Chipotle Chicken Pasta Salad

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.

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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.

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.

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.

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

Prep Time: 20 minutes mins

Cook Time: 12 minutes mins

Total Time: 32 minutes mins

5 from 13 votes

Chipotle Chicken Pasta Salad

By Pat Nyswonger

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

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Ingredients 

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• ▢ 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

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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.
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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.

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This post was originally published on September 1, 2014.