Chicken Bacon Ranch Pasta
A delicious and satisfying dish that combines classic flavors into a hearty meal, perfect for weeknight dinners and gatherings.
Ingredients
Meat
- 2 small boneless skinless chicken breasts Sliced into thinner pieces
- 6 strips bacon Cooked until crisp and chopped
Pasta
- 2 cups uncooked pasta (Rotini recommended) Cooked until al dente
Sauce
- 2 tablespoons butter For sautéing
- 1 tablespoon garlic, minced For flavor
- 2 cups half and half Cream base for the sauce
- 2 tablespoons dry ranch dressing seasoning mix For ranch flavor
- 2 cups cheddar cheese, shredded To add creaminess and flavor to the sauce
Seasonings
- 1 teaspoon onion powder Seasoning for chicken
- 1 teaspoon Italian seasoning Seasoning for chicken
- Salt/Pepper to taste Salt and Pepper For seasoning the chicken and pasta
Thickening
- 2 tablespoons flour To thicken the sauce
Instructions
Preparation
- In a large skillet over low heat, cook the bacon until crisp. Set aside, reserve drippings, and roughly chop the bacon once cooled.
- Slice the chicken breasts into thinner pieces. Season them with salt, pepper, onion powder, and Italian seasoning. Sear them in the bacon drippings over medium-high heat until golden and cooked through. Let them rest then cube the chicken.
- Cook the pasta in boiling salted water until it is al dente. Drain the pasta.
Sauce Preparation
- In the same skillet, melt the butter and sauté the minced garlic. Add the flour and then gradually whisk in the half and half. Stir in the ranch seasoning and cheese until the sauce is smooth.
Combine
- Add the drained pasta to the sauce, then mix in the chicken. Finally, garnish with the chopped bacon. Serve warm.
Notes
Chicken Bacon Ranch Pasta can be served hot, straight from the skillet. It pairs well with a side salad or garlic bread. Sprinkle with extra cheese or fresh herbs for added flavor. Store leftovers in an airtight container in the refrigerator for up to three days.