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This Chicken Taco Pasta Salad is what happens when taco night crashes into pasta salad season in the best way possible. It’s got tender seasoned chicken, chewy noodles, crunchy bell peppers, juicy corn, and a creamy chipotle dressing that ties it all together. Cool, creamy, hearty, and a total flavor bomb. Serve it cold with crushed tortilla chips on top and maybe a little extra cheese (because always yes to that), and you’ve got the kind of dinner/lunch/potluck situation that disappears fast.
Put a Salad Twist on Taco Night
This fun, flavorful Chicken Taco Pasta Salad is a win when it comes to dinner time in our home or for setting out for a potluck style meal! It’s packed with tender chicken, juicy tomatoes, sweet corn, and pasta noodles. All coated in a bold chipotle dressing made with greek yogurt.
This is one of those protein powerhouse meals that works for the entire family! A healthy(ish) dish for parents and kids alike.
Reasons we love this recipe:
- Make Ahead: I can prep this dish during the day or the day before and have it ready to go when it’s needed!
- Something for everyone: This is packed with the nutrients that we need and it’s fun for the kids. Add some avocado when serving for some extra benefits!
Ingredients Needed
- Chicken Thighs: These are juicy and tender, you can swap for chicken breasts or use a rotisserie chicken.
- Taco Seasoning: I prefer our homemade seasoning blend. Included below.
- Pasta: A shell type pasta is best with this pasta. Use a protein pasta for a lower carb option.
- Greek Yogurt: The base of our dressing, you can swap for a non-dairy version if needed.
- Chipotle Peppers: These do pack some heat so only use what you and your family can comfortably enjoy. Start small and add as desired.
- Honey: This helps to balance out the heat.
- Lime Juice: Use freshly squeezed.
How To Make Chicken Taco Pasta Salad
- Prepare all ingredients needed for the salad. If using raw chicken instructions are included for how to cook. You can skip this and use rotisserie if preferred or precooked chicken.
- Prepare the dressing by combining the ingredients, blend if needed to get smooth and creamy.
- Assemble the salad and dress. Store in the refrigerator to chill before serving.
I can’t wait for you to try this Chicken Taco Pasta Salad! If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also take a photo and tag @houseofyumm on Instagram. We LOVE seeing your creations! ♡ Happy Cooking!
Chicken Taco Pasta Salad
Ingredients
- 1½ pounds chicken thighs boneless, skinless
- 1 packet/serving taco seasoning
- 2 teaspoons avocado oil
- 8 ounces dried pasta shells or similar
- 1 cup corn kernels
- 1 bell pepper diced
- 1 green onion sliced
- ½ bunch fresh cilantro
- ½ cup cherry tomatoes sliced
- ⅓ cup queso fresco or cotija cheese crumbled
Chipotle Dressing
- 1 cup Greek Yogurt plain
- 1 tablespoon chipotle peppers in adobo more to taste as desired
- 2 cloves garlic
- ½ lime juiced
- 1 teaspoon honey
- salt to taste
Instructions
- Heat a medium size skillet over medium heat with the avocado oil.
- Season the chicken on all sides with the taco seasoning and place in the skillet. Cook for 3-4 minutes then flip and continue cooking the other side. Cook an additional 4-5 minutes until the chicken reaches an internal temperature of 165 degrees. Remove to a cutting board and allow to cool for several minutes then chop.
- Meanwhile, bring a medium size pot of water to a boil. Generously salt the water and add the noodles. Allow to cook for 6-7 minutes or until al dente. Strain the noodles and rinse with cold water.
- Add the noodles to a large bowl. Add the chicken, corn, bell pepper, green onion, cilantro, tomatoes, and queso fresco. Stir to combine.
- Prepare the dressing by adding the greek yogurt, chipotle peppers, garlic cloves, lime juice, honey and a pinch of salt to a high powered blender.
- Blend until the dressing is smooth and creamy. Taste and adjust salt/chipotle peppers as desired.
- Pour the dressing over the pasta salad and stir to combine. Cover and chill for at least 1 hour before serving.
Equipment
Notes
- Storage: Store this salad in the refrigerator for up to 5 days. Enjoy cold from the fridge.
- Meal Prep & Make Ahead: This recipe is great for making ahead of time and for meal-prepping. It stores easily and doesn’t require any reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To serve
Looking for some ideas to serve alongside this Taco Pasta Salad? Here’s some of our favorites:
- Homemade Tortilla Chips
- Mexican Fruit Salad
- Roasted Mexican Vegetables
- Make this a side dish by leaving out the chicken and serve with some Grilled Chicken Drumsticks, Carne Asada, or Pollo Asado.
- Churro Bars (to complete the meal!)
More Pasta Salads
Photography by KJandCompany.co
