Italian Chicken Pasta Salad with Crispy Chicken Skin
Last updated on October 13th, 2026
Most chicken pasta salad recipes lean on bland, dry chicken breast as an afterthought. This one doesn’t: the chicken thighs are roasted until the skin crisps and the meat turns properly fall-off-the-bone tender, then that crispy skin gets finely diced and stirred straight through the salad instead of thrown away. If you prefer fish, my tuna and crispy caper pasta salad is just as filling.
Fusilli is the right shape for this: its twists catch small pieces of tomato, olive and chicken so every forkful is a proper mouthful rather than just pasta with bits on the side.
A handful of rocket adds a peppery bite that keeps the salad from feeling heavy, and it’s the roasted chicken thighs, meat and finely diced crispy skin both, that make this filling enough to be dinner on its own rather than a side dish. For a meat-free version, try my roasted pepper and basil pasta salad.
Sliced olives bring a briny, umami punch, and thinly sliced red onion adds crunch and a bit of sharpness: though it’s worth taking the raw edge off the onion with a quick soak before it goes in. It’s the same onion soak I use in my ultimate Greek salad.
A squeeze of lemon juice at the end is what stops the whole thing tasting flat: it cuts straight through the olive oil and the richness of the chicken skin and brightens everything else up with it. If you’d like a more structured dressing, my three-way salad dressing recipe is a good base to work from.
This one keeps well in the fridge for 2-3 days, too: the chicken thighs stay moist in a way that breast meat never quite manages, which is exactly why they’re worth the extra roasting time.
Get the chicken into the oven first, then build the rest of this Italian chicken pasta salad around it while it rests.
Roasting The Chicken Thighs
Season the chicken thighs all over and roast at 180°C/355°F for around 25 minutes, until the internal temperature reaches at least 90°C/195°F: this higher target gives fall-off-the-bone, tender meat rather than just safely cooked chicken. Buying a whole bird and jointing a whole chicken yourself is the cheapest way to get thighs. Once cool enough to handle, shred the meat, and finely dice the crispy skin rather than discarding it. The texture isn’t for everyone eaten whole once cold, but chopped small it disappears into the salad while still adding a real punch of flavour.
Assembling The Salad
Halve the cherry tomatoes, a quick trick is to sandwich them between two lids with a slight lip and slice through with a serrated knife, then combine them with minced garlic, sliced olives, red onion (soaked in cold water for 10 minutes to soften its bite), olive oil, grated Parmesan, and the shredded chicken and diced skin. Mix well, taste, and add a squeeze of lemon juice to brighten the salad and cut through the richness, then fold through the cooled pasta and a handful of rocket just before serving.
Tips for the Best Italian Chicken Pasta Salad
- For pasta salad, you will want to cook the pasta more than the package instructions, al dente pasta salad is not good! The fusilli I used for this recipe states an 8-minute cook time on the packet, I cooked it for 9 minutes.
- Let the pasta cool down naturally, just drain it and toss it in some olive oil, this ensures a good texture, helps the pasta cling to the sauce and ingredients. If you rinse the pasta under cold water, you’ll end up with a soggy pasta salad.
- I prefer to use chicken thighs for this pasta salad, they keep their moisture after cooking and cooling a lot better than breasts, but if you’re looking for a leaner option then breasts will work great!
- Cook the thigh to an internal temperature of 90C / 195F, this ensures you’ll have fall-off-the-bone chicken, whilst still being tender and moist.
- Cut the crispy chicken skin into small pieces then stir it through the salad for a punchy, chickeny seasoning.
- Soak the sliced red onion in cold water for 10 minutes to reduce the harsh oniony flavour they sometimes have.
- Add lemon juice to help to brighten up the salad and cut through the olive oil.
Frequently Asked Questions
Why cook chicken thighs to a higher internal temperature than usual?
Cooking chicken thighs to around 90°C/195°F rather than the standard safe minimum breaks down more connective tissue, giving fall-off-the-bone, tender meat rather than just safely cooked chicken.
Should I really eat the chicken skin in a cold pasta salad?
Yes: finely dicing the crispy skin rather than leaving it whole means you get all its flavour without the less appealing cold, chewy texture.
How do I stop red onion from tasting too harsh?
Soak the sliced red onion in cold water for about 10 minutes before adding it. This softens its sharp, raw bite without losing its crunch.
Can I use chicken breast instead of thighs?
Yes, though thighs hold onto their moisture better once cooked and cooled, which matters for a salad that’s served cold or at room temperature.
What’s the quickest way to halve a lot of cherry tomatoes?
Sandwich them between two lids with a slight lip, then slice through the middle with a serrated knife: it halves a whole batch in seconds.
What dressing do you use for chicken pasta salad?
There is no mayo or bottled dressing in this one. The salad is dressed with extra virgin olive oil, garlic and grated Parmesan, finished with a squeeze of lemon juice that brightens everything and cuts through the richness of the chicken.
How long is chicken pasta salad good for in the fridge?
This one keeps well in the fridge for 2-3 days. The chicken thighs stay moist once cooked and cooled, which is a big reason to use them instead of breast.
Italian Chicken Pasta Salad with Crispy Chicken Skin
Equipment
- Baking / Roasting tray
- Colander
- Heatproof container / Dish
- Mixing bowl / Bowl
- Strainer / Sieve
- Chef’s knife
- Chopping board
- Microplane / Fine grater
- Serrated / Bread knife
- Digital scales
- Measuring jug
- Measuring spoons
- Thermometer / Probe
- Timer
- Large pot / Stockpot
- Saucepan
- Serving plate / Platter
- Deli containers & lids
Ingredients
- 250 g fusilli / rotini
- 4 x chicken thighs
- 2 teaspoons of each – dried oregano cracked black pepper, salt
- Extra virgin Olive oil 50ml / 3 tablespoons
- 2 x garlic cloves
- Salt & pepper
- 225 g / 1.5 cups cherry tomatoes
- Olives
- 1/2 red onion
- 1/4 cup grated parmesan
- A handful of rocket/spinach/green leaves
- Lemon juice to taste
Instructions
- Place the chicken thighs onto a sheet tray, lightly oil and season with the seasoning mix, then roast at 180C for around 25 minutes or until the centre of the thigh reads 90C / 195F. Leave to cool on the side.
- Cook and cool the pasta, cook it over the packet instruction by 1-2 minutes.
- Into a mixing bowl add the finely minced garlic, cherry tomatoes cut in half, sliced olives, finely sliced red onion (that’s been left to sit in cold water for 10 minutes then drained) olive oil and finely grated parmesan. Mix everything well.
- Then shred the chicken meat off the bone and finely chop the skin (for an extra punch in flavour without the flabby texture).
- Add that to the bowl with the cooled pasta, washed leaves and a little squeeze of lemon juice, mix and taste for seasoning.
Video
Nutrition
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