This creamy BBQ chicken pasta salad is definitely one of those for our family.

I first threw it together when we had back-to-back soccer practices and exactly zero energy for cooking anything complicated.

Now it’s become our summer salvation – the meal I can make in the morning (while the girls are still watching their iPad time), pop in the fridge, and have ready no matter what time we all finally make it home.

What makes this pasta salad special is the combination of (homemade) creamy dressing with that sweet-tangy BBQ flavor that even my pickiest eater will devour.

The best part?

You can customize it based on what your family likes or what’s in your fridge.

Sometimes I add pinto beans, sometimes carrots, and when I’m feeling fancy, I throw in some bacon bits that make everything taste even better.

So if your summer schedule looks anything like ours (chaotic with a side of more chaos), this Creamy BBQ Chicken Pasta Salad might just become your new favorite too.

Perfect for potlucks, poolside dinners, or those nights when cooking feels impossible but ordering pizza AGAIN just isn’t happening!

Ingredients for Creamy BBQ Chicken Pasta Salad

Boneless skinless chicken breasts (cubed or shredded)
Small pasta shells
BBQ sauce (use your favorite brand!)
Mayonnaise
Sour cream (adds that perfect tangy creaminess)
Dijon mustard (this secret ingredient balances the sweetness)
Red onion
Jalapeño (I remove seeds for the kids’ sake)
Bell peppers (red and orange make it so colorful!)
Corn (fresh in summer, frozen works great too)
Black beans
Cilantro
Green onions (for that fresh bite on top)
Sharp cheddar cheese (optional but makes everything better)
Vegetable oil
Garlic powder
Salt and pepper

How to Make This Easy & Creamy BBQ Chicken\ Pasta Salad

1. Prep the Chicken

Heat vegetable oil in a large skillet over medium-high heat. Then season chicken breasts with a light sprinkle of salt and pepper.

Make sure to cook for 4-6 minutes per side until golden brown and cooked through. When done, transfer chicken to a plate and let it rest.

2. Sauté the Veggies

In the same skillet (don’t clean it!), add chopped red onion and minced jalapeño. Sauté for 2-3 minutes until softened and fragrant. Remove from heat and set aside.

3. Cook the Pasta

Bring a large pot of salted water to boil. Cook pasta shells for 1 minute LESS than package directions. Next, drain and rinse under cold water to stop cooking.

Set aside to cool completely.

4. Make the Dressing

In a large mixing bowl, combine BBQ sauce, mayonnaise and sour cream. Add Dijon mustard, garlic powder, salt and pepper. Whisk everything together until smooth and well combined.

5. Prep Remaining Ingredients

Chop the rested chicken into bite-sized pieces. Dice bell peppers if not already done. Then rinse and drain black beans.

Prepare corn (if using frozen, thaw completely).

6. Combine Everything

Add chicken, pasta, and sautéed onion mixture to the dressing bowl. Next, add bell peppers, corn, black beans, and cheddar cheese. Sprinkle in green onions.

Gently fold everything together until evenly coated.

7. Final Touch

Sprinkle fresh cilantro over the top. Toss one more time to incorporate.

8. Chill

Cover the bowl with plastic wrap. Refrigerate for at least 30 minutes before serving.

For best flavor, chill for 2-3 hours if time allows.

This pasta salad is great by itself for a lunch or quick meal or as a side with bbq chicken even!

An Easy Pasta Salad You Can Make

If you have leftover chicken this pasta is a quick meal to make for sure!

With things around the kitchen, I’m sure you can whip this up in no time and you’re family will enjoy it.

FAQs About this Recipe

How long does this pasta salad last in the fridge?

This salad stays fresh in the refrigerator for 3-4 days when stored in an airtight container. The flavors actually get better after the first day!

Can I make this pasta salad ahead of time?

Absolutely!

This is my go-to make-ahead meal. You can prepare it up to 24 hours before serving. I often make it the night before or early morning for evening soccer practice nights. If making more than a few hours ahead, I sometimes reserve a little extra dressing to refresh it just before serving.

Can I freeze this pasta salad?

I don’t recommend freezing this one.

The pasta gets mushy and the creamy dressing tends to separate when thawed.

Trust me on this – I tried freezing some before our beach vacation last summer and it was a disappointing mess when thawed! Stick to fresh or refrigerated.

My family doesn’t like spicy food. Can I leave out the jalapeño?

Of course! I often make two versions – one with jalapeño for my husband and oldest, and one without for my younger two.

You can substitute green bell pepper for a similar crunch without the heat, or just leave it out completely.

Can I use rotisserie chicken instead of cooking chicken breasts?

YES!

This is actually my favorite shortcut when I’m really pressed for time.

Just shred or chop about 2 cups of rotisserie chicken and skip the chicken cooking steps. I did this last week when we got home late from swimming lessons and dinner was ready in 15 minutes!

What if I don’t have all the vegetables listed?

This recipe is super flexible! Use whatever veggies your family enjoys or what you have on hand.

Sometimes I use cucumber instead of bell pepper, or add cherry tomatoes when my garden is overflowing. The girls like to pick their own veggie add-ins which means they’re more likely to actually eat them!

Is there a way to make this healthier?

Definitely! You can use whole wheat pasta for more fiber, Greek yogurt instead of some or all of the mayo, and load up on extra veggies.