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Chicken Bacon Ranch Pasta Salad

Creamy chicken bacon ranch pasta salad with rotini tomatoes cheese and chives
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This dish is a modern American classic, perfect for potlucks and family gatherings. It combines tender pasta, smoky bacon, juicy chicken, and a creamy, herbaceous ranch dressing into one irresistible, satisfying meal.

Ingredients

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  • 1 pound short pasta, like rotini, fusilli, or penne
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper, to taste
  • 8 ounces thick-cut bacon, cooked until crisp and crumbled
  • 1 1/2 cups cherry or grape tomatoes, halved
  • 1 cup shredded sharp cheddar cheese
  • 2/3 cup thinly sliced red onion
  • 1/3 cup chopped fresh chives or green onions
  • 1 cup mayonnaise (full-fat for best texture)
  • 1/2 cup sour cream
  • 1/3 cup buttermilk
  • 1 packet (1 oz) dry ranch seasoning mix or 2 tablespoons homemade ranch seasoning
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried dill (or 1 tablespoon fresh)

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain, rinse briefly with cool water, and let drain completely.
  2. While pasta cooks, pat chicken dry and season with garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet over medium heat. Cook chicken for 6-8 minutes per side until cooked through (165°F). Let rest 5 minutes, then chop or shred.
  3. In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, ranch seasoning, lemon juice, and dill until smooth and creamy.
  4. In a very large mixing bowl, combine the cooled pasta, chopped chicken, crumbled bacon, halved tomatoes, cheddar cheese, red onion, and chives.
  5. Pour the creamy ranch dressing over the pasta mixture. Using a large spatula, gently fold everything together until evenly coated.
  6. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

For best results, ensure pasta and chicken are cooled before adding dressing to prevent the mayo from breaking. This salad stores well in the refrigerator for up to 4 days. For a lighter version, use Greek yogurt instead of sour cream and light mayonnaise.

Nutrition

Find it online: https://www.homestyletable.com/chicken-bacon-ranch-pasta-salad-2/