BBQ Chicken Pasta (Print-Friendly Version)
Tossed pasta, grilled chicken, corn, beans, peppers, and creamy sauce—perfect for picnics or outdoor lunches.
# Ingredients List:
→ Chicken
01 -
2 tablespoons vegetable oil
02 -
2 boneless skinless chicken breast halves
→ Vegetables
03 -
1/4 cup fresh cilantro, chopped
04 -
1/2 jalapeño, seeds and veins out, minced
05 -
1 orange bell pepper, chopped, seeds out
06 -
1 cup corn kernels
07 -
1 red onion, chopped up
08 -
1 red bell pepper, diced, with seeds gone
09 -
15 ounce can black beans, rinsed and drained
→ Pasta
10 -
1 pound small pasta shells
→ Dressing
11 -
1/4 teaspoon coarsely ground black pepper
12 -
1 cup mayonnaise
13 -
1 cup BBQ sauce
14 -
1/2 teaspoon kosher salt
# Detailed Cooking Steps:
01 -
You can dig in right away, or stash it in the fridge for a couple hours to really let those flavors hang out together.
02 -
Cut the chicken into small chunks. Toss it into your mixing bowl along with the pasta, beans, cilantro, sautéed onion, jalapeño, corn, and chopped peppers. Mix it all well so every bite is coated.
03 -
Grab a big bowl and whisk together mayo, BBQ sauce, kosher salt, and pepper. Stir it up till creamy and smooth.
04 -
Boil the pasta shells, pulling them out a minute sooner than the box says so they're just right. Rinse them with cold water and drain.
05 -
Toss the chopped onion and minced jalapeño into your skillet. Sauté for a couple minutes until they're soft and smell amazing.
06 -
Pour oil into a large skillet on medium-high. Sear the chicken for about 4–6 minutes each side till it’s cooked through, then remove and set aside for later.
# Helpful Hints:
01 -
Letting it chill at least an hour will help it taste even better since everything soaks up the flavors.