Honey BBQ Chicken Pasta Salad (Printer-friendly)

Tender honey BBQ chicken tossed with al dente pasta, fresh vegetables, and creamy smoky dressing. A satisfying dish perfect for sharing.

# What You'll 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 the 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 the 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, or until cooked through. Remove from heat and let rest for 5 minutes, then cut into bite-sized cubes.
04 - In a medium bowl, toss the warm chicken cubes with 1/2 cup honey BBQ sauce until 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 the 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 Advice:

01 -
  • It comes together in under an hour but tastes like you fussed over it all day.
  • The smoky-sweet dressing is the kind of thing people ask you to bottle and sell.
  • You can make it ahead, which means less stress and more time enjoying your guests.
02 -
  • If you skip the cooling step for the pasta and add warm pasta to the dressing, it can become watery and separate—I learned this by making that exact mistake at a gathering and having to fix it with extra mayo at the last minute.
  • The chicken absolutely must rest after cooking or it will be tough, even if it looks done; those five minutes make an enormous difference in tenderness.
03 -
  • Cook the pasta one minute under the package time and you'll avoid the mushy texture that kills pasta salad; it continues cooking as it cools and absorbs dressing.
  • Taste the dressing before you add it to everything else—this is your last chance to adjust the seasoning, and it saves you from having to rescue the whole batch.
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