Chicken Bacon Ranch Pasta Salad


  • 2 chicken breasts boneless skinless
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons canola oil
  • 4 ounces cream cheese room temperature
  • 8 ounces bacon cooked and crumbled
  • 8 ounces sharp cheddar cheese diced finely in 1/2 inch cubes
  • 1 cup ranch dressing
  • 1 pound cooked fusilli pasta

Instructions            Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Butterfly the chicken breasts open, cutting them to be the same shape but half as thick.
  2. Add salt and pepper to the chicken breasts.
  3. Add canola oil to your large skillet and heat on high heat.
  4. Add to the pan and sear for 3-5 minutes. 
  5. Flip the chicken and cook on the other side.
  6. Remove from the pan and let cool.
  7. Chop the chicken into 1 inch cubes.
  8. In a large bowl add the cream cheese and ranch dressing and mix well.
  9. Add the chicken bacon, cheddar cheese, ranch dressing and pasta.
  10. Toss together until well coated.

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Chicken Bacon Ranch Pasta Salad
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