Classic Chicken Pasta Salad with Ranch

Name: Classic Chicken Pasta Salad with Ranch
Prep time: 50 min
Cook time: 37 min
Total time: 1 h 27 min
Yield: 8 servings
Cuisine: American
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, pounded to an even ¾-inch (2 cm) thickness, patted dry; 1 tbsp (15 ml) olive oil; 1 tsp (3 g) garlic powder; 1 tsp (2½ g) smoked or sweet paprika; 1 tsp (4 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; ¾ cup (170 g) mayonnaise; ½ cup (115 g) sour cream; ⅓ cup (80 ml) buttermilk, cold; 1 tbsp (15 ml) fresh lemon juice; 1 tsp (1 g) dried dill; 1 tsp (2½ g) onion powder; 1 tsp (3 g) garlic powder; 2 tbsp (6 g) fresh chives, finely chopped; ¾ tsp (4 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 lb (454 g) dried rotini pasta; 2 tbsp (36 g) kosher salt, for the pasta water; 8 slices (225 g) thick-cut bacon, cut crosswise into ½-inch (1 cm) pieces; 8 oz (225 g) sharp cheddar cheese, cut into ½-inch (1 cm) cubes; 1 pint (300 g) cherry or grape tomatoes, halved; 4 whole (40 g) scallions, thinly sliced, white and green parts

From the MyKitchenBank Kitchen

Tender rotini, juicy grilled chicken, crispy bacon, sharp cheddar and sweet tomatoes are tossed in a creamy homemade ranch dressing. It's a make-ahead crowd-pleaser that tastes better after a rest in the fridge.

Prep: 50 min
Cook: 37 min
Wait: 1 hr 25 min
Total: 2 hr 52 min
Makes: About 10 cups (8 main-dish servings)

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Ingredients

8 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken breasts, pounded to an even ¾-inch (2 cm) thickness, patted dry
1 tbsp (15 ml) olive oil
1 tsp (3 g) garlic powder
1 tsp (2.5 g) smoked or sweet paprika
1 tsp (4 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
For the ranch dressing
¾ cup (170 g) mayonnaise
½ cup (115 g) sour cream
⅓ cup (80 ml) buttermilk, cold
1 tbsp (15 ml) fresh lemon juice
1 tsp (1 g) dried dill
1 tsp (2.5 g) onion powder
1 tsp (3 g) garlic powder
2 tbsp (6 g) fresh chives, finely chopped
¾ tsp (4 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
For the salad
1 lb (454 g) dried rotini pasta
2 tbsp (36 g) kosher salt, for the pasta water
8 slices (225 g) thick-cut bacon, cut crosswise into ½-inch (1 cm) pieces
8 oz (225 g) sharp cheddar cheese, cut into ½-inch (1 cm) cubes
1 pint (300 g) cherry or grape tomatoes, halved
4 whole (40 g) scallions, thinly sliced, white and green parts

Equipment (9)

Large pot (at least 6-quart / 5.5 L)
Colander
Grill or heavy grill pan (or large skillet)
Large skillet for bacon (12-inch / 30 cm)
Instant-read thermometer
Large mixing bowl (5-quart / 4.7 L or bigger)
Medium bowl and whisk
Cutting board and chef's knife
Paper towels

Steps

Before you start

Step times are listed one after another, but you can overlap them. Season the chicken, then make the dressing while the water heats. Cook the bacon while the chicken rests. This cuts about 30 minutes.
Use a thermometer for the chicken. It is the only reliable way to get juicy chicken that is also safely cooked.
Chicken, pasta and bacon must be fully cool before mixing. Warm ingredients make the dressing thin and oily.
Preheat the grill or a grill pan over medium-high heat about 5 minutes before you cook the chicken.

1
Season the chicken
- Pound the chicken breasts to an even ¾-inch (2 cm) thickness between sheets of plastic wrap, then pat very dry with paper towels.
- Rub with the olive oil.
- Mix the paprika, chicken garlic powder, chicken salt and chicken pepper in a small bowl, then press the mix onto both sides of the chicken.
- Leave on the counter for 15 minutes while you start the next steps.
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Ready when: Surface of chicken looks evenly coated with spices and no longer wet
Tip: Even thickness is the key to juicy chicken. Thin ends dry out while thick centers stay raw.
2
Whisk the ranch dressing
- In a medium bowl, whisk the mayonnaise, sour cream, buttermilk and lemon juice until smooth.
- Whisk in the dill, onion powder, dressing garlic powder, chives, dressing salt and dressing pepper.
- Taste: it should be tangy and a little over-seasoned, since the pasta will mute it.
- Cover and refrigerate.
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Ready when: Dressing is smooth, pourable like thick cream, with no streaks of mayonnaise
Tip: Dried herbs need time to soften, so make the dressing before anything else.
3
Boil the rotini
- Bring 4 quarts (4 L) of water to a rolling boil in a large pot over high heat (about 8 minutes).
- Add the pasta water salt, then the rotini.
- Stir right away and cook, stirring occasionally, for 10 to 11 minutes, 1 minute past the package's al dente time, since chilled pasta firms up.
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Ready when: Pasta is tender with only a faint firm center when you bite a piece, not chalky
Tip: Do not add oil to the water. It makes the pasta slick so dressing slides off.
4
Rinse and drain pasta
- Drain the rotini in a colander and rinse under cold running water for about 1 minute, tossing, until no steam rises and the pasta feels cool.
- Shake well and let it drain for 3 to 4 minutes.
- Spread on a rimmed baking sheet if you want it to dry faster.
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Ready when: Pasta is cool to the touch and no water pools in the colander
Tip: Wet pasta waters down the dressing, so drain thoroughly.
5
Grill the chicken
- Heat a grill or grill pan over medium-high heat and lightly oil the grates.
- Cook the chicken 6 to 7 minutes per side without moving it, until grill marks form and it releases easily.
- Insert a thermometer into the thickest part.
- It must read 165°F (74°C).
- Remove from the heat as soon as it reaches this.
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Ready when: Internal temperature reads 165°F (74°C) and juices run clear
Tip: If the chicken sticks, wait another 30 seconds. It releases once a crust forms.
6
Rest and chop chicken
- Transfer the chicken to a cutting board and rest for 10 minutes so juices settle.
- Cut into ½-inch (1 cm) cubes, then spread on a plate and refrigerate while you cook the bacon.
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Ready when: Chicken is just warm, not hot, and cuts without releasing a pool of juice
Tip: Cutting right away lets the juices run onto the board and leaves dry chicken.
7
Crisp the bacon
- Put the bacon pieces in a cold 12-inch (30 cm) skillet and set over medium heat.
- Cook, stirring every minute or two, for 8 to 10 minutes until deep golden brown and crisp.
- Lift out with a slotted spoon onto a paper towel-lined plate and let cool completely.
- Discard the fat or save for another use.
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Ready when: Bacon pieces are deep golden brown, shrunken and crisp, with the fat rendered
Tip: Starting in a cold pan renders fat slowly so the bacon crisps without burning.
8
Prep cheese and vegetables
- Cut the cheddar into ½-inch (1 cm) cubes, halve the cherry tomatoes and slice the scallions.
- Set the tomatoes on a paper towel for a few minutes to soak up extra juice.
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Ready when: Cheese cubes and tomato halves are similar in size to the chicken
Tip: Cut cheese from a block rather than using pre-shredded, which is coated in starch and tastes drier.
9
Toss the salad
- In a very large bowl, combine the cooled rotini, chicken, cheddar, tomatoes, scallions and three-quarters of the bacon.
- Pour over the dressing and fold gently with a large spoon or spatula for about 1 minute, until every piece is coated.
- Save the rest of the bacon for topping.
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Ready when: Pasta is glossy and evenly coated with no pockets of dry rotini or pooled dressing
Tip: Fold rather than stir hard, which breaks up tomatoes and cheese.
10
Chill and finish
- Cover and refrigerate for at least 1 hour, or up to 4 hours.
- Pasta absorbs dressing as it sits.
- Before serving, stir, taste and adjust with a splash of buttermilk if it looks dry and a pinch of salt and pepper if bland.
- Top with the remaining bacon right before serving.
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Ready when: Salad is cold throughout and creamy, not dry or clumpy
Tip: Add the reserved bacon at the last minute so it stays crisp.

Good to know

Tips

Pound the chicken to an even thickness. It cooks uniformly and stays juicy.
Cook the pasta 1 minute past al dente. Chilled pasta firms up and absorbs dressing, so slightly soft is ideal.
Hold back some bacon and some dressing. Add them just before serving to refresh a salad that has sat in the fridge.
To cook the chicken indoors, use a heavy skillet over medium-high heat for the same time and temperature.

Make ahead

"Make the dressing, cook and chop the chicken, cook the bacon and cook and rinse the pasta up to 1 day ahead. Store each separately, covered, in the fridge. Toss together 1 hour before serving, and top with the bacon at the end. The fully assembled salad keeps well for 1 day but needs a splash of buttermilk to loosen it."

Storage & reheating

Room temperature: no more than 2 hours (1 hour if above 90°F / 32°C). Refrigerator: airtight container up to 4 days. Stir in a splash of buttermilk or milk before serving to loosen. Freezer: not recommended, as the dressing separates and the pasta turns mushy. Serve cold; do not reheat.

Substitutions

boneless, skinless chicken breasts → Shredded rotisserie chicken (about 3 cups / 400 g). A fast shortcut that skips the grilling. Remove the skin and cut into bite-size pieces.
dried rotini pasta → Cavatappi, penne or small shells. Any short pasta with ridges or hollows holds dressing well. Use the same weight.
buttermilk → Whole milk plus 1 tsp lemon juice or white vinegar. Let it sit 5 minutes before using, then use the same volume.
sour cream → Plain full-fat Greek yogurt. Gives a tangier dressing. Use the same amount.