What happens when the classic BLT sandwich and a creamy, satisfying pasta salad have a delicious, flavor-packed baby, and invite tender chicken and ranch dressing to the party? You get this incredible Chicken BLT Pasta Salad.
This isn’t just a side dish; it’s a hearty, fresh, and craveable meal that hits every note. It has all the smoky bacon, crisp lettuce, ripe tomatoes, and perfectly cooked pasta you could want, making it the ultimate go-to for easy dinners, smart meal prep, casual lunches, or the absolute star of your next potluck or summer BBQ.
What Makes This Chicken BLT Pasta Salad So Delicious
What makes this salad so crave-worthy is the balance of textures and flavors. You get tender chicken, crispy bacon, crunchy lettuce, and sweet, juicy tomatoes all coated in a cool, creamy ranch dressing.
It’s filling enough to enjoy as a full meal but versatile enough to pair with almost anything.
One of my favorite things about this recipe is how quickly it comes together. With just a little chopping and mixing, you’ve got a crowd-pleasing dish on the table in about 20 minutes.
It’s ideal for busy weeknights, easy weekend lunches, or even packing ahead for the next day. Simple ingredients that deliver big flavor—exactly what I love in a go-to recipe.
If you’re in the mood for more refreshing and satisfying salad recipes, try my Homemade Arby’s Chicken Salad, my classic Hellmann’s Original Potato Salad, or this Panera Strawberry Poppyseed Salad with Chicken—each one totally different but just as delicious in its own way.
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Ingredient Photo: BLT Pasta Salad with Chicken
Ingredient Notes and Substitutions
- Chicken: I use thin-sliced boneless, skinless chicken breasts because they cook super fast. But feel free to use pre-cooked chicken or grab a store-bought rotisserie chicken to make this even easier (I’m all for that shortcut!).
- Pasta: Any short-cut pasta works great. I used penne this time, but usually just go with whatever I have on hand—no need to overthink it.
- Bacon: To keep things simple, I use pre-cooked bacon and crisp it up in a skillet. Leftover bacon or even the chopped, cooked bacon on the salad dressing aisle will do just fine. No judgment here!
- Lettuce: Romaine is my go-to for the perfect crunch, but iceberg works too if that’s what you’ve got. I use the bag that’s washed, chopped and ready.
- Tomatoes: We love halved grape or cherry tomatoes, but any kind of tomato will work. If using larger ones, you might want to scoop out the watery seed part to keep the salad from getting soggy.
- Dressing: I use my favorite store-bought ranch dressing, but honestly, any kind will work. You can even switch up the flavor—Caesar, honey mustard, or whatever you’re into. No hard and fast rules here!
- Milk: A splash of milk thins out the dressing so you don’t have to use the whole bottle to coat the salad. Don’t worry—it’s still just as tasty!
- Seasonings: I keep it simple with salt and black pepper for the chicken since the ranch brings so much flavor. Want to kick it up? Add a sprinkle of garlic powder or onion powder and go for it.
My Favorite Add-Ins
- Chopped onion makes a great addition, or you can garnish with green onions for a little extra flavor.
- Grated or chunked cheese is another tasty option—I just don’t add it to mine since it’s not on a traditional BLT sandwich.
- Diced avocado would be delicious, but I recommend adding it to each serving since it browns so quickly.
How to Make BLT Pasta Salad with Chicken
Here’s a quick look at the steps (with photos). You’ll find more detailed instructions in the recipe card below.
Cook the seasoned chicken in a nonstick skillet sprayed with cooking spray over medium heat, about 3-4 minutes on each side.
Crisp up the bacon in a nonstick skillet over medium to medium-high heat for a couple of minutes per side.
Mix the ranch dressing and milk together.
Add everything to a large bowl and toss to combine.
How to Make This BLT Pasta Salad Healthier
Want to lighten things up a bit? Here are a few easy swaps:
- Use turkey bacon instead of regular bacon to cut back on fat.
- Swap in a healthier pasta like chickpea pasta, whole wheat, or a veggie-based option.
- Go for a lighter dressing—try reduced-fat or low-calorie ranch, or make your own using Greek yogurt or low-fat sour cream as the base.
These simple changes keep all the flavor while giving the dish a nutritious boost!
Frequently Asked Questions
Some people say yes—I say not necessarily. I mix everything together, including the lettuce, and it holds up just fine in the fridge. Is it as crisp the next day? Maybe not. But for me, it’s good enough. If you eat it within the 3 days you should, the lettuce will be just fine. I’m not going to prep it in stages or keep things separate just to mix later. I like easy, and this way works.
If stored in an airtight container this will stay good for 2-3 days.
This salad pairs well with a fruit salad and warm garlic bread.
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Chicken BLT Pasta Salad Recipe
Ingredients
- 8 ounces penne about 2 ½ cups
- 1 pound thin sliced chicken breasts
- 10 strips pre-cooked bacon
- 3 cups chopped romaine lettuce
- 1 cup cherry tomatoes
- 1 cup ranch dressing
- 3 tablespoons milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- cooking spray
Instructions
- Bring a large pot of water to a boil, cook pasta al dente according to the package directions, usually 10-12 minutes. Drain and rinse with cool water.8 ounces penne
- Season the chicken with salt and pepper and cook in a nonstick skillet sprayed with cooking spray over medium heat, about 3-4 minutes on each side. Chop into bite-sized pieces.1 pound thin sliced chicken breasts, ½ teaspoon salt, ¼ teaspoon black pepper, cooking spray
- Crisp up the bacon in a nonstick skillet over medium to medium-high heat for a couple of minutes per side. Place on a paper towel-lined plate, when cool chop into smaller pieces.10 strips pre-cooked bacon
- Cut the tomatoes in half and chop lettuce if not using pre-chopped.3 cups chopped romaine lettuce, 1 cup cherry tomatoes
- Mix the ranch dressing and milk together.1 cup ranch dressing, 3 tablespoons milk
- Add everything to a large bowl and toss to combine.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.