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Chicken Club Pasta Salad

Chicken club pasta salad with ranch, bacon, and diced chicken—built like a club sandwich but served chilled as a pasta salad. Penne or rotini gets rinsed and tossed until creamy, then loaded with romaine and tomatoes for a crunchy finish.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 635
Ingredients Equipment Method Notes

Ingredients
  

Chicken club pasta salad
  • 1 lb penne or rotini pasta Use 1 lb dried pasta for best bite and texture.
  • 3 cup cooked chicken breast, diced About 3 cups diced; shred or cube freshly cooked chicken.
  • 10 slice bacon, cooked and crumbled Cook until crisp, then crumble.
  • 2 cup romaine lettuce, chopped Add at the end so it stays crisp.
  • 1 cup cherry tomatoes, halved Halve for quick mixing and even distribution.
  • 1 cup cheddar cheese, shredded Sharp or mild both work.
  • 1 cup ranch dressing Classic ranch gives the club-salad flavor.
  • 2 tbsp mayonnaise Stabilizes the dressing so it clings to pasta.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and prep
  1. Cook penne or rotini pasta according to package directions until tender, then drain and rinse with cold water to stop the cooking and cool it quickly.
  2. Mix ranch dressing with mayonnaise until smooth and evenly combined.
  3. In a large bowl, combine pasta, chicken, bacon, tomatoes, cheddar cheese, salt, and pepper.
  4. Pour the ranch mixture over the salad and toss thoroughly until every piece is coated.
Chill
  1. Refrigerate the salad for at least 1 hour so the flavors meld and the pasta absorbs the dressing, keeping the bowl covered.
Finish and serve
  1. Just before serving, add romaine lettuce and toss again briefly so it stays crisp and doesn’t wilt.

Notes

Pro tip: Rinse the cooked pasta with cold water and cool it fully before mixing—this prevents a mushy texture and helps the ranch cling. Store covered in the refrigerator for up to 3 days; add romaine right before serving for best crunch. Freezing is not recommended for pasta salads with lettuce. Dietary swap: For a lighter version, use reduced-fat ranch and mayonnaise.