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Creamy Cajun Ranch Chicken Pasta Salad – Bold, Zesty, and Crowd-Pleasing

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 cups cooked chicken breast, diced or shredded (rotisserie works great).
  • Pasta: 12 ounces short pasta (rotini, penne, or shells).
  • Cajun Seasoning: 1–1.5 tablespoons, to taste (plus more for chicken if cooking from raw).
  • Ranch Dressing: 3/4 cup good-quality ranch (bottled or homemade).
  • Greek Yogurt or Mayo: 1/3 cup plain Greek yogurt or mayonnaise for extra creaminess.
  • Lemon Juice: 1 tablespoon fresh lemon juice for brightness.
  • Olive Oil: 1 tablespoon (especially if seasoning cooked chicken).
  • Garlic: 1 clove, finely minced (or 1/2 teaspoon garlic powder).
  • Bell Pepper: 1 cup diced (red, orange, or yellow for sweetness).
  • Red Onion: 1/3 cup finely diced.
  • Celery: 1/2 cup thinly sliced.
  • Corn: 1 cup sweet corn (canned, drained; or thawed frozen; or grilled off the cob).
  • Cherry Tomatoes: 1 cup halved.
  • Fresh Herbs: 2 tablespoons chopped parsley or cilantro.
  • Parmesan or Cheddar (optional): 1/3 cup finely grated for extra richness.
  • Salt and Pepper: To taste.
  • Optional Heat: Pinch of cayenne or a few shakes of hot sauce.

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain and rinse under cool water to stop cooking. Shake off excess water well.
  2. Season the Chicken: If using precooked chicken, toss it with 1 teaspoon Cajun seasoning and a drizzle of olive oil. If cooking from raw, season chicken breasts with 1 tablespoon Cajun seasoning, sear in a skillet with a little oil, and cook through. Let rest, then dice or shred.
  3. Make the Dressing: In a large bowl, whisk together ranch, Greek yogurt or mayo, lemon juice, garlic, and 1 tablespoon Cajun seasoning. Taste and adjust salt, pepper, and heat (cayenne or hot sauce) as you like.
  4. Add the Veggies: Stir in bell pepper, red onion, celery, corn, and tomatoes. Fold in the herbs.
  5. Combine: Add the cooled pasta and chicken to the bowl. Toss gently until everything is evenly coated. If using cheese, fold it in now.
  6. Adjust and Rest: Taste and add more Cajun seasoning, lemon, or salt as needed. Let the salad rest for 10–15 minutes so the flavors mingle. If chilling, cover and refrigerate for at least 30 minutes.
  7. Serve: Garnish with extra herbs or a pinch of Cajun seasoning. Serve cool or at room temperature.