Effortless BBQ Chicken Pasta

This BBQ Chicken Pasta Salad makes summer cookouts a breeze with its creamy BBQ dressing sweet corn juicy chicken and bursts of pepper and black beans. No bland shortcuts here just punchy flavors that get even better for lunchboxes or a laid-back dinner.

Every time I brought this to a neighborhood potluck it disappeared before burgers were done grilling and friends immediately asked for the recipe.

Ingredients

• Boneless skinless chicken breasts: Choose high-quality fresh chicken or organic for the best texture and juiciness
• Vegetable oil: Opt for a neutral oil so chicken and veggies shine
• Red onion: For a mild bite try to pick firm onions with shiny skins
• Jalapeno pepper: This brings gentle heat Removing seeds and membranes tames the kick
• Small pasta shells: The nooks catch the dressing perfectly Cook just until al dente for the best texture
• BBQ sauce: Choose your favorite or try a smoky variety for added depth
• Mayonnaise: Full-fat gives the creamiest results Look for one with simple ingredients
• Kosher salt and coarse ground black pepper: Balances all the flavors Use freshly ground for the best result
• Red and orange bell peppers: The color and crunch are essential Pick peppers that feel heavy and glossy
• Corn: Fresh or frozen both work Sweet corn adds pops of freshness
• Black beans: Canned beans save time but rinse well to avoid a murky salad
• Fresh cilantro: Adds brightness Chop fresh just before stirring in for max flavor

Step-by-Step Instructions

Cook the Chicken:

Heat vegetable oil in a large skillet over medium high When oil shimmers add chicken breasts Cook for 4 to 6 minutes per side until golden and no longer pink inside Transfer to a plate and let rest

Sauté Aromatics:

In the same pan add chopped red onion and minced jalapeno Stir frequently for 2 to 3 minutes until they begin to soften but are not browned

Boil the Pasta:

Fill a large pot with water and bring to a boil Add pasta shells and cook one minute less than the package instructions This keeps the texture firm Rinse under cold water to stop cooking

Make the Dressing:

In a very large bowl whisk together BBQ sauce mayonnaise kosher salt and black pepper until completely uniform This will be the creamy glue for your salad

Assemble the Salad:

Chop cooled chicken breasts into bite sized pieces Add to the dressing bowl Toss in sautéed onions jalapenos diced bell peppers corn rinsed black beans and chopped cilantro Gently fold until everything is coated Serve right away or cover and chill for fuller flavor

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Fresh cilantro is my favorite finishing touch It wakes up the salad and keeps it tasting fresh My youngest always insists on chopping the herbs and sneaking a few sprigs to munch on while I toss the bowl

Storage Tips

Store leftovers covered in the fridge for up to three days The flavors meld and get even better Give the salad a quick toss before serving to redistribute the dressing If it seems dry stir in a spoonful of mayo or a splash of BBQ sauce to revive

Ingredient Substitutions

Swap rotisserie chicken if you are short on time or use shredded leftover grilled chicken For a vegetarian twist skip the chicken and add more beans or diced avocado You can also use Greek yogurt for part of the mayo for a lighter touch

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Serving Suggestions

Perfect with grilled vegetables or as a side with burgers I love to pile it on a bed of mixed greens for a hearty lunch It also makes a sturdy picnic dish since it travels well

History and Inspiration

Pasta salad is a true American potluck classic but this version takes inspiration from backyard BBQ flavors Sweet smoky and tangy with a little crunch and creaminess the dish is a celebration of summer produce and casual gatherings

Frequently Asked Questions

→ How do I keep the chicken from drying out?

Just cook chicken breast over medium-high till it’s no longer pink, then set it aside to rest before slicing. Don’t cook it too long or it’ll dry up.

→ Could I swap the pasta for something else?

For sure! Shells are great, but you can also throw in rotini, penne, or bowties. They grab onto the sauce and toppings really well.

→ Will this taste too spicy with jalapeño?

The jalapeño gives a tiny bit of heat, but you can leave it out or use less if you want things super mild.

→ What’s the best way to eat it?

You can serve it cold, so it’s perfect for outdoor parties, picnics, or just as a cool side dish.

→ Can I make it a day early?

Yep, it's totally fine to prep in advance. Just hold off on adding the dressing till you’re ready to serve so everything stays fresh.