This Blackened Chicken Pasta Salad is a tasty mix of perfectly seasoned chicken, colorful veggies, and delicious pasta. It’s light and full of flavor, making it great for any meal!
Mixing this salad is a breeze! I love that it’s perfect for lunch or dinner, and you can make it ahead of time. Plus, it’s a big hit with my family—especially the little ones! 🍝
Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are best for quick cooking. If you’re looking for a lighter option, you can use turkey breast or tofu for a vegetarian twist.
Seasonings: The smoked paprika and cayenne give the dish a lovely kick. If spice isn’t your thing, you can use regular paprika and reduce the cayenne. Italian seasoning can be a handy alternative for a different flavor.
Pasta: I love using penne for its shape, but any pasta like fusilli or bowtie works well. For a gluten-free option, try chickpea or quinoa pasta.
Veggies: Cherry tomatoes, cucumbers, and celery provide great crunch and flavor. Feel free to add bell peppers, red onion, or even avocado to change things up.
Dressing: Using mayonnaise and sour cream gives creaminess. Greek yogurt is a healthier option. For a vegan version, use a dairy-free mayo or yogurt.
How Do I Cook the Chicken Without Burning It?
Cooking blackened chicken is all about the right heat and timing. First, ensure your skillet is hot enough before adding the chicken, as this helps create that beautiful blackened crust. Here’s how:
- Heat your skillet on medium-high. Drizzle in olive oil and let it heat until shimmering but not smoking.
- Cook the chicken for about 4-5 minutes on each side. Keep an eye on it, and adjust the heat if it starts to burn.
- Once done, let it rest for 5 minutes before slicing. This helps retain the juices!
Following these steps will keep your chicken juicy while achieving that great blackened flavor!
Blackened Chicken Pasta Salad
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Pasta Salad:
- 8 ounces pasta (penne or ziti)
- 1 cup cherry tomatoes, halved (mix of red and yellow)
- 1 cup cucumber, diced
- 1/2 cup celery, diced
- 1/4 cup fresh cilantro or parsley, chopped (plus extra for garnish)
For the Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
How Much Time Will You Need?
You’ll need about 30 minutes total for this recipe, including 10 minutes for prep and 20 minutes for cooking.
Step-by-Step Instructions:
1. Prepare the Blackening Seasoning:
Start by mixing together the smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt, and black pepper in a small bowl. This blend will give your chicken a great flavor kick!
2. Season the Chicken:
Next, pat the chicken breasts dry with paper towels. Drizzle 1 tablespoon of olive oil on both sides of each chicken breast. Then, evenly coat the chicken with the blackening seasoning you prepared—it should stick nicely!
3. Cook the Chicken:
Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil to the pan. Once the oil is hot, carefully place the seasoned chicken breasts in the skillet. Cook them for about 4-5 minutes on each side, until they are nicely blackened and cooked through. After cooking, take the chicken off the heat and let it rest for 5 minutes before slicing it into strips.
4. Cook the Pasta:
While the chicken rests, bring a pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Once done, drain the pasta and rinse it under cold water to cool it down.
5. Make the Dressing:
In a bowl, combine the mayonnaise, sour cream (or Greek yogurt), lemon juice, Dijon mustard, salt, and pepper. Whisk until the dressing is smooth and creamy.
6. Combine the Salad:
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, celery, and chopped herbs like cilantro or parsley. Add in your dressing and toss everything together until well coated.
7. Add the Chicken:
Carefully fold in the sliced blackened chicken on top of the pasta salad, making sure to distribute the chicken evenly.
8. Serve:
Garnish the top with some extra chopped cilantro or parsley for that finishing touch. Serve the salad chilled or at room temperature, and enjoy the mixed flavors!
Enjoy your flavorful Blackened Chicken Pasta Salad!
Can I Use Pre-Cooked Chicken for This Recipe?
Absolutely! If you have leftover rotisserie chicken or any pre-cooked chicken, feel free to use it. Just cut it into strips and add it to the salad without needing to cook it beforehand.
How Do I Make This Pasta Salad Vegetarian?
To keep it vegetarian, simply omit the chicken. You can add in extra veggies like bell peppers or spinach, or use chickpeas for added protein!
How to Store Leftovers?
Store leftover pasta salad in an airtight container in the fridge for up to 3 days. If it seems dry when you’re ready to eat it again, just add a bit of olive oil or extra dressing to freshen it up.
Can I Make This Salad Ahead of Time?
Yes, this salad is perfect for meal prep! You can make it a day in advance. Just keep the dressing separate and mix it in right before serving to keep everything fresh.
