Honey BBQ Chicken Pasta Salad (Print version)

Tender honey BBQ chicken with crisp vegetables in creamy smoky dressing over al dente pasta, ideal for gatherings.

# Required ingredients:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1/2 cup honey BBQ sauce
03 - 1 tablespoon olive oil
04 - 1/4 teaspoon smoked paprika
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Salad

07 - 12 ounces rotini or fusilli pasta
08 - 1 cup cherry tomatoes, halved
09 - 1 cup corn kernels
10 - 1/2 cup red bell pepper, diced
11 - 1/2 cup celery, diced
12 - 1/3 cup red onion, finely chopped
13 - 1/4 cup fresh parsley, chopped

→ Dressing

14 - 1/2 cup mayonnaise
15 - 1/4 cup sour cream
16 - 2 tablespoons honey BBQ sauce
17 - 1 tablespoon apple cider vinegar
18 - 1 teaspoon Dijon mustard
19 - 1/2 teaspoon smoked paprika
20 - 1/4 teaspoon garlic powder
21 - 1/4 teaspoon salt
22 - 1/4 teaspoon black pepper

# How to make it:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain through a colander and rinse under cold water to cool completely. Set aside.
02 - Heat olive oil in a medium skillet over medium heat. Season chicken breasts with smoked paprika, salt, and pepper. Add chicken to the skillet and cook for 5-6 minutes per side until fully cooked through.
03 - Remove chicken from heat and let rest for 5 minutes. Cut into bite-sized cubes and immediately toss with 1/2 cup honey BBQ sauce until evenly coated. Allow to cool slightly.
04 - In a large mixing bowl, combine cooled pasta with cherry tomatoes, corn, bell pepper, celery, red onion, and parsley. Mix gently to distribute vegetables evenly.
05 - In a small bowl, whisk together mayonnaise, sour cream, 2 tablespoons honey BBQ sauce, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper until completely smooth.
06 - Add BBQ chicken chunks and prepared dressing to the pasta mixture. Gently fold together until all ingredients are well combined and evenly coated with dressing.
07 - Cover the salad and refrigerate for at least 1 hour to allow flavors to meld together. Serve chilled, garnishing with additional fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes even better the next day when the flavors have gotten cozy together.
  • You can make it ahead, which means less stress when guests arrive.
  • The combination of smoky chicken, creamy dressing, and fresh crunch feels fancy but takes barely forty minutes start to finish.
02 -
  • Cooling the pasta under cold water stops the cooking process dead; hot pasta will make your vegetables wilt and your dressing separate, so don't skip this step even though it feels counterintuitive.
  • The dressing thickens as it sits, so if you're making this more than 2 hours ahead, you might need to loosen it with a splash of water or vinegar before serving.
03 -
  • Don't dress the pasta while it's still warm or you'll end up with a mushy, soupy situation instead of nicely coated pieces.
  • If you're making this for a crowd, do the dressing separately and let people adjust how much they want—some people like it saucier, others prefer drier and creamier.
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