Chicken Bacon Ranch Pasta
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
10 servings
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Calories
392 kcal
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Course
Main Course
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Cuisine
American
Chicken Bacon Ranch Pasta
Description
This recipe for Chicken Bacon Ranch Pasta uses rotini pasta cooked nearly to al dente, then mixed into a homemade cheese sauce thickened with a butter and flour roux. Ranch seasoning adds herbaceous and tangy notes, while shredded chicken and crumbled bacon provide hearty protein and smoky crunch. Cheddar cheese melts through the sauce, balanced with sour cream's smooth tang.
The dish is baked briefly to melt the cheese topping and unify flavors. The resulting texture is creamy sauce enveloping tender pasta, with bits of savory chicken and crisp bacon throughout.
It can be served as a main course, particularly suitable for a family dinner or potluck. Variations in pasta type or cheeses can be made according to preference without losing the core flavors.
Using leftover or rotisserie chicken speeds preparation. The recipe suggests using salted butter and allows different ranch seasoning sources.
Ingredients
- 12 ounce rotini pasta package
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 ounce ranch seasoning mix packet
- 2 ½ cups cheddar cheese divided, shredded
- 1 cup sour cream
- 1 ½ pounds chicken cooked and shredded
- 4 Bacon cooked and crumbled, strips
- 1/4 cup Parmesan Cheese plus more for sprinkling, shredded
Instructions
- Preheat oven to 350 F. Lightly grease a 9x13-inch casserole dish. Set aside.
- Cook pasta to almost al dente (about 1 minute less than the package calls for).
- Drain pasta.
- Meanwhile in a large pot, melt butter; whisk in flour until smooth.
- Whisk in milk and ranch seasoning.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in 2 cups shredded cheddar cheese until melted and combined.
- Reduce heat to low; fold in sour cream until blended.
- Remove sauce from heat.
- Add chicken, bacon, and cooked pasta; toss to coat in cheese sauce.
- Pour pasta mixture into the prepared casserole dish.
- Top with remaining 1/2 cup shredded cheddar cheese and Parmesan cheese.
- Bake until just melted, about 5-10 minutes.
- Serve sprinkled with additional Parmesan if desired.
Notes
- Feel free to substitute rotini with penne or shells according to your preference.
- Salted butter is used to add seasoning; adjust salt accordingly.
- Milk fat content can range from skim to whole; whole milk produces a creamier sauce.
- Use a 1-ounce ranch seasoning packet or homemade ranch seasoning for flavor.
- Sour cream can be full-fat or light; avoid fat-free versions. Greek yogurt may be a suitable alternative.
- Rotisserie or leftover cooked chicken works well to simplify preparation.
- Cheddar cheese can be swapped with other cheeses of similar melting properties if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 392kcal | 20% |
| Carbohydrates | 32g | 11% |
| Protein | 31g | 62% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 552mg | 23% |
| Potassium | 499mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 267mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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