Coming in Hot
Hellooo and welcome back to the blog! It’s been a while, but I’m finally back! I know I’ve been super inconsistent with posting on my blog. I take a break, come back, stay consistent for 2-3 weeks, and then fall off again. In the past, I feel like I would beat myself up about it, but I’ve come to realize that that’s just life. Things come up — whether it’s feeling unmotivated or having plans with friends and family — so I really can’t be too hard on myself. While I love Olives & Lamb, I think it’s also important to stay present in life and not pass up unforgettable experiences. So right now we’re just going with the flow, and I’m back with a hot fire recipe: Chipotle Chicken Pasta Salad!
Smokey and Spicy
If you’ve been here for a while, you probably already know that I love pasta salads! They’re so easy, tasty, and versatile! Usually, my family hosts our summer barbeques and I do most of the cooking. With that said, I’m always looking for recipes that can be prepped ahead of time to make my life easier, and pasta salad is always a go-to for me! I’ve already got an Orzo Pasta Salad and a Southwest Pasta Salad up on the blog so definitely check those recipes out! Today, I’m adding to the collection with this Chipotle Chicken Pasta Salad.
Sometimes I feel like the recipes I post whenever I come back from a break end up being the tastiest! When I had a bite of this dish, I was kind of taken aback by how good it was! This pasta salad is mixed with a creamy chipotle sauce that’s packed with flavor! The chipotle peppers add a kick of spiciness and smokiness, which pair perfectly with the summer BBQ vibes! I also added in bacon and chili spiced chicken, which add an additional element of smokiness. Personally, corn is always a must-have in summer recipes because I think it adds a burst of freshness! Its sweetness pairs well with the saltiness of the bacon and balances the spiciness of the chipotle peppers. When all the ingredients are combined, it’s an explosion of harmonious flavors in your mouth!
Seize the Summer
It definitely is exciting to be able to see friends and family again during this time of the year. I feel like summer barbeques hold such a great sense of nostalgia for me and it just has all around good vibes. It’s so fun to be able to share our lives with people along with the food we love!
I hope you’re all making the best out of this summer while also staying safe! Try this Chipotle Chicken Pasta Salad out, and if you love it enough, bring it to your next gathering! Thanks for joining me today and I’ll catch you in my next post!
P.S. Keep up with me on my instagram @olivesandlamb
Chipotle Chicken Pasta Salad
Ingredients
For the Chipotle Sauce
- 1 can Chipotle Peppers in Adobo Sauce
- ⅓ cup Mayo
- 2 Tbsp Sour Cream
- ½ Tbsp Dijon Mustard
- ½ tsp Honey
- 1 Garlic Clove
- ½ Tbsp Lime Juice
- ¼ tsp Chili Powder
- ¼ tsp Paprika
- ¼ tsp Cumin
- ¼ tsp Kosher Salt
- ⅛ tsp Ground Black Pepper
For the Pasta Salad
- 3 Strips of Thick Sliced Bacon
- ¼ tsp Dried Oregano
- ¼ tsp Garlic Powder
- ¼ tsp Chili Powder
- ¼ tsp Paprika
- ¼ tsp Ground Cumin
- ½ tsp Kosher Salt
- ¼ tsp Ground Black Pepper
- 12-14 oz. Thin Sliced Chicken Breasts
- 8 oz. Bowtie Farfalle Pasta
- 2 Corn Cobs (husked)
- ⅓ cup Freshly Chopped Chives
- ⅔ cup Finely Diced Red Onion
Instructions
For the Chipotle Sauce
- Open the can of chipotle peppers. Add two whole chipotle peppers and a ½ tablespoon of the adobo sauce into a small blander or food processor. Then add in the remaining ingredients for the chipotle sauce into the blender. Blend until smooth and well combined. Set it aside for later.
For the Pasta Salad
- Add the bacon into a pan and heat over medium high heat. When the bacon starts bubbling cook it for about 4-5 minutes on each side until crispy. Remove the bacon from the pan and allow it to drain on a plate lined with paper towels. Reserve about 1 tablespoon of the bacon grease left in the pan and discard the rest. When the bacon has cooled, roughly chop it into pieces.
- In a small bowl, combine the oregano, garlic powder, chili powder, paprika, cumin, salt, and pepper. Season both sides of the chicken breasts with the seasoning. Heat the same pan with the reserved bacon grease over medium heat. Place the chicken breasts into the pan and cook for about 4-5 minutes on each side until the chicken is fully cooked. Remove the chicken breasts from the pan and allow them to rest for at least 10 minutes. When the chicken has cooled, dice it into pieces.
- In the meantime, bring two pots of water to a boil. Add a sprinkling of salt and the bowtie pasta to one pot. Then add the corn cobs to the other pot. Cook the pasta according to the package instructions or until al dente. Boil the corn for about 7 minutes. Drain the pasta and rinse under cold water until the pasta is cold. Remove the corn cobs from the pot and place them into a bowl filled with ice water. When the corn is cool to the touch, stand the cob up on the flat end and run a knife down the sides to remove the kernels. Repeat with the remaining corn cob.
- Add the pasta, corn, diced chicken, bacon, chives, red onion, and chipotle sauce to a large bowl. Mix the ingredients together until well combined. Taste and adjust the seasoning if necessary. Enjoy!
Absolutely delicious!
I’m so glad you enjoyed it!