Description
This Crack Chicken Pasta Salad is a flavorful and hearty dish combining tender chicken breast, crispy bacon, sharp cheddar cheese, fresh vegetables, and creamy ranch dressing tossed with al dente pasta. Perfect for a quick lunch or a crowd-pleasing potluck side, this recipe takes just 30 minutes to prepare and serves 6.
Ingredients
Scale
Pasta
- 1 lb bow tie pasta or elbow macaroni
Chicken
- 2 lb boneless skinless chicken breasts
- Salt, to season
- Pepper, to season
- Paprika, to season
- Olive oil, for cooking
Other Ingredients
- 10 slices cooked bacon, crumbled
- 1 1/2 cup cheddar cheese, cut into small cubes
- 1/4 cup green onions, chopped
- 2 cups cherry tomatoes, halved
- 1/2 cup ranch dressing
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta thoroughly and transfer it to a large mixing bowl to cool slightly.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken breasts evenly with salt, pepper, and paprika. Place the chicken in the skillet and cook for about 8 minutes on each side, or until golden brown and fully cooked through. Remove the chicken from heat and let it rest for a few minutes before slicing into bite-sized pieces.
- Combine Ingredients: To the bowl of pasta, add the sliced chicken, crumbled cooked bacon, cubed cheddar cheese, chopped green onions, halved cherry tomatoes, and ranch dressing. Toss everything together until well combined. Taste and adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Garnish the salad with additional chopped green onions for a fresh finish. Serve immediately or chill if preferred.
Notes
- Use either bow tie pasta or elbow macaroni; both work well in this salad.
- For extra flavor, cook the chicken with a splash of garlic powder or smoked paprika.
- This salad can be served chilled or at room temperature.
- Make sure to let the chicken rest before cutting to retain juiciness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make it spicier, add a pinch of cayenne pepper or sliced jalapeños.
