Creamy Chicken and Bacon Pasta Salad

This Bacon Chicken Pasta Salad is always a crowd-pleaser. Tender, seasoned chicken breast is quickly seared or grilled and cut into bite-sized pieces. Small shell pasta is cooked al dente so it can trap little bits of chicken, bacon and vegetables. A creamy mayo-and-sour-cream dressing brings everything together into a satisfying main dish or a flavorful side.

For everyday meals, I prefer a lighter dressing that keeps the creamy texture without being overwhelmingly rich. Freshly grated Parmesan adds savory depth to compensate for reduced mayonnaise and lifts the overall flavor.

Bacon Chicken Pasta Salad – A little gem of a dish

Every cook needs a reliable set of go-to recipes: some passed down through family, some chosen for speed, and others prized for flexibility. This chicken pasta salad checks many boxes. It travels well to picnics and potlucks, packs easily into lunch boxes, and serves as a quick, filling weeknight dinner straight from the fridge.

Save this recipe in your collection — it’s the kind of simple, adaptable dish you’ll return to again and again.

• Easy to make with everyday ingredients and a variety of textures.
• Lightened-up dressing that still tastes creamy and indulgent.
• Versatile—add or swap vegetables depending on what you have on hand.
• Make ahead and chill; it’s great for feeding a crowd.

How to make this creamy chicken pasta salad

Cook the pasta

Cook pasta according to the package instructions. Season the cooking water well with salt — this is the easiest way to add flavor to the finished dish. Drain and rinse briefly under cold water to stop the cooking process and cool the pasta.

Sear the chicken breast

If the breasts are thick, flatten them to an even thickness so they cook evenly. Pat the chicken dry, then rub with garlic powder, paprika, salt and pepper. Heat a little oil in a skillet and sear the chicken 4–5 minutes per side until cooked through. Cover and let rest 10–15 minutes, then chop into 1-inch pieces.

Combine the ingredients

In a large bowl, combine the cooked pasta, chopped chicken, crumbled bacon, diced bell pepper, peas, chopped onion and grated Parmesan. Adjust salt, pepper and garlic powder to taste.

Make the dressing and toss

Whisk together the mayonnaise, sour cream, Dijon mustard, acid (apple cider vinegar or lemon juice), olive oil and seasonings. Pour the dressing over the salad and gently toss to coat evenly. Though the amount of dressing may seem generous, pasta soaks up much of it and the extra keeps the salad creamy when served.

Variations you can try

1. Ranch-flavored version: omit sour cream and add ranch seasoning for a tangy ranch twist.
2. Add a pinch of curry powder or chipotle chili powder for a warm or smoky kick.
3. Make it gluten-free by using gluten-free pasta.
4. Make it vegetarian or vegan by omitting chicken and bacon and adding roasted chickpeas or tofu.

Make ahead and store

Can this be made ahead?

Yes. Make a large batch and refrigerate in an airtight container for a potluck or barbecue. Note that bell peppers and onions can lose crunch as they release water in the dressing; if possible, add fresh vegetables just before serving. Stored leftovers keep 3–4 days in the refrigerator. If prepping for meal prep, consider leaving out raw onion until serving.

Serving suggestions

This salad is best slightly chilled or at room temperature. If refrigerated, remove it from the fridge 30–45 minutes before serving so flavors relax and the texture is at its best.

More salad recipes

Chicken Pasta Salad With Bacon

Course: Salad

Prep time: 20 mins | Cook time: 20 mins | Servings: 6

Good old pasta salad with grilled chicken, onion, pepper, peas and crispy bacon, all tossed in a creamy mayo-and-sour-cream dressing.

Ingredients

• 12 oz small shell pasta
• 2 medium chicken breasts
• 1 tsp garlic powder (for chicken)
• 1/2 tsp salt (for chicken)
• 1/4 tsp black pepper (for chicken)
• 1 tsp paprika (for chicken)
• 1 cup green peas
• 5–6 bacon strips, cooked and crumbled
• 1 green or red bell pepper, diced
• 1/2 onion, chopped
• 1/2 cup grated Parmesan cheese

Dressing

• 1 cup mayonnaise
• 1/2 cup sour cream (or full-fat Greek yogurt)
• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar or lemon juice
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 3/4 tsp onion powder
• 2 tsp sugar

Instructions

1. Cook pasta according to package instructions in well-salted water. Drain and rinse under cold water, then drain again and set aside.
2. If using frozen peas, thaw them in hot water and let them come to room temperature.
3. Flatten any thick chicken breasts, pat dry and season both sides with garlic powder, paprika, salt and pepper.
4. Heat oil in a skillet and sear the chicken 4–5 minutes per side until cooked through. Cover and rest 10–15 minutes, then dice into 1-inch pieces.
5. Whisk together all dressing ingredients. You can make the dressing ahead to let flavors develop.
6. In a large bowl, combine pasta, chicken, bacon, peas, bell pepper, onion and Parmesan. Toss with half the dressing if refrigerating; add the remaining dressing just before serving.

Nutrition (per serving)

Calories: 719 kcal | Carbohydrates: 51 g | Protein: 29 g | Fat: 44 g | Saturated Fat: 9 g | Sodium: 708 mg | Fiber: 4 g