Chicken Bacon Ranch Pasta
Make this creamy Chicken Bacon Ranch Pasta for a rich, cheesy, and comforting dinner that’s perfect all year round!
Ingredients
Main
- 2 cups shredded cheddar cheese
- 6 strips bacon
- Salt and pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 small boneless skinless chicken breasts
- 2 cups uncooked pasta rotini recommended
Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon minced garlic
- 2 cups half and half
- 2 tablespoons dry ranch dressing seasoning mix
Instructions
Step 1: Cook the Bacon
- In a large skillet over low heat, cook the bacon until crispy. Transfer to a paper towel-lined plate, then roughly chop once cooled. Reserve the bacon drippings in the skillet for added flavor.
Step 2: Sear the Chicken
- Slice the chicken breasts into thinner cutlets for quicker cooking. Season with salt, pepper, onion powder, and Italian seasoning. In the same skillet with the bacon drippings, sear the chicken over medium-high heat until golden and cooked through, about 4–5 minutes per side. Let rest for a few minutes, then cube the chicken.
Step 3: Boil the Pasta
- Bring a large pot of salted water to a boil. Add the rotini and cook until al dente, according to package instructions. Drain and set aside.
Step 4: Make the Ranch Cheese Sauce
- In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 30 seconds. Stir in the flour and cook for 1 minute, forming a roux.
- Gradually whisk in the half and half, stirring constantly until the sauce thickens—about 2–3 minutes. Stir in the ranch seasoning and shredded cheddar cheese, mixing until smooth and creamy.
Step 5: Combine and Serve
- Add the cooked pasta to the sauce and toss to coat. Stir in the cubed chicken and top with the chopped bacon.
- Serve hot and garnish with extra cheese or fresh herbs, if desired.