Millie’s Penne Pasta Chicken Salad using rotisserie chicken is a great example of how simple substitutions can elevate a classic dish to new heights. While traditional Filipino chicken macaroni salad typically calls for boiled chicken and elbow macaroni, Millie decided to mix things up and use rotisserie chicken and penne pasta instead. The result was a dish that was even more flavorful and satisfying than the original. The juicy and tender rotisserie chicken added a depth of flavor that boiled chicken often lacks, while the penne pasta provided a fun and unique twist on the classic elbow macaroni.
Millie’s recipe is also incredibly easy to prepare. All you need to do is cook the penne pasta according to the package instructions, then mix it with shredded rotisserie chicken, chopped celery, onions, carrots, and pickles. The dressing is made with a combination of mayonnaise, sour cream, mustard, and sugar, which adds a perfect balance of tanginess and sweetness. This Penne Pasta Chicken Salad is not only perfect as a side dish at your next family gathering or potluck, but it’s also a great meal prep option that you can enjoy throughout the week. It’s a quick and easy recipe that is guaranteed to be absolutely delicious!
Ingredients: 3-4 servings
2 cups penne pasta
2 pieces of rotisserie chicken breast, shredded
1 cup of pineapple chunks, chopped
1 finely chopped red bell pepper
1 finely chopped yellow bell pepper
1 cup finely chopped Fuji apple
1/4 cup chopped white onion
1 cup raisins
3 tbsp. sweet pickled relish, slightly drained
1 1/2 cups mayonnaise
water to boiled the pasta
salt & pepper to taste
Penne Pasta Chicken Salad Preparation:
- Using 2 pieces of the rotisserie chicken breast, separate the meat from its bones and finely shred them to pieces and set aside.
- Finely chop red and green bell peppers, onions and pineapple chunks. Set aside separately.
- Boil enough water on a large pot to cook the penne pasta. Apply a pinch of salt and 1/2 a teaspoon of butter or olive oil to prevent pasta from sticking together.
- When penne pasta is fork tender, drain excess water using a strainer. Wash off extra starch off with cold running water.
- Place the drained penne pasta on a large bowl, mix it with the chopped ingredients including raisins. Gently mix thoroughly. Apply the mayo next, then follow it up with salt and pepper.
- Carefully mix all ingredients without breaking the pasta. Apply additional salt and pepper to season as desired.
- Use a cellophane wrap to cover Penne Pasta Salad bowl. Place the bowl in the fridge and leave it for at least an hour, or until it cools off, prior to serving. Enjoy!
Tip: We added 1 1/2 cups of mayonnaise in the mix, but feel free to add more as desired. Using finely chopped celery is also a great substitute to green bell pepper, although a yellow bell pepper was used instead of the green.
Others add condensed milk to their Filipino macaroni salad, but mayo alone is preferably better for healthier outcome. Other than that, enjoy this good to the last bite, Penne Pasta Chicken Salad using rotisserie chicken! Delicious!



