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BBQ Chicken Pasta Salad

A creamy, tangy pasta salad with barbecue chicken, fresh veggies, and melty cheese.
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Servings: 4 servings

Ingredients

  • 12 ounces penne pasta
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts about 2 breasts, cut into pieces
  • 1 red onion diced
  • 2/3 cup barbecue sauce
  • 1/3 cup sour cream
  • 1/2 cup mozzarella cheese shredded
  • 1/2 cup cheddar cheese shredded
  • 1 cup corn cooked (fresh or frozen)
  • 15 ounce black beans canned, rinsed and drained
  • 1 cup cherry tomatoes halved
  • 3 cups green leafy lettuce finely chopped

Instructions

  • Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Drain and set aside.
  • While the pasta cooks, heat the olive oil in a large skillet over medium heat.
  • Add the chicken pieces and diced red onion to the skillet and sauté, stirring occasionally, until the chicken is browned and cooked through (no longer pink inside), about 6–8 minutes.
  • In a large bowl, whisk together the barbecue sauce and sour cream until smooth, then stir in the shredded mozzarella and cheddar cheeses.
  • Add the hot cooked pasta to the sauce and toss to coat evenly.
  • Fold in the cooked chicken and onions, then add the corn, rinsed black beans, halved cherry tomatoes, and chopped lettuce; toss gently to combine.
  • Serve the pasta salad immediately.

Equipment

  • Large Pot
  • Large Skillet
  • Large Bowl
  • Colander
  • Wooden spoon or spatula

Notes

  • Use fresh or thawed frozen corn.
  • Rinse and drain canned beans well.
  • Serve immediately for best texture.