Chicken Alfredo Pasta Salad recipe

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Ingredients

2 skinless, boneless chicken breasts
2 teaspoons Italian seasoning
5 slices bacon, chopped
1 (16 ounce) package tri-color rotelle pasta
½ cucumber, sliced
2 roma (plum) tomatoes, seeded and chopped
1 (2.25 ounce) can sliced black olives
½ (14 ounce) can artichoke hearts, drained and quartered
5 green onions, sliced
¼ cup vinegar
1 (16 ounce) jar Alfredo sauce

Nutrition Info

454.9 calories
carbohydrate: 47.9 g
cholesterol: 45.4 mg
fat: 21.8 g
fiber: 3.4 g
protein: 19.3 g
saturatedFat: 7.8 g
servingSize: -
sodium: 861.9 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place chicken breasts onto a roasting pan, season with Italian seasoning,

  3. Cook chicken in preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool completely.

  4. Cook and stir bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes, drain on a paper towel-lined plate until cool.

  5. Bring a large pot of lightly salted water to a boil, cook the rotelle pasta at a boil until tender yet firm to the bite, about 8 minutes, drain. Rinse the pasta in cold water until cooled, drain.

  6. Combine chicken, bacon, pasta, cucumber, tomatoes, black olives, artichoke hearts, and green onions in a large bowl.

  7. Pour vinegar and Alfredo sauce over the pasta mixture, stir to combine.

  8. Cover bowl with plastic wrap. Refrigerate at least 1 hour before serving.

Recipe Yield

8 servings

Recipe Note

This recipe is SO GOOD and is super easy!

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