This Blackened Chicken Pasta Salad is a tasty mix of spicy blackened chicken, tender pasta, and fresh veggies. It’s perfect for a light lunch or a fun dinner!
The flavor is like a party in your mouth, thanks to that bold seasoning! I love making extra so I can enjoy it for lunch the next day—delicious cold or warm!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are ideal for blackening. If you prefer dark meat, use thighs for added juiciness. Vegetarian? Try pan-fried tofu or chickpeas as a protein substitute.
Smoked Paprika: This gives the chicken its distinct smoky flavor. If you can’t find it, regular paprika works but won’t have that same depth. You could add a dash of liquid smoke for extra flavor!
Pasta: I love using rotini for its twists that catch all the creamy dressing. But any short pasta like penne or fusilli will work just as well. Gluten-free pasta is a great option too!
Mayo or Greek Yogurt: Greek yogurt is my go-to for a lighter touch. If you’re avoiding dairy, try vegan mayo or a mix of tahini and water for a delicious creamy dressing.
Veggies: Feel free to swap in your favorites! Bell peppers, baby spinach, or even sweet corn can be great additions. Use what you have on hand!
How Do I Ensure My Chicken is Perfectly Blackened?
Blackening chicken involves cooking it quickly over high heat to create a flavorful, charred crust. Here’s how to get it just right:
- Make sure your skillet is hot! Preheat your skillet or grill pan to medium-high before adding oil.
- Don’t crowd the pan. Cook one or two pieces at a time for even cooking and better browning.
- Watch for smoke. This is normal with blackening, but if it’s too much, lower the heat a bit.
- Let it rest! After cooking, let the chicken sit for a few minutes before slicing. This keeps it juicy!
By following these tips, you can ensure that your chicken is full of flavor and has that perfect blackened look!
Blackened Chicken Pasta Salad
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil (for cooking chicken)
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
For the Pasta Salad:
- 8 ounces rotini pasta (or your preferred short pasta)
- 1 cup cherry tomatoes, halved (a mix of red and yellow)
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 avocado, diced
For the Dressing:
- 1/2 cup mayonnaise or Greek yogurt
- 2 tablespoons buttermilk or milk (to thin dressing)
- 1 tablespoon fresh parsley or cilantro, chopped (plus more for garnish)
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook the chicken. It will take an additional 10 minutes to cook the pasta and make the salad. For a total of approximately 35-40 minutes, you’ll have a delectable dish ready to serve or to chill in the fridge for later.
Step-by-Step Instructions:
1. Prepare the Blackening Seasoning:
In a small bowl, combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt. Mix well so everything is evenly combined.
2. Season the Chicken:
Pat the chicken breasts dry with paper towels. Drizzle olive oil over both sides and rub it in gently. Generously apply the blackening seasoning on both sides of the chicken until evenly coated.
3. Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side until the chicken is blackened and cooked through (the internal temperature should reach 165°F / 75°C). Remove the chicken from the heat and let it rest for about 5 minutes. After resting, slice the chicken into strips.
4. Cook the Pasta:
While the chicken is resting, bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to cool. Set aside.
5. Make the Dressing:
In a small bowl, whisk together the mayonnaise (or Greek yogurt), buttermilk (or milk), lemon juice, and chopped parsley. Season your dressing with salt and pepper according to your taste preference.
6. Combine Salad Ingredients:
In a large serving bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and diced avocado. Pour the dressing over the salad and toss everything together gently until well coated.
7. Add Chicken and Garnish:
Arrange the sliced blackened chicken on top of the pasta salad for a beautiful presentation. Garnish with additional fresh parsley or cilantro and sprinkle a little ground black pepper on top for extra flavor.
8. Serve or Chill:
Serve the salad immediately for a warm dish, or cover and chill in the refrigerator for about 30 minutes to let the flavors meld together. This pasta salad is great for warm weather meals, picnics, or a light dinner!
This colorful and tasty Blackened Chicken Pasta Salad balances the smoky heat of the chicken with the cool, creamy avocado, plus the crunch from fresh veggies. Enjoy every bite!
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover grilled or roasted chicken works great in this recipe. Just chop it up and toss it in without the need for additional seasoning or cooking!
What Can I Substitute for the Pasta?
If you’re looking for a gluten-free option, use gluten-free pasta or try quinoa for a protein boost. Zucchini noodles or spiralized veggies are also delicious alternatives for a low-carb option!
How Should I Store Leftovers?
Store any leftover pasta salad in an airtight container in the fridge for up to 3 days. To keep the avocado fresh, consider adding it just before serving if you plan to have leftovers.
Can I Make This Pasta Salad Vegan?
Yes! Use plant-based chicken or tofu, substitute the mayonnaise with vegan mayo or a tahini dressing, and skip the buttermilk. You can enjoy a delicious vegan version of this salad!
