Chicken Bacon Ranch Pasta
Creamy ranch pasta with tender chicken, crispy bacon, and cheddar cheese creates a flavorful, comforting dish perfect for family dinners or cozy nights.
Equipment
- 1 large skillet for cooking bacon, chicken, and sauce
- 1 pot for boiling pasta
Ingredients
- 2 cups shredded cheddar cheese
- 6 strips bacon
- Salt and pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 small boneless skinless chicken breasts
- 2 cups uncooked rotini pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 tablespoon minced garlic
- 2 cups half and half
- 2 tablespoons dry ranch dressing seasoning mix
Instructions
- Cook bacon in a large skillet over low heat until crisp, then remove and reserve drippings; once cooled, roughly chop bacon.
- Slice chicken breasts thinly and season with salt, pepper, onion powder, and Italian seasoning.
- Sear the chicken slices in bacon drippings over medium-high heat until golden and cooked through, then cube after resting.
- Boil pasta in salted water until al dente; drain and set aside.
- In the skillet, melt butter and sauté minced garlic until fragrant.
- Stir in flour to form a roux, then gradually whisk in half and half to create a smooth sauce.
- Add ranch seasoning mix and shredded cheddar cheese to the sauce, stirring until melted and smooth.
- Combine cooked pasta and chicken into the sauce, mixing well.
- Top with chopped bacon and serve warm.
Notes
- Use gluten-free pasta and ranch seasoning for gluten-free version.
- Substitute dairy-free alternatives for cheese and half and half to make dairy-free.
- Leftovers can be stored in airtight containers in the refrigerator for 3-4 days.
- Reheat with a splash of milk or broth if sauce becomes too thick.
- Serve with roasted vegetables or fresh salad to add contrast and color.
- Cooking chicken and bacon in the same skillet enhances bacon flavor in the dish.