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Chicken Bacon Ranch Pasta Recipe

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4.9 from 40 reviews

A creamy and flavorful Chicken Bacon Ranch Pasta combining tender chicken, crispy bacon, and a cheesy ranch sauce tossed with rotini pasta, perfect for a comforting dinner.

Ingredients

Protein

  • 2 small boneless skinless chicken breasts
  • 6 strips bacon

Pasta

  • 2 cups uncooked pasta (Rotini recommended)

Cheese and Dairy

  • 2 cups cheddar cheese, shredded
  • 2 cups half and half

Seasonings and Others

  • Salt to taste
  • Pepper to taste
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 tablespoon garlic, minced
  • 2 tablespoons dry ranch dressing seasoning mix

Instructions

  1. Cook the Bacon: In a large skillet over low heat, cook the bacon strips slowly until crisp. Remove from skillet and set aside on paper towels to drain excess fat. Reserve the bacon drippings in the skillet and roughly chop the cooled bacon.
  2. Prepare the Chicken: Slice the chicken breasts into thinner pieces to ensure even cooking. Season both sides with salt, pepper, onion powder, and Italian seasoning. Heat the reserved bacon drippings over medium-high heat, then sear the chicken slices until they are golden brown and cooked through. Remove from heat and cube the chicken after letting it rest briefly.
  3. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the rotini pasta until al dente according to package instructions, usually about 10-12 minutes. Drain the pasta and set aside.
  4. Make the Sauce: In the same skillet used for cooking bacon and chicken, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the flour and cook for another minute to create a roux. Gradually pour in the half and half while whisking to avoid lumps. Add the dry ranch dressing seasoning mix and cheddar cheese, stirring continuously until the sauce is smooth and creamy.
  5. Combine: Add the cooked pasta directly into the creamy ranch sauce and stir to coat evenly. Fold in the cubed chicken, then top with the crispy chopped bacon. Heat through gently if needed. Serve warm and enjoy.

Notes

  • For extra flavor, you can garnish with chopped fresh parsley or green onions.
  • Use rotini or other bite-sized pasta shapes that hold sauce well.
  • To reduce fat content, substitute half and half with whole milk and reduce the butter slightly.
  • If bacon drippings are not desired, use olive oil or butter for cooking chicken instead.
  • Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave.

Find it online: https://dishesbydiana.com/chicken-bacon-ranch-pasta-recipe/