Honey BBQ Chicken Pasta Salad (Printable)

Tender BBQ chicken with al dente pasta, crisp vegetables, and creamy smoky dressing—a vibrant dish perfect for sharing.

# 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

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to cool. Set aside.
02 - While pasta cooks, heat olive oil in a skillet over medium heat. Season chicken breasts with smoked paprika, salt, and pepper.
03 - Add chicken to the skillet and cook for 5-6 minutes per side until cooked through. Remove from heat and let rest for 5 minutes, then cut into bite-sized cubes.
04 - In a medium bowl, toss warm chicken cubes with 1/2 cup honey BBQ sauce until evenly coated. Let 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 dressing to the pasta mixture. Gently fold everything together until well combined and evenly coated.
08 - Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
09 - Serve chilled, garnished with extra parsley if desired.

# Expert Hints:

01 -
  • It comes together in 40 minutes flat, which means you can prep it the morning of a gathering without stress.
  • The dressing is ridiculously creamy and smoky without being heavy, so people actually finish their bowls instead of leaving half behind.
  • Leftovers taste even better the next day when the flavors have gotten to know each other.
02 -
  • Cooling the pasta completely is non-negotiable because warm pasta will create a mushy, sad salad instead of one with texture and body.
  • The dressing-to-pasta ratio needs to be generous because this isn't a salad that stays flavorful with skimpy dressing like some others do.
  • Making this salad a few hours ahead actually improves it, so don't stress about timing it perfectly for when guests arrive.
03 -
  • If you want it lighter, swap Greek yogurt for the sour cream and mayonnaise mixture, though it changes the flavor profile slightly in a more tangy direction.
  • Shredded sharp cheddar cheese stirred in just before serving adds a richness that makes people close their eyes while eating.
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