Description
Cooking Chicken Bacon Ranch Pasta is a journey of combining textures and flavors to achieve that perfect dish. Starting with the preparation of ingredients to the final simmer of the pasta in the creamy sauce, each step is crucial. Tips on achieving the perfect creaminess and balancing the flavors are shared to help even beginners create a dish that tastes like it’s straight from a professional kitchen.
Ingredients
Scale
- 2 cups cheddar cheese shredded
- 6 strips bacon
- Salt/Pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 small boneless skinless chicken breasts
- 2 cups uncooked pasta I used rotini
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon garlic minced
- 2 cups half and half
- 2 tablespoons dry ranch dressing seasoning mix
Instructions
Cook the Bacon
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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.
Prepare the Chicken
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Cut the chicken breasts into thinner slices, 2-3 slices each. They will plump up more when cooked. Pat dry and season each side with a light sprinkling of salt/pepper, as well as onion powder and Italian seasoning.
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Heat 2 Tbsp. bacon drippings in the skillet over medium-high heat. Olive or vegetable oil may also be used in lieu of drippings.
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Sear the chicken on each side for 3-4 minutes, until a golden brown crust has developed. Set aside on a plate once cooked through. Let it rest for 5 minutes, then cut into cubes of desired size.
Boil the Pasta
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Now is a good time to boil salted water and cook the pasta. Drain once finished. Prepare the sauce while the pasta boils.
Make the Sauce
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Melt butter in the same skillet over medium heat. Sauté the garlic for 1 minute. Add the flour and use a silicone spatula to stir continuously for 1 more minute.
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Temper the half and half by heating in the microwave for 40 seconds. Add it to the skillet in splashes, stirring as you do so. Bring it to a gentle bubble, then reduce heat to low.
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Add the Ranch seasoning and stir to combine. Gradually stir in the cheese. (Note: It will continue to thicken upon standing.)
Combine the Pasta/Chicken/Bacon
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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 a bit. Garnish with bacon or stir it right into the sauce and serve!
Notes
Pro Tips:
- Heavy cream can be used instead of half and half.
- If possible, shred the cheese from a block instead of using bagged shredded cheese as it will melt and taste much better. I use Cracker Barrel Sharp Yellow Cheese in this recipe.
- Thick Cut bacon will produce more drippings for you to cook the chicken in.
- Leftover chicken can also be used in this recipe.
- Any kind of pasta can be used for this recipe, I prefer Rotini as it clings onto this sauce really well. Penne, Bowtie Pasta, Cavatappi, or Cellentani all work well too.
- Sliced smoked sausage would make a nice addition to this meal instead of chicken.
- Frozen mixed vegetables can be added to make it a complete meal as well.
- Garlic Bread with Cheese makes a great side dish!
Casserole Method
- Prepare recipe as outlined, be sure to cook the pasta until just al dente.
- Transfer to a 9 x 13 casserole dish (or leave in an oven-safe skillet).
- Top with 1.5 cups additional shredded cheddar cheese.
- Cover and bake at 350° for 30 minutes.
Make Ahead Method
- Cook pasta for 1 minute less than al dente, follow all other instructions as outlined.
- Transfer to a 9 x 13 casserole dish (or leave in an oven-safe skillet).
- Top with 1.5 cups additional shredded cheddar cheese.
- Cover and refrigerate for up to 2 days.
- When ready to serve, Bake (covered) at 350° for 40 minutes.
- Remove cover and bake for 5 more minutes.
Nutrition
- Serving Size: 6 PEOPLE
- Calories: 552kcal
- Sugar: 1g
- Sodium: 893mg
- Fat: 35g
- Saturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 137mg