Creamy Cilantro Loaded Chicken Pasta Salad
By Tiffy Cooks
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.
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!
Notes
Lighter option: Replace the sour cream with Greek yogurt, or use ½ cup Greek yogurt + ¼ cup mayo.
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.
Nutrition
Calories: 1042kcalCarbohydrates: 82gProtein: 49gFat: 57gSaturated Fat: 17gPolyunsaturated Fat: 12gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 163mgSodium: 1846mgPotassium: 1117mgFiber: 6gSugar: 9gVitamin A: 2180IUVitamin C: 50mgCalcium: 99mgIron: 4mg
