BBQ Chicken Ranch Pasta

This BBQ chicken ranch pasta salad combines the smoky flavors of barbecue with the creamy tanginess of homemade ranch dressing for a meal that's perfect for summer gatherings or meal prep lunches. It's loaded with protein, fresh vegetables, and bright herbs for a satisfying one-bowl meal that's sure to impress.

I first made this for a neighborhood potluck and came home with an empty bowl and multiple requests for the recipe. Now it's my go-to dish when hosting outdoor gatherings during grilling season.

Ingredients

• Boneless skinless chicken breasts cut into bite-sized pieces for quick even cooking and easy eating
• BBQ sauce preferably low sugar to coat the chicken with smoky sweet flavor without overwhelming the dish
• Short-cut pasta such as rotini or fusilli which holds the dressing perfectly in its spirals
• Cubed cheddar cheese adds richness and protein choose sharp cheddar for more flavor impact
• Shredded romaine lettuce provides freshness and crunch while holding up well in the salad
• Cherry tomatoes halved for bursts of juicy acidity throughout the salad
• Grilled corn kernels bringing smoky sweetness and seasonal flavor
• Jalapeño seeded and chopped for a gentle heat that complements the BBQ flavors
• Fresh herbs like cilantro and basil brightening the entire dish with aromatic freshness
• Ripe avocado diced just before serving for creamy richness and healthy fats

• For the ranch dressing
• Greek yogurt or sour cream as the tangy creamy base with less fat than traditional ranch
• Olive oil mayonnaise for richness while keeping the dressing lighter than store-bought versions
• Buttermilk to thin the dressing to perfect consistency
• Fresh chives and dried herbs creating that classic ranch flavor profile
• Seasonings like garlic powder and onion powder for depth without overwhelming

Step-by-Step Instructions

Prepare the Grill

Heat your grill grill pan or skillet over medium-high heat until hot but not smoking. For gas grills aim for about 375°F. This temperature ensures the chicken will get nice char marks without burning while cooking through completely.

Season the Chicken

In a medium bowl toss the bite-sized chicken pieces with BBQ sauce ensuring each piece is thoroughly coated. Allow the chicken to marinate in the sauce for at least 5 minutes while the grill heats up. This brief marination allows the flavors to begin penetrating the meat.

Grill the Chicken

Place the coated chicken pieces on the preheated grill surface being careful not to overcrowd. Grill for 4 to 5 minutes until the bottom develops nice grill marks then flip each piece and continue cooking for another 4 to 5 minutes. The chicken is done when it reaches an internal temperature of 165°F and has light charring on the edges.

Cook the Pasta

While the chicken cooks fill a large pot with water add a generous tablespoon of salt and bring to a rolling boil. Add the pasta and cook according to package directions until al dente typically 8 to 10 minutes. Drain thoroughly but do not rinse preserving the starch that helps the dressing adhere.

Mix the Base Ingredients

Transfer the still warm pasta to a large serving bowl. Add the cubed cheddar cheese which will slightly melt against the warm pasta shredded romaine halved cherry tomatoes corn kernels jalapeño and chopped herbs. Gently toss these ingredients together being careful not to break the pasta.

Make the Ranch Dressing

In a separate bowl or mason jar combine the Greek yogurt or sour cream mayonnaise buttermilk chives and all dried herbs and seasonings. Whisk or shake vigorously until smooth and well combined. Taste and adjust salt and pepper accordingly the dressing should be vibrant and well seasoned.

Combine and Finish

Pour half of the prepared ranch dressing over the pasta mixture and toss until evenly coated. Add the grilled BBQ chicken and gently fold it in. Just before serving fold in the diced avocado to prevent browning. Drizzle with additional ranch dressing or BBQ sauce if desired.

Bookmark

The corn is my secret weapon in this recipe. I always grill a few extra ears when making other meals so I can cut off the kernels and add them to salads like this one. The smoky sweetness pairs perfectly with the BBQ chicken and really elevates a simple pasta salad to something special.

Make-Ahead Tips

This pasta salad can be partially prepared up to 24 hours in advance for stress-free entertaining. Cook the pasta drain and toss with a tablespoon of olive oil to prevent sticking. Refrigerate in an airtight container. The chicken can be grilled marinated and refrigerated separately. The ranch dressing can be made up to 3 days ahead and stored in a jar in the refrigerator. Chop all vegetables except the avocado and store in separate containers. Assemble everything except the avocado and lettuce up to 4 hours before serving then fold those in just before serving.

Ingredient Substitutions

This recipe is incredibly adaptable to dietary needs and preferences. For a gluten-free version use your favorite gluten-free pasta and check that your BBQ sauce is gluten-free. To make it vegetarian replace the chicken with grilled halloumi cheese or smoked tofu. Dairy-free diners can use dairy-free cheese and make the ranch with plant-based yogurt and mayonnaise. If corn is out of season frozen grilled corn kernels work wonderfully or substitute with roasted bell peppers for a different but complementary flavor.

Serving Suggestions

Serve this BBQ chicken ranch pasta salad as a complete meal for lunch or a light dinner. For a more substantial spread pair it with grilled garlic bread and a simple fruit salad for dessert. When entertaining offer it alongside other summer favorites like watermelon slices corn on the cob and a signature summer cocktail. This dish is perfect for potlucks backyard barbecues or picnics as it travels well and can be served at room temperature.

Recipe FAQs

→ Can I make this BBQ chicken pasta ahead of time?

Yes! This dish is excellent for meal prep. Prepare all components but keep the avocado and lettuce separate until serving. Store in an airtight container in the refrigerator for up to 3 days. Add the lettuce and avocado just before serving to maintain freshness and texture.

→ What's the best pasta shape to use?

Short-cut pasta shapes like rotini, fusilli, or farfalle work best as they hold the dressing well and are easy to eat in a salad format. Their twists and crevices capture the creamy ranch dressing, ensuring flavorful bites.

→ Can I make this dish vegetarian?

Absolutely! Skip the chicken and substitute with grilled vegetables like zucchini, bell peppers, or even BBQ-glazed tofu or tempeh. You'll still get delicious smoky BBQ flavors while keeping it vegetarian-friendly.

→ How can I make the ranch dressing healthier?

The recipe already uses Greek yogurt as a base, which is a healthier alternative to traditional ranch. You can further reduce calories by using all Greek yogurt and omitting the mayonnaise. Add extra herbs like dill and chives to boost flavor without adding calories.

→ Is this dish served hot or cold?

This versatile dish can be enjoyed either way! Serve warm immediately after preparation for a comforting meal, or chill for several hours for a refreshing pasta salad perfect for hot summer days. The flavors develop nicely when chilled, making it excellent for picnics and potlucks.

→ What sides pair well with this BBQ chicken pasta?

This is essentially a complete meal, but you can serve it with grilled corn on the cob, a simple green salad, or garlic bread for a heartier spread. For a lighter option, roasted vegetables or a fresh fruit salad make excellent accompaniments.