Creamy Chicken Pasta Salad: A Spiced Yogurt Dressing Recipe

Grilled spiced chicken thighs tossed with pasta and vegetables in a tangy yogurt dressing ready in 40 minutes.

Here in Austin, outdoor dining is a year-round sport, but when the temperatures start climbing, I crave meals that balance the smoke of the grill with something cool and refreshing. This Chicken Pasta Salad is a staple in my rotation because it bridges the gap between a light lunch and a hearty dinner. Unlike traditional mayonnaise-heavy salads that can feel weighed down, this recipe utilizes a base of Greek yogurt and whole grain mustard to create a dressing that is creamy yet bright. The chicken thighs, rubbed with smoked paprika and chili powder, provide a savory, spicy counterpoint to the cooling avocado and sharp white cheddar. It is the perfect dish for a backyard gathering or a meal-prepped lunch that actually gets you excited to open the fridge.

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• A Texan Twist on a Potluck Classic
• Chicken Pasta Salad

A Texan Twist on a Potluck Classic

Why You'll Love This Recipe

• Juicy Protein: Using boneless skinless chicken thighs instead of breasts ensures the meat stays tender and flavorful, even when served cold.
• Lighter Creaminess: The dressing relies primarily on Greek yogurt, offering a protein boost and a tangy flavor profile that cuts through the richness of the cheese.
• Texture Variety: Every bite offers something different: the chew of the pasta, the snap of the cherry tomato, the creaminess of the avocado, and the bite of sharp cheddar.
• Flavor Depth: The marinade for the chicken features smoked paprika and chili powder, adding a subtle BBQ-esque depth that pairs perfectly with the lemon dressing.

Ingredients

To ensure every bite is balanced, specific ingredient choices matter. Here is what you need:

• Chicken Thighs: 1 lb boneless, skinless. Thighs have a higher fat content than breasts, meaning they won't dry out on the grill or become rubbery when chilled.
• Pasta: 0.75 lb short pasta. Ditalini, small rigatoni, or penne work best as they trap the dressing inside the noodles.
• Greek Yogurt: ½ cup plain, full-fat. This provides the body of the dressing without the heaviness of pure mayo.
• Mayonnaise: ⅓ cup. A small amount is necessary to emulsify the dressing and mellow the tartness of the yogurt.
• White Sharp Cheddar: 6 ounces, block cheese cut into cubes. Do not use pre-shredded; the cubes provide a necessary textural contrast.
• Avocado: 1 large, ripe but firm.
• Spinach: 2 cups fresh baby spinach.
• Cherry Tomatoes: 10-15, halved. These add a burst of acidity.
• Spice Rub: A blend of garlic powder, Italian herbs, chili powder, and smoked paprika.

How to Make Creamy Chicken Pasta Salad

Marinate and Grill the Chicken

In a mixing bowl, combine the chicken thighs with olive oil, garlic powder, Italian herbs, chili powder, smoked paprika, salt, and pepper. Massage the spices into the meat to ensure an even coating. Cover with plastic wrap and refrigerate for 30 minutes. This allows the salt to denature the proteins, resulting in juicier meat. Heat a grill pan or cast-iron skillet over medium-high heat with a splash of olive oil. Cook the chicken for 5 to 6 minutes per side, or until a nice char develops and the internal temperature reaches 165°F. Remove from heat and set aside to rest and cool completely.

Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (usually about 6 to 8 minutes). Do not overcook, as the pasta will soften further when mixed with the dressing. Drain the pasta and rinse under cold water to stop the cooking process. Toss with 1 tablespoon of olive oil to prevent sticking.

Whisk the Dressing

In a small bowl, whisk together the Greek yogurt, mayonnaise, whole grain mustard, fresh lemon juice, and salt. Whisk vigorously until the mixture is smooth and emulsified. Taste and adjust salt if needed.

Prep the Vegetables

While the pasta and chicken cool, wash and prep your vegetables. Halve the cherry tomatoes, slice the spring onions (using both white and light green parts), and cut the block of white cheddar into small, uniform cubes about the size of the pasta. Cut the avocado last to prevent browning.

Assemble

In a large serving bowl, combine the cooled pasta, baby spinach, cherry tomatoes, cheddar cubes, and spring onions. Pour the dressing over the mixture. Toss gently to coat everything without crushing the avocado.

Slice and Serve

Slice the cooled chicken into bite-sized strips or cubes. Add the chicken to the salad and give it one final toss. Garnish with fresh basil leaves before serving.

Common Mistakes to Avoid

• Overcooking the Pasta: Mushy pasta will disintegrate when tossed with the heavy ingredients. Aim for a firm bite.
• Cutting Avocado Too Soon: If you cube the avocado before the rest of the salad is ready, it will oxidize and turn brown. Cut it immediately before tossing.
• Skipping the Mustard: The whole grain mustard is not just for flavor; it acts as an emulsifier that keeps the yogurt and mayo from separating.
• Using Warm Chicken: Adding hot chicken will wilt the spinach and make the cheese sweat. Patience during the cooling phase is mandatory.

Variations

• Protein Swap: This dressing works beautifully with grilled shrimp or even canned chickpeas for a vegetarian option.
• Gluten-Free: Substitute the wheat pasta for a high-quality brown rice or chickpea pasta. Rinse thoroughly after cooking to remove excess starch.
• Extra Crunch: Add toasted pine nuts or sunflower seeds just before serving for an added textural element.

How to Serve

This salad is robust enough to be a standalone main course. However, it also works beautifully as a side dish at a BBQ alongside smoked brisket or grilled corn on the cob. It is best served chilled or at room temperature.

Make Ahead and Storage

• Refrigerator: This salad keeps well in an airtight container in the fridge for up to 3 days.
• The Avocado Factor: If meal prepping for several days, I recommend storing the avocado separately and adding fresh cubes right before you eat to avoid browning.
• Refresh: The pasta may absorb some of the dressing overnight. If the salad looks dry the next day, stir in a teaspoon of lemon juice or a splash of water to loosen it up.

Nutrition Snapshot

One serving contains approximately 450 calories, 22g fat, 35g carbohydrates, and 28g protein.

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