Description
This Creamy Chicken Bacon Ranch Pasta is a rich and flavorful dish that combines tender chicken, crispy bacon, and a creamy ranch-infused sauce. Perfect for a quick weeknight dinner or a hearty meal to share with family and friends.
Ingredients
Units
Scale
(Serves 4-6)
- 300 g (10 oz) pasta (penne, rotini, or your favorite shape)
- 2 boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 6 slices of bacon, cooked and crumbled
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 packet (1 oz) ranch seasoning mix
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. Cook the Chicken:
- Heat the olive oil in a large skillet over medium heat. Add the diced chicken and season with salt and pepper. Cook until golden and fully cooked, about 6-8 minutes. Remove and set aside.
3. Make the Creamy Ranch Sauce:
- In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine.
- Stir in the ranch seasoning mix and bring the sauce to a gentle simmer. Cook for 3-4 minutes, allowing it to thicken slightly.
4. Combine Everything:
- Add the shredded cheddar and Parmesan cheese to the sauce, stirring until melted and smooth.
- Return the cooked chicken and crumbled bacon to the skillet, and stir to coat in the sauce.
- Add the cooked pasta to the skillet, tossing to combine. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
5. Serve:
- Garnish with fresh parsley and additional Parmesan cheese if desired.
- Serve warm with garlic bread or a side salad for a complete meal.
Notes
- Add Veggies: Stir in spinach, broccoli, or peas for added nutrition.
- Ranch Seasoning Alternative: Use 1 tsp each of garlic powder, onion powder, dried dill, and dried parsley if you don’t have ranch seasoning.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of cream or broth to refresh the sauce.