Chicken Pasta Salad

This Chicken Pasta Salad has the most flavorful marinaded chicken that’s seared in bacon drippings for ultimate flavor. It’s tossed in a flavorful pasta with crispy bacon, tomatoes, bell peppers, and shredded cheese.

Prep Time15

Cook Time8

Total Time23

Course: Pasta, Salad, Side Dish

Cuisine: American

Servings: people

Calories: 399kcal

Author: Stephanie

Ingredients

2 large boneless skinless chicken breasts about 1 ½ lbs.
1 ½ cups Italian salad dressing divided. See notes
6 strips thick-cut bacon high quality
1 lb. rotini pasta
1 pint cherry tomatoes halved
1 bell pepper diced. I use ½ red, ½ green.
1 cup cheddar cheese shredded

US Customary - Metric

Instructions

Marinade 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 it to ½ inch thick. Pat completely dry.
Sprinkle lightly with salt/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 marinade at room temperature for 20 minutes.

Measure out Ingredients/Cook Bacon and Pasta

Meanwhile, cook the bacon slowly over low heat until crispy on each side. Tilt the pan occasionally and collect drippings with a spoon and set them aside. You’ll want to reserve 2 tablespoons total. Set cooked bacon on a paper towel lined plate and chop once cooled.
While the bacon cooks, measure out remaining ingredients and begin boiling salted pasta water. Once a boil is reached, cook pasta to al dente according to package instructions. (Set a timer to avoid overcooking.) Drain once cooked and spread it out on a tray or on parchment paper to let it cool. Drizzle with 1 tablespoon olive oil. Toss to coat and let it cool for 5 minutes.

Sear the Chicken

Heat reserved bacon drippings (or 2 tbsp. 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 has developed. 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. Add ¼ cup salad dressing and toss to coat evenly. Add the chicken and another ¼ cup dressing, toss to coat. Add the cherry tomatoes, bell peppers, and ¼ cup dressing. Add ½ of the bacon and ½ of the cheese and toss to combine.
Transfer to a clean bowl prior to serving if desired. Top with remaining bacon and cheese.
Serve immediately or refrigerate for up to 6 hours prior to serving. (Note: You will have an extra 1/4 cup of dressing, which you can choose to use only if preferred.) See notes about a longer make-ahead method.

Notes

Pro Tips

Optional Additions to this salad include: Avocado, hard boiled eggs, English cucumbers, pepperoni, red onions, chives, spinach, feta, and even grapes!
Bacon: I use Oscar Mayer Thick Cut Bacon. High quality makes a big difference.
Dressing: I use Olive Garden Italian Salad Dressing. I also have a homemade version. You can also make this with Ranch, Caesar, or Greek dressing.
For a Creamier Italian Dressing: Combine 1/4 cup mayo with 1 cup of Italian dressing for the pasta.
Cheese: I use Cabot Two State Farmers’ Shredded Cheddar Cheese, the cheese holds up really well in this salad.
Veggies: I slice the tomatoes and put them middle-side-down on paper towels to absorb excess juice. I also lay the diced bell peppers on paper towels to remove excess moisture. (We don't want a watery salad.)
Chicken: Rotisserie or leftover chicken can be used as a shortcut if needed!
Be sure to try my Chicken Caesar Pasta Salad and my Greek Pasta Salad recipes next!

Make Ahead Method

This pasta salad can be assembled up to 12 hours ahead of time, although I would wait on adding the cheese until just before serving.
Note: The pasta will absorb a lot of the dressing during storage, so you'll need to add up to 1/2 cup additional dressing prior to serving.

Storage

Store in an airtight container and refrigerate for up to 3 days.

The Nutritional information shared is an estimate and is per serving. There are 12 servings in this recipe.

Nutrition