Chicken Bacon Ranch Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups cheddar cheese, shredded
02 -
6 strips bacon
03 -
Salt/Pepper to taste
04 -
1 teaspoon onion powder
05 -
1 teaspoon Italian seasoning
06 -
2 small boneless skinless chicken breasts
07 -
2 cups uncooked pasta (rotini recommended)
08 -
2 tablespoons butter
09 -
2 tablespoons flour
10 -
1 tablespoon garlic, minced
11 -
2 cups half and half
12 -
2 tablespoons dry ranch dressing seasoning mix
# Instructions:
01 -
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.
02 -
Cut the chicken breasts into thinner slices, 2-3 slices each. 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. Sear the chicken on each side for 3-4 minutes, until a golden brown crust has developed. Set aside, let rest for 5 minutes, then cut into cubes.
03 -
Boil salted water and cook the pasta according to package directions. Drain once finished.
04 -
Melt butter in the same skillet over medium heat. Sauté the garlic for 1 minute. Add the flour and stir continuously for 1 more minute. Heat the half and half in the microwave for 40 seconds, then add it to the skillet in splashes, stirring as you do so. Bring to a gentle bubble, then reduce heat to low. Add the Ranch seasoning and stir to combine. Gradually stir in the cheese.
05 -
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. Garnish with bacon or stir it right into the sauce and serve!
# Notes:
01 -
Heavy cream can be used instead of half and half
02 -
Freshly shredded cheese melts better than pre-shredded
03 -
Can be baked as a casserole (see notes)
04 -
Can be made ahead and refrigerated for up to 2 days