BBQ Chicken Chopped Pasta Salad Recipe

Name: BBQ Chicken Chopped Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Ketchup; 1/4 cups Brown Sugar; 1 Tablespoon Worcestershire Sauce; 1 Tablespoon Balsamic Vinegar; 1 Tablespoon Soy Sauce; 1 teaspoon Chili Powder; Cayenne Pepper To Taste; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 1/2 pounds Short Cut Pasta; 1 pound Boneless, Skinless Chicken Breasts Or Tenderloins; 3 Tablespoons Olive Oil; 1/2 Small Lemon, Juiced; 1/2 cups Fresh Or Frozen Corn Kernels; 1/2 cups Chopped Cucumber; 1 whole Bell Pepper, Stem And Seeds Removed, Chopped; 3 whole Scallions, Thinly Sliced; 1/4 cups Cilantro Leaves, Chopped; Salt And Pepper, to taste

Servings: persons

1/2 cups Ketchup
1/4 cups Brown Sugar
1 Tablespoon Worcestershire Sauce
1 Tablespoon Balsamic Vinegar
1 Tablespoon Soy Sauce
1 teaspoon Chili Powder
Cayenne Pepper To Taste
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 pounds Short Cut Pasta
1 pound Boneless, Skinless Chicken Breasts Or Tenderloins
3 Tablespoons Olive Oil
1/2 Small Lemon, Juiced
1/2 cups Fresh Or Frozen Corn Kernels
1/2 cups Chopped Cucumber
1 whole Bell Pepper, Stem And Seeds Removed, Chopped
3 whole Scallions, Thinly Sliced
1/4 cups Cilantro Leaves, Chopped
Salt And Pepper, to taste

1
For the BBQ sauce, combine all the ingredients in a small skillet.
2
Bring the pan to medium heat until the sauce bubbles; stir to combine everything.
3
Let the sauce bubble gently for 4 minutes, then turn off the heat.
4
Taste, and adjust the seasonings to your preference.
5
Let it cool while you prepare the rest of the salad.
6
Cook the pasta to al dente per the package directions.
7
Then drain it and let it cool while you cook the chicken and prep the veggies.
8
For the chicken, preheat a large skillet to medium-high heat with 1 tablespoon of the olive oil.
9
Cook the chicken for about 4 minutes on each side until browned and cooked through, then drizzle 2 tablespoons of the sauce into the skillet.
10
Toss the chicken in the sauce for 1 minute, then remove the chicken from the skillet to a plate.
11
Add the corn kernels to the same skillet and toss it in the chicken drippings for 3 minutes until slightly charred, then turn off the heat and let the corn cool.
12
To assemble the salads: Cube the chicken.
13
Put the pasta in a large bowl.
14
Drizzle the remaining olive oil and the lemon juice over the pasta, then toss it with the veggies and herbs.
15
Serve the pasta veggie mixture topped with a heap of chicken and extra sauce.
16
Enjoy!

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cups Ketchup, 1/4 cups Brown Sugar, 1 Tablespoon Worcestershire Sauce, 1 Tablespoon Balsamic Vinegar, and more.

Yes, BBQ Chicken Chopped Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

BBQ Chicken Chopped Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions