Chicken Alfredo Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe is SO GOOD and is super easy! Ingredients:
2 skinless, boneless chicken breasts |
2 teaspoons italian seasoning |
5 slices bacon, chopped |
1 (16 ounce) package tri-color rotelle pasta |
1/2 cucumber, sliced |
2 roma (plum) tomatoes, seeded and chopped |
1 (2.25 ounce) can sliced black olives |
1/2 (14 ounce) can artichoke hearts, drained and quartered |
5 green onions, sliced |
1/4 cup vinegar |
1 (16 ounce) jar alfredo sauce |
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.
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