Barbecue Chicken Pasta

Summer gatherings just got tastier with this vibrant Barbecue Chicken Pasta. It combines savory chunks of tender chicken with crisp vegetables and smoky barbecue flavors, creating a refreshing salad that satisfies both your craving for heartiness and zest.

The delightful crunch of cucumber, sweet corn, and red bell pepper pairs perfectly with the creamy barbecue ranch dressing and sharp cheddar cheese, making this dish a versatile star—whether as a main course or a beloved side at your cookouts.

Ingredients

• Boneless Chicken Breasts (2 large, approx. 1 1/2 lbs.): Tender, protein-packed chicken that forms the hearty base of this salad.
• Olive Oil (2 teaspoons): Used to coat chicken, adding richness and aiding in even cooking.
• Garlic Salt (1 teaspoon): Enhances the chicken with robust, savory notes.
• Black Pepper (1 teaspoon + pinch): Adds a subtle spicy kick throughout the dish.
• Whole Kernel Corn (1 can): Provides natural sweetness and a juicy crunch after sautéing in butter.
• Butter (1 tablespoon): Adds richness to the sautéed corn, elevating its flavor.
• Cayenne Pepper (pinch): A touch of heat to balance the sweetness of the corn.
• Seedless Cucumber (1): Crisp and refreshing, it adds cool texture and hydration.
• Red Bell Pepper (1 medium): Sweet and crunchy for vibrant color and taste.
• Red Onion (1 medium): Offers a tangy, sharp bite that brightens the salad.
• Green Onions (4 to 6 stalks): Mildly oniony flavor that complements the other vegetables.
• Cheddar Cheese (8 ounces, block): Adds sharp, creamy richness when diced into the salad.
• Spiral Pasta (1 lb., uncooked): The curly shape holds dressing and ingredients well, providing satisfying chew.
• Hidden Valley Ranch Dressing Packet (0.4 oz) + Buttermilk (1 cup) and Mayonnaise (1 cup): Creates the creamy base for the barbecue ranch dressing.
• Barbecue Sauce (1 cup, recommended Open Pit Brand): Smoky, sweet, and tangy flavor that defines the dish’s character.
• Soy Sauce (1/2 tablespoon): Adds depth and umami to the barbecue sauce mixture.
• Garlic Powder (1/2 tablespoon): Intensifies the savory profile of the barbecue sauce.
• Onion Powder (1/2 tablespoon): Adds mild sweetness and complexity.
• Dried Oregano (2 teaspoons): Infuses a fragrant herbal note to balance flavors.
• Dried Parsley (1 tablespoon): Used as a fresh finishing touch to brighten the salad visually and in taste.

Instructions

Cook Pasta to Perfection

Bring a large pot of water to a boil and prepare the spiral pasta according to package directions for al dente texture. Once cooked, drain and rinse with cold water to stop cooking and cool the pasta, ensuring it holds its shape and doesn’t become mushy in the salad.

Prepare and Season the Chicken

Pat dry the chicken breasts before cutting into bite-sized pieces for even cooking and flavor absorption. Toss the chicken with olive oil, garlic salt, and black pepper to evenly coat the pieces, which enhances browning and infuses savory seasoning.

Sauté the Sweet Corn

Melt butter in a skillet over medium heat, then add the drained whole kernel corn. Season with cayenne pepper and black pepper for a mild heat that complements the sweetness. Sauté for five minutes to develop flavor and slightly crisp the kernels, then transfer to a bowl and set aside.

Cook the Chicken in the Same Skillet

Reuse the skillet to cook chicken over low heat, ensuring gentle cooking without drying out. This step saves pots and builds layers of flavor. Cook until the chicken is fully cooked through, about 6-8 minutes depending on size.

Dice Fresh Vegetables

While the chicken cooks, finely dice the cucumber, red bell pepper, red onion, and slice the green onions. Adding these fresh vegetables will provide a crisp texture and vibrant colors that balance the rich, smoky chicken and dressing.

Prepare the Cheddar Cheese

Cut the cheddar cheese into small cubes, which will melt slightly as the salad is tossed, adding sharp and creamy elements that contrast the vegetables and barbecue sauce.

Make the Ranch Dressing Base

In a bowl, mix the Hidden Valley Ranch packet with buttermilk and mayonnaise as per package instructions, then chill in the refrigerator. Preparing this in advance allows the flavors to meld, ensuring a creamy and tangy base for the dressing.

Mix the Barbecue Sauce Blend

Combine barbecue sauce with soy sauce, garlic powder, onion powder, and dried oregano in a separate bowl. This mixture boosts the depth of flavor with umami, herbs, and spice to infuse the dish with the rich barbecue character.

Incorporate Barbecue Sauce with Chicken

When the chicken nears doneness, add a few tablespoons of the barbecue sauce mixture and sauté to coat. This step ensures the chicken is perfectly glazed and infused with smoky, savory flavors.

Create the Barbecue Ranch Dressing

Add 2-3 tablespoons of the barbecue sauce blend to the chilled ranch dressing and stir to combine. Adjust the amount to taste, balancing creaminess with smoky tang. This unique dressing ties the entire salad together.

Combine All Ingredients and Toss

In a large bowl, combine cooked and cooled pasta, diced vegetables, sautéed corn, cooked chicken, and cheddar cheese. Toss well to evenly distribute ingredients, then drizzle the barbecue ranch dressing over the top and toss gently again to coat every bite in flavorful dressing.

Final Touch and Serve

Drizzle extra barbecue sauce over the salad for added moisture and zing. Sprinkle dried parsley as a fresh visual and herbal garnish. Serve with extra ranch and barbecue sauce on the side for customizable serving.

Storage Tips

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep extra dressing separately to avoid sogginess and toss fresh before serving.

Serving Suggestions

This salad shines as a main dish for a light lunch or picnic. It also pairs beautifully with grilled corn on the cob, fresh fruit, or classic summer sides like coleslaw and baked beans for a full outdoor feast.

FAQs

Can I use rotisserie chicken instead of cooking fresh chicken?

Yes, shredded rotisserie chicken works well and saves time. Just toss it with the barbecue sauce mixture before adding to the salad.

What type of barbecue sauce is best for this salad?

A smoky, slightly sweet sauce like Open Pit is recommended but feel free to use your favorite brand based on flavor preference.

Can I make this salad dairy-free?

Substitute the cheddar cheese with a dairy-free alternative and use a dairy-free ranch dressing to make it suitable for dairy-free diets.

Will the salad hold up if made a day ahead?

Yes, but keep the dressing separate and add just before serving to maintain the salad’s crispness and freshness.

What is the best pasta shape for this salad?

Spiral pasta is ideal because its curves hold the dressing and bits of ingredients better than smooth shapes.

Can I add other vegetables to the salad?

Absolutely! Cherry tomatoes, shredded carrots, or avocado can add extra flavor and texture.

Is this salad suitable for meal prep?

Yes, it keeps well in portioned containers for several days, making it perfect for lunches or quick dinners.

Barbecue Chicken Pasta Salad

A refreshing summer salad combining tender barbecue chicken, spiral pasta, crisp vegetables, cheddar cheese, and a tangy barbecue ranch dressing for a delicious main or side dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course, Salad

Cuisine American

Servings 6 people

Calories 450 kcal

Equipment

• 1 pot for boiling pasta
• 1 skillet for sautéing chicken and corn
• 1 large mixing bowl

Ingredients

  

• 2 large boneless chicken breasts about 1 1/2 lbs
• 2 teaspoons olive oil
• 1 teaspoon garlic salt
• 1 teaspoon black pepper

• 1 can whole kernel corn
• 1 tablespoon butter
• Pinch cayenne pepper
• Pinch black pepper

• 1 seedless cucumber
• 1 medium red bell pepper
• 1 medium red onion
• 4 to 6 green onions

• 8 ounces cheddar cheese
• 1 pound uncooked spiral pasta

• 1 packet Hidden Valley Ranch Restaurant Style Dressing 0.4 oz
• 1 cup buttermilk to mix with ranch packet
• 1 cup mayonnaise to mix with ranch packet

• 1 cup barbecue sauce Open Pit Brand preferred
• 1/2 tablespoon soy sauce
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 2 teaspoons dried oregano
• 1 tablespoon dried parsley

Instructions

 

• Boil the pasta according to package instructions, drain, rinse with cold water, and set aside.
• Cut chicken breasts into bite-sized pieces, then toss with olive oil, garlic salt, and black pepper.
• Melt butter in a skillet, add drained corn, season with cayenne and black pepper, sauté for 5 minutes, then remove to a bowl.
• In the same skillet, cook chicken on low heat until fully cooked.
• Dice cucumber, red bell pepper, red onion, and green onions; place in a large mixing bowl.
• Dice the cheddar cheese into small pieces.
• Prepare ranch dressing by mixing the packet with buttermilk and mayonnaise according to package directions; refrigerate.
• Combine barbecue sauce, soy sauce, dried oregano, garlic powder, and onion powder in a separate bowl.
• Add a few tablespoons of the barbecue sauce mixture to the chicken while cooking, then remove chicken from heat and let cool.
• Mix several tablespoons of barbecue sauce into the ranch dressing to create the barbecue ranch dressing.
• Combine diced vegetables, cooked pasta, cooled chicken, sautéed corn, and cheddar cheese in the large bowl and toss thoroughly.
• Drizzle barbecue ranch dressing over the salad and toss again to coat.
• Serve the salad topped with dried parsley and extra barbecue sauce and ranch dressing on the side.

Notes

• Make ranch dressing a day in advance for better flavor.
• Use spiral pasta or rotini for best texture.
• Store leftovers in refrigerator up to 2 days.
• Adjust barbecue sauce in dressing to taste.