Description
This Chicken Bacon Ranch Pasta is a creamy, flavorful one-pan meal featuring tender chicken, crispy bacon, and a luscious ranch cheese sauce combined with perfectly cooked rotini pasta. It’s a comforting dish that’s easy to prepare on the stovetop and ideal for weeknight dinners or casual entertaining.
Ingredients
Units
Scale
Cheese & Seasonings
- 2 cups cheddar cheese, shredded
- Salt, to taste
- Pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 tablespoons dry ranch dressing seasoning mix
Meat
- 6 strips bacon
- 2 small boneless skinless chicken breasts
Pasta & Sauce
- 2 cups uncooked rotini pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon garlic, minced
- 2 cups half and half
Instructions
- Cook the Bacon: Cook the bacon in a large skillet over low heat until crispy, allowing the fat to render slowly for maximum flavor. Remove the bacon and set aside on paper towels to drain. Pour bacon drippings into a small bowl and wipe the skillet clean. Once cooled, roughly chop the bacon strips.
- Prepare the Chicken: Slice the chicken breasts into 2-3 thinner slices each to ensure even cooking. Pat dry and season both sides lightly with salt, pepper, onion powder, and Italian seasoning. Heat 2 tablespoons of the reserved bacon drippings over medium-high heat in the skillet. Sear the chicken slices for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet, let rest for 5 minutes, and then cut into cubes.
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and set aside.
- Make the Sauce: In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the flour and cook continuously for another minute to form a roux. Heat the half and half briefly in the microwave for 40 seconds to temper, then gradually add it to the skillet, stirring constantly to avoid lumps. Bring the mixture to a gentle bubble, then reduce the heat to low. Stir in the ranch dressing seasoning mix. Slowly add the shredded cheddar cheese, stirring continuously until smooth and creamy. Note that the sauce will thicken as it stands.
- Combine Pasta, Chicken, and Bacon: Add the cooked pasta to the skillet and gently fold it into the sauce with a silicone spatula. Add the cubed chicken and warm through for a few minutes. Either garnish with the chopped bacon on top or stir the bacon into the sauce before serving for an evenly distributed flavor.
Notes
- Use heavy cream instead of half and half for a richer sauce.
- Shred cheese from a block rather than using pre-shredded for better melt and flavor; Cracker Barrel Sharp Yellow Cheese is recommended.
- Thick-cut bacon yields more drippings perfect for cooking the chicken.
- Leftover cooked chicken can be used to save time.
- Any pasta shape works, but rotini, penne, bowtie, cavatappi, or cellentani are ideal as they hold the sauce well.
- Sliced smoked sausage can be substituted for chicken.
- Add frozen mixed vegetables to make it a well-rounded meal.
- Serve with garlic bread topped with cheese for a delicious side.
- Casserole Method: Prepare as usual and cook pasta until just al dente. Transfer to a 9 x 13 casserole dish or oven-safe skillet, top with 1.5 cups extra shredded cheddar cheese, cover, and bake at 350°F for 30 minutes.
- Make Ahead Method: Cook pasta 1 minute less than al dente. Follow recipe instructions, transfer to casserole dish, top with 1.5 cups extra cheese, cover, and refrigerate up to 2 days. When ready, bake covered at 350°F for 40 minutes, then uncover and bake 5 more minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 510
- Sugar: 3g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
