Description
If you’re craving a comforting and indulgent meal, Chicken Bacon Ranch Pasta is the perfect recipe to satisfy your taste buds. This hearty dish combines tender chicken, crispy bacon, and a rich, creamy ranch sauce, all coated over your favorite pasta. With simple ingredients and easy steps, you can enjoy a delicious, restaurant-worthy meal right at home. Let’s dive into how to make this mouthwatering pasta dish!
Ingredients
To make Chicken Bacon Ranch Pasta, you’ll need the following ingredients:
- 1 ½ cups shredded cheddar cheese
- Salt and pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 3 tablespoons flour
- 6 strips bacon
- 2 boneless, skinless chicken breasts
- 2 cups uncooked pasta (rotini, penne, rigatoni, bow tie, etc.)
- 1 tablespoon minced garlic
- 2 cups half and half (can substitute with whole milk)
- 2 tablespoons dry ranch dressing seasoning mix
Instructions
Prepare the Cheddar Cheese:
Start by shredding the cheddar cheese and letting it come to room temperature. This helps the cheese melt smoothly when added to the sauce later.
Cook the Bacon:
Before frying, let the bacon sit at room temperature for about 5 minutes. Cut it into smaller squares using kitchen scissors. Heat a large skillet over low heat, and add the bacon to cook it slowly. Turn it over as it begins to curl to ensure it cooks evenly. Leave 2 tablespoons of bacon drippings in the skillet for added flavor.
Cook the Chicken:
Cut the chicken breasts into bite-sized pieces and season them with salt, pepper, onion powder, and Italian seasoning. Toss the seasoned chicken pieces in flour. Add the chicken to the skillet with the bacon drippings and cook over medium-high heat for about 5 minutes, or until golden brown. Set the chicken aside once cooked.
Boil the Pasta:
While cooking the chicken, bring a large pot of water to a boil and cook the pasta according to the package instructions. Drain the pasta once it’s cooked.
Prepare the Ranch Sauce:
Add minced garlic to the skillet and sauté for one minute, allowing the garlic to release its aroma. Then, temper the half and half by heating it in the microwave for about 40 seconds. Gradually whisk the half and half into the skillet. Slowly stir in the shredded cheddar cheese and ranch seasoning mix, whisking constantly until the cheese melts and the sauce is smooth and creamy.
Combine Everything:
Add the cooked chicken back to the skillet and stir to combine with the sauce. Then, mix in the cooked pasta, tossing it all together until the pasta is fully coated in the creamy ranch sauce. Turn the heat to low, and let the sauce continue to thicken as it stands.
Serve and Garnish:
For the finishing touch, crumble the crispy bacon into smaller pieces and sprinkle it over the top of the pasta before serving. The bacon adds a delightful crunch and smoky flavor that perfectly complements the creamy dish.
Notes
- Serve hot: For the best flavor and creamy texture, enjoy Chicken Bacon Ranch Pasta immediately after preparing it. The sauce will stay creamy and smooth while it’s still warm.
- Pair with sides: This dish pairs wonderfully with a simple green salad, garlic bread, or roasted vegetables for a well-rounded meal.
- Top with extra cheese: For extra indulgence, sprinkle more shredded cheddar or parmesan cheese over the top before serving.
- Add fresh herbs: Garnish with freshly chopped parsley or basil for a pop of color and a burst of freshness.
Storage Tips for Chicken Bacon Ranch Pasta
- Refrigerate leftovers: If you have any leftovers, store the Chicken Bacon Ranch Pasta in an airtight container in the refrigerator. It will keep for up to 3 days.
- Reheat properly: Reheat the pasta in a skillet over low heat with a splash of milk or cream to help restore the creaminess of the sauce. You can also microwave it in 30-second intervals, stirring between each to ensure even heating.
- Freeze for later: You can freeze Chicken Bacon Ranch Pasta for up to 1 month. To freeze, allow the pasta to cool completely, then store it in an airtight container or freezer-safe bag. When ready to eat, defrost it in the refrigerator overnight and reheat on the stovetop.
