Chicken Bacon Ranch Pasta

This comforting chicken bacon ranch pasta quickly became a favorite for weeknight dinners thanks to its creamy texture and savory balance. It’s a great way to bring together simple ingredients into a satisfying meal that hits all the right flavor notes.

I first made this for a casual dinner with friends and it instantly got requested for repeat meals. The combo of crispy bacon and tender chicken with cheesy sauce is simply irresistible.

Ingredients

• Two boneless skinless chicken breasts: lean protein that cooks quickly and stays tender
• Six strips bacon: adds crispy smoky flavor choose thick cut for the best texture
• Two cups uncooked pasta: rotini or penne hold the sauce well use your favorite type
• One and a half cups shredded cheddar cheese: sharpness pairs beautifully with ranch seasoning
• Two cups half and half or whole milk: makes the sauce creamy and rich
• Two tablespoons dry ranch dressing seasoning mix: delivers that classic ranch tang and herbiness
• One tablespoon minced garlic: brightens the sauce with a fresh aromatic kick
• One teaspoon onion powder: enhances the savory profile
• One teaspoon Italian seasoning: adds depth with dried herbs
• Salt and pepper to taste: essential for seasoning every component
• Three tablespoons flour: helps thicken the sauce for a velvety finish

For best results shred the cheddar cheese yourself for smooth melting and avoid pre shredded varieties that can be coated with anti clumping agents.

Step by Step Instructions

Sear the bacon slowly:

Let the bacon strips rest a few minutes at room temperature then cut into small squares. Cook in a large skillet over low heat turning occasionally so the bacon crisps evenly without burning. Reserve two tablespoons of the rendered bacon fat in the pan for flavor.

Prepare the chicken:

Cut chicken breasts into bite sized pieces and season with salt pepper onion powder and Italian seasoning. Toss the chicken in flour until coated evenly to create a light crust once cooked.

Cook the chicken in the skillet:

Turn the heat to medium high add the chicken pieces to the skillet and cook for about five minutes until golden brown. Remove the chicken and set aside keeping the flavorful juices in the pan.

Boil pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to the package until just al dente. Drain the pasta but keep it ready for tossing in the sauce.

Sauté garlic:

Add minced garlic to the same skillet with the reserved bacon fat and sauté over medium heat for about one minute until it becomes fragrant but not browned.

Make the sauce:

Warm the half and half in the microwave for about 40 seconds. Gradually whisk the warm half and half into the skillet with the garlic. Slowly add the shredded cheddar cheese and ranch dressing seasoning mix stirring constantly until the cheese melts completely and the sauce is smooth.

Combine chicken and pasta:

Return the cooked chicken to the skillet and add the drained pasta. Toss everything gently to coat evenly with the creamy sauce.

Finish and serve:

Reduce the heat to low and let the sauce thicken for a minute or two. Sprinkle the crumbled cooked bacon on top just before serving for a crunchy and smoky contrast.

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My favorite ingredient has to be the dry ranch seasoning mix because it transforms a simple cheese sauce into something bursting with savory herbs and slight tanginess. Every time I make this dish it brings back memories of cozy dinners shared with family where everyone reaches for seconds without hesitation.

Storage Tips

This pasta stores beautifully in the refrigerator for up to three days. Make sure to keep it in an airtight container. Reheat gently over low heat adding a splash of milk or water to bring back the creamy sauce consistency without drying it out.

Ingredient Substitutions

If you do not have ranch seasoning mix on hand you can substitute with a blend of dried parsley garlic powder onion powder and a pinch of dried dill. For dairy free options try using a plant based milk and cheese alternative though the sauce will be less rich. Turkey bacon can replace regular bacon for a leaner version.

Serving Suggestions

A simple green salad with vinaigrette balances the richness of this pasta nicely. Garlic bread or a warm baguette also pairs well to soak up the creamy sauce. Adding steamed broccoli or asparagus on the side brings a fresh contrast and extra nutrients.

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Frequently Asked Questions

→ What type of pasta works best for this dish?

Medium-shape pastas like rotini, penne, rigatoni, or bow tie hold the creamy sauce well and complement the texture of chicken and bacon.

→ How can I ensure the chicken stays juicy when cooking?

Coat the chicken pieces lightly with flour and cook over medium-high heat until golden brown, avoiding overcooking to keep them moist.

→ Why is bacon cooked slowly over low heat?

Cooking bacon slowly allows fat to render evenly and prevents burning, producing crispy, flavorful pieces and tasty drippings for the sauce.

→ Can I substitute the half and half with another dairy option?

Whole milk or a similar creamier milk choice works well to achieve a smooth, rich sauce without altering flavor significantly.

→ What role does the ranch seasoning mix play in this dish?

It adds a distinctive herbal and savory flavor to the sauce, complementing the cheddar and enhancing the overall taste without overpowering.

→ How do I prevent the sauce from separating?

Gradually whisk warm dairy into the pan and add shredded cheese slowly while stirring constantly to maintain a smooth, creamy sauce.