This warm chicken and bacon pasta salad recipe combines tender chicken, crispy bacon, and a light mustard dressing for a satisfying and flavourful meal. Perfect for any season!
I found the recipe on the Tesco Real Food website after doing a search for chicken salad, and have adapted the cooking instructions slightly. Turns out we had all the ingredients, including those for the dressing. I'm not a fan at all of maple syrup, however, was willing to give it a try in this dressing, especially as it's only a teaspoon!
The end result is a pasta salad that is full of flavour from the chicken and bacon and also the mustardy dressing that you get just a hint of sweetness from the maple syrup - yum!
Tips
- If you’re not a fan of green beans, try another green veg, eg: broccoli, tenderstem broccoli or asparagus – adjust cooking time to 3 minutes.
- Gluten-free option - use gluten-free pasta.
- Extra vegetables - try adding roasted cherry tomatoes, diced peppers or spinach for extra nutrients.
- Cheese toppings - try topping with crumbled feta, shaved parmesan or goat cheese for a flavour boost.
- This warm chicken and bacon pasta salad recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Yes - but add the dressing and bacon just before serving to maintain freshness and crunch.
Short pasta like conchiglie, orecchiette, fusilli, farfalle or penne pasta work best as they hold the dressing well.
Yes - it works as a warm or chilled salad, making it great for meal prep.
Transfer leftovers to an airtight container and keep it the fridge for up to 3 days. Add a splash of dressing before serving to refresh the flavours.
Yes - shredded rotisserie chicken makes this dish even quicker and easier.
Try serving with garlic baguette, crusty bread, or a fresh green salad for a complete meal.
No, pasta salads don’t freeze well as the texture becomes mushy when thawed.
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How to make this Warm Chicken and Bacon Pasta Salad
Ingredients
- 300g short pasta (eg: conchiglie, orecchiette, fusilli, farfalle or penne)
- 100g green beans, sliced into thirds (see Tips)
- 2 tbsp olive oil
- 6 rashers smoked back bacon (or 12 rashers smoked streaky bacon), sliced
- 2 skinless chicken breasts (approx. 500g), sliced
- salt and freshly ground black pepper
- 2 tbsp chives, roughly chopped
For the dressing:
- 1 tbsp wholegrain mustard
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp maple syrup
Instructions
- In a large pan of salted water, cook the pasta according to the packet instructions. 4 minutes before the end of cooking time add the green beans (see Tips). Drain and then return to the pan, stir through 1 tbsp of the olive oil, cover and set aside to keep warm.
- Meanwhile, while the pasta is cooking, in a large frying pan heat the remaining olive oil over a high heat, add the bacon and cook until crispy (around 5 minutes), remove from the pan and set aside. Add the sliced chicken to the same pan, season with some freshly ground black pepper, and fry until lightly browned and completely cooked through (around 6 to 8 minutes). Combine all the ingredients for the dressing in a jug or small bowl.
- Add the cooked pasta and beans, bacon and chives to the chicken, stir to combine. Pour the dressing over the pasta and gently mix, making sure everything is thoroughly coated, season to taste, and serve.
- Enjoy with some crusty bread!
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Warm Chicken and Bacon Pasta Salad
Equipment
Ingredients
- 300 g (10.6 oz) short pasta (eg: conchiglie, orecchiette, fusilli, farfalle or penne)
- 100 g (3.5 oz) green beans sliced into thirds (see Notes)
- 2 tbsp olive oil
- 6 rashers smoked back bacon (or 12 rashers smoked streaky bacon) sliced
- 2 skinless chicken breasts (approx. 500g) sliced
- salt and freshly ground black pepper
- 2 tbsp chives roughly chopped
For the dressing:
- 1 tbsp wholegrain mustard
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp maple syrup
Instructions
- In a large pan of salted water, cook the pasta according to the packet instructions. 4 minutes before the end of cooking time add the green beans (see Notes). Drain and then return to the pan, stir through 1 tbsp of the olive oil, cover and set aside to keep warm.
- Meanwhile, while the pasta is cooking, in a large frying pan heat the remaining olive oil over a high heat, add the bacon and cook until crispy (around 5 minutes), remove from the pan and set aside. Add the sliced chicken to the same pan, season with some freshly ground black pepper, and fry until lightly browned and completely cooked through (around 6 to 8 minutes). Combine all the ingredients for the dressing in a jug or small bowl.
- Add the cooked pasta and beans, bacon and chives to the chicken, stir to combine. Pour the dressing over the pasta and gently mix, making sure everything is thoroughly coated, season to taste, and serve.
- Enjoy with some crusty bread!
Notes
-
- If you’re not a fan of green beans, try another green veg, eg: broccoli, tenderstem broccoli or asparagus – adjust cooking time to 3 minutes.
-
- Gluten-free option - use gluten-free pasta.
-
- Extra vegetables - try adding roasted cherry tomatoes, diced peppers or spinach for extra nutrients.
-
- Cheese toppings - try topping with crumbled feta, shaved parmesan or goat cheese for a flavour boost.
-
- This warm chicken and bacon pasta salad recipe is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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