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Chicken taco pasta salad served in a bowl with a wooden handled spoon.
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Chicken Taco Pasta Salad

Put a twist on Taco night by making this Chicken Taco Pasta Salad. Tender, juicy chicken, sweet corn, tomatoes, crunchy bell pepper, and pasta all tossed with a creamy Chipotle dressing.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Tex Mex
Servings: 10
Author: Serene

Equipment

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. 
    Searing chicken in a skillet for taco pasta salad.
  • 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. 
    Ingredients needed to make a taco pasta salad in a bowl before dressing.
  • 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. 
    Dressing for taco pasta salad.
  • Pour the dressing over the pasta salad and stir to combine. Cover and chill for at least 1 hour before serving. 

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

Calories: 286kcal | Carbohydrates: 23g | Protein: 17g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 135mg | Potassium: 296mg | Fiber: 2g | Sugar: 4g | Vitamin A: 526IU | Vitamin C: 19mg | Calcium: 61mg | Iron: 1mg