Chicken Bacon Ranch Pasta
This Chicken Bacon Ranch Pasta is an easy dinner idea that you can make on the stovetop or bake as a casserole! You’ll love the cheesy, creamy pasta with seasoned bites of chicken and crispy bacon.
Servings: 6 people
Calories: 552kcal
Ingredients
- 2 cups cheddar cheese shredded
- 6 strips bacon
- Salt/Pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 small boneless skinless chicken breasts
- 2 cups uncooked pasta I used rotini
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon garlic minced
- 2 cups half and half
- 2 tablespoons dry ranch dressing seasoning mix
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
Pro Tips:
Casserole Method
- Heavy cream can be used instead of half and half.
- If possible, shred the cheese from a block instead of using bagged shredded cheese as it will melt and taste much better. I use Cracker Barrel Sharp Yellow Cheese in this recipe.
- Thick Cut bacon will produce more drippings for you to cook the chicken in.
- Leftover chicken can also be used in this recipe.
- Any kind of pasta can be used for this recipe, I prefer Rotini as it clings onto this sauce really well. Penne, Bowtie Pasta, Cavatappi, or Cellentani all work well too.
- Sliced smoked sausage would make a nice addition to this meal instead of chicken.
- Frozen mixed vegetables can be added to make it a complete meal as well.
- Garlic Bread with Cheese makes a great side dish!
Casserole Method
- Prepare recipe as outlined, be sure to cook the pasta until just al dente.
- Transfer to a 9 x 13 casserole dish (or leave in an oven-safe skillet).
- Top with 1.5 cups additional shredded cheddar cheese.
- Cover and bake at 350° for 30 minutes.
- Cook pasta for 1 minute less than al dente, follow all other instructions as outlined.
- Transfer to a 9 x 13 casserole dish (or leave in an oven-safe skillet).
- Top with 1.5 cups additional shredded cheddar cheese.
- Cover and refrigerate for up to 2 days.
- When ready to serve, Bake (covered) at 350° for 40 minutes.
- Remove cover and bake for 5 more minutes.
Nutrition
Calories: 552kcal | Carbohydrates: 25g | Protein: 34g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 893mg | Potassium: 525mg | Fiber: 1g | Sugar: 1g | Vitamin A: 758IU | Vitamin C: 2mg | Calcium: 375mg | Iron: 1mg