Description
This Chicken Bacon Ranch Pasta is a creamy, cheesy, and flavorful dish that’s sure to be a crowd-pleaser. Tender chicken, crispy bacon, and perfectly cooked pasta are tossed in a rich and easy homemade ranch-cheddar sauce.
Ingredients
Scale
- 2 cups shredded cheddar cheese
- 6 strips bacon
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 small boneless, skinless chicken breasts (about 1 pound total)
- 2 cups uncooked rotini pasta (or other short pasta shape)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon garlic, minced
- 2 cups half-and-half
- 2 tablespoons dry ranch dressing seasoning mix
Instructions
- Cook Bacon: In a large skillet (cast iron is recommended) over low heat, cook the bacon until crispy. Remove the bacon from the skillet with a slotted spoon and set it aside on a plate lined with paper towels to drain. Reserve the bacon drippings in the skillet. Once the bacon is cool enough to handle, roughly chop it.
- Prepare Chicken: While the bacon is cooking, prepare the chicken. Slice each chicken breast horizontally to create two thinner cutlets. Season the chicken cutlets generously with salt, pepper, onion powder, and Italian seasoning.
- Sear Chicken: Increase the heat under the skillet with the reserved bacon drippings to medium-high. Add the seasoned chicken cutlets to the skillet and sear for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the chicken from the skillet and set it aside to rest. Once cool enough to handle, cut the chicken into bite-sized cubes.
- Cook Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions, until al dente. Drain the pasta and set aside.
- Make Sauce: In the same skillet (do not clean it out), melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
- Make Roux: Sprinkle the flour over the melted butter and garlic. Whisk constantly for 1-2 minutes to create a roux (a paste of butter and flour).
- Add Half-and-Half: Gradually pour in the half-and-half, whisking constantly to prevent lumps. Continue whisking until the sauce is smooth.
- Add Seasoning and Cheese: Stir in the dry ranch dressing seasoning mix and the shredded cheddar cheese. Reduce the heat to low and continue stirring until the cheese is melted and the sauce is smooth and creamy.
- Combine: Add the cooked and drained pasta to the skillet with the cheese sauce. Stir to coat the pasta evenly. Add the cubed cooked chicken to the skillet and stir to combine.
- Garnish and Serve: Garnish the pasta with the chopped cooked bacon. Serve immediately.
Notes
- Bacon: Use your favorite type of bacon. Thick-cut bacon works well.
- Chicken: You can also use leftover cooked chicken or rotisserie chicken to save time.
- Pasta: Rotini is recommended because its shape holds the sauce well, but you can use any short pasta shape you like, such as penne, fusilli, or elbow macaroni.
- Half-and-Half: For a richer sauce, you can use heavy cream instead of half-and-half. For a lighter sauce, you can use milk, but the sauce will be thinner.
- Ranch Seasoning: Use your favorite brand of dry ranch dressing seasoning mix.
- Serving Suggestions: Serve this pasta dish with a side salad or garlic bread.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.