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Warm Chicken and Bacon Pasta Salad

Prep Time 15 mins
Cook Time 20 mins
Course Main, Main Course
Cuisine Italian
Servings 4 people


  • 2 skinless chicken breasts sliced
  • 6 rashers of smoky bacon sliced
  • 300g conchiglie pasta
  • 2 tbsp olive oil
  • 2 tbsp chives roughly chopped
  • 100g green beans sliced into thirds (see Notes)

For the dressing:

  • 1 tbsp wholegrain mustard
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp maple syrup


  • 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!


  • 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.
  • This warm chicken and bacon pasta salad recipe is easily adapted if you’re cooking for less or more people.


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Keyword bacon, chicken, conchiglie, dressing, green beans, maple syrup, pasta salad, wholegrain mustard