This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.

This chipotle chicken pasta salad has all the right moves; smoky, creamy, and just the right amount of kick. The chipotle dressing clings to every swirl of pasta, with tender chicken, crunchy celery, and chewy sun-dried tomatoes to round it out. Tangy and fresh, it’s a far cry from the usual mayo-heavy version.

Pasta salad in a bowl with chicken and spicy chipotle sauce.
Email this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Here’s Why This Spicy Chicken Pasta Salad Recipe Works

Big chipotle flavor, no extra effort. Chipotle aioli adds smoky heat in one easy spoonful. Store-bought or homemade, either works.

Texture in every bite. Tender chicken, crisp celery, chewy sun-dried tomatoes, and curly pasta make it satisfying from start to finish.

Rotisserie chicken friendly. Skip the cooking. Just shred, toss, and you’re done.

Creamy but balanced. Sour cream and a splash of vinegar keep the dressing rich without feeling heavy.

All the ingredients used for a spicy chicken pasta salad.

Recipe Tips

Drain the tomatoes. Pat or press out any excess oil from the sun-dried tomatoes so the salad stays creamy, not slick.

Keep everything bite-sized. Uniform pieces mean better texture, balanced bites, and easier scooping.

Use pasta with grip. Shapes like rotini, fusilli, or trottole hold onto the dressing best.

Season lightly at first. Chill time softens the flavors, so taste again and adjust just before serving.

Let it chill. This salad needs time in the fridge for the flavors to blend. Give it at least 30 minutes.

Dress it twice if needed. If the pasta absorbs too much while chilling, stir in a spoonful of dressing right before serving to bring it back to life.

Keep it cool. If you’re bringing it to a cookout, pack it in a chilled container or set the bowl over ice to keep the dressing safe and creamy.

A bowl filled with all the ingredients for a pasta salad.

This spicy chicken pasta salad is hearty enough to stand alone, but it also plays well with a variety of mains and sides. Serve it with BBQ chicken legs and corn on the cob.

Love pasta salads? My lemon orzo salad is another easy make-ahead option. It’s tangy, fresh, and great for picnics.

A small dish filled with pasta salad next to a fork.

Chicken Pasta Salad with Chipotle Sauce

This chipotle chicken pasta salad checks every box for flavor, texture, and ease. It’s smoky, creamy, and just spicy enough to keep things interesting, all without extra work. Serve it cold for picnics or potlucks, or pack it up for easy weekday lunches. Either way, it’s proof that pasta salad doesn’t have to be boring.

A serving bowl of pasta salad next to a smaller bowl and a fork.

If you can’t get enough of that smoky chipotle flavor, try my raspberry chipotle sauce or chipotle pork chops next.

Pin this now to find it later!

Pin It
Creamy pasta salad with parsley in a white bowl, vintage fork beside.
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
5 from 13 votes

Chipotle Chicken Pasta Salad

This is a great way to use leftover chicken and it makes a pasta salad that travels well. The chipotle dressing adds a zesty kick and the veggies give it a fresh crunchy bite.

If you make this recipe, please leave a star rating and comment.

Servings: 6 servings
Email me this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 8 ounces dry pasta
  • 1 tablespoon olive oil
  • 2 cooked chicken breasts, chopped or shredded, 2½ cups
  • ½ red onion, diced
  • 3 stalks celery, diced
  • ¼ cup fresh chopped chives
  • ¼ cup fresh chopped parsley
  • ½ cup sun-dried tomatoes, packed in oil
  • ½ cup chipotle aioli , homemade or storebought
  • 2 tablespoons sour cream
  • 1 tablespoon granulated sugar, or honey
  • 1 tablespoon white vinegar
  • Salt and pepper

Instructions 

  • Add the pasta to a large pan of boiling, salted water and cook according to the package instructions. Place in a large salad bowl.
  • Add the shredded or chopped chicken to the bowl. Toss in the red onion, celery, chives, and cilantro.
  • Place the sun dried tomatoes a strainer and drain the oil. Empty the tomatoes onto a triple layer of paper towels, fold the towel over the top and press down to release the rest of the oil. Rough chop the tomatoes and add to the salad bowl.
  • In a small dish, mix the chipotle mayonnaise, sour cream, sugar, and vinegar together. Add the dressing to the salad and toss until well combined. add salt and pepper to taste. Cover the bowl with plastic wrap and chill until ready to serve.

Notes

Pasta: Any short pasta works well. We used trottole, which has plenty of swirls and curves to catch the creamy dressing. Rotini, fusilli, or penne are great options too.
Chicken: Two cooked chicken breasts make about 2½ to 3 cups of shredded or chopped chicken. If you’re using a rotisserie chicken, just shred and measure out about 2½ cups for the salad.
Chipotle aioli: Store-bought keeps things simple, but homemade gives you control over heat and flavor. You can also mix chipotle peppers in adobo with mayo or sour cream as a quick substitute.
Sour cream: Adds creaminess and tang. Greek yogurt works if you prefer a lighter option, though it’s slightly tangier.
Sun-dried tomatoes: Oil-packed tomatoes add chewy texture and savory depth. Just drain and pat dry before adding to keep the salad from getting greasy.

Nutrition

Serving: 1serving, Calories: 360kcal, Carbohydrates: 34g, Protein: 20g, Fat: 17g, Sodium: 439mg

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

This post was originally published on September 1, 2014.

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

You May Also Like

5 from 13 votes (13 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




6 Comments

  1. Donalyn@TheCreeksideCook says:

    Oh my, doesn’t that look delicious? I love spicy pasta salads and this one looks really good – thanks!

    1. Pat says:

      Hi, Donalyn….this is a great pasta salad and that chipotle is terrific in it. Thanks for the comments 🙂

  2. Juliana says:

    Nice pasta salad…I like the chipotle dressing…it is sure packed with flavors.
    Hope you are having a great week 😀

    1. Pat says:

      Thanks, Juliana! Yes, this salad has lots of flavor… 🙂

  3. John@Kitchen Riffs says:

    Spur-of-the-moment outings are always the best. And anything with chipotle is OK by me — I can’t get enough of its flavor. This is wonderful — thanks so much.

    1. Pat says:

      Thanks, John…and you are truly correct on that spur-of-the-moment outings comment….:)