Skillet Chicken Bacon Ranch Pasta
Crisp bacon, seared chicken, and rotini in a creamy cheddar ranch sauce, all made in one skillet.
Equipment
- Large deep skillet
- Large pot
- Whisk
- Meat thermometer
- Cutting board
Ingredients
Main Ingredients
- 6 slices bacon cooked until crisp and crumbled
- 1 lb boneless skinless chicken breasts sliced thin
- 8 oz rotini cooked 1 minute short of al dente
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 3 cloves garlic minced
- 2 cup half and half
- 2 tbsp dry ranch seasoning mix
- 2 cup shredded cheddar cheese freshly shredded
- 1 tsp onion powder
- 1 tsp Italian seasoning
- ΒΌ tsp black pepper
- salt to taste, only if needed
Instructions
Cooking
- Crisp the bacon. Cook the bacon in a large deep skillet over medium-low heat for 10 to 12 minutes until crisp. Drain on paper towels, crumble, and leave about 2 tbsp drippings in the pan.
- Boil the pasta. Cook the rotini in salted water 1 minute less than the package time. Save 1/2 cup pasta water, then drain.
- Sear the chicken. Toss the slices with onion powder, Italian seasoning, and pepper. Cook in the drippings over medium-high heat 3 to 4 minutes per side until golden and 165 degrees F. Rest briefly and cube.
- Make the roux. Lower the heat to medium, melt the butter, and stir in the garlic for 30 seconds. Add the flour and stir 1 minute.
- Build the sauce. Slowly whisk in the half and half and the ranch seasoning. Simmer 3 to 4 minutes until it coats a spoon.
- Melt the cheddar. Take the pan off the heat and stir in the cheddar by handfuls until smooth.
- Combine. Fold in the pasta and chicken, loosen with pasta water if needed, and top with the bacon.
Notes
Substitutions: Use penne or shells for rotini, and boneless thighs for breasts.
Tips: Shred the cheddar yourself and add it off the heat so the sauce stays smooth. Taste before salting because the bacon, ranch mix, and cheese are salty.
Storage: Refrigerate in an airtight container for 3 to 4 days. Reheat with a splash of milk until hot throughout.