Chicken Bacon Ranch Pasta
A creamy, delicious pasta dish combining chicken, crispy bacon, and a rich ranch-infused sauce for a comforting meal.
Ingredients
Main Ingredients
- 2 cups shredded cheddar cheese (sharp or mild) For a lighter version, use low-fat cheese.
- 6 strips bacon, cooked until crispy and chopped Try turkey bacon for a leaner alternative.
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 small boneless, skinless chicken breasts (about 1 pound total)
- 2 cups uncooked rotini pasta (or your favorite pasta shape) Swap for whole wheat or gluten-free pasta if desired.
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 tablespoon minced garlic (about 2 cloves)
- 2 cups half and half Use Greek yogurt for a tangy twist.
- 2 tablespoons dry ranch dressing mix Can substitute with a mixture of dried herbs.
Instructions
Cooking
- Heat a skillet on low to medium-low. Cook the bacon until crispy. Remove and drain on paper towels, keeping a tablespoon of the fat.
- Season chicken breasts with salt, pepper, onion powder, and Italian seasoning. Sear in the skillet on medium-high for 4–6 minutes per side until cooked through. Let rest and cut into cubes.
- Boil rotini in salted water until al dente according to package directions. Drain and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Sprinkle in flour, whisking constantly for 1 minute to create a roux.
- Gradually whisk in half and half until smooth. Mix in ranch seasoning.
- Lower the heat and fold in shredded cheddar, stirring in batches. Season with salt and pepper to taste.
- Add cubed chicken and cooked pasta, gently tossing until everything is coated in sauce.
- Plate and garnish with chopped crispy bacon before serving.
Notes
Best served hot, garnished with crispy bacon and fresh parsley. For added nutrition, incorporate seasonal vegetables like spinach or bell peppers.