Chicken Bacon Ranch Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 people
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Calories
552 kcal
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Course
Main Course
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Cuisine
American
Chicken Bacon Ranch Pasta
Description
This recipe begins with cooking bacon slowly to render drippings used to sear thinly sliced chicken breasts seasoned with salt, pepper, onion powder, and Italian seasoning. The chicken is browned until golden and rested before cutting into cubes. Meanwhile, rotini pasta is boiled until just al dente to maintain firmness after mixing with sauce.
A cream sauce is made by melting butter and cooking flour to form a roux, then whisking in half and half and ranch seasoning mix, resulting in a thickened, flavorful base. Shredded cheddar cheese is added to enrich the sauce. The cooked chicken, bacon, and sauce are combined with pasta, blending the smoky, tangy, and creamy flavors throughout.
The pasta mixture can be transferred to a casserole dish, topped with additional shredded cheddar cheese, and baked to meld flavors and develop a lightly browned cheese crust. This step adds a baked texture complementing the creamy interior, although the sauce can also be enjoyed without baking.
This dish pairs well with garlic bread and can incorporate frozen mixed vegetables to provide added color and nutrition. Variations include substituting half and half with heavy cream or using different pasta shapes that cling to sauce effectively.
Ingredients
- 2 cups cheddar cheese shredded
- 6 Bacon strips
- salt to taste
- black pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 chicken breast small, boneless, skinless
- 2 cups pasta I used rotini, uncooked
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon garlic minced
- 2 cups half and half
- 2 tablespoons ranch dressing seasoning mix dry
Instructions
Cook the Bacon
- Cook the bacon in a large skillet over low heat (low and slow is best for bacon). Set aside and pour bacon drippings into a small bowl. Carefully wipe the skillet clean. Roughly chop the bacon once cooled.
Prepare the Chicken
- Cut the chicken breasts into thinner slices, 2-3 slices each. They will plump up more when cooked. Pat dry and season each side with a light sprinkling of salt/pepper, as well as onion powder and Italian seasoning.
- Heat 2 Tbsp. bacon drippings in the skillet over medium-high heat. Olive or vegetable oil may also be used in lieu of drippings.
- Sear the chicken on each side for 3-4 minutes, until a golden brown crust has developed. Set aside on a plate once cooked through. Let it rest for 5 minutes, then cut into cubes of desired size.
Boil the Pasta
- Now is a good time to boil salted water and cook the pasta. Drain once finished. Prepare the sauce while the pasta boils.
Make the Sauce
- Melt butter in the same skillet over medium heat. Sauté the garlic for 1 minute. Add the flour and use a silicone spatula to stir continuously for 1 more minute.
- Temper the half and half by heating in the microwave for 40 seconds. Add it to the skillet in splashes, stirring as you do so. Bring it to a gentle bubble, then reduce heat to low.
- Add the Ranch seasoning and stir to combine. Gradually stir in the cheese. (Note: It will continue to thicken upon standing.)
Combine the Pasta/Chicken/Bacon
- Add the pasta to the skillet and use a silicone spatula to carefully combine with the sauce. Add the chicken and allow it to heat back up a bit. Garnish with bacon or stir it right into the sauce and serve!
Notes
- For best cheese melting, shred cheddar from a block rather than using pre-shredded cheese.
- Thick-cut bacon provides more drippings for searing chicken and deeper flavor.
- You can use frozen mixed vegetables to turn this into a complete meal.
- Leftover chicken can be incorporated, and any pasta shape like penne or bowtie works well.
- To bake, transfer to a casserole dish, top with extra cheese, cover, and bake at 350°F for 30 minutes.
- For make-ahead, assemble and refrigerate covered up to 2 days before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 25g | 8% |
| Protein | 34g | 68% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 893mg | 37% |
| Potassium | 525mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 758IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 375mg | 38% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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