Chicken Bacon Ranch Pasta
A delightful blend of tender chicken, crispy bacon, and creamy cheese sauce mixed with rotini pasta, perfect for busy weeknights or family gatherings.
Ingredients
Pasta Ingredients
- 2 cups uncooked rotini pasta Rotini is recommended for this dish.
- 2 tablespoons butter
- 1 tablespoon garlic, minced
Chicken and Bacon
- 2 small boneless skinless chicken breasts Slice into thinner pieces for even cooking.
- 6 strips bacon Cook until crispy and reserve drippings.
Seasoning and Sauce
- 2 cups half and half
- 2 tablespoons dry ranch dressing seasoning mix Available in the salad dressing aisle.
- 2 cups cheddar cheese, shredded Substitutes can include mozzarella or pepper jack.
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Thickening Agent
- 2 tablespoons flour
Instructions
Cooking Bacon
- In a large skillet over low heat, cook the bacon strips until crispy, about 8-10 minutes. Set aside, reserving drippings.
Preparing Chicken
- Slice chicken breasts thinly and season with salt, pepper, onion powder, and Italian seasoning.
- Sear chicken in reserved bacon drippings over medium-high heat for 5-7 minutes until cooked through.
- Let chicken rest and then cube it into bite-sized pieces.
Boiling Pasta
- Bring a pot of salted water to a rolling boil, add rotini pasta, and cook until al dente, about 8-10 minutes, then drain.
Making the Sauce
- In the same skillet, melt butter over medium heat and sauté minced garlic for about 1 minute until fragrant.
- Whisk in flour for 1-2 minutes until slightly golden.
- Gradually pour in half and half while stirring until thickened (3-5 minutes).
- Stir in ranch seasoning and cheddar cheese until cheese is melted and sauce is smooth.
Combining the Dish
- Add drained pasta to the skillet with the sauce, fold in cubed chicken and half of reserved bacon. Mix until well coated.
- Serve warm, garnished with remaining crispy bacon.
Notes
This dish can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, use freezer-safe containers for 2-3 months. Reheat in stovetop or microwave, adding a splash of milk to retain creaminess.