This Chicken Bacon Ranch Pasta is one of those pasta salad recipes that is excellent for dinner or cookouts! Serve it hot or cold!
Chicken Bacon Ranch Pasta Salad
If you are looking for an easy meal for busy weeknights, my Chicken Bacon Ranch Pasta is about to be the answer! A delicious side dish or main dish with lots of flavor, this is going to be a favorite of the whole family!
This is one of my favorite recipes to make for a barbecue because it is one of those pasta dishes that is so universal. It’s a comfort food that everyone will gravitate to.
With bacon and ranch – two flavors that are always winners – and the addition of chicken, this pasta salad is both hearty and light. The squash and zucchini will give you the veggie flare that you’re looking for and it really only takes a little bit of prep work.
If you have leftover chicken, you can use that instead of the chicken breasts in this delicious pasta dish. Whether you have rotisserie chicken, cooked shredded chicken or grilled chicken leftovers from the night before, they would all make a great substitute. If you have another leftover lean meat (like turkey slices), that could work too.
Bacon Ranch Pasta Salad Recipe
How To Make:
1 or 1 1/2 lbs boneless skinless chicken breasts
16 oz tri-color rotini
1/2 lb bacon, cooked crispy and chopped
1 yellow squash, quartered lengthwise then cut into 1/4 inch pieces
1 zucchini, quartered lengthwise then cut into 1/4 inch pieces
3 Tbsp vegetable oil
1 Tbsp red wine vinegar
1 1/2 tsp dijon mustard
2 tsp ranch dressing mix (I used Hidden Valley)
2 Tbsp grated Parmesan cheese
Salt and pepper (to taste)
Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
Place your raw chicken breasts on a plate and season them liberally with salt and pepper.
Place your chicken on the baking sheet and bake 20-25 minutes until cooked through. The time may vary depending on the size of the chicken breasts.
While the chicken is cooking, boil your pasta in a large pot with salted water. At the seven minute mark, add the chopped squash and zucchini and cook for one more minute. Your pasta should be al dente at the end of boiling.
Strain and rinse your pasta and veggies with cold water in a colander to stop the cooking process (or the squash and zucchini will get over-done).
Set it aside in the colander or a large mixing bowl and make sure that you have dumped all of the water out of the pot.
In a blender, combine the oil, vinegar, mustard, ranch seasoning, and Parmesan cheese. Slice the cooked chicken into bite-sized pieces and place them into the now empty pot.
Add your pasta, squash, zucchini, crispy bacon pieces, and creamy ranch sauce to your chunks of chicken in the pot and stir to combine.
Season with salt and pepper to taste. Transfer your pasta to a large bowl and top with Parmesan cheese if desired.
Serve this Chicken Bacon Ranch Pasta recipe hot or cold and enjoy!
Can I Use A Different Pasta In This Easy Dinner?
Yes! I highly recommend that you choose from short pastas in this dish, but feel free to choose your favorite pasta shape. A bowtie pasta or penne pasta would work well if you don’t have rotini available.
Is This A Dish I Can Make Ahead Of Time?
Yes! The best part about this easy pasta recipe (other than the amazing flavors) is that you can make it the day before you need it and it keeps really well as leftovers. Between the creamy sauce and all of the cooked ingredients, this is a family favorite that you can cook during the weekend (or with leftover chicken) and serve during dinner time the next day or two.
Are You Looking For More Delicious Bacon Recipes? Here Are Some Of My Favorites:
- Bacon Mac & Cheese
- Tomato, Bacon And Cabbage Sauté
- Roasted Butternut Squash With Bacon
- Bacon And Egg Cups
- Bacon Wrapped Pickles
- Chicken Bacon Alfredo Bake
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This calculation is intended for informational purposes only. I am not a doctor or dietician. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
Serving Size: 1
Amount Per Serving: Calories: 429Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 101mgSodium: 697mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 41g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This calculation is intended for informational purposes only. I am not a doctor or dietician. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
Here are some other suggestions for your week:
- Make a cup cake frozen themed.
- Using butter and brown sugar carrots, you can have a tasty side.
- With stuffed mushroom pyrex is the easiest to bake with.
- Try some dorito chicken for lunch today.
- My yummy fried cinnamon roll bites will be a favorite.
- For this breakfast bowl keto followers will be happy.
- Egg salad with noodles makes for a great lunch.
- Have this tatertot casserole with the family.
- Put my bacon wrapped pork chops in oven and finish the rest of dinner.
- Like crescent roll taco cups, these stuffed rolls are tasty.