This Chicken Pasta Salad has the most flavorful marinated chicken that’s seared in bacon drippings for ultimate flavor. It’s tossed in a flavorful pasta with crispy bacon, tomatoes, bell peppers, and shredded cheese.
Cut the chicken breasts in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
Sprinkle lightly with salt/pepper. Place ½ cup of the salad dressing in a gallon freezer bag and add the chicken. Remove excess air from the bag and seal. Let it marinate at room temperature for 20 minutes.
Measure out Ingredients/Cook Bacon and Pasta
Meanwhile, cook the bacon slowly over low heat until crispy on each side. Tilt the pan occasionally and collect drippings with a spoon and set them aside. You’ll want to reserve 2 tablespoons total. Set cooked bacon on a paper towel lined plate and chop once cooled.
While the bacon cooks, measure out remaining ingredients and begin boiling salted pasta water. Once a boil is reached, cook pasta to al dente according to package instructions. (Set a timer to avoid overcooking.) Drain once cooked and spread it out on a tray or on parchment paper to let it cool. Drizzle with 1 tablespoon olive oil. Toss to coat and let it cool for 5 minutes.
Sear the Chicken
Heat reserved bacon drippings (or 2 tbsp. olive oil if needed), in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
Assemble the Salad
Add the cooled pasta to a large bowl. Add ¼ cup salad dressing and toss to coat evenly. Add the chicken and another ¼ cup dressing, toss to coat. Add the cherry tomatoes, bell peppers, and ¼ cup dressing. Add ½ of the bacon and ½ of the cheese and toss to combine.
Transfer to a clean bowl prior to serving if desired. Top with remaining bacon and cheese.
Serve immediately or refrigerate for up to 6 hours prior to serving. (Note: You will have an extra 1/4 cup of dressing, which you can choose to use only if preferred.) See notes about a longer make-ahead method.
Notes
Pro Tips
Optional Additions to this salad include: Avocado, hard boiled eggs, English cucumbers, pepperoni, red onions, chives, spinach, feta, and even grapes!
Veggies: I slice the tomatoes and put them middle-side-down on paper towels to absorb excess juice. I also lay the diced bell peppers on paper towels to remove excess moisture. (We don't want a watery salad.)
Chicken: Rotisserie or leftover chicken can be used as a shortcut if needed!