Discover the ultimate Chicken Pasta Salad recipe a delicious blend of marinated chicken, crispy bacon, fresh veggies, and perfectly cooked pasta tossed in tangy Italian dressing. Perfect for potlucks, picnics, or a quick family dinner, this make-ahead-friendly dish is a flavorful and versatile favorite!
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts (about 1 ½ lbs.)
- 1 ½ cups Italian salad dressing, divided (see notes)
Other Ingredients
- 6 strips thick-cut bacon (high quality)
- 1 lb. rotini pasta
- 1 pint cherry tomatoes, halved
- 1 bell pepper, diced (use ½ red, ½ green for color)
- 1 cup cheddar cheese, shredded
Instructions
Marinate the Chicken
- Cut the chicken breasts in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound them to ½ inch thick. Pat completely dry.
- Sprinkle lightly with salt and pepper. Place ½ cup of the salad dressing in a gallon freezer bag and add the chicken. Remove excess air from the bag and seal. Let it marinate at room temperature for 20 minutes.
Measure Ingredients, Cook Bacon, and Pasta
- Cook the bacon slowly over low heat until crispy on each side. Tilt the pan occasionally and collect drippings with a spoon, reserving 2 tablespoons total. Place the cooked bacon on a paper towel-lined plate and chop once cooled.
- While the bacon cooks, measure out the remaining ingredients and begin boiling salted water for the pasta. Once the water reaches a boil, cook the pasta to al dente according to package instructions. (Set a timer to avoid overcooking.)
- Drain the pasta once cooked and spread it out on a tray or parchment paper to cool. Drizzle with 1 tablespoon olive oil, toss to coat, and let it cool for 5 minutes.
Sear the Chicken
- Heat the reserved bacon drippings (or 2 tablespoons olive oil if needed) in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust develops. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
Assemble the Salad
- Add the cooled pasta to a large bowl and toss with ¼ cup salad dressing to coat evenly.
- Add the chicken and another ¼ cup dressing, tossing to coat. Stir in the cherry tomatoes, bell peppers, and an additional ¼ cup dressing.
- Mix in ½ of the bacon and ½ of the cheese, tossing to combine. Transfer to a clean serving bowl if desired.
- Top with the remaining bacon and cheese. Serve immediately or refrigerate for up to 6 hours before serving. (Note: There will be an extra ¼ cup of dressing to use if desired.)
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of marinated chicken, crispy bacon, and fresh veggies makes this pasta salad irresistibly delicious.
- Perfect for Gatherings: A crowd-pleaser that’s easy to transport and serve at picnics, potlucks, or family dinners.
- Make-Ahead Friendly: Prepares well in advance, saving you time on busy days.
- Customizable: Adaptable to various tastes and dietary preferences.
Tips
- Marination Matters: Let the chicken marinate for at least 20 minutes to infuse flavor.
- Crispy Bacon: Cook the bacon slowly over low heat for the crispiest results.
- Cool Pasta Properly: Spread the cooked pasta out to cool quickly and prevent clumping.
- Extra Dressing: Keep the extra ¼ cup dressing handy to refresh the salad before serving.
Variations and Substitutions
- Protein Alternatives: Swap chicken for turkey, grilled shrimp, or even tofu for a vegetarian option.
- Cheese Choices: Use feta, mozzarella, or a mix of cheeses for different flavor profiles.
- Add Veggies: Incorporate cucumbers, olives, or red onions for added texture and taste.
- Dressing Variations: Try ranch, Caesar, or balsamic vinaigrette for a different twist.
FAQs
Can I make this salad the day before?
Yes! Assemble the salad without adding the bacon and cheese, then refrigerate. Add the bacon and cheese just before serving.
What’s the best pasta for this recipe?
Rotini works best because its twists hold the dressing well, but penne or farfalle are great alternatives.
Can I use store-bought pre-cooked chicken?
Absolutely, but marinated and freshly cooked chicken adds the best flavor.
Serving Suggestions
- Pair With: Garlic bread, a fresh green salad, or grilled vegetables.
- For Potlucks: Serve chilled in a large bowl with extra dressing on the side.
- Garnish Ideas: Sprinkle with fresh parsley or grated Parmesan for added flair.
Chicken Pasta Salad Recipe
Servings
12
servingsPrep time
15
minutesCooking time
8
minutesIngredients
Chicken
2 large boneless, skinless chicken breasts (about 1 ½ lbs.)
1 ½ cups Italian salad dressing, divided (see notes)
Other Ingredients
6 strips thick-cut bacon (high quality)
1 lb. rotini pasta
1 pint cherry tomatoes, halved
1 bell pepper, diced (use ½ red, ½ green for color)
1 cup cheddar cheese, shredded
Directions
- Marinate the Chicken
- Cut the chicken breasts in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound them to ½ inch thick. Pat completely dry.
- Sprinkle lightly with salt and pepper. Place ½ cup of the salad dressing in a gallon freezer bag and add the chicken. Remove excess air from the bag and seal. Let it marinate at room temperature for 20 minutes.
- Measure Ingredients, Cook Bacon, and Pasta
- Cook the bacon slowly over low heat until crispy on each side. Tilt the pan occasionally and collect drippings with a spoon, reserving 2 tablespoons total. Place the cooked bacon on a paper towel-lined plate and chop once cooled.
- While the bacon cooks, measure out the remaining ingredients and begin boiling salted water for the pasta. Once the water reaches a boil, cook the pasta to al dente according to package instructions. (Set a timer to avoid overcooking.)
- Drain the pasta once cooked and spread it out on a tray or parchment paper to cool. Drizzle with 1 tablespoon olive oil, toss to coat, and let it cool for 5 minutes.
- Sear the Chicken
- Heat the reserved bacon drippings (or 2 tablespoons olive oil if needed) in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust develops. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
- Assemble the Salad
- Add the cooled pasta to a large bowl and toss with ¼ cup salad dressing to coat evenly.
- Add the chicken and another ¼ cup dressing, tossing to coat. Stir in the cherry tomatoes, bell peppers, and an additional ¼ cup dressing.
- Mix in ½ of the bacon and ½ of the cheese, tossing to combine. Transfer to a clean serving bowl if desired.
- Top with the remaining bacon and cheese. Serve immediately or refrigerate for up to 6 hours before serving. (Note: There will be an extra ¼ cup of dressing to use if desired.)
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