Creamy Chicken Pasta Salad

It is so helpful to have a great tasting salad in your repertoire for those times you need a potluck food, tasty lunch entrée, cookout side dish or a tasty dinner. Chicken Pasta Salad is a hearty and complete meal in itself packing a lot of flavor in every bite.

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Chunks of chicken, bow tie pasta, Parmesan cheese, grapes and veggies are tossed together and then refrigerated a few hours for all of the flavors to blend and meld. With a hint of lemon for brightness and, my personal favorite – basil, it is a bowlful of creamy deliciousness.

Preparing chicken pasta salad

Bring a pot of water to a boil and cook the bow tie pasta following package directions.

While the pasta is cooking, wash the grapes.

Cut the grapes in half.

Cut the cooked chicken into bite-size pieces. Leftover or rotisserie chicken is a great time saver.

When the pasta is tender, drain and rinse with cold water.

Zest the lemon and measure 1 teaspoon.

Then juice the lemon to measure 1 tablespoon.

Thinly slice 1/4-cup red onion.

Grate 4-ounces of Parmesan cheese. Half will be stirred into the pasta salad and the other half will be used for sprinkling on top.

Add the mayo and sour cream to a large bowl. Measure and add 1 teaspoon salt, 1/2 teaspoon lemon pepper seasoning and 1/2 teaspoon garlic powder.

Stir to combine.

Add the chicken, grapes, 1/2 of the parmesan cheese, red onions, peas and basil.

Add the drained bow tie pasta.

Toss gently but thoroughly.

The pasta may seem a little dry. If you prefer a creamier pasta salad, stir in chicken broth, orange juice or milk. I like to add about 1/4 of a cup. Use additional salt and/or pepper if needed; cover and chill for a few hours.

When ready to serve, top with the remaining Parmesan cheese and additional fresh basil.

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Chicken Pasta Salad

PRINT RECIPE

6-8 Servings

INGREDIENTS

• 8 oz bow tie pasta (1/2 pound) or pasta of choice
• 1 Cup Miracle Whip or Mayonnaise
• 1/2 Cup Sour Cream
• 1 teaspoons salt
• 1/2 teaspoons lemon pepper seasoning
• 1/2 teaspoon garlic powder
• 1 tablespoons fresh lemon juice 
• 1 tsp. lemon zest
• 1/4 cup milk, chicken broth or orange juice
• 2-3 cups cooked chicken, sliced or cut into bite-sized pieces
• 1 1/2 cups seedless purple grapes, cut in half
• 4 oz of parmesan Cheese, grated and divided
• 1/4 cup red onions, thinly sliced in rings or chopped
• 1/2 to 1 cup frozen peas, thawed (or blanched asparagus or green beans)
• fresh basil (1/8-1/4 cup to your liking) 
• Ground pepper to taste

Directions
Cook bow ties according to package directions; drain thoroughly and cool by running cold water over pasta.

In a bowl, combine the Miracle Whip/mayo, sour cream, salt, lemon pepper, garlic powder, lemon juice, lemon zest and milk (or orange juice).

Add the pasta, chicken, grapes, 1/2 of the Parmesan cheese, red onions, peas and basil; toss gently but thoroughly.

Add additional salt and/or pepper, if needed.

Chill for a couple of hours; and sprinkle with remaining Parmesan cheese when ready to serve.

NOTE: if my pasta salad isn’t as creamy as I’d like, I add some chicken broth (reserved from cooking the chicken breasts) or even a little milk.  Begin with a splash and add more, until desired consistency.

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