Description
A bold and creamy Southern-inspired pasta salad that blends the spicy kick of Nashville hot chicken with the cool, comforting bite of macaroni and a tangy dressing. Perfect for picnics, cookouts, or weeknight dinners.
Ingredients
Scale
- 2 cups uncooked elbow macaroni
- 1 pound chicken thighs or tenders, cut into bite-sized pieces
- 1/4 cup hot sauce
- 1/2 cup mayonnaise
- 1/2 cup finely chopped celery
- 2 tablespoons pickle juice
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- Heat a skillet over medium heat.
- Toss the chicken pieces with hot sauce, paprika, garlic powder, salt, and pepper.
- Cook the chicken in the skillet with a little oil until fully cooked, about 6 to 8 minutes.
- Boil elbow macaroni in salted water until al dente, then drain and let cool.
- In a large bowl, mix mayonnaise, pickle juice, and extra hot sauce if desired.
- Add pasta, cooked chicken, and chopped celery to the bowl. Stir until well combined.
- Let the salad rest for 10 minutes, then refrigerate for at least 30 minutes.
- Before serving, taste and adjust seasoning. Top with chopped pickles or paprika if desired.
Notes
- For extra heat, add a pinch of cayenne to the mayo mix.
- Use Greek yogurt instead of mayo for a lighter option.
- Make ahead and store covered in the fridge for up to 4 days.
- Garnish with fresh parsley or chives for extra freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg
Keywords: nashville hot chicken pasta salad, spicy chicken pasta, southern pasta salad, creamy pasta salad, picnic salad recipe