Chicken Alfredo Pasta Salad
I still remember the first time I tossed leftover rotisserie chicken into a cold pasta salad and stirred in a spoonful of Alfredo — it turned a simple picnic into something unexpectedly indulgent. This Chicken Alfredo Pasta Salad is creamy, quick to throw together, and perfect when you want a cool, hearty dish without turning on the oven.
If you like creamy, make-ahead salads, you might also enjoy this Buffalo Chicken Alfredo Pasta for a spicier take.
Why you’ll love this dish
This recipe is a little luxurious and a lot practical. It combines the richness of Alfredo sauce with the bright freshness of tomatoes, cucumber, and basil — all balanced over a chilled pasta base and supported by easy-to-use rotisserie chicken. It’s great for weeknight dinners, potlucks, or a light lunch that still feels satisfying.
“A creamy, no-fuss pasta salad that eats like a meal — ideal for busy weeknights and summer gatherings.”
Beyond convenience, this salad hits several sweet spots: it’s kid-friendly, mostly pantry-friendly if you keep refrigerated Alfredo on hand, and easily scaled up for company. If you prefer an extra kick, pair it with a zesty chicken salad like Bang Bang Chicken Salad at a buffet table.
How this recipe comes together
Before you start: cook the boxed pasta, cool it quickly under cold running water, make a simple Alfredo-based dressing by mixing the seasoning packet into refrigerated Alfredo sauce, then fold in shredded rotisserie chicken and fresh veggies. Finish with the included topping packet for crunch and extra flavor. Total hands-on time: about 15–20 minutes (plus pasta cooking).
Gather these items
Key ingredients
- 1 box (7¾ oz) classic pasta mixed salad greens
- 1 cup cucumber, halved and sliced
- ½ cup refrigerated Alfredo sauce
- 2 tbsp fresh basil leaves, sliced (plus extra for garnish)
- 1 cup grape or cherry tomatoes, halved
- 1½ cups rotisserie chicken, shredded (skinless)
- Seasoning and topping packets included with the pasta salad mix
Notes and substitutions:
- Use plain Greek yogurt or light mayonnaise swirled into the Alfredo if you want a tangier, lighter dressing.
- Swap rotisserie chicken for grilled chicken breast or leftover turkey.
- For a gluten-free version, use a gluten-free pasta salad mix.
How to prepare it
- Boil the pasta: Cook the pasta according to the package directions in a 3-quart saucepan. Timing matters — follow the package for al dente.
- Cool the pasta quickly: Drain, then rinse under cold running water immediately to stop cooking and chill the noodles.
- Make the dressing: In a small bowl, stir the pasta mix’s seasoning packet into ½ cup refrigerated Alfredo sauce until smooth.
- Assemble the salad: In a large serving bowl, combine the cooled pasta, shredded rotisserie chicken, halved tomatoes, sliced cucumber, and sliced basil.
- Dress and toss: Pour the Alfredo mixture over the salad and toss gently to coat evenly.
- Add crunch and serve: Sprinkle the topping packet over the top for texture and garnish with extra basil.
If you prefer, you can prepare the pasta and dressing up to a day ahead. For a lighter dressing, reduce the Alfredo to 1/3 cup and add 2 tablespoons plain yogurt.
What you’ll need
- Pasta pot (3-quart recommended)
- Large serving bowl
- Small mixing bowl and spoon
- Colander for draining pasta
(Ingredient list repeated above for easy shopping and prep.)
How to serve Chicken Alfredo Pasta Salad
Best ways to enjoy it:
- Serve chilled as a main for lunch or a light dinner.
- Plate with a crisp green side salad and garlic bread for a fuller meal.
- For a picnic, pack the dressing separately and toss just before serving to keep pasta extra firm.
- Pair with white wine (like Pinot Grigio) or a citrusy iced tea to cut the richness.
Try a composed plate: a scoop of the salad, a wedge of lemon, and a sprinkle of extra basil for color.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerate in an airtight container within two hours of serving.
- Keeps well for 3–4 days. The pasta soaks up dressing over time, so expect a firmer texture the next day.
- Do not freeze — the Alfredo-based dressing separates and loses its texture after thawing.
- If storing for salads later, keep the topping packet separate and add just before serving for crunch and freshness.
Food safety note: shredded rotisserie chicken should be handled with clean utensils and returned promptly to refrigeration to prevent bacterial growth.
Pro chef tips
- Rinse pasta in cold water until it’s room temperature to stop carryover cooking and keep the salad crisp.
- Shred warm chicken for juicier texture; if using cold rotisserie, toss with a teaspoon of olive oil to revive flavor.
- If the dressing tastes flat, add a squeeze of lemon or 1–2 teaspoons of Dijon mustard to brighten it.
- Break up clumps of pasta with a fork while cooling to prevent sticking.
- For visual contrast, halve some tomatoes and leave a few whole for garnish.
For more make-ahead chicken salad ideas that pair well with this concept, check out this baked chicken ricotta meatballs with spinach Alfredo sauce.
Creative twists
- Mediterranean: Add kalamata olives, diced roasted red pepper, and swap basil for oregano.
- Lightened-up: Use cauliflower fusilli and a yogurt-thin dressing instead of full Alfredo.
- Protein boost: Fold in cooked shrimp or extra shredded chicken for heartier mains.
- Crunch upgrade: Toasted pine nuts or chopped walnuts instead of the included topping packet.
- Cheese swap: Stir in a few tablespoons of grated Parmesan for a sharper edge.
Common questions
Q: Can I make this ahead of time?
A: Yes — you can cook the pasta and shred the chicken a day ahead. Store components separately or toss the salad and refrigerate for up to 24 hours. Add the topping packet just before serving.
Q: Is it safe to use refrigerated Alfredo sauce cold?
A: Yes. Refrigerated Alfredo sauce is pasteurized and safe to eat cold, but always check the use-by date and smell before using. Keep the assembled salad chilled.
Q: Can I use grilled chicken instead of rotisserie?
A: Absolutely. Grilled chicken adds a smoky note. Slice or shred it and toss while warm for more flavor absorption.
Q: How long does this salad keep in the fridge?
A: Stored in an airtight container, it will keep 3–4 days. Expect the pasta to absorb more dressing over time and garnish with fresh basil before serving.
Q: What if I don’t have the seasoning/topping packets?
A: Use 1 teaspoon Italian seasoning plus ½ teaspoon garlic powder for the dressing, and toasted breadcrumbs or crushed crackers for a crunchy topping.
Conclusion
This Chicken Alfredo Pasta Salad is an easy, satisfying dish that punches above its weight — creamy, fresh, and perfect for quick meals or gatherings. For inspiration on similar salads that mix creamy dressing with crunchy croutons, see this take on a Chicken Alfredo Salad with Garlic Bread Croutons. If you want a tortellini twist on the concept, try this Chicken Alfredo Tortellini Salad for another crowd-pleasing option.
Chicken Alfredo Pasta Salad
Ingredients
Pasta Salad Base
- 1 box classic pasta mixed salad greens 7¾ oz
- 1 cup cucumber, halved and sliced
- ½ cup refrigerated Alfredo sauce
- 2 tbsp fresh basil leaves, sliced plus extra for garnish
- 1 cup grape or cherry tomatoes, halved
- 1½ cups rotisserie chicken, shredded skinless
Seasoning and Topping
- 1 packet seasoning packet included with the pasta salad mix
- 1 packet topping packet included with the pasta salad mix for crunch and extra flavor
Instructions
Preparation
- Cook the pasta according to the package directions in a 3-quart saucepan until al dente.
- Drain, then rinse the pasta under cold running water immediately to stop cooking and chill the noodles.
- In a small bowl, stir the seasoning packet into ½ cup refrigerated Alfredo sauce until smooth.
Assembly
- In a large serving bowl, combine the cooled pasta, shredded rotisserie chicken, halved tomatoes, sliced cucumber, and sliced basil.
- Pour the Alfredo mixture over the salad and toss gently to coat evenly.
- Sprinkle the topping packet over the top for texture and garnish with extra basil.
