Description
This Chicken Bacon Ranch Pasta is a creamy, comforting dish that combines tender chicken, crispy bacon, and sharp cheddar cheese with flavorful ranch seasoning. Perfect for a quick weeknight dinner, it uses simple ingredients to create a rich and satisfying meal that the whole family will enjoy.
Ingredients
Scale
Pasta
- 14 ounces penne pasta (or another small pasta shape)
Meat
- 4 strips thick-cut bacon (chopped)
- 2 boneless skinless chicken breasts (cut into bite-sized pieces)
Seasonings & Aromatics
- 2 garlic cloves (minced)
- 2 tablespoons dry ranch seasoning mix
- ½ teaspoon salt
- ¼ teaspoon black pepper
Thickening & Liquids
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- ¾ cup cream (any kind 10-30% fat)
Dairy
- 1 cup sharp cheddar cheese
Garnish
- 1 tablespoon chopped parsley
Instructions
- Cook Pasta: Cook the pasta according to the package directions until al dente. Drain and set aside.
- Cook Bacon: In a Dutch oven or large skillet, cook the chopped bacon over medium heat until crisp. Remove the bacon pieces with a slotted spoon and set them on a paper towel to drain excess fat.
- Cook Chicken: Add the bite-sized chicken pieces to the bacon fat in the skillet. Cook over medium heat until the chicken is browned and cooked through completely.
- Add Seasonings: Stir in the minced garlic, dry ranch seasoning mix, salt, black pepper, and flour. Cook while stirring for 30 to 60 seconds until fragrant, which helps to develop the roux for the sauce.
- Make Sauce: Slowly pour in the chicken broth followed by the cream, stirring continuously to avoid lumps. Bring the sauce to a gentle simmer and then turn off the heat.
- Finish Sauce and Combine: Stir in the sharp cheddar cheese until it melts smoothly into the sauce. Mix in the cooked pasta, crisp bacon bits, and chopped parsley. Stir everything together until well combined.
- Serve: Serve the creamy chicken bacon ranch pasta immediately for the best texture and flavor.
Notes
- Use any small pasta shape if penne is unavailable, such as rotini or farfalle.
- For a lighter version, substitute cream with half-and-half or milk, but the sauce may be less rich.
- Make sure not to overcook the chicken to keep it tender and juicy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- To make this dish gluten-free, use gluten-free pasta and substitute all-purpose flour with a gluten-free flour blend.
