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This Creamy Chicken Cobb Pasta Salad has all the flavors of the classic Cobb Salad, like hard boiled eggs, avocado and blue cheese, in a delicious chilled pasta salad. Perfect for summer picnics, potlucks and dining al fresco!

Can’t get enough pasta salads? Me either! You should try my easy BLT Pasta Salad next!

Chicken cobb pasta salad in a large bowl.
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Why I Love This Recipe

Much like it’s counterpart, the Cobb Salad, this Chicken Cobb Pasta Salad is full of tender chicken, crunchy lettuce and chives, juicy tomatoes, salty bacon, creamy blue cheese, and hard boiled eggs.

To make this a heartier meal, we’re adding rotini pasta and a delicious homemade dressing, too. Back in the day, cobb salads had french dressing but now you’re more likely to see it tossed with either Ranch or blue cheese. Since we’re making our own dressing, we’re going with toned down, tangy and extra creamy blue cheese.

As pasta salads are known for, this one whips up quick and easy and doesn’t need anything fancy to make it absolutely delicious. If you’ve got 20 minutes, you can whip up this simple Cobb Pasta Salad.

What you need


  • Small Pasta – like Macaroni, Rotini, or Bowtie
  • Pasta Salad Dressing – Mayonnaise, Sour Cream, Blue Cheese Dressing, Dijon Mustard.
  • Romaine Lettuce – Or iceberg if you prefer.
  • Bacon – Cooked until crisp and crumbled or diced into small pieces.
  • Tomatoes – Diced, seeds removed.
  • Avocado – Diced.
  • Green Onions – Chopped or sliced thin. Can also use chives.
  • Chicken Breast – From a rotisserie, leftovers, or even canned chicken breast.
  • Hard Boiled Eggs – Make them yourself or buy pre-cooked. Costco’s are great!
  • Blue Cheese Crumbles

Step By Step Instructions

See the recipe card below for full, detailed instructions

Boiling water in a pot.

Cook the pasta to al dente. Drain, rinse and chill.

Pasta in a creamy sauce in a bowl.

Combine the ingredients for the dressing and season with fresh cracked black pepper to taste. Feel free to add other seasonings, like garlic or onion powder. Combine with the pasta.

Diced avocado, diced tomato, chopped hard boiled eggs, green onions, chopped chicken in a bowl.

Combine pasta, dressing, chicken, bacon, green onions, and blue cheese crumbles. Garnish with extra bacon, chives, or blue cheese.

Pasta in a creamy sauce with veggies.

Chill until ready to serve.

Storage Tips

Storing Leftover Pasta Salad

Place leftovers in an airtight container and keep refrigerated. If the pasta salad seems dry even after stirring, add a little bit of blue cheese dressing or mayo and stir to moisten.

Recipe Tips

  • Use any kind of small pasta you like. Rotini is my go to for pasta salads.
  • Feel free to adjust any of the ingredients to your liking. This salad is completely customizable.
  • Save some of the ingredients for the garnish, like bacon and blue cheese crumbles.
  • Make ahead up to 24 hours, store in a tightly sealed container in the fridge until ready to serve.
A small bowl with a serving of cobb pasta salad.

More Pasta Salad Recipes


Creamy Chicken Cobb Pasta Salad

Chicken Cobb Pasta Salad is full of tender chicken, avocado, hard boiled eggs, blue cheese, and bacon in this potluck-ready pasta salad.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 6 servings


  • 8 ounces Small pasta like macaroni or rotini
  • ½ cup Mayonnaise
  • ½ cup Sour cream
  • ½ cup Blue cheese salad dressing
  • 2 teaspoons Dijon mustard
  • 1 cup Chopped romaine lettuce
  • 1 cup Shredded and chopped chicken breast
  • 6 slices Bacon cooked and crumbled, divided
  • 1 cup Diced tomatoes
  • 1 bunch Green onions thinly sliced
  • 3 Hard boiled eggs chopped
  • 4 ounces Blue cheese crumbles divided
  • 1 Avocado **diced just before adding
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  • Boil a large pot of salted water and cook pasta to al dente, according to package directions. Drain, rinse and set aside to cool.
  • In a large bowl, combine the mayonnaise, sour cream, blue cheese dressing and Dijon mustard. Season with fresh ground black pepper to taste. Pour in the cooled pasta and stir to coat.
  • Stir in the Romaine lettuce, chicken, tomatoes, green onions, hard boiled eggs, bacon (1 tablespoon reserved for topping), and about 3 ounces of blue cheese. Gently fold in the diced avocado.
  • Serve immediately, topped with remaining bacon and blue cheese crumbles for garnish, if desired. Or, chill in the fridge until ready to serve.


I absolutely love blue cheese, so I used the whole 4 ounces in my pasta salad. However, if you want a milder tasting salad, add half of the cheese, then taste, and add more if you wish.
Store in a tightly sealed container. You can make the salad a day in advance and store leftovers up to 3-4 days.
Make Ahead up to 24 hours in advance. I recommend waiting until just before serving to slice and add the avocado to avoid it turning brown.


Calories: 616kcalCarbohydrates: 36gProtein: 23gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 16gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 157mgSodium: 781mgPotassium: 525mgFiber: 3gSugar: 5gVitamin A: 1240IUVitamin C: 6mgCalcium: 171mgIron: 2mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Jones Leola says:

    Where do you use the romaine lettuce in this recipe? I love all your recipes.

    1. Kristin Maxwell says:

      It’s added with the chicken, bacon and other ingredients. Sorry about that!