Ultimate Chicken-Bacon-Ranch Pasta Salad Recipe

Chicken-Bacon-Ranch Pasta Salad

Chicken-Bacon-Ranch Pasta Salad

Prep: 10 mins | Cook: PT0S | Total: 25 mins | Serves: 8 serving(s) | Cuisine: American
Summer gatherings call for dishes that are easy, tasty, and crowd-pleasing. You might think pasta salad requires hours of prep, but Chicken-Bacon-Ranch Pasta Salad proves otherwise. With just ten minutes of prep, you whip up a protein-packed delight that shines at any barbecue or picnic. This dish combines tender chicken breasts, crispy crumbled bacon, and a creamy ranch dressing for a flavor explosion. Toss in some Gemelli or penne pasta, add a drizzle of extra-virgin olive oil, and sprinkle with freshly sliced chives for that pop of freshness. No need for complicated techniques or long cooking times here. Just cook your bacon, prep the chicken, and let the ingredients do the work for you. Chicken-Bacon-Ranch Pasta Salad isn’t just a side; it’s a star that turns any meal into a celebration of summer.

Chicken-Bacon-Ranch Pasta Salad

Ingredients

  • Coarse kosher salt
  • 1 lb. Gemelli or penne pasta
  • 1 tbsp. High-quality extra-virgin olive oil
  • 2 lb. Skinless, boneless chicken breasts
  • Freshly cracked black pepper
  • 4 strips of bacon, cooked and crumbled (approximately 1/2 cup)
  • 1/2 c. Ranch dressing
  • 2 tbsp. Finely chopped chives

Instructions

Step 1

Bring large pot of water to boil. Add generous pinch of salt. Once boiling, add gemelli pasta. Stir occasionally to prevent sticking. Cook until al dente, about 8-10 minutes, checking package for exact time. Pasta should be tender but still firm to bite. Drain pasta in colander and transfer to large bowl. Let cool slightly while you prepare other ingredients.

Step 2

Heat oil in large skillet over medium-high heat until shimmering. Season chicken pieces with salt and pepper on all sides. Place chicken in skillet, cook for 5 to 8 minutes on one side until golden brown. Flip chicken and cook another 5 to 8 minutes. Use instant-read thermometer to check thickest part; it should read 165°. Transfer cooked chicken to cutting board, let rest for 10 minutes. Cut into 1-inch pieces after resting.

Step 3

In large bowl, combine cooked chicken and crispy bacon. Pour in ranch dressing. Toss everything together until well coated. Taste mixture and add salt and pepper as needed. For finishing touch, sprinkle chopped chives on top. Enjoy vibrant colors and aromas!

Nutrition Information

calories: 455 Calories
fat: 15 g
carbohydrate: 42 g
protein: 34 g
fiber: 2 g
sugar: 2 g

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My Tip

Cook chicken until golden brown, about 7 minutes per side. Let rest 10 minutes before cutting. This keeps juices in, makes chicken tender. Use instant-read thermometer for 165° check.

Leftovers

Store Chicken-Bacon-Ranch Pasta Salad in glass container with tight lid, keeps in fridge up to 3 days. Reheat in microwave, covered, to avoid drying out. Stir halfway for even warmth.

Make It Your Own

Swap chicken for grilled shrimp and use lemon vinaigrette instead of ranch dressing. Adds fresh flavor and lighter feel to pasta salad.

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