Chicken Bacon Ranch Pasta

A quick and simple dish combining chicken, bacon, and ranch in a creamy pasta, perfect for busy weeknights or casual gatherings.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Main Ingredients

8 slices Thick-cut bacon For a hearty crunch.
2 breasts Boneless, skinless chicken breasts Cooks quickly and absorbs flavors well.
8 oz Pasta Choose your favorite type, such as bowtie or rotini.
2 tbsp Butter Enriches the sauce.
3 cloves Garlic Fresh garlic enhances flavor.
0.5 cup All-purpose flour Thickens the sauce.
1 cup Half and half Creates a rich sauce.
2 tbsp Ranch seasoning Ties the dish together with flavor.
1 cup Shredded cheddar cheese Melts into the sauce.
1 tsp Salt Adjust to preference.
0.5 tsp Black pepper Adjust to preference.
1 tsp Onion powder Adds depth to seasoning.
1 tsp Italian seasoning Enhances chicken taste.
0.5 cup Grated Parmesan cheese Adds a salty, nutty flavor.

Preparation

In a large skillet over low heat, cook the bacon until it is crispy. Set it aside, reserve the drippings, and chop the bacon once it cools.
Slice the chicken breasts into thinner pieces. Season with salt, pepper, onion powder, and Italian seasoning, then sear in the reserved drippings over medium-high heat until golden and cooked through. Let it rest before cubing.
Cook the pasta in boiling salted water until al dente. Drain and set aside for the sauce.

Making the Sauce

In the same skillet, melt butter and sauté the garlic.
Stir in flour, then gradually add half and half. Mix in ranch seasoning and cheese until smooth and creamy.

Combining

Add the cooked pasta to the sauce, then toss in the cubed chicken and garnish with bacon. Serve warm for the best flavor.

Cook the bacon well for best texture and do not overcook the chicken to keep it juicy. Store leftovers in an airtight container for up to three days.