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Wooden bowl filled with creamy chicken macaroni salad with ceramic serving spoons, an orange checked cloth, two yellow glasses filled with ice water, and one pottery plate topped with a serving to the side.

The Best Creamy Macaroni Pasta Salad with Chicken

This chicken macaroni pasta salad is the ultimate one-dish salad for the summer. Inspired by Hawaiian mac salad, this version has the addition of chicken for extra heartiness as well as fresh parsley and dill.
5 from 6 votes
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Course: Main Course, Salad, Side Dish
Cuisine: American, Hawaiian
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8
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Equipment

  • pasta pot
  • colander
  • measuring spoons
  • chef's knife
  • box grater
  • dry measuring cups
  • large skillet
  • tongs
  • whisk
  • medium mixing bowl
  • large mixing bowl

Ingredients

  • 1 pound uncooked elbow macaroni
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 2 stalks celery, finely chopped
  • 2 carrots, peeled and shredded
  • ¼ cup shredded yellow onion
  • 2 tablespoon chopped fresh parsley, plus more for garnish
  • 1 tablespoon chopped fresh dill, plus more for garnish
  • 1 ½ cups mayonnaise
  • ½ cup sour cream
  • 2 tablespoon granulated sugar
  • 2 tablespoon apple cider vinegar
  • 2 tablespoon olive oil

Instructions

  • Cook the pasta in boiling salted water to al dente according to the package directions. Drain, rinse, and let cool completely.
  • Season the chicken with the paprika, garlic powder, ½ teaspoon of salt, and ¼ teaspoon pepper.
  • Heat the oil in a large skillet over medium heat until hot. Add the chicken and cook 5 to 6 minutes on each side or until cooked through. Remove the chicken from the skillet and let cool before coarsely chopping.
  • Make the dressing: Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, and remaining salt and pepper in a medium bowl.
  • Combine the pasta, chicken, celery, carrot, dill, and parsley in a large bowl. Pour the dressing over the top and toss to coat. Cover and refrigerate until ready to serve. Garnish with more parsley and dill before serving.