This is the pasta salad that’s going to become legendary at every potluck, barbecue, and family gathering you bring it to. Chicken Bacon Ranch Pasta Salad is basically what happens when all your favorite comfort food flavors decide to crash a summer picnic and make everything better. We’re talking tender chunks of seasoned chicken, crispy bacon bits that add that perfect smoky crunch, al dente pasta that holds onto all the good stuff, fresh vegetables for color and crunch, and the most incredible creamy ranch dressing that ties everything together like edible magic. This isn’t your sad, mayo-heavy pasta salad from the grocery store deli — this is the kind of pasta salad that disappears faster than you can make it and has people asking for the recipe before they’ve even finished their first bite.
Why You’ll Love This Recipe
- It’s like eating a loaded salad and comfort food at the same time
- The ranch dressing is homemade-level good but super easy
- Perfect for meal prep — it actually gets better after sitting overnight
- Feeds a crowd and travels beautifully to any gathering
- Kid-approved but sophisticated enough that adults will fight over seconds
- Uses up leftover chicken perfectly or gives you an excuse to buy rotisserie
- The bacon situation makes everything taste better (it’s science)
- Works as a side dish or a complete meal depending on your hunger level
The Good Stuff You’ll Need
For the Pasta Base:
- 1 lb rotini, penne, or bowtie pasta (shapes that hold dressing well)
- 2 lbs boneless, skinless chicken breast (or use rotisserie for shortcuts)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Bacon Glory:
- 1 lb thick-cut bacon, chopped
- Extra crispy is the goal here
For the Fresh Vegetables:
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 2 cups sharp cheddar cheese, cubed or shredded
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh dill, chopped (optional but amazing)
For the Ranch Dressing:
- 1 cup mayonnaise (use the good stuff)
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 2 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 packet ranch dressing mix (or make your own)
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- Salt and pepper to taste
Optional Add-Ins:
- 1 cup frozen peas (thawed)
- Sliced avocado (add just before serving)
- Hard-boiled eggs, chopped
- Sunflower seeds for extra crunch
- Different cheeses like feta or blue cheese
Let’s Do This
Step 1: Get That Pasta Perfect
Bring a large pot of salted water to a rolling boil.
Cook pasta according to package directions until al dente (slightly firm to the bite).
Drain and rinse with cold water to stop the cooking process.
Drizzle with a little olive oil and toss to prevent sticking. Set aside to cool completely.
Step 2: Cook the Chicken Right
Season chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Cook chicken for 6-7 minutes per side until golden brown and internal temp hits 165°F.
Let rest for 10 minutes, then cut into bite-sized cubes.
Pro tip: Rotisserie chicken works great here — just shred it up and you’re done!
Step 3: Bacon Time (The Best Time)
Cook chopped bacon in a large skillet over medium heat until crispy and golden.
Transfer to paper towels to drain, but save about 2 tbsp of that liquid gold bacon fat.
You can drizzle just a tiny bit of the bacon fat into the salad for extra flavor (optional but amazing).
Step 4: Make That Incredible Ranch
In a large bowl, whisk together mayonnaise, sour cream, buttermilk, and lemon juice until smooth.
Add minced garlic, ranch packet, fresh parsley, and chives.
Season with salt and pepper, then taste and adjust — more lemon? More herbs? Make it yours.
The dressing should be creamy but pourable. Add more buttermilk if too thick.
Step 5: Prep All the Good Stuff
Halve your cherry tomatoes and let them drain on paper towels for a few minutes.
Dice cucumber, bell pepper, and red onion into bite-sized pieces.
Cube or shred your cheese — whatever makes you happier.
Chop your fresh herbs and have everything ready for the grand assembly.
Step 6: The Grand Assembly
In the largest bowl you have, combine the cooled pasta, chicken, and most of the bacon (save some for topping).
Add tomatoes, cucumber, bell pepper, red onion, and cheese.
Pour the ranch dressing over everything and toss gently but thoroughly until everything is coated.
Add peas if using, and fold in gently.
Step 7: Let the Magic Happen
Cover and refrigerate for at least 2 hours, but overnight is even better.
The flavors meld and get amazing as it sits.
Before serving, give it a good stir and add more dressing if it looks dry.
Top with remaining bacon, fresh herbs, and maybe some extra cheese because why not?
Serving Suggestions
Perfect alongside grilled burgers, hot dogs, or barbecue at summer cookouts.
Great as a light lunch on its own, especially with some crusty bread on the side.
Pairs beautifully with corn on the cob and watermelon for the ultimate summer spread.
Serve in a big, pretty bowl and watch it disappear at potluck dinners.
Switch It Up
Buffalo Style: Add buffalo sauce to the dressing and use blue cheese instead of cheddar.
Mediterranean Twist: Use Greek yogurt in the dressing, add olives, feta, and sun-dried tomatoes.
BLT Version: Add lots of lettuce and extra tomatoes, skip some of the other veggies.
Veggie Heavy: Add broccoli, snap peas, or whatever fresh vegetables you love.
Different Proteins: Try this with grilled shrimp, turkey, or even chickpeas for vegetarian.
Spicy Kick: Add diced jalapeños or a dash of hot sauce to the dressing.
Make-Ahead Tips
This actually improves with time — make it the day before your event for best flavor.
You can cook the chicken and bacon up to 3 days ahead and store separately.
The dressing keeps for a week in the fridge and is amazing on regular salads too.
Add delicate ingredients like avocado just before serving to prevent browning.
Questions People Actually Ask
Q: How long does this keep? A: Up to 4 days in the fridge, but it’s best within the first 2-3 days.
Q: Can I use store-bought ranch? A: You can, but homemade tastes so much better. If you must, use the good stuff from the refrigerated section.
Q: What if it gets dry after sitting? A: Just add a bit more dressing or a splash of buttermilk to loosen it up.
Q: Can I make this lighter? A: Use Greek yogurt instead of sour cream, light mayo, and turkey bacon for a lighter version.
Q: Why is my pasta salad bland? A: Don’t forget to salt your pasta water, and taste the dressing before adding — it should be well-seasoned.
Q: Can I freeze this? A: No, the mayo-based dressing and vegetables don’t freeze well. Better to make fresh batches.
PrintChicken Bacon Ranch Pasta Salad
- Total Time: 30 minutes
- Yield: 10–12 1x
Description
This is the pasta salad that’s going to become legendary at every potluck, barbecue, and family gathering you bring it to. Chicken Bacon Ranch Pasta Salad is basically what happens when all your favorite comfort food flavors decide to crash a summer picnic and make everything better. We’re talking tender chunks of seasoned chicken, crispy bacon bits that add that perfect smoky crunch, al dente pasta that holds onto all the good stuff, fresh vegetables for color and crunch, and the most incredible creamy ranch dressing that ties everything together like edible magic. This isn’t your sad, mayo-heavy pasta salad from the grocery store deli — this is the kind of pasta salad that disappears faster than you can make it and has people asking for the recipe before they’ve even finished their first bite.
Ingredients
For the Pasta Base:
- 1 lb rotini, penne, or bowtie pasta (shapes that hold dressing well)
- 2 lbs boneless, skinless chicken breast (or use rotisserie for shortcuts)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Bacon Glory:
- 1 lb thick-cut bacon, chopped
- Extra crispy is the goal here
For the Fresh Vegetables:
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 2 cups sharp cheddar cheese, cubed or shredded
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh dill, chopped (optional but amazing)
For the Ranch Dressing:
- 1 cup mayonnaise (use the good stuff)
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 2 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 packet ranch dressing mix (or make your own)
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- Salt and pepper to taste
Optional Add-Ins:
- 1 cup frozen peas (thawed)
- Sliced avocado (add just before serving)
- Hard-boiled eggs, chopped
- Sunflower seeds for extra crunch
- Different cheeses like feta or blue cheese
Instructions
Bring a large pot of salted water to a rolling boil.
Cook pasta according to package directions until al dente (slightly firm to the bite).
Drain and rinse with cold water to stop the cooking process.
Drizzle with a little olive oil and toss to prevent sticking. Set aside to cool completely.
Season chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Cook chicken for 6-7 minutes per side until golden brown and internal temp hits 165°F.
Let rest for 10 minutes, then cut into bite-sized cubes.
Pro tip: Rotisserie chicken works great here — just shred it up and you’re done!
Cook chopped bacon in a large skillet over medium heat until crispy and golden.
Transfer to paper towels to drain, but save about 2 tbsp of that liquid gold bacon fat.
You can drizzle just a tiny bit of the bacon fat into the salad for extra flavor (optional but amazing).
In a large bowl, whisk together mayonnaise, sour cream, buttermilk, and lemon juice until smooth.
Add minced garlic, ranch packet, fresh parsley, and chives.
Season with salt and pepper, then taste and adjust — more lemon? More herbs? Make it yours.
The dressing should be creamy but pourable. Add more buttermilk if too thick.
Halve your cherry tomatoes and let them drain on paper towels for a few minutes.
Dice cucumber, bell pepper, and red onion into bite-sized pieces.
Cube or shred your cheese — whatever makes you happier.
Chop your fresh herbs and have everything ready for the grand assembly.
In the largest bowl you have, combine the cooled pasta, chicken, and most of the bacon (save some for topping).
Add tomatoes, cucumber, bell pepper, red onion, and cheese.
Pour the ranch dressing over everything and toss gently but thoroughly until everything is coated.
Add peas if using, and fold in gently.
Cover and refrigerate for at least 2 hours, but overnight is even better.
The flavors meld and get amazing as it sits.
Before serving, give it a good stir and add more dressing if it looks dry.
Top with remaining bacon, fresh herbs, and maybe some extra cheese because why not?
Notes
Perfect alongside grilled burgers, hot dogs, or barbecue at summer cookouts.
Great as a light lunch on its own, especially with some crusty bread on the side.
Pairs beautifully with corn on the cob and watermelon for the ultimate summer spread.
Serve in a big, pretty bowl and watch it disappear at potluck dinners.
- Prep Time: 30 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~35g
- Protein: ~26g
