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.
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Servings: 8
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.