Description
This Chicken Bacon Ranch Pasta is a creamy, cheesy dish combining tender chicken, crispy bacon, and rotini pasta in a rich ranch-flavored sauce. Perfectly seasoned and topped with melted cheddar cheese, this hearty meal is simple to prepare and ideal for a comforting dinner or potluck gathering.
Ingredients
Units
Scale
Meat & Dairy
- 2 cups cheddar cheese, shredded
- 6 strips bacon
- 2 small boneless skinless chicken breasts
- 2 cups half and half
- 2 tablespoons butter
Pantry & Spices
- Salt and pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 cups uncooked rotini pasta
- 2 tablespoons flour
- 1 tablespoon garlic, minced
- 2 tablespoons dry ranch dressing seasoning mix
Instructions
- Cook the Bacon: Cook the bacon in a large skillet over low heat slowly until crispy. Remove bacon and set aside. Pour bacon drippings into a small bowl and wipe clean the skillet carefully. Once cooled, roughly chop the bacon.
- Prepare the Chicken: Slice the chicken breasts thinly into 2-3 slices each for even cooking. Pat dry and season with salt, pepper, onion powder, and Italian seasoning. Heat 2 tablespoons of bacon drippings in the skillet over medium-high heat or use olive/vegetable oil if preferred. Sear the chicken slices for 3-4 minutes on each side until golden brown and cooked through. Set aside to rest for 5 minutes, then cut into cubes.
- Boil the Pasta: Bring salted water to a boil and cook the pasta until al dente according to package directions. Drain and set aside.
- Make the Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in flour and cook for 1 more minute, stirring continuously. Warm the half and half in the microwave for 40 seconds, then gradually add it to the skillet, stirring constantly until it begins to bubble gently. Reduce heat to low, stir in ranch seasoning mix, then gradually add shredded cheese, stirring until smooth and creamy. The sauce will thicken further as it stands.
- Combine Ingredients: Add the cooked pasta to the sauce in the skillet, gently combining with a silicone spatula. Add cubed chicken and stir gently to warm through. Top with chopped bacon either mixed in or as a garnish before serving.
- Optional Casserole Method: For a baked version, transfer the combined pasta mixture to a 9 x 13 casserole dish or oven-safe skillet. Sprinkle 1.5 cups extra shredded cheddar cheese on top. Cover and bake at 350°F (175°C) for 30 minutes.
- Optional Make-Ahead Method: Cook pasta 1 minute less than al dente. Prepare the recipe as usual then transfer to a casserole dish or oven-safe skillet. Add 1.5 cups cheddar cheese on top, cover, and refrigerate for up to 2 days. When ready, bake covered at 350°F (175°C) for 40 minutes, then uncover and bake 5 minutes more to brown the cheese.
Notes
- Heavy cream can substitute half and half for a richer sauce.
- Shred cheese from a block for better melt and flavor, Cracker Barrel Sharp Yellow Cheese is recommended.
- Thick-cut bacon yields more drippings for cooking chicken.
- Leftover cooked chicken works well in this dish.
- Any pasta shape can be used, but rotini works best for holding the sauce. Penne, bowtie, cavatappi, or cellentani are all great alternatives.
- Add sliced smoked sausage for variation instead of chicken.
- Frozen mixed vegetables can be added to make it a more complete meal.
- Serve with garlic bread with cheese for a delicious side.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 520
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 90 mg
