Description
A hearty and flavorful chicken pasta salad loaded with crispy bacon, caramelized onions, cheese, and tossed in zesty Italian dressing.
Ingredients
- For the salad:
- 8 strips bacon
- 1.5 tbsp butter
- 2 large onions, thinly sliced
- 12 oz pasta
- 1 lb chicken breast, diced
- 10 oz Monterey Jack cheese, cubed
- 1/2 cup roasted red peppers
- Â
- For the dressing:
- 1/2 cup Italian dressing
- 1/4 tsp garlic powder
Instructions
1. Cook bacon in a large skillet over medium-high heat for about 8 minutes until crispy. Transfer to a paper towel-lined plate and crumble once cooled.
2. In the same skillet, add butter and sliced onions. Cook over medium-high heat for 5–8 minutes until softened, then reduce heat to medium-low and cook for 15–20 minutes until caramelized.
3. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain and rinse with cold water.
4. In another skillet, cook diced chicken over medium-high heat for 6–8 minutes until fully cooked and lightly golden. Season with garlic powder.
5. In a large bowl, combine pasta, bacon, onions, chicken, cheese, and roasted red peppers.
6. Pour Italian dressing over the mixture and toss until evenly coated.
7. Let sit for a few minutes before serving to allow flavors to meld.
Notes
Let onions sit undisturbed occasionally to enhance caramelization.
Use uniform chicken pieces for even cooking.
Chill before serving for a more refreshing pasta salad.
Can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 2850
- Sugar: 6g
- Sodium: 1200mg
- Fat: 160g
- Saturated Fat: 65g
- Unsaturated Fat: 80g
- Trans Fat: 1g
- Carbohydrates: 180g
- Fiber: 8g
- Protein: 120g
- Cholesterol: 220mg