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Chicken Bacon Ranch Pasta

A creamy and delicious one-pan pasta dish combining chicken, bacon, and ranch flavors that’s perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cheddar cheese, shredded You can substitute with mozzarella or pepper jack.
  • 6 strips bacon Cook until crispy.
  • 2 small boneless skinless chicken breasts Cut into thinner slices.
  • 2 cups uncooked pasta (Rotini recommended) Cook until al dente.
  • 2 tablespoons butter For sauce preparation.
  • 1 tablespoon garlic, minced Adds flavor to the sauce.
  • 2 cups half and half Creates a creamy texture.
  • 2 tablespoons dry ranch dressing seasoning mix Heart of the flavor.
Seasoning
  • 1 teaspoon onion powder For seasoning the chicken.
  • 1 teaspoon Italian seasoning For seasoning the chicken.
  • to taste Salt/Pepper For seasoning.

Method
 

Preparation
  1. In a large skillet over low heat, cook the bacon until crispy. Set aside, reserving the drippings. Once cooled, roughly chop the bacon.
  2. Slice the chicken breasts into thinner pieces. Season with salt, pepper, onion powder, and Italian seasoning. Sear in the bacon drippings over medium-high heat until golden and cooked through. Cube after resting.
  3. Cook the pasta in boiling salted water until al dente. Drain well.
Making the Sauce
  1. In the same skillet, melt butter and sauté the garlic.
  2. Add flour, then gradually stir in the half and half. Mix in ranch seasoning and cheese until smooth and creamy.
Combine
  1. Add the pasta to the sauce, followed by the chicken, and garnish with the chopped bacon. Serve warm and enjoy!

Notes

For a creamy texture when reheating, add a splash of milk. This dish can be stored in the fridge for 3-4 days or frozen for up to 2 months.