Chicken Bacon Ranch Pasta
A creamy and indulgent pasta dish featuring tender chicken, crispy bacon, and a rich ranch-infused sauce, perfect for a comforting weeknight meal.
Ingredients
For the Pasta
- 2 cups uncooked rotini pasta You can substitute with penne or fusilli.
For the Chicken and Bacon
- 6 strips bacon Cook until crisp.
- 2 small boneless, skinless chicken breasts Slice into thin pieces before cooking.
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning Season chicken before cooking.
- to taste Salt and pepper For seasoning the chicken.
For the Sauce
- 2 tablespoons butter Melt for cooking sauce.
- 1 tablespoon minced garlic Sauté until fragrant.
- 2 tablespoons flour For thickening the sauce.
- 2 cups half and half Creamy base for the sauce.
- 2 tablespoons dry ranch dressing seasoning mix
- 2 cups cheddar cheese, shredded To create a creamy sauce.
Instructions
Cooking the Bacon
- In a large skillet over low heat, cook the bacon until it becomes crisp. Set aside, keeping the drippings in the pan.
Preparing the Chicken
- Slice the chicken breasts thinly. Season with salt, pepper, onion powder, and Italian seasoning.
- Sear the chicken in the reserved bacon drippings over medium-high heat until golden brown and cooked through. Allow them to rest before cubing.
Boiling the Pasta
- In a pot, bring salted water to a boil and cook the rotini until al dente. Drain and set aside.
Making the Sauce
- In the same skillet used for the chicken, melt the butter. Sauté the garlic until fragrant.
- Sprinkle the flour, and gradually stir in the half and half. Mix in the ranch seasoning and cheese until the sauce is smooth and creamy.
Combining Ingredients
- Toss the drained pasta into the sauce, followed by the cubed chicken and crumbled bacon. Mix everything well to coat the pasta.
Serving
- Serve the Chicken Bacon Ranch Pasta warm and enjoy.
Notes
For added flavor, consider mixing in sautéed vegetables like bell peppers or spinach. Leftovers can be stored in the fridge for up to three days and reheated gently.