Honey BBQ Chicken Pasta Salad (Printer-Friendly)

Tender BBQ chicken tossed with pasta, fresh vegetables, and creamy smoky dressing. Perfect chilled dish for gatherings.

# What You Need:

→ 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, fresh, frozen, or canned and drained
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

# Steps:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water until cooled completely. Set aside.
02 - While pasta cooks, heat olive oil in a medium skillet over medium heat. Season chicken breasts with smoked paprika, salt, and pepper. Add to skillet and cook 5-6 minutes per side until cooked through.
03 - Remove chicken from heat and let rest for 5 minutes. Cut into bite-sized cubes and transfer to a bowl.
04 - Toss warm chicken cubes with 1/2 cup honey BBQ sauce until evenly coated. Allow to cool slightly.
05 - In a large mixing bowl, combine cooled pasta, cherry tomatoes, corn, bell pepper, celery, red onion, and parsley.
06 - 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 smooth.
07 - Add BBQ chicken chunks and prepared dressing to the pasta mixture. Gently fold together until all ingredients are well combined and evenly coated.
08 - Cover and refrigerate for at least 1 hour to allow flavors to meld and blend together.
09 - Serve chilled, garnished with additional fresh parsley if desired.

# Expert Suggestions:

01 -
  • It tastes like summer in a bowl, but you can make it any time of year without feeling out of season.
  • The honey BBQ chicken stays tender and flavorful, never dry or sad like some pasta salads can be.
  • It actually gets better the next day once everything sits together, so you can make it ahead and stress less.
02 -
  • Don't skip cooling the pasta under cold water or you'll end up with a warm, mushy salad instead of a crisp, refreshing one—I learned this the hard way the first time I made it.
  • The dressing needs to be smooth and fully whisked before you add it, because lumpy mayo folded into pasta somehow stays lumpy and makes texture weird.
03 -
  • Make this the morning of your event if you can, because it genuinely tastes better the next day once everything has mingled together overnight.
  • Keep it in the coldest part of your cooler or fridge because pasta salad is one of those things that can become a food safety hazard if it sits out too long in warm weather.
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