Fiesta Chicken Pasta Salad
Fiesta Chicken Pasta Salad is bursting with flavor. Tender pasta and chicken are mixed with taco seasoning, ranch dressing, corn, black beans and more! This pasta salad is going to become your new favorite!
Pasta salads are so perfect for Summer time barbecues and pot lucks! I thought creating one with some Mexican flair would be absolutely delicious, and it was!
This Fiesta Chicken Pasta Salad is bursting with flavor. Tender pasta and chicken are mixed with taco seasoning, ranch dressing, corn, black beans and more. I let it chill in the fridge for about 4 hours and then served it at our 4th of July party. It was a big hit! I was hoping to bring home the leftovers, but there wasn’t any left!
This incredible Fiesta Chicken Pasta Salad is going to become your new favorite pasta salad. The only suggestion I make is to plan in advance because it does call for pre-cooked chicken. A rotisserie chicken would be perfect for this!
Also, I suggest doubling the recipe if you’re serving a large crowd. Every one is going to want in on this yummy dish!
MORE PASTA SALAD RECIPES YOU MAY LIKE:
California Pasta Salad
Pepperoni Pizza Pasta Salad
Strawberry Chicken and Spinach Pasta Salad
Mandarin Orange and Spinach Pasta Salad
Poppy Seed Chicken and Grape Pasta Salad
Chicken Caesar Pasta Salad
Tri Color Pasta Salad
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Ingredients
- 1 pound box bow tie or Farfalle noodles
- 1 (1 ounce) packet taco seasoning
- 1 (8 ounce) container chive and onion cream cheese
- 1 1/2 cups prepared ranch dressing
- 2 boneless skinless chicken breasts, cooked and cubed (a rotisserie chicken works great for this)
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can corn, drained
- 1 red bell pepper chopped
- 1/4 cup fresh cilantro chopped
Instructions
- In a large pot of water, boil noodles according to package directions. Drain water, and then place noodles in a large bowl. To the hot noodles, add cream cheese, taco seasoning and ranch dressing. Mix well to combine.
- Add in cooked chicken, black beans, corn, bell pepper and cilantro. Stir gently to combine.
- Cover with lid or cover tightly with saran wrap. Place in refrigerator and chill for atleast 4-5 hours before serving. Enjoy!
Recipe by: Holly Lofthouse
I will be making this for our dinner this weekend….
Great idea….
Thanks
Looks TDF!!! Love the colors in it!
Definitely going to try this!
This looks SO yummy! My favorite kind of flavors…I will be trying this ASAP! :O)
Looks great. What are the ingredients in the cooking creme? Just curious how it differs from cream cheese?
Looks very good I am going to try this I love pasta salads Tasha Chaney
Looks yummy! I will have to try!
I can’t wait to try this.Will be something new to take camping.Wilma
can’t wait to try it!!!
Mmmm LOVE the mexican flair to it!
Leslie
Looks so good!
Lori
Wow!! This recipe looks amazing!! Can’t wait to try it! Good luck!
This looks amazing! I am trying this one very, very soon!
I’ve got Philadelphia cream cheese on hand, but no cooking creme. How different is the cooking creme? What’s in it?
YUMMY! SOUNDS SO GOOD & REFRESHING.I CAN’T WAIT TO TRY IT!
That looks so delicious! I now know what we are having for supper tonight. Thanks for another delicious recipe to add to my list of cool dishes to be served when the temps outside reach over 100° outside.
Sounds yummy and easy!
I love pasta salad. And cream cheese! Good luck with the contest 🙂
It looks delish!! Thanks for the new recipe! I plan on making it this weekend:)
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I have put this on the menu for the weekend. Good luck on the contest :0)
Thanks for the great recipe. Good dinner for hot summer days.
It looks delicious. I’m going to try it out on my school faculty for our back to school brunch. Thanks
Wow…another great recipe
Holly! This will be on my list for the weekend. Thank you for sharing all the yumminess…your recipes save me many times when I’m in a slump and need dinner inspiration!
Looks DELISH!! Will definitely try it!