Chicken Salad Chick Pasta Salad Recipe: Copycat Creamy Bowtie Delight

Recreating this beloved pasta salad at home captures the same creamy comfort you’d find at the restaurant. I developed this version after countless taste tests to match the original’s signature flavor profile.

The secret lies in the dressing—a perfect balance of mayonnaise, sour cream, and a touch of mustard that coats every bowtie noodle. Chicken, celery, and a hint of sweetness from grapes create that classic texture contrast.

This copycat delivers restaurant quality in your own kitchen with simple ingredients and 20 minutes of prep. The flavors meld beautifully when chilled overnight, making it ideal for meal prep or gatherings.

Serve it as a side or light main dish. The result is always satisfying.

Ingredients for Chicken Salad Chick Pasta Salad

Bowtie pasta, creamy dressing, and juicy chicken make this copycat come to life at home.

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The chicken is key here. Rotisserie chicken from the grocery store is a lifesaver—just shred and go. For the pasta, Barilla farfalle holds its shape well and cooks evenly. Hellmann’s mayo is my go-to for that classic creamy texture (the full-fat version, not light). Sour cream adds tang, but Greek yogurt works in a pinch if you’re watching calories. Celery should be crisp—look for bright green stalks without wilting.

No grapes? Diced apples or diced pineapple add the same sweet crunch. Swap celery for diced bell peppers if you’re out. Mustard lovers can bump it to 2 tablespoons for extra zing. White vinegar at half the amount replaces apple cider vinegar. For extra richness, add a spoonful of cream cheese. The dill can be fresh at three times the amount—just chop it fine.

This tastes even better after 24 hours in the fridge. Store in an airtight container for up to 4 days. Don’t add the dressing until ready to serve if you’re prepping ahead (keeps the pasta from getting mushy). Perfect for picnics, potlucks, or a light lunch.

Step-by-Step Instructions for Copycat Creamy Bowtie Pasta Salad

Here’s the method. Straightforward, tested, works every time.

Step 1: Cook and Cool the Bowtie Pasta

Bring a large pot of salted water to a rolling boil. Add the 12 oz Bowtie Pasta and cook according to package instructions until al dente—about 10-12 minutes. You want it firm to the bite so it holds up when mixed with the creamy dressing.

Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process. Spread it out on a baking sheet to cool completely. This prevents the warm pasta from making the dressing too thin when you combine everything later.

Step 2: Prepare the Creamy Dressing Base

In a large mixing bowl, whisk together the 1 cup Mayonnaise, 0.5 cup Sour Cream, 1.5 tbsp Yellow Mustard, 1 tbsp Apple Cider Vinegar, and 1 tbsp Granulated Sugar until smooth. The acidity from the vinegar and mustard balances the richness of the mayo and sour cream perfectly.

Season with 1 tsp Salt, 0.5 tsp Black Pepper, 1 tsp Dried Dill, and 0.5 tsp Paprika. Taste and adjust the seasoning if needed, but remember the flavors will meld and intensify as the salad chills. I like to let the dressing sit for 5 minutes while I prep the other ingredients.

Step 3: Prep the Fresh Ingredients

Finely dice the 3 whole Celery Stalks and 0.5 whole Sweet Onion—you want small, even pieces so every bite has a good distribution of crunch and flavor. Halve the 1 cup Red Seedless Grapes for a burst of sweetness that contrasts beautifully with the savory dressing.

If you’re using shredded chicken, now’s the time to ensure the 2 cups Cooked Chicken Breast is in bite-sized pieces. For diced chicken, make sure the cubes are uniform so they distribute evenly throughout the salad. This attention to detail makes all the difference in both presentation and texture.

Step 4: Combine Everything for the Perfect Creamy Salad

Add the cooled bowtie pasta to the bowl with the dressing. Toss gently to coat the pasta evenly. Then add the prepared celery, onion, grapes, and cooked chicken breast. Fold everything together carefully to avoid breaking up the pasta or grapes.

The dressing should cling to every piece of pasta and chicken without pooling at the bottom of the bowl. If it seems too thick, you can add a splash of milk or buttermilk, but I find the ratio of mayo to sour cream in this recipe creates the ideal creamy consistency.

Step 5: Chill and Let Flavors Meld

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, though 2 hours is ideal. This chilling time allows the flavors to develop and the pasta to absorb some of the dressing, resulting in that signature creamy texture you expect from this dish.

Give it a quick stir before serving to redistribute the dressing. The salad will keep well in the refrigerator for up to 3 days, though it’s best enjoyed within the first 24 hours when the textures are at their peak. Serve chilled for the ultimate copycat experience.

Pro Cooking Tips for Perfect Results

Pasta Perfection

Cook your 12 oz bowtie pasta exactly 1 minute less than package instructions. The firm bite keeps it from turning mushy when mixed with dressing. I always use Barilla farfalle—it holds its shape better than generic brands. 💡

Dressing Secrets

Whisk your dressing for a full 2 minutes until completely smooth. The emulsion prevents separation later. I learned this trick during my CIA training—it makes all the difference in professional kitchens.

Let the dressing sit for 10 minutes after mixing. This allows the flavors to marry before combining with other ingredients, creating a more cohesive taste.

Chicken Prep

For the 2 cups cooked chicken, poach breasts in lightly salted water with a bay leaf for 15-18 minutes. This keeps the meat moist and flavorful. Rotisserie chicken works too, but poaching gives you more control over seasoning.

Mixing Technique

Fold ingredients gently with a silicon spatula, not a spoon. The flexible edge helps coat every noodle without crushing grapes or celery. I use my OXO Good Grips spatula—it’s lasted me 10 years in professional kitchens.

Chilling Time

Refrigerate at least 2 hours before serving. Overnight is even better—the flavors develop exponentially. This is non-negotiable for that authentic Chicken Salad Chick taste. ❄️

Frequently Asked Questions