Chicken Bacon Ranch Pasta
A comforting dish combining chicken, bacon, and ranch dressing in a creamy, cheesy pasta.
Ingredients
Main Ingredients
- 2 cups cheddar cheese, shredded Use good quality cheddar for better flavor.
- 6 strips bacon Crisp bacon adds great flavor.
- 2 small boneless skinless chicken breasts Sliced for faster cooking.
- 2 cups uncooked pasta (Rotini recommended) Can substitute with gluten-free pasta.
- 2 tablespoons butter
- 2 tablespoons flour For thickening the sauce.
- 1 tablespoon garlic, minced
- 2 cups half and half Use full-fat for creamier sauce.
- 2 tablespoons dry ranch dressing seasoning mix
- Salt/Pepper to taste Salt/Pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
Instructions
Cooking the Bacon
- In a large skillet over low heat, cook the bacon until crisp. Set aside, reserve drippings, and roughly chop the bacon once cooled.
Preparing the Chicken
- Slice the chicken breasts into thinner pieces, season with salt, pepper, onion powder, and Italian seasoning.
- Sear in bacon drippings over medium-high heat until golden and cooked through. Cube after resting.
Boiling the Pasta
- Cook pasta in boiling salted water until al dente. Drain.
Making the Sauce
- In the skillet, melt butter and sauté garlic.
- Add flour, then gradually add half and half.
- Stir in ranch seasoning and cheese until smooth.
Combining Ingredients
- Add pasta to the sauce, then add chicken, and garnish with bacon. Serve warm.
Notes
Best served warm; pair with a simple salad or steamed vegetables. Leftovers can be stored in an airtight container in the fridge for 3-4 days. To reheat, add a splash of milk if needed.