Name: Quick and Creamy Rotisserie Chicken Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 8 oz uncooked short pasta (rotini, shells, or fusilli); 2 cups shredded rotisserie chicken (about 8 oz); 1 cup frozen peas, thawed and drained; 2 ribs celery, diced small; ¼ cup finely chopped red onion; ½ cup mayonnaise; ½ cup plain Greek yogurt; 2 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tbsp Dijon mustard; 1 tsp dried dill; ½ tsp salt, plus more for pasta water; ¼ tsp black pepper; 2 tbsp chopped fresh parsley

This rotisserie chicken pasta salad is the shortcut you need on a busy weeknight. Shredded store-bought chicken, tender pasta, and a bright lemon-herb dressing come together in about 25 minutes.

It’s cool, creamy, and loaded with crunchy celery and sweet peas. One of those meals that tastes even better the next day.

Why This Pasta Salad Works

The rotisserie chicken does all the heavy lifting—no cooking extra protein, just pull it apart and toss it in. The dressing is a mix of mayo and Greek yogurt, so it’s rich without feeling heavy, and the lemon zest keeps it bright.

I love the crunch from the celery and the pop of sweetness from the peas. It holds up in the fridge for days, so I make a big batch for lunches.

Ingredients

8 oz uncooked short pasta (rotini, shells, or fusilli): any short shape with ridges works well to grab the dressing
2 cups shredded rotisserie chicken (about 8 oz): use white or dark meat, whatever you prefer
1 cup frozen peas: thaw them under cool water and drain well
2 ribs celery: diced small for crunch
¼ cup finely chopped red onion: soaks up the dressing and mellows as it sits
½ cup mayonnaise: full-fat gives the best creamy texture
½ cup plain Greek yogurt: adds tang and lightens the dressing
2 tbsp fresh lemon juice: brightens the whole salad
1 tsp lemon zest: for an extra pop of citrus
1 tbsp Dijon mustard: helps emulsify the dressing and adds a little bite
1 tsp dried dill: use fresh dill if you have it, about 1 tablespoon
½ tsp salt: plus more for the pasta water
¼ tsp black pepper: a few grinds
2 tbsp chopped fresh parsley: for garnish right before serving

Variations / Substitutions

Swap the protein: chickpeas or canned white beans work great for a vegetarian version.
Change the herbs: basil or tarragon stand in nicely for the dill; use about 1 tablespoon fresh.
Add more crunch: ½ cup diced bell pepper or chopped toasted almonds stirred in before serving.
Go dairy-free: use a vegan mayo or all mayo and skip the yogurt, then add an extra squeeze of lemon.
Make it spicy: a pinch of red pepper flakes or a chopped pickled jalapeño adds heat.

If you love this one, you’ll probably get along with my Classic Chicken Caesar Pasta Salad.

How to Make Quick and Creamy Rotisserie Chicken Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the 8 oz pasta and cook according to package directions until al dente, about 8 to 10 minutes. Drain and rinse under cold water until the pasta feels cool to the touch.

Rinsing stops the cooking and washes off extra starch so the noodles don’t stick together while you build the salad. The pasta should be tender but still have a little chew.

Step 2: Whisk the Dressing

While the pasta cooks, whisk the ½ cup mayo, ½ cup Greek yogurt, 2 tbsp lemon juice, 1 tsp lemon zest, 1 tbsp Dijon mustard, and 1 tsp dried dill in a large bowl. Add the ½ tsp salt and ¼ tsp pepper and whisk again until smooth.

The dressing will look pale and creamy with tiny flecks of dill. Taste it now—you want it to be tangy and well-seasoned because the pasta will soak up a lot of that flavor.

Step 3: Toss Everything Together

Add the cooled pasta, 2 cups shredded chicken, 1 cup thawed peas, the 2 diced celery ribs, and the ¼ cup red onion to the bowl with the dressing. Fold everything together gently until every piece is coated, about 1 minute of mixing.

The salad should be creamy and speckled with green and pink. If it seems at all dry, stir in another spoonful of yogurt or a small splash of lemon juice.

Step 4: Finish with Fresh Herbs and Serve

Cover the bowl and chill for at least 30 minutes, or up to overnight. Right before you are ready to eat, give the salad a good toss and scatter the 2 tbsp chopped parsley on top.

The bright green herbs against the creamy pasta make it look fresh and inviting. Serve it cold straight from the fridge.

Tips for the Best Pasta Salad

Salt the pasta water well.: Unlike a hot pasta dish, the noodles cool down and lose some seasoning, so a generous handful of salt in the pot makes a difference.
Rinse until fully cool.: Any warmth left in the pasta will thin out the dressing and make the salad watery.
Let it rest.: A 30-minute chill lets the flavors come together. Overnight in the fridge makes it even better.
Taste before serving.: The cold dulls seasoning a bit; add a small pinch of salt or a quick squeeze of lemon if it needs a lift.

Scale it up for a potluck:

Serves	Pasta (uncooked)	Chicken (shredded)	Dressing
4	8 oz	2 cups	1 cup
8	16 oz	4 cups	2 cups

Storing Leftovers

Refrigerate: store in an airtight container for up to 4 days. Stir it once before serving to redistribute the dressing.

What to Serve with Rotisserie Chicken Pasta Salad

Crusty bread or garlic toast on the side turns it into a heartier meal, soaking up any extra dressing. A simple arugula salad dressed with oil and vinegar cuts through the creaminess. If you are firing up the grill, a few skewers of grilled zucchini or asparagus make a great warm contrast next to the cold salad.

Frequently Asked Questions

Can I use leftover grilled or poached chicken instead?

Yes. Any cooked chicken, warm or cold, works here. Just shred or chop it into bite-size pieces.

Can I make it dairy-free?

Absolutely. Use an extra ½ cup of mayo in place of the yogurt, and add one more tablespoon of lemon juice for tang.

Can I skip the red onion?

You can. The salad will be a little milder. A handful of chopped chives or sliced scallions added right before serving gives a similar fresh bite.

Will a different pasta shape work?

Any short shape with nooks and crannies, like cavatappi or elbow macaroni, does fine. Long noodles like spaghetti are harder to eat in a creamy salad.

Can I add other vegetables?

Plenty. Diced bell pepper, shredded carrot, or halved cherry tomatoes all work. Stir in softer veggies, like tomatoes, just before serving so they don’t weep moisture into the salad.