershire sauce adds unexpected depth.

For the salad itself, short cut pasta (think rotini or penne) catches all the creamy goodness in its ridges. Salsa verde gets tossed with the hot pasta first, which helps the flavors soak in before you add the shredded chicken, cheddar cheese, and fresh vegetables. The cilantro and diced avocado go on at the very end to keep them bright and vibrant.

Pro Tip: Use rotisserie chicken from the grocery store to save time, or toss in any leftover grilled chicken you have on hand.

How It All Comes Together

Start by whisking together your dressing in a glass jarit takes just a few minutes and tastes infinitely better than store-bought. While your pasta water comes to a boil, prep your vegetables and crumble that bacon. Once the pasta is cooked to al dente, drain it and immediately toss it with the salsa verde and shredded chicken while it’s still warm.

Pour the dressing over the warm pasta mixture and stir everything together. The warmth helps the dressing coat every piece evenly. Then fold in the cheese, romaine, tomatoes, cilantro, and bacon. Top with diced avocado right before serving so it stays pretty and green.

Smart Swaps and Tweaks

Out of buttermilk? Use regular milk thinned with a tiny splash of lemon juice, or just add more Greek yogurt for extra tanginess. If you’re not a fan of salsa verde, try pesto or even a spoonful of your favorite hot sauce mixed with lime juice.

The spicy cheddar is completely optionalI love the little kick it adds, but regular cheddar works beautifully on its own. For a lighter version, skip the bacon and add roasted chickpeas for crunch, or use all Greek yogurt instead of mayo in the dressing.

Serving and Storing Tips

Serve this right away while it’s still slightly warm for the creamiest texture, or chill it for at least an hour if you prefer classic cold pasta salad. It’s perfect for picnics, potlucks, or Sunday meal prepjust keep the avocado separate until you’re ready to serve if you’re making it ahead.

Leftovers stay fresh in an airtight container in the fridge for up to 3 days. The dressing may thicken as it sits, so stir in a tablespoon of buttermilk or water to loosen it back up. Add fresh avocado to each serving rather than storing it mixed in, and you’ll avoid any browning.

Note: If you’re packing this for lunch, toss in an extra handful of romaine right before eating to keep things crisp and fresh.

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FAQs ( Creamy Avocado Chicken Pasta Salad )

You’ll love how this Creamy Avocado Chicken Pasta Salad turns outit comes together in just 30 minutes and delivers that perfect balance of creamy, tangy, and fresh. The avocado keeps things light while the bacon and cheddar make it satisfying enough to stand on its own.

A trick I learned from testing this recipe: toss the salsa verde with the hot pasta first so those flavors really sink in. If you’re meal prepping, keep extra avocado on the side and add it fresh to each serving. Try swapping in rotisserie chicken on busy nights, or add a handful of black beans for extra protein and fiber.

I’d love to hear how this turns out in your kitchendid you add your own twist or serve it at a summer gathering? Snap a photo and share it with friends who need a fresh dinner idea. Save this one for those nights when you want something nourishing that still feels like a treat.