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Chipotle Chicken Pasta Salad

A close-up serving of creamy chipotle chicken pasta salad featuring rotini pasta, shredded chicken, corn, and black beans.
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Make this flavorful, cold chipotle chicken pasta salad. It features tender chicken tossed in a creamy, spicy dressing with black beans, corn, and fresh vegetables. This recipe is excellent for meal prep or potlucks.

Ingredients

Scale
  • 1 pound rotini or penne pasta
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1/2 cup red onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons lime juice, fresh
  • 1 tablespoon chipotle peppers in adobo sauce, minced (use more for extra heat)
  • 1 teaspoon adobo sauce (from the can of peppers)
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse with cold water to stop cooking. Set aside.
  2. Season the chicken breasts with chili powder, cumin, and salt.
  3. Heat the olive oil in a skillet over medium-high heat. Cook the chicken for 6 to 8 minutes per side, until fully cooked (internal temperature reaches 165 degrees F).
  4. Remove the chicken from the skillet and let it rest for 5 minutes. Shred or dice the chicken into bite-sized pieces.
  5. While the chicken rests, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, minced chipotle peppers, adobo sauce, and garlic powder. Season with salt and pepper.
  6. In a large bowl, combine the cooled pasta, shredded chicken, black beans, thawed corn, red onion, and cilantro.
  7. Pour the chipotle dressing over the pasta mixture. Toss gently until all ingredients are evenly coated.
  8. Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to combine.

Notes

  • For a brighter flavor, substitute half of the mayonnaise with plain Greek yogurt.
  • If you prefer a less spicy salad, start with just one minced chipotle pepper.
  • This spicy chicken pasta salad holds well in the refrigerator for up to 3 days, making it great for meal prep.

Nutrition

Find it online: https://cookerycommand.com/chipotle-chicken-pasta-salad-recipe/