Honey BBQ Chicken Pasta Salad (Printable)

Tender BBQ chicken, al dente pasta, and crisp vegetables in a creamy smoky dressing—perfect for gatherings.

# 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
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

# How to Make It:

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. 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.
03 - Cut rested chicken into bite-sized cubes. In a medium bowl, toss warm chicken cubes with 1/2 cup honey BBQ sauce until evenly coated. Let cool slightly.
04 - In a large mixing bowl, combine cooled pasta, cherry tomatoes, corn, bell pepper, celery, red onion, and parsley.
05 - 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.
06 - Add BBQ chicken chunks and prepared dressing to the pasta mixture. Gently fold everything together until well combined and evenly coated.
07 - Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled, garnished with extra parsley if desired.

# Expert Tips:

01 -
  • It's genuinely impressive at potlucks without the stress, because most of the prep happens while the pasta cooks.
  • The honey BBQ chicken stays tender and flavorful, never dry, because you're coating it warm and letting it cool into the pasta.
  • Make it in advance and the flavors actually get better as they sit together, which means less day-of anxiety.
02 -
  • Don't skip cooling the pasta under cold water or it'll continue cooking and turn mushy, which ruins the whole texture of the salad.
  • If the dressing seems too thick after an hour of chilling, thin it with a tablespoon of apple cider vinegar or mayo instead of water, which keeps the flavor intact.
03 -
  • If you want to make this lighter, swap Greek yogurt for some or all of the sour cream and mayo, though the texture will be slightly less creamy and more tang-forward.
  • Add shredded cheddar cheese or crumbled feta right before serving if you want extra richness, because cheese that's stirred in earlier gets lost but cheese on top stays special.
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