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Chicken Pasta Salad in a glass bowl with bacon, tomatoes, bell peppers, and cheese.
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Chicken Pasta Salad

This Chicken Pasta Salad has the most flavorful marinated 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 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Pasta, Salad, Side Dish
Cuisine: American
Servings: 12 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

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 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 marinate 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

Calories: 399kcal | Carbohydrates: 34g | Protein: 22g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 545mg | Potassium: 469mg | Fiber: 2g | Sugar: 6g | Vitamin A: 632IU | Vitamin C: 22mg | Calcium: 87mg | Iron: 1mg