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Creamy Chicken Cobb Pasta Salad

Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Servings: 6 -8 servings
Author: Kristin


  • 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
  • 6 slices bacon cooked and crumbled, divided
  • 1 cup diced tomatoes
  • 1 Avocado diced
  • 1 bunch green onions thinly sliced
  • 1 cup shredded and chopped chicken breast
  • 3 hard boiled eggs chopped
  • 4 ounces Blue Cheese crumbles divided


  • Cook the pasta in a large pot of salted water, following the directions on the package. Drain, rinse, and set aside to cool (or chill in the fridge if you’re in a hurry).
  • In a large bowl, combine the mayonnaise, sour cream, blue cheese dressing and Dijon mustard. Season with fresh ground black pepper to taste. Stir in cooled pasta to coat completely.
  • With the pasta, gently stir in the chicken, bacon (1 tablespoon reserved for topping), tomatoes, green onions and about 3 ounces of the blue cheese. Top with remaining bacon and blue cheese crumbles.
  • Chill in the fridge until ready to serve.
  • Store in a tightly sealed container for up to 4 days.


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.