Creamy Cream Cheese Pasta Salad with Chicken

May 31, 2015

Cream cheese pasta salad with chicken and vegetables is the perfect party food because you can prepare this dish well in advance.  Penne pasta is combined with shredded rotisserie chicken and an assortment of vegetables before it is tossed in a rich cream cheese sauce.  The result is a creamy pasta salad that you will want to eat second helpings.  Feel free to customize this salad to your liking by adding bite-sized potatoes, hard boiled egg or fresh herbs.

 Cream Cheese Pasta Salad with Chicken


1 (1 1b.) box whole wheat penne pasta or other short pasta
1 cup frozen peas and carrots
1 cup cream cheese, softened
1/3 cup Mexican creama or sour cream
3 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 1/2 cups shredded rotisserie chicken
3 green onions, thinly sliced 
1/4 cup celery (about 2 stalks), diced
1/3 cup black olives, sliced
kosher salt and freshly ground black pepper, to taste


Step 1: Place a large pot with water on the stove top to boil.  When the water is boiling, season the water generously with salt.  Cook the pasta according to package directions.  3 minutes before the pasta is ready to drain, add the frozen peas and carrots.  Drain the pasta and vegetables and drain.  Spread the pasta and vegetables on a baking tray to cool.

Step 2: In a bowl, combine the cream cheese, cream or sour cream, lemon juice and mayonnaise.  Whisk the ingredients by hand or with a mixer until well combined.  Season the sauce with salt and pepper and toss with chicken, celery, green onions and olives.  Add the cooled pasta and vegetables.  Mix again until the sauce evenly coats the pasta.

Step 3: Chill the pasta salad in the fridge for at least an hour before serving.


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