Chicken Spaghetti Salad Recipe – Easy Cold Pasta Salad Recipe
This chicken spaghetti salad features toasted pasta cooked in chicken broth and a tangy vinaigrette dressing – a hearty make-ahead pasta salad perfect for potlucks and picnics.
This chicken spaghetti salad recipe comes from my blogger friend Karen Harris, who first shared it here years ago. The origin story alone makes it worth trying: a clever mom served this to an entire class of parents at an Easter egg hunt, then handed out printed recipe cards on the way out. That’s how good it is. I’ve been making it ever since.
Years ago, when my son was a little guy, one of the brave mothers from his school not only invited the whole class to her house for an Easter egg hunt, but she also mixed up a big bowl of this salad for the parents who showed up to help.
Knowing that this was going to be a huge hit, she even had copies of the recipe typed and printed out for us all to take home. From that point on it has been a favorite potluck dish and easy summer meal for my family. I just know you are going to love it too.
More Great Pasta Salad Recipes:
- Chipotle-lime pasta salad with chicken and bacon
- Summery BLT salad
- Zucchini “pasta” salad with mozzarella and basil
Frequently Asked Questions
Q: What is chicken spaghetti salad?
A: Chicken spaghetti salad is a cold pasta salad made with spaghetti (or similar pasta), cooked chicken, vegetables, olives, and a tangy vinaigrette dressing. Unlike hot chicken spaghetti casserole, this version is served cold and is ideal for potlucks, picnics, and make-ahead meals
Q: Can you make chicken spaghetti salad ahead of time?
A: Yes. This salad is actually better when made ahead. Prepare it the night before and refrigerate. The pasta absorbs the dressing as it sits, making the flavors more developed by serving time.
Q: How long does chicken spaghetti salad last in the fridge?
A: Stored in an airtight container, chicken spaghetti salad keeps well in the refrigerator for 3–4 days. Stir before serving and add a drizzle of olive oil if the pasta has absorbed too much dressing.
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Chicken Spaghetti Salad
This is one of those forgiving recipes that you can really play around with and make your own. As long as you have the base of the flavorful pasta cooked in chicken broth and the wonderful tart dressing, you can add or subtract ingredients as you see fit. As per usual with me (I can’t leave anything alone), I have tweaked the base recipe just a bit by toasting some of the pasta to give the dish color and flavor. You don’t have to do this, but this simple little step gives a depth of flavor to this dish that makes it really special.
Ingredients
For salad
- 2 chicken breasts (I used ½ of a small whole chicken. You can use whatever cuts you have, or see note below for other options)
- 1 tablespoon chicken bouillon granules
- 8 ounces spaghetti, broken in half (I used small bucatini, but feel free to use your favorite pasta)
- 2 ounces sliced and chopped mushrooms
- 1/2 medium size red, orange, yellow or green bell pepper, sliced into thin strips
- 1 small jar marinated quartered artichoke hearts
- 2-3 green onions, chopped
- 3-ounce can sliced black olives
- 1/3 cup pimento-stuffed green olives, cut in half
- 1/2 cup mayonnaise
- 1/4 cup red wine vinegar
- 1/4 cup light olive or vegetable oil
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon coarsely ground black pepper
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon Italian seasoning
- 3 tablespoons grated Parmesan cheese
Instructions
- Place chicken in a large sauce pan. Add the bouillon and enough water to cover chicken; bring to a boil, reduce heat to medium low, cover and simmer until meat is cooked through. Cooking times will vary depending on which cut of chicken you are using. Once the meat is cooked, transfer to a plate to cool (reserve broth). If cooking bone-in chicken, remove from the bones. Chop meat into bite size pieces; set aside.
- Place 1/2 of the pasta in to a dry skillet which has been set over medium high heat. Watching carefully and stirring occasionally, toast the pasta until it is the color of peanut butter. As soon as it has reached the desired color, transfer to a plate to stop the cooking process; set aside.
- Increase the heat under the pan containing the broth. Once the broth has come back up to a slow boil, add all of the pasta and cook according to package instructions; drain and transfer to a large bowl.
- To the bowl containing the pasta, add the cooked and chopped chicken, mushrooms, peppers, artichokes, onions and olives; set aside and cool.
- For the dressing, whisk together all of the ingredients in a medium size bowl. Pour over the cooled contents of the large bowl. Sprinkle with the cheese, add salt and pepper to taste and toss until the pasta is completely coated in dressing; cover and refrigerate until the salad is cold.
Need a side instead of a main dish? I like substituting the chicken for pepperoni and/or salami, or just leaving the meat out altogether.
Wow, what a brilliant recipe! LOL! It has been such a pleasure guest blogging with you. I hope my readers enjoy your site as much as I do.
It IS a brilliant recipe! Can’t wait to try it myself now that I’m back from vacation. Thanks again, Karen!
Looking at that recipe makes me so hungry. Can hardly wait to make it! Thanks for sharing, looks good!
Thanks for a great recipe idea! It’ll make a great dinner for tomorrow night’s book club.
Can’t wait to try this one out for my son’s party. 8 tykes to feed, so a good, cheap recipe is a must!
This really looks so delicious. I may not be a good cook but I will still give this a try. I can have this either for breakfast, lunch or dinner or even as a snack. Thank you so much to Karen Harris for this incredible recipe. Please keep on sharing!
well,It seem good ,my kids really enjoy the combination of pasta and chicken.I will go to try it at home hope they like it.