Chicken Bacon Ranch Pasta
This bold and creamy recipe takes the classic sandwich and pizza flavors of chicken, bacon, and ranch dressing, to create a satisfying Chicken Bacon Ranch Pasta dish. It's sure to be a hit!
Servings: 4
Calories: 769kcal
Equipment
Ingredients
- 8 ounces fusilli pasta
- 6 slices bacon
- 2 boneless skinless chicken breasts, cut in half lengthwise
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups half and half
- 2 tablespoons dry Ranch seasoning
- 1 cup shredded cheddar cheese
- ¼ cup chopped fresh parsley, optional
- salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, cook the bacon over medium heat until crispy. Use a spoon to transfer the bacon onto a plate lined with paper towels, allowing it to drain. Once the bacon has cooled, roughly dice or chop it into smaller pieces. Leave the remaining bacon fat in the pan.
- Cut the chicken breasts in half, lengthwise, so you have 4 thinner pieces. Season the chicken with salt, pepper, garlic powder, and Italian seasoning.
- Place the chicken in the skillet with the remaining bacon grease and cook it over medium heat for approximately 5 to 6 minutes per side or until it's golden brown and thoroughly cooked. Once cooked, transfer the chicken to a plate and let it rest for a few minutes.
- Add butter and minced garlic in the same skillet over medium heat, and sauté the garlic for 30 seconds. Add in the half and half and bring it to a gentle simmer for 3 minutes or until the sauce thickens up a bit.
- Reduce the heat to low, stir in the dry Ranch seasoning, and cook for about 2 minutes.
- Meanwhile, cut the cooked chicken into strips. Add the chicken strips and the cooked pasta to the sauce; stir well to coat the ingredients evenly.
- Sprinkle the shredded cheddar cheese over the pasta and cover the skillet with a lid. Let it cook for 3 minutes until the cheese has melted.
- Remove from heat and garnish with crumbled bacon and chopped parsley.
- Serve the Chicken Bacon Ranch Pasta hot and enjoy!
Notes
- Mix-In Ideas: Feel free to customize the basic recipe by adding any cooked vegetables you love - think peas, spinach, or cherry tomatoes, for starters!
- Add Heat: For a little kick, sprinkle some crushed red pepper flakes over the finished dish, or use some cayenne pepper to spice things up.
- Sauce Consistency: If the sauce thickens too much, add a splash of chicken broth or pasta water to thin it a bit.
- Pasta: Almost any pasta will work, but spiral shapes are extra good for holding onto that sauce.
- Storing: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat the pasta, just place the desired amount in a skillet over low heat, adding a splash of cream or chicken broth if it seems a bit dry. Stir occasionally until the whole dish is heated through.
Nutrition
Calories: 769kcal | Carbohydrates: 55g | Protein: 35g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 144mg | Sodium: 1699mg | Potassium: 650mg | Fiber: 3g | Sugar: 7g | Vitamin A: 952IU | Vitamin C: 4mg | Calcium: 375mg | Iron: 2mg