Description

A flavorful and satisfying Chicken Pasta Salad featuring tender marinated and seared chicken breasts, crispy bacon, rotini pasta, fresh cherry tomatoes, bell peppers, and shredded cheddar cheese, all tossed in tangy Italian dressing. Perfect for a light lunch, picnic, or potluck dish.

Ingredients

Scale

Chicken

2 large boneless skinless chicken breasts (about 1 ½ lbs.)
½ cup Italian salad dressing (for marinating)
salt and pepper, to taste

Bacon and Drippings

6 strips thick-cut bacon (high quality)
reserved bacon drippings (about 2 tablespoons) or olive oil

Pasta and Vegetables

1 lb. rotini pasta
1 pint cherry tomatoes, halved
1 bell pepper, diced (½ red and ½ green recommended)

Dressing and Cheese

1 ½ cups Italian salad dressing (divided)
1 cup cheddar cheese, shredded
1 tablespoon olive oil (for pasta coating)

Instructions

Marinate the Chicken: Cut each chicken breast in half lengthwise to create 2 thinner slices. Place between sheets of saran wrap and pound to ½ inch thickness using the textured side of a meat mallet. Pat dry completely. Lightly season with salt and pepper. Add chicken and ½ cup Italian salad dressing to a gallon freezer bag, remove excess air, seal, and marinate at room temperature for 20 minutes.
Cook Bacon: Place bacon strips in a cold skillet and cook slowly over low heat to render fat and make crispy on both sides. Occasionally tilt the pan to collect drippings with a spoon. Reserve 2 tablespoons of the drippings before transferring bacon to a paper towel-lined plate to drain. Once cool, chop bacon into pieces.
Cook Pasta: Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package instructions until al dente. Set a timer to avoid overcooking. Drain pasta and spread out on a tray or parchment paper to cool. Drizzle with 1 tablespoon olive oil and toss to coat. Let cool for about 5 minutes.
Sear the Chicken: Heat the reserved bacon drippings or 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the marinated chicken slices in batches for 4 to 5 minutes per side or until a golden crust forms and the chicken is cooked through. Remove from skillet and let rest for 10 minutes, then cut into bite-sized pieces.
Assemble the Salad: In a large bowl, add the cooled pasta and toss with ¼ cup of Italian dressing. Add the seared chicken pieces and another ¼ cup dressing, tossing to coat evenly. Add the halved cherry tomatoes, diced bell peppers, and remaining ¼ cup dressing. Toss again. Add half of the chopped bacon and shredded cheddar cheese, mixing gently.
Final Touches and Serve: Transfer the salad to a clean serving bowl if desired. Top with the remaining bacon pieces and shredded cheese. Serve immediately or refrigerate for up to 6 hours. An extra ¼ cup of dressing will remain; use it as preferred. See notes for make-ahead tips.

Notes

Marinating chicken at room temperature for 20 minutes enhances flavor without compromising safety due to the short time.
Cooking bacon slowly over low heat renders fat evenly, giving crispy and flavorful bacon and useful drippings for searing chicken.
Spreading cooked pasta out to cool prevents sticking and allows it to better absorb the dressing.
Reserved bacon drippings add richness when searing chicken but olive oil can be substituted.
This salad can be made a few hours ahead and refrigerated, but add cheese and bacon topping just before serving for best texture.
Using a variety of colorful bell peppers adds visual appeal and freshness.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Keywords: Chicken Pasta Salad, Italian Dressing Pasta Salad, Bacon Pasta Salad, Rotini Pasta Salad, Summer Salad, Easy Lunch Recipe