Chicken Bacon Ranch Pasta
A delightful comfort food combining creamy flavors with savory ingredients, perfect for busy weeknights.
Ingredients
For the Pasta
- 2 cups uncooked pasta (Rotini recommended)
For the Chicken and Sauce
- 2 small boneless skinless chicken breasts sliced into thinner pieces
- 6 strips bacon cooked until crisp
- 2 tablespoons butter
- 1 tablespoon garlic, minced
- 2 cups half and half
- 2 tablespoons flour
- 2 cups cheddar cheese, shredded
- 1 tablespoon dry ranch dressing seasoning mix
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt/Pepper to taste
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, then season them with salt, pepper, onion powder, and Italian seasoning.
- Sear the chicken in the reserved bacon drippings over medium-high heat until golden and cooked through. After resting, cube the chicken.
Boiling the Pasta
- Cook the pasta in boiling salted water until al dente. Drain the pasta and set it aside.
Making the Sauce
- In the same skillet, melt the butter and sauté the minced garlic.
- Add the flour, then gradually stir in the half and half.
- Finally, mix in the ranch seasoning and cheese until the sauce is smooth.
Combining Ingredients
- Toss the cooked pasta in the sauce, add the chicken, and garnish with the reserved bacon. Serve warm.
Notes
Serve warm, garnished with additional bacon bits or shredded cheese if desired. It pairs well with a light salad or garlic bread for a complete meal. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days, and reheat in the microwave.