Creamy Cilantro Loaded Chicken Pasta Salad
This Creamy Cilantro Loaded Chicken Pasta is a must-try for your next game day watch party. This pasta salad is loaded with juicy spiced chicken, crispy sausage, sweet roasted corn, and crunchy vegetables. The best part? That AMAZING creamy cilantro sauce gives a creamy, rich heat in every single bite of pasta and veggies. I love making a big batch because it tastes just as good cold the next day. It’s perfect for everything from meal prep to summer BBQs or game-day bites.
Game Day Loaded Pasta Salad
Better-The-Next-Day Southwestern Chicken Pasta Salad
This Cilantro Loaded Chicken Pasta Salad was one of 3 party dishes I made for my NFL Draft Day watch party. It has a bit of everything in one bite: juicy chicken, savory sausages, buttery corn, crispy fresh vegetables, and bouncy fusilli pasta that grabs up all the creamy cilantro sauce. For the best texture, I keep the vegetables chopped quite small, the sausage in thicker rounds, and the chicken in bigger bite-sized chunks. That contrast is what makes the finished bowl look so good with the perfect ratio of all the ingredients per bite.
This recipe is a great party dish, but it is also SO good for meal prep. Store it in an airtight container in the refrigerator for up to 3–4 days. The flavors actually get even better after everything sits together for a few hours. You can eat this straight from the fridge, let it sit at room temperature for 10–15 minutes, or pack it for lunch. If you know you’re meal prepping it, I recommend saving a little bit of the cilantro sauce on the side. Pasta naturally absorbs dressing as it sits, so adding another spoonful before eating makes it creamy again.
Ingredients For Cilantro Loaded Chicken Pasta Salad
Southwest Chicken Breast
- 2 Chicken breasts Boneless, skinless
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp dried parsley
- ½ tsp dried rosemary
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp garlic powder
- ¾ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil plus more for cooking
Sausage & Roasted Corn
- 12 oz smoked sausage 340 g, fully cooked, sliced into rounds
- 1½ cups corn kernels fresh or frozen
- 1 tbsp butter
- ½ tsp paprika optional
- Salt and black pepper to taste
Creamy Cilantro Sauce
- 1 cup fresh cilantro packed cup
- ½ cup sour cream
- ¼ cup mayonnaise
- Juice of 1 lime about 2 tbsp
- 2 tbsp olive oil
- 2 green onions roughly chopped
- ½ jalapeño seeded for less spice
- 1 garlic clove
- ½ tsp salt plus more to taste
- Black pepper to taste
Pasta Salad
- 12 oz fusilli pasta 340 g
- 1 cup cucumber finely diced
- 1 red bell pepper finely diced
- ¼ small red onion finely diced
- ¼ cup chopped fresh cilantro for finishing
Southwest Chicken Breast
This yummy pasta salad is packed with bites of pan-fried Southwest chicken breast. I always marinade chicken before adding it to a salad, because it adds an extra layer of flavor in every bite. So, I’m marinating my chicken breast overnight with a mix of paprika, chili powder, oregano, parsley, rosemary, onion powder, cumin, garlic powder, salt, black pepper, and olive oil. This blend of seasoning adds an earthy, spicy flavor that contrasts perfectly with that cool, creamy cilantro lime sauce and the fresh vegetables. Make sure to not wash the pan right after pan-frying the chicken, because we’re using the leftover juices to pan roast the corn kernels and sausages later.
Roasted Corn
Another part of this dish that adds an amazing layer of flavor is the roasted buttered corn. Cooking the corn separately browns the surface, and the heat brings out the natural sweetness with toasty notes. Plus, the sauteed corn is made so much better with drippings rendered from both the sausages and the chicken breast. That extra step really doubles the savoriness of the corn.
Creamy Cilantro Lime Sauce
I LOVE this creamy cilantro lime sauce, and I’ve made a few different versions. Honestly, I enjoy this sauce with EVERYTHING, from pasta salads to Taiwanese Chicken Wings. For this salad, I make this sauce with a base of sour cream and mayo for a rich creaminess. Then, it’s combined with cilantro, lime juice, olive oil, green onion, jalapeño, garlic, salt, and black pepper for smooth, bright sauce with a little heat. If you want an even lighter version, replace the sour cream with Greek yogurt. Or, use ½ cup Greek yogurt + ¼ cup mayo.
Step By Step Guide To Cilantro Chicken Pasta Salad
- Marinate the chicken: Add the chicken breasts to a bowl with paprika, chili powder, oregano, parsley, rosemary, onion powder, cumin, garlic powder, salt, black pepper, and olive oil. Massage everything together until the chicken is evenly coated.You can cook it right away, but if you have time, cover and marinate in the refrigerator for 30 minutes or up to overnight for even more flavor.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fusilli according to package directions until al dente. Drain and rinse briefly under cool water to stop the cooking. Let it drain really well and set aside while you prepare everything else.
- Pan-fry the chicken: Heat a large skillet over medium to medium-high heat with a drizzle of oil. Add the chicken breasts and cook for about 5–7 minutes on the first side, depending on thickness. Flip and cook for another 5–7 minutes, or until golden brown and the thickest part of the chicken reaches an internal temperature of 165°F / 74°C.If your chicken breasts are especially thick, lower the heat slightly and cover the pan for the last few minutes so they cook through without burning.
- Rest and Chop: Transfer to a cutting board and let rest for 5–10 minutes before chopping into bite-sized pieces. Resting keeps all those juices inside!
- Crisp sausage: Keep all those delicious chicken drippings in the pan. Add the sliced sausage and cook over medium-high heat for 4–5 minutes, tossing occasionally, until the edges are crispy and golden brown. Transfer the sausage to a plate.
- Roast the corn: In the same pan, add the corn and butter. Cook for 4–6 minutes, stirring occasionally, allowing some of the corn to sit against the hot pan long enough to get a little golden and charred. This is my favorite part because the corn soaks up ALL the seasoning and flavor left behind from the chicken and sausage. Add an extra ½ teaspoon of paprika if you want a little more smoky flavor. Season with salt and pepper if needed.
- Make the creamy cilantro sauce: Add the cilantro, sour cream, mayonnaise, lime juice, olive oil, green onion, jalapeño, garlic, salt, and black pepper to a blender. Blend until smooth and creamy. Taste and adjust with more lime, salt, or jalapeño depending on your preference.
- Assemble the pasta salad: In a large serving bowl, add cooked fusilli pasta, Cucumber, Red bell pepper, Red onion, Roasted corn, Crispy sausage, and chopped chicken. Pour over the creamy cilantro sauce and toss really well until every piece of pasta is coated. Finish with extra chopped cilantro on top.
- Serve: Serve immediately, or pop it into the fridge and enjoy it cold later!
More of my Favorite Meal Prep Recipes to Make The Week Easier
Creamy Cilantro Loaded Chicken Pasta Salad
By Tiffy Cooks
Equipment
Ingredients
Southwest Chicken Breast
- 2 Chicken breasts Boneless, skinless
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp dried parsley
- ½ tsp dried rosemary
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp garlic powder
- ¾ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil plus more for cooking
Sausage & Roasted Corn
- 12 oz smoked sausage 340 g, fully cooked, sliced into rounds
- 1½ cups corn kernels fresh or frozen
- 1 tbsp butter
- ½ tsp paprika optional
- Salt and black pepper to taste
Creamy Cilantro Sauce
- 1 cup fresh cilantro packed cup
- ½ cup sour cream
- ¼ cup mayonnaise
- Juice of 1 lime about 2 tbsp
- 2 tbsp olive oil
- 2 green onions roughly chopped
- ½ jalapeño seeded for less spice
- 1 garlic clove
- ½ tsp salt plus more to taste
- Black pepper to taste
Pasta Salad
- 12 oz fusilli pasta 340 g
- 1 cup cucumber finely diced
- 1 red bell pepper finely diced
- ¼ small red onion finely diced
- ¼ cup chopped fresh cilantro for finishing
Instructions
- Marinate the chicken: Add the chicken breasts to a bowl with paprika, chili powder, oregano, parsley, rosemary, onion powder, cumin, garlic powder, salt, black pepper, and olive oil. Massage everything together until the chicken is evenly coated.You can cook it right away, but if you have time, cover and marinate in the refrigerator for 30 minutes or up to overnight for even more flavor.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fusilli according to package directions until al dente. Drain and rinse briefly under cool water to stop the cooking. Let it drain really well and set aside while you prepare everything else.
- Pan-fry the chicken: Heat a large skillet over medium to medium-high heat with a drizzle of oil. Add the chicken breasts and cook for about 5–7 minutes on the first side, depending on thickness. Flip and cook for another 5–7 minutes, or until golden brown and the thickest part of the chicken reaches an internal temperature of 165°F / 74°C.If your chicken breasts are especially thick, lower the heat slightly and cover the pan for the last few minutes so they cook through without burning.
- Rest and Chop: Transfer to a cutting board and let rest for 5–10 minutes before chopping into bite-sized pieces. Resting keeps all those juices inside!
- Crisp sausage: Keep all those delicious chicken drippings in the pan. Add the sliced sausage and cook over medium-high heat for 4–5 minutes, tossing occasionally, until the edges are crispy and golden brown. Transfer the sausage to a plate.
- Roast the corn: In the same pan, add the corn and butter. Cook for 4–6 minutes, stirring occasionally, allowing some of the corn to sit against the hot pan long enough to get a little golden and charred. This is my favorite part because the corn soaks up ALL the seasoning and flavor left behind from the chicken and sausage. Add an extra ½ teaspoon of paprika if you want a little more smoky flavor. Season with salt and pepper if needed.
- Make the creamy cilantro sauce: Add the cilantro, sour cream, mayonnaise, lime juice, olive oil, green onion, jalapeño, garlic, salt, and black pepper to a blender. Blend until smooth and creamy. Taste and adjust with more lime, salt, or jalapeño depending on your preference.
- Assemble the pasta salad: In a large serving bowl, add cooked fusilli pasta, Cucumber, Red bell pepper, Red onion, Roasted corn, Crispy sausage, and chopped chicken. Pour over the creamy cilantro sauce and toss really well until every piece of pasta is coated. Finish with extra chopped cilantro on top.
- Serve: Serve immediately, or pop it into the fridge and enjoy it cold later!
