Chicken Bacon Ranch Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 small chicken breasts, no skin or bones
02 -
1 teaspoon of onion powder
03 -
1 teaspoon Italian herbs blend
04 -
Salt and black pepper, adjust to your liking
05 -
6 slices of crispy bacon
06 -
1 tablespoon minced fresh garlic
07 -
2 cups uncooked spiral pasta (try rotini)
08 -
2 cups grated cheddar cheese
09 -
2 tablespoons of unsalted butter
10 -
1 tablespoon ranch dressing mix, dry
11 -
2 tablespoons of all-purpose flour
12 -
2 cups of half-and-half cream
# Instructions:
01 -
On low heat, let your bacon cook up slowly in a big pan. When it's done, keep the grease in a bowl for later. Wipe out your pan, chop the cooled bacon into bits, and set aside.
02 -
Slice the chicken breasts into thinner pieces—go for 2-3 slices each. Use a paper towel to dry them, then sprinkle both sides with a bit of salt, ground pepper, onion powder, and Italian herbs. Pour 2 tablespoons of bacon grease into your pan, heat it to medium-high, and sear the chicken for 3-4 minutes on each side till it’s golden. Let it rest 5 minutes, then chop into cubes.
03 -
Bring a pot of water with some salt to a boil, cook the pasta following the package’s directions, then drain it well.
04 -
Over medium heat, melt the butter in your skillet. Toss in the garlic, stir for a minute, then mix in the flour. Stir constantly for another minute. Warm the half-and-half in the microwave for 40 seconds, pour it in little by little, and give it a stir after each addition. Once it’s bubbling gently, turn the heat down. Toss in the ranch mix, stir, and finally add the cheese bit by bit until it’s melted and smooth.
05 -
Toss the cooked pasta into your skillet with the sauce, stirring gently with a flexible spatula until coated. Add the cubed chicken and heat it through. Top it with bacon crumbles, or mix them right into the pan before serving.
# Notes:
01 -
Heavy whipping cream can swap in for half-and-half if needed
02 -
Freshly shredded cheese melts down better than prepackaged
03 -
Turn this dish into a casserole by baking it (see your notes)
04 -
Can be prepped a couple of days in advance and chilled in the fridge