Light Chicken Pasta Salad with Bacon and Peas
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This light chicken pasta salad is a creamy, protein-packed dish made with tender chicken, crispy bacon, peas, and a simple Greek yogurt dressing that’s perfect for lunches, potlucks, or easy dinners
Looking for more pasta salad recipes? Try this chicken Caesar pasta salad or protein pasta salad next.
It also holds up beautifully in the fridge, making it a great option for prepping ahead when you want something ready to grab and go.
What You’ll Love About This Recipe
Recipe Ingredients
Ingredient Notes
Cooked Chicken: Rotisserie chicken saves time, but any leftover grilled or baked chicken works well.
Bacon Bits: Use freshly cooked and crumbled bacon for the best texture, or refrigerated bacon bits for convenience.
Peas: Let frozen peas thaw fully and pat dry to avoid watering down the dressing.
Greek Yogurt: Use plain, full-fat or 2% for the best consistency—nonfat can make the dressing too thin.
Parmesan Shavings: Long shavings give better texture and presentation than finely grated cheese
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Swap peas for sweet corn or finely chopped green beans
Use shredded cheddar instead of mozzarella
Add diced cucumber for extra crunch
Mix in fresh herbs like parsley or chives
How to Make Chicken Pasta Salad: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Cook penne according to package directions in well-salted water. Drain and allow the pasta to cool completely.
Step 2: In a large bowl, whisk together Greek yogurt, sour cream, lemon juice, salt, and black pepper until smooth.
Step 3: Add the cooled pasta, diced chicken, bacon bits, peas, and mozzarella cheese to the bowl with the dressing.
Step 4: Gently toss until everything is evenly coated.
Recipe Tips and Tricks
Let the pasta cool fully before mixing so the dressing stays thick and creamy
If the salad thickens too much after chilling, stir in 1–2 tablespoons of milk or water
Toss gently to keep the pasta from breaking
Taste and adjust seasoning after chilling—cold pasta can dull salt levels
Frequently Asked Questions
Can I make this ahead of time?
Yes. This pasta salad can be made several hours in advance and actually tastes better once chilled.
Can I use a different pasta shape?
Absolutely. Rotini, bowtie, or shells all work well as long as they hold the dressing.
Is this good for meal prep?
Yes. It stores well for a few days and works great for lunches.
Can I make it lighter?
You can reduce the sour cream or use light mozzarella if preferred.
I hope you love this chicken pasta salad. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Chicken Recipes
Light Chicken Pasta Salad with Bacon and Peas
Ingredients
Salad Components
- 12 oz short penne pasta
- 2 cups diced cooked chicken (Rotisserie chicken is a great time-saver!)
- ½ cup cooked bacon bits
- 1 cup frozen peas thawed
- ½ cup shredded mozzarella cheese
- ¼ cup shaved Parmesan cheese use long shavings for garnish
Creamy Dressing
- ¾ cup plain Greek yogurt
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the penne according to package directions. Drain the pasta and let it cool completely.
- In a large bowl, whisk together the Greek yogurt, sour cream, lemon juice, salt, and black pepper until well combined.
- Add the cooled pasta, chicken, bacon, peas, and mozzarella cheese to the bowl with the dressing.
- Gently toss all the ingredients until everything is evenly coated with the creamy dressing.
- Refrigerate for 30 minutes. This chilling time allows the flavors to fully develop and meld.
- Before serving, top the salad with the shaved Parmesan and a sprinkle of fresh parsley, if desired.
Notes
- Serving: Serve this salad chilled. It’s ideal for summer gatherings, potlucks, and barbecues. It pairs nicely with grilled vegetables or fresh fruit.
- Make Ahead: This salad can be prepared several hours in advance and kept chilled until ready to serve.
- Storage: Store leftovers, covered, in the refrigerator for up to 3 days.
- Substitution: If you don’t care for peas, feel free to substitute them with sweetcorn or finely chopped green beans.
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data
