Chicken Bacon Ranch Pasta Salad

Creamy Chicken Bacon Ranch Pasta Salad loaded with grilled chicken thighs, crispy bacon, Monterey cheddar, fresh vegetables, and homemade ranch. It's a hearty, flavor-packed pasta salad that's perfect for BBQs, cookouts, and make-ahead meals.

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Servings People

Calories 817 kcal

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Prep Time 20

Cook Time 25

Chill Time 1

Total Time 1 45

Equipment

Ingredients

Chicken

2 lbs boneless skinless chicken thighs
1 tbsp avocado oil
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp black Pepper
2 tbsp Tony Chachere's Original Creole Seasoning

Pasta Salad

32 oz rotini pasta
10 oz chopped crispy bacon
8 oz shredded Monterey Cheddar
1 cup tomatoes, halved
1/2 cup sliced green onions
2 tbsp chopped chives

Homemade Ranch

3/4 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 1/2 tbsp chopped fresh dill
1 1/2 tbsp finely chopped fresh chives
1 tbsp chopped fresh parsley
1 tsp garlic powder
1/2 tsp onion powder
1 1/2 tsp Tony Chachere's Original Creole Seasoning
1 tbsp fresh lemon juice
1/2 tsp Worcestershire sauce
1/2 tsp black pepper

Instructions

Boil the Pasta: Cook the rotini in a large pot of salted boiling water until al dente. Drain immediately and rinse under cold water to stop the cooking process and keep the pasta from sticking. Drain thoroughly and set aside to cool.
Season the Chicken: Pat the chicken thighs dry and apply avocado oil as a binder. Now season them evenly with Tony Chachere's Original Creole Seasoning, smoked paprika, garlic powder, onion powder, and black pepper. Make sure both sides are well coated.
Crisp the Bacon: Cook the bacon in a skillet over medium heat until browned and crisp. Transfer it to a paper towel-lined plate to drain, then let it cool before adding it to the pasta salad.
Grill the Chicken: Preheat the grill to 425-450°F. Place the seasoned chicken thighs directly on the grill grates and cook, flipping as needed, until nicely charred and cooked through. Once the thickest part of the chicken reaches 175-185°F internally, remove from the grill and rest for 5-10 minutes before cutting into bite-sized pieces.
Make the Homemade Ranch: Whisk the ranch ingredients together in a medium bowl until smooth and creamy. Taste and adjust the seasoning if needed, then refrigerate until you're ready to assemble the pasta salad.
Assemble, Chill & Serve: Add the cooled pasta, grilled chicken, crispy bacon, Monterey cheddar, halved cherry tomatoes, green onions, and fresh chives to a large mixing bowl. Pour in the homemade ranch and toss until everything is evenly coated. Cover and refrigerate for 1 hour. Toss again before serving and garnish with extra bacon, chives, or green onions if desired.

Notes

Don't overcook the pasta. Cook the rotini just until al dente, then rinse it immediately under cold water to stop the cooking process. Drain it well before assembling.
Rotisserie chicken works as a shortcut. Grilled chicken thighs give this pasta salad more flavor, but chopped or shredded rotisserie chicken can be substituted when you're short on time.
Keep the bacon crisp. Let the cooked bacon cool completely before adding it to the salad so it holds its texture better in the ranch.
Save a little ranch. The pasta will absorb dressing as it chills. Reserve some homemade ranch and toss it in before serving if the salad needs to be loosened up.

Nutrition

Calories: 817kcalCarbohydrates: 72gProtein: 40gFat: 40gSaturated Fat: 13gPolyunsaturated Fat: 11gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 140mgSodium: 540mgPotassium: 631mgFiber: 4gSugar: 4gVitamin A: 1157IUVitamin C: 7mgCalcium: 236mgIron: 3mg

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