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Chicken Bacon Ranch Pasta Recipe

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4.5 from 105 reviews

This Chicken Bacon Ranch Pasta is a creamy, cheesy dish combining tender chicken, crispy bacon, and flavorful ranch seasoning with perfectly cooked rotini pasta. It’s a comforting meal that balances savory flavors and a rich sauce, ready in just under an hour, making it perfect for a satisfying weeknight dinner.

Ingredients

Units Scale

Meats

  • 6 strips bacon
  • 2 small boneless skinless chicken breasts

Dairy

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

Dry Goods & Seasonings

  • Salt and pepper, to taste
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons flour
  • 1 tablespoon garlic, minced
  • 2 tablespoons dry ranch dressing seasoning mix
  • 2 cups uncooked rotini pasta

Instructions

  1. Cook the Bacon: In a large skillet over low heat, cook the bacon strips slowly until they become crisp. Once cooked, transfer the bacon to a plate lined with paper towels to drain excess fat and cool. Reserve the bacon drippings left in the skillet for cooking the chicken. When cool enough, roughly chop the bacon into bite-sized pieces.
  2. Prepare the Chicken: Slice the chicken breasts into thinner, even pieces to allow quick and even cooking. Season them generously with salt, pepper, onion powder, and Italian seasoning on all sides. Heat the reserved bacon drippings in the same skillet over medium-high heat, then sear the chicken slices until they are golden brown and cooked through, about 4-5 minutes per side depending on thickness. Remove the chicken from the skillet and let it rest briefly before cubing it into bite-sized pieces.
  3. Boil the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta well and set aside.
  4. Make the Sauce: In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Stir in the flour to create a roux and cook for 1-2 minutes, stirring continuously to avoid lumps. Gradually whisk in the half and half, ensuring a smooth mixture. Continue stirring and cooking until the sauce thickens, approximately 3-5 minutes. Add the dry ranch dressing seasoning mix and shredded cheddar cheese, stirring until the cheese is fully melted and the sauce is creamy.
  5. Combine: Add the cooked pasta to the cheese sauce in the skillet, stirring well to coat all the pasta with the sauce evenly. Then fold in the cubed chicken pieces. Finally, sprinkle the chopped bacon over the top as a garnish. Serve the pasta warm for the best flavor and texture.

Notes

  • To save time, use pre-cooked or rotisserie chicken.
  • Rotini pasta is recommended as it holds sauce well, but penne or fusilli can be used.
  • Adjust ranch seasoning to taste—add more for a tangier flavor or less for subtle seasoning.
  • For a lighter version, substitute half and half with whole milk.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in a skillet or microwave.

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