Chicken Bacon Ranch Pasta

5 from 1 review

If you’ve been searching for a creamy, cheesy and easy pasta dish, this Chicken Bacon Ranch Pasta recipe is the answer to your comfort food cravings! Get ready to dive into the most decadent seemingly Ranch pasta ever!

Course Dinner, Main Course

Cuisine American

Keyword Chicken Bacon Ranch Pasta, Ranch Pasta, Ranch Pasta Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 560kcal

Author Chef Kathy McDaniel

Ingredients

2 boneless skinless chicken breasts, cut into bite size pieces (about ½-inch)
Sea salt and fresh ground black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
6 bacon strips, chopped (about ½-inch pieces)
8 ounces fusilli pasta
2 tablespoons unsalted butter
3 cloves garlic, minced
1 tablespoon flour
2 tablespoons dry Ranch seasoning
1 cup low sodium or regular chicken broth
1 cup half and half
1 cup shredded cheddar cheese
Chopped fresh parsley optional

US Customary - Metric

Instructions

Place the chicken in a bowl and season it with salt, pepper, garlic powder and Italian seasoning. Toss and set aside.
In a large pan or skillet over medium heat, cook the bacon until crispy. With a slotted spoon, transfer the cooked bacon to a plate lined with paper towels to drain. Discard all but about 2 tablespoons of bacon drippings from the pan.
Increase the heat to medium-high and in the same skillet, cook the chicken for about 5-6 minutes or until cooked through, stirring as needed. Transfer the chicken to a plate (for less clean up, you can remove the paper towels from the plate with the bacon, push the bacon to one side, then transfer the chicken to the same plate)
In a pot, cook the pasta according to the package instructions until al dente. Drain, reserving ½ cup of the pasta cooking water.
While the pasta is cooking, in the same skillet where you cook the bacon and the chicken, melt the butter over medium heat. Stir in the garlic and cook for 30 seconds. Stir in the flour and Ranch seasoning and cook for about a minute, stirring constantly.
Slowly, whisk in the broth and the half and half. Bring the mixture to a simmer. Lower the heat and simmer for 3-4 minutes or until the sauce thickens up a bit.
Return the chicken to the skillet and add the cooked pasta. Toss well to coat the ingredients evenly. If the pasta looks a bit dry, add some of the pasta water and toss well.
Add the shredded cheese and toss to combine. Remove from the heat and garnish with the crispy bacon and chopped parsley. Serve immediately.

Notes

Sauce Consistency: If the sauce thickens too much, add a splash of pasta water or chicken broth to thin it a bit.
Before Serving: After adding the pasta and cheese, if the dish looks a bit dry, add a splash of pasta water or chicken broth to thin it a bit.
Pasta: Almost any short pasta will work, but spiral shapes or pasta with ridges tend to hold on to the sauce best.
Cheese: You can use shredded mozzarella or skip the cheese if preferred.
Customize: Add some of your favorite veggies such as peas, spinach leaves, cooked asparagus cut into small bite-size pieces, sauté mushrooms, cherry tomatoes and even corn.
Spice it up: For a spicy kick, add crushed red pepper flakes or cayenne pepper.
Storing: Any leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
Reheating: Although it is highly recommended to eat this pasta dish right after it is made, you can reheat the pasta in a skillet over low heat, adding a splash of chicken or half and half if it seems a bit dry. Stir occasionally until heated through.

Nutrition