Chicken Bacon Ranch Pasta (Print Version)
# Ingredients:
→ Main Components
01 -
2 boneless, skinless chicken breasts
02 -
6 strips bacon
03 -
2 cups uncooked pasta (rotini, penne, rigatoni, or bow tie)
→ Sauce and Seasonings
04 -
1 ½ cups shredded cheddar cheese
05 -
2 cups half and half or whole milk
06 -
2 tablespoons dry ranch dressing seasoning mix
07 -
1 tablespoon minced garlic
08 -
1 teaspoon onion powder
09 -
1 teaspoon Italian seasoning
10 -
Salt, to taste
11 -
Pepper, to taste
12 -
3 tablespoons all-purpose flour
# Instructions:
01 -
Shred cheddar cheese and let it sit at room temperature to ensure smooth melting.
02 -
Allow bacon to rest at room temperature for 5 minutes, then cut into squares using kitchen scissors.
03 -
Heat a large skillet over low heat. Add bacon and cook slowly, turning occasionally for even crisping. Reserve 2 tablespoons bacon drippings in the skillet.
04 -
Cut chicken breasts into bite-sized pieces. Season with salt, pepper, onion powder, and Italian seasoning. Toss chicken in flour to coat evenly.
05 -
Increase heat to medium-high. Add chicken to the skillet and cook for approximately 5 minutes or until golden brown. Remove chicken and set aside.
06 -
Bring a large pot of water to a rolling boil. Cook pasta according to package instructions until al dente. Drain and reserve.
07 -
Add minced garlic to the skillet with reserved bacon drippings. Sauté over medium heat for 1 minute until fragrant.
08 -
Warm half and half in the microwave for 40 seconds. Gradually whisk it into the skillet with garlic, blending thoroughly.
09 -
Slowly whisk in shredded cheddar and ranch seasoning mix, stirring frequently until the cheese is fully melted and the sauce is smooth.
10 -
Return cooked chicken to the skillet. Add drained pasta and toss to coat with sauce evenly.
11 -
Reduce heat to low and allow sauce to thicken briefly. Crumble cooked bacon and sprinkle over pasta before plating.
# Notes:
01 -
Allow cheddar cheese to reach room temperature before melting to ensure a smooth sauce.