Chicken Bacon Ranch Pasta (Printer-Friendly Layout)

Chicken, ranch, and bacon tossed with rotini make a rich, easy salad you can whip up for a laid-back lunch or simple dinner.

# Ingredients You'll Need:

→ Main Components

01 - 450 g rotini pasta
02 - 200 g crispy bacon, broken up
03 - 500 g chicken breast, already cooked and in cubes

→ Dressing

04 - 120 g cheddar, shredded up
05 - 180 ml creamy ranch
06 - 120 ml mayo

→ Vegetables & Seasoning

07 - 1 tablespoon olive oil
08 - 1 teaspoon sea salt
09 - 1 teaspoon ground black pepper
10 - 1 teaspoon garlic powder
11 - 4 chopped green onions

# Step-by-Step Instructions:

01 - Grab the salad from the fridge, plate it up, and dig in right away.
02 - Pop the big bowl in the fridge and let flavors hang out for at least an hour.
03 - Give it a quick taste. Throw in more salt or pepper if that’s what you like.
04 - Drizzle in olive oil and give the salad a last gentle toss so everything gets a bit shiny.
05 - Sprinkle in garlic powder, pepper, and salt now.
06 - Top the bowl with the cheddar and green onion slices. Mix them right in.
07 - Stir things up until every piece is totally coated.
08 - Pour your ranch and mayo straight over the salad base.
09 - Throw pasta, cubed chicken, and the bacon bits into a big mixing bowl.
10 - Fry bacon strips on medium heat till they’re snappy. Let cool on some paper towel, then break them into bits.
11 - Warm up a non-stick pan, set it to medium. Cook chicken till there’s no pink left. Cool off, then cut it in cubes.
12 - Drain your pasta and run it under cold water ASAP to cool it and keep it loose.
13 - Toss the rotini into a big pot of boiling salty water and cook till they’re just firm, going by the package time.

# Extra Tips and Tricks:

01 - Rinsing your noodles with cold water right after cooking keeps them from becoming sticky.
02 - For extra speed and taste, grab a premade rotisserie chicken instead.
03 - Switch out mayo for Greek yogurt to lighten things up.
04 - Crank up the heat with hot sauce or a pinch of red pepper flakes if you’re into spicy stuff.
05 - You can prep this in advance—just stash it covered in the fridge for up to three days.

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