• Begin by halving each chicken breast lengthwise for thinner pieces. Cover with plastic wrap and gently pound with a meat mallet until about ½ inch thick. Pat dry and season lightly with salt and pepper.

For Chicken Marinade:

• In a large resealable bag, combine ½ cup of Italian dressing and the chicken. Remove excess air, seal tightly, and let marinate at room temperature for 20 minutes to enhance flavor.

For Bacon & Pasta:

• While the chicken is marinating, cook the bacon over low heat until crispy on both sides. Reserve about 2 tablespoons of drippings, then let the bacon drain on paper towels before chopping.
• Simultaneously, bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente, about 7-9 minutes. Drain and spread onto a tray with parchment paper to cool. Drizzle with olive oil and toss gently.

For Chicken Cooking:

• In a large skillet, heat the reserved bacon drippings (or additional olive oil) over medium-high heat. Cook the marinated chicken for 4-5 minutes on each side until golden brown and fully cooked. Allow resting for 10 minutes before cutting into bite-sized pieces.
• In a large bowl, mix the cooled pasta with ¼ cup of Italian dressing until well coated. Add the chicken and another ¼ cup of dressing, mixing gently.
• Fold in the cherry tomatoes, diced bell pepper, and an additional ¼ cup of dressing, stirring to combine.
• Add half of the chopped bacon and shredded cheddar cheese, tossing just enough to combine. For presentation, transfer to a serving bowl and top with the remaining bacon and cheese.
• Serve immediately, or refrigerate for up to 6 hours. If desired, mix in remaining dressing for a creamier salad. Enjoy!