Canned chicken pasta is a cold salad that works well as a fast main dish. It relies on pantry staples and frozen vegetables to keep preparation time to a minimum. You can have dinner on the table in the time it takes to boil water and cook the pasta.
This recipe uses a simple creamy dressing made from mayonnaise, buttermilk, and Italian dressing. The combination coats the pasta shells and chicken evenly. It is a practical choice for warm evenings when you want a filling meal without turning on the oven.
Why You’ll Love Canned Chicken Pasta
- Rinsing the cooked pasta under cold water stops the cooking process and removes excess starch.
- Thawing the frozen vegetables in the microwave saves time and keeps them crisp.
- Whisking the dressing ingredients in a separate bowl ensures the flavors distribute evenly throughout the pasta.
Canned Chicken Pasta Ingredients
- Pasta: Small shells hold the creamy dressing well, but macaroni or rotini are good alternatives.
- Frozen mixed vegetables: A standard blend of peas, carrots, corn, and green beans works well.
- Canned chicken breast: Drain the meat thoroughly and flake it with a fork before adding it to the bowl.
- Mayonnaise: Use full-fat mayonnaise for a richer texture or a light version for a thinner dressing.
- Buttermilk: This adds a slight tang to the dressing. You can substitute plain kefir or milk mixed with a drop of lemon juice.
- Italian dressing: A basic vinaigrette-style Italian dressing provides the main seasoning for the dish.
Exact quantities are in the recipe card below.
How to Make Canned Chicken Pasta
Step 1: Cook the pasta and vegetables
Boil the pasta in salted water until it is tender. While the pasta cooks, thaw the frozen mixed vegetables in the microwave. Drain the pasta and rinse it with cold water to cool it down quickly.
Step 2: Prepare the dressing
Combine the mayonnaise, buttermilk, and Italian dressing in a small bowl. Whisk the mixture until it is smooth and well blended.
Step 3: Assemble the dish
Place the cooled pasta, thawed vegetables, and drained canned chicken in a large bowl. Pour the dressing over the top and stir until all the ingredients are coated.
Storage Tips for Canned Chicken Pasta
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish does not freeze well because the mayonnaise dressing will separate when thawed. Serve cold straight from the fridge.
Expert Tips for Canned Chicken Pasta
- Rinsing the pasta with cold water prevents it from becoming mushy and cools it down quickly for the salad.
- You can use regular milk or a dairy-free alternative if you do not have buttermilk on hand.
- Food safety: If you choose to substitute raw chicken for the canned chicken, ensure it reaches a safe internal temperature of 165°F (74°C) before mixing it into the dish.
What to Serve with Canned Chicken Pasta?
Serve this cold pasta dish with a side of crusty bread or a simple green salad.
Canned Chicken Pasta Recipe FAQs
Can I make this pasta ahead of time?
Yes, you can prepare this dish a day in advance. The flavors will blend as it sits in the refrigerator. You may need to stir in a splash of milk before serving if the pasta absorbs too much dressing.
What other vegetables can I add?
Diced bell peppers, cherry tomatoes, or chopped celery are good additions. They add extra crunch and fresh flavor to the salad.
Can I use leftover cooked chicken instead of canned?
Yes, shredded rotisserie chicken or leftover baked chicken works well. Just ensure any cooked poultry reached a safe internal temperature of 165°F (74°C) during its initial cooking.
Canned Chicken Pasta
Ingredients
- 8 oz small pasta shells 225 g
- 10 to 12 oz frozen mixed vegetables 280 to 340 g
- 10 oz canned chicken breast drained, 280 g
- 1/3 cup mayonnaise 80 ml
- 2 tbsp buttermilk 30 ml
- 2 tbsp Italian dressing 30 ml
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta shells and cook according to the package directions until tender.
- Place the frozen mixed vegetables in a microwave-safe bowl and heat for 2 to 3 minutes until thawed.
- Drain the cooked pasta and rinse it under cold water to stop the cooking process.
- Transfer the cooled pasta to a large mixing bowl.
- Add the thawed vegetables and the drained canned chicken to the pasta.
- In a small bowl, whisk together the mayonnaise, buttermilk, and Italian dressing.
- Pour the dressing over the pasta mixture and stir until everything is evenly coated.
- Serve immediately or chill in the refrigerator before eating. If using raw chicken instead of canned, cook it to a safe internal temperature of 165°F (74°C) before adding it to the salad.
