Honey BBQ Chicken Pasta Salad (Printable Page)

Tender honey BBQ chicken tossed with al dente pasta, crisp vegetables, and creamy smoky dressing for a satisfying cold dish.

# 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

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold running water until completely cooled. Set aside.
02 - While pasta cooks, heat olive oil in a medium skillet over medium heat. Season chicken breasts evenly with smoked paprika, salt, and pepper on both sides.
03 - Place seasoned chicken in the heated skillet and cook for 5 to 6 minutes per side until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before cutting into bite-sized cubes.
04 - Transfer warm chicken cubes to a medium bowl and toss with 1/2 cup honey BBQ sauce until evenly coated. Allow to cool slightly.
05 - In a large mixing bowl, combine cooled pasta with cherry tomatoes, corn kernels, diced bell pepper, diced celery, chopped red onion, and fresh parsley. Mix gently to distribute vegetables evenly.
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 and well blended.
07 - Add the BBQ-coated chicken chunks and prepared dressing to the pasta and vegetable mixture. Fold gently until all ingredients are well combined and evenly coated with dressing.
08 - Cover the salad and refrigerate for at least 1 hour to allow flavors to develop and meld. Serve chilled, garnishing with additional fresh parsley if desired.

# Expert Tips:

01 -
  • The creamy, smoky dressing coats everything without feeling heavy, and the honey BBQ chicken adds a subtle sweetness that keeps people guessing.
  • You can make it ahead and let the flavors get better as it sits, which means less stress when guests arrive.
  • It works equally well for a casual picnic or a more polished potluck, and everyone always asks for seconds.
02 -
  • Don't skip the cooling step for the pasta—it has to be cold before you add the dressing, or the warmth will wilt the vegetables and make everything soggy.
  • The chicken must rest after cooking, even just five minutes, because cutting into hot meat causes the juices to run out onto your cutting board instead of staying in the meat.
03 -
  • Make the dressing and the chicken separate, then combine with the pasta—this prevents the pasta from absorbing all the dressing before you're ready to serve, keeping the texture better.
  • Keep it covered in the fridge, and if it seems dry after sitting overnight, whisk together a little extra mayo and sour cream to loosen it up just before serving.
Go Back