By This BBQ Chicken Ranch Pasta Salad balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
BBQ Chicken Ranch Pasta Salad captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, BBQ Chicken Ranch Pasta Salad becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Salad:
1 pound boneless skinless chicken, cut into bite-sized chunks
1/2 cup BBQ sauce
1 pound short cut pasta (like rotini or penne)
1 1/2 cups cubed cheddar cheese
3 cups shredded romaine lettuce
1 cup cherry tomatoes, halved
3 ears grilled or steamed corn, kernels removed
1 jalapeño, seeded (if desired) and chopped
1/2 cup fresh cilantro and/or basil, chopped
1 avocado, diced
For the Creamy Ranch Dressing:
1/2 cup plain Greek yogurt or sour cream
1/4 cup olive oil mayo
1/4-1/2 tablespoon buttermilk (to taste)
2 tablespoons fresh chopped chives
1 teaspoon dried parsley
1 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and black pepper to taste
PREPARATION STEPS
Cook the Chicken: In a skillet over medium heat, cook the chicken chunks until fully cooked and no longer pink, about 6-8 minutes. Add the BBQ sauce and stir to coat the chicken. Cook for an additional 2-3 minutes until heated through. Remove from heat and let cool.
Cook the Pasta: In a large pot, bring salted water to a boil. Add the short cut pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
Prepare the Dressing: In a bowl, whisk together Greek yogurt (or sour cream), olive oil mayo, buttermilk, chives, parsley, dill, garlic powder, onion powder, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
Assemble the Salad: In a large bowl, combine the cooked pasta, BBQ chicken, cubed cheddar cheese, shredded romaine lettuce, cherry tomatoes, corn, jalapeño, cilantro/basil, and diced avocado.
Dress the Salad: Pour the creamy ranch dressing over the salad and toss gently to combine all ingredients evenly.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
