I’m sharing my Chicken Ranch Pasta recipe that pairs ranch-seasoned chicken with pantry staples for a New South Charm twist.

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I love when simple flavors surprise you, and my Ranch Chicken Pasta Salad: New South Charm does just that. I toss rotini pasta with tender cooked chicken and a creamy ranch dressing that somehow tastes like backyard Sundays and southern swagger at once.

It’s not the run of the mill Chicken Ranch Pasta, it’s got a little pep and makes me think of those High Protein Chicken Pasta Salad riffs people post when they want flavor and fuel. Sometimes I almost mess it up by over mixing, but after a minute it always comes together, and then I can’t stop tasting it.

Ingredients

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Rotini pasta: Starchy carbs that give energy, fills you up but can spike sugar.
Cooked chicken: Lean protein, builds muscle and keeps you full, low in carbs.
Bacon: Adds smoky saltiness and crunch, high in fat and sodium, enjoy sparingly.
Sharp cheddar: Creamy, tangy, gives calcium and protein but also saturated fat.
Peas: Sweet little veggies, source of fiber and plant protein, brighten texture.
Cherry tomatoes: Juicy, slightly tart, add vitamin C and freshness, low in calories.
Dressings: Creamy ranch and mayo add tang and richness, heavy in fat though.

Ingredient Quantities

12 ounces rotini pasta, about 3 cups dried

2 cups cooked chicken, shredded or cubed (rotisserie works great)

6 slices bacon, cooked crisp and crumbled

1 1/2 cups shredded sharp cheddar cheese

1 cup frozen peas, thawed

1 cup cherry tomatoes, halved

1/2 cup diced red bell pepper

1/2 cup diced celery

1/2 cup sliced green onions (scallions)

1/4 cup finely chopped red onion

1 cup mayonnaise

1/2 cup sour cream

3/4 cup ranch dressing, store bought or homemade

1 tablespoon lemon juice

1 teaspoon garlic powder

1 teaspoon dried dill weed

Salt and freshly ground black pepper to taste

2 tablespoons chopped fresh parsley for garnish

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 ounces rotini until just al dente per package directions, then drain and rinse under cold water until cool; shake well to remove excess water and set aside.

2. Cook 6 slices bacon in a skillet over medium heat until crisp, drain on paper towels and crumble; tip: put hot bacon in a zip bag and crush with a rolling pin for quick even pieces.

3. Prep 2 cups cooked chicken by shredding or cubing (rotisserie chicken works great), and halve 1 cup cherry tomatoes, dice 1/2 cup red bell pepper, 1/2 cup celery, slice 1/2 cup green onions and finely chop 1/4 cup red onion; thaw 1 cup frozen peas by rinsing under warm water or microwaving 20 to 30 seconds.

4. In a large bowl whisk together 1 cup mayonnaise, 1/2 cup sour cream, 3/4 cup ranch dressing, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1 teaspoon dried dill, and salt and freshly ground black pepper to taste; if the dressing feels too thick add a splash of milk or a tablespoon of the reserved pasta water.

5. Add the cooled rotini to the dressing and toss gently so the pasta is evenly coated; tossing while slightly warm helps the dressing cling better but cooled pasta keeps it fresher for picnics.

6. Fold in the shredded chicken, crumbled bacon, 1 1/2 cups shredded sharp cheddar cheese, thawed peas, halved cherry tomatoes, diced red bell pepper, celery, green onions and chopped red onion until everything is evenly distributed.

7. Taste and adjust seasoning with more salt, pepper, lemon juice or ranch if needed; if you want extra tang add another teaspoon of lemon juice or a splash of white vinegar.

8. Cover and chill at least 1 hour so flavors meld; this also firms the salad up and makes it taste better the next day.

9. Before serving toss once more, then sprinkle 2 tablespoons chopped fresh parsley on top as a garnish; serve cold or at cool room temperature.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander or fine sieve to drain and rinse the rotini
3. Large skillet for cooking bacon
4. Big mixing bowl to whisk the dressing and toss the salad
5. Measuring cups and spoons for mayo, sour cream, ranch and spices
6. Chef knife and cutting board for shredding chicken and chopping veggies
7. Tongs or a pasta scoop to move and toss the pasta
8. Rubber spatula or wooden spoon to fold everything together
9. Paper towels and a resealable bag for draining and crushing the bacon for quick even pieces

FAQ

Q: Can I make this ahead of time? A: Yep, make it a day ahead for best flavor, cover and chill. Add the cherry tomatoes and sliced scallions right before serving so they stay fresh. Stored in an airtight container it keeps 3 to 4 days, but it's best eaten within 48 hours.

Q: How do I keep the pasta from getting soggy? A: Cook the rotini just till al dente, rinse under cold water to stop the cooking, and drain very well. Toss the cooled pasta with a little oil or a splash of the dressing before adding the rest so it won't clump or go mushy.

Q: Can I make swaps for dietary needs or to lighten it up? A: Sure. Use gluten free pasta if needed, swap Greek yogurt for some or all of the mayo and sour cream to lighten it, or use vegan mayo and dairy free cheese for a dairy free version. Turkey bacon or skipping bacon works if you want less pork.

Q: Can I freeze leftovers? A: No, dont freeze this. The mayo and sour cream break and get watery when frozen and thawed. Keep leftovers refrigerated instead.

Q: Should I serve it chilled or at room temperature? A: Chill is best, it lets the ranch flavors meld into the pasta and chicken. I usually chill at least 1 hour, but 2 to 4 hours is even better. Room temp is okay for a short time but cold tastes fresher.

Q: My salad is a bit bland or watery, how do I fix it? A: Drain any extra liquid, then brighten it with a squeeze of lemon, a pinch more salt and pepper, or extra ranch/mayo. Stir in chopped parsley or extra cheddar and crumbled bacon to punch up the flavor.

Ranch Chicken Pasta Salad Recipe Substitutions and Variations

Mayonnaise (1 cup): use plain Greek yogurt 1:1 for the same tang with less fat, or 1 cup mashed avocado if you want creamy healthy fat, either works great.
Bacon (6 slices): swap with pancetta or smoked turkey bacon, or for a vegetarian crunch try toasted walnuts or crispy chickpeas.
Rotini (12 ounces): use penne or farfalle in the same amount, or try chickpea/edamame pasta for gluten free and extra protein.
Sharp cheddar (1 1/2 cups): substitute Monterey Jack or Colby for a milder melt, or use crumbled feta for a tangy punch.

Pro Tips

1. Cook the pasta just to al dente then rinse under cold water and shake off every bit of excess. Save a small cup of the pasta water before you rinse though, it can rescue a dressing thats too thick with just a splash. Toss some dressing with the pasta while it is still a bit warm so it clings better, but dont leave it hot or the mayo will taste greasy.

2. For better texture use really crisp bacon. While still hot put the strips in a zip top bag and crush with a rolling pin for quick, even pieces and less mess. And if you want to save time use rotisserie chicken, or warm shredded chicken a little before mixing so it soaks up more flavor.

3. Keep tomatoes out until right before serving so the salad doesnt get soggy. Thaw frozen peas quickly by rinsing with warm water, or microwave 20 to 30 seconds. If you can grate your own cheddar it tastes fresher and blends nicer than pre shredded cheese with anti caking stuff. Try to cut veggies similar sizes so every bite is balanced.

4. Always taste and tweak the dressing with lemon or a splash of vinegar not just salt. Dont over dress it to start, you can always add more when serving. Chill at least an hour so flavors meld, it actually gets better the next day. Store in an airtight container and give it a quick toss before serving, add parsley and tomatoes last so they look fresh.

Ranch Chicken Pasta Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

I'm sharing my Chicken Ranch Pasta recipe that pairs ranch-seasoned chicken with pantry staples for a New South Charm twist.

Servings

servings

Calories

885

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander or fine sieve to drain and rinse the rotini
3. Large skillet for cooking bacon
4. Big mixing bowl to whisk the dressing and toss the salad
5. Measuring cups and spoons for mayo, sour cream, ranch and spices
6. Chef knife and cutting board for shredding chicken and chopping veggies
7. Tongs or a pasta scoop to move and toss the pasta
8. Rubber spatula or wooden spoon to fold everything together
9. Paper towels and a resealable bag for draining and crushing the bacon for quick even pieces

Ingredients

12 ounces rotini pasta, about 3 cups dried
2 cups cooked chicken, shredded or cubed (rotisserie works great)
6 slices bacon, cooked crisp and crumbled
1 1/2 cups shredded sharp cheddar cheese
1 cup frozen peas, thawed
1 cup cherry tomatoes, halved
1/2 cup diced red bell pepper
1/2 cup diced celery
1/2 cup sliced green onions (scallions)
1/4 cup finely chopped red onion
1 cup mayonnaise
1/2 cup sour cream
3/4 cup ranch dressing, store bought or homemade
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon dried dill weed
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley for garnish

Directions

Bring a large pot of salted water to a boil and cook 12 ounces rotini until just al dente per package directions, then drain and rinse under cold water until cool; shake well to remove excess water and set aside.
Cook 6 slices bacon in a skillet over medium heat until crisp, drain on paper towels and crumble; tip: put hot bacon in a zip bag and crush with a rolling pin for quick even pieces.
Prep 2 cups cooked chicken by shredding or cubing (rotisserie chicken works great), and halve 1 cup cherry tomatoes, dice 1/2 cup red bell pepper, 1/2 cup celery, slice 1/2 cup green onions and finely chop 1/4 cup red onion; thaw 1 cup frozen peas by rinsing under warm water or microwaving 20 to 30 seconds.
In a large bowl whisk together 1 cup mayonnaise, 1/2 cup sour cream, 3/4 cup ranch dressing, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1 teaspoon dried dill, and salt and freshly ground black pepper to taste; if the dressing feels too thick add a splash of milk or a tablespoon of the reserved pasta water.
Add the cooled rotini to the dressing and toss gently so the pasta is evenly coated; tossing while slightly warm helps the dressing cling better but cooled pasta keeps it fresher for picnics.
Fold in the shredded chicken, crumbled bacon, 1 1/2 cups shredded sharp cheddar cheese, thawed peas, halved cherry tomatoes, diced red bell pepper, celery, green onions and chopped red onion until everything is evenly distributed.
Taste and adjust seasoning with more salt, pepper, lemon juice or ranch if needed; if you want extra tang add another teaspoon of lemon juice or a splash of white vinegar.
Cover and chill at least 1 hour so flavors meld; this also firms the salad up and makes it taste better the next day.
Before serving toss once more, then sprinkle 2 tablespoons chopped fresh parsley on top as a garnish; serve cold or at cool room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.