Boil pasta until 'al dente,' approximately 10 minutes, then drain.
Dice boiled eggs, then set aside.
Grab a large bowl, then add in the mayonnaise, dijion, relish and Italian dressing .. mix well.
Add in the diced peppers, onions, celery, chicken and egg and fold the ingredients to combine.
Add the pasta and fold.
Once everything is well combined, transfer the chicken macaroni salad to a refrigerator safe dish and cover.
Place in the refrigerator for at least 2 hours
Remove from the refrigerator, and sprinkle parsley flakes and paprika on top (optional).
Serve and enjoy!
***Fork the chicken chunks to separate using two forks***