Ingredients:

  • 1 lb rotini or elbow macaroni
  • 1 lb chicken breast, diced into ½-inch cubes
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup BBQ sauce
  • ½ cup ranch dressing
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • ¼ tsp smoked paprika
  • 1 cup red bell pepper, finely diced
  • ½ cup red onion, finely minced
  • ½ cup celery, sliced thin
  • ¼ cup fresh parsley, chopped
  • ½ cup shredded cheddar cheese

Instructions:

  1. Cook the pasta in salted water according to package directions. Drain and immediately rinse under cold water until the noodles are cool to the touch.
  2. Heat olive oil in a skillet over medium-high heat. Add diced chicken, seasoning with salt and pepper. Cook for 5–7 minutes until the edges are golden brown and the centers are opaque. Remove from heat and let rest for 2 minutes.
  3. In a medium bowl, combine the BBQ sauce, ranch dressing, apple cider vinegar, garlic powder, and smoked paprika. Whisk vigorously until the sauce is a uniform, creamy orange color.
  4. In a large mixing bowl, combine the chilled pasta, cooked chicken, diced bell pepper, red onion, and celery.
  5. Pour the BBQ-ranch dressing over the mixture and toss until evenly coated. Fold in the shredded cheddar cheese if using.