Chicken Bacon Ranch Pasta (Ready-to-Print Version)
Smoky bacon and tender chicken blend with ranch cream sauce and pasta for a hearty comfort meal.
# What You’ll Need:
→ Pasta and Proteins
01 -
2 cups uncooked rotini pasta
02 -
2 small boneless, skinless chicken breasts
03 -
6 slices thick-cut bacon
→ Dairy
04 -
1 cup shredded sharp cheddar cheese
05 -
1 cup half and half
06 -
2 tablespoons unsalted butter
→ Seasonings
07 -
2 tablespoons ranch seasoning mix
08 -
1/2 teaspoon onion powder
09 -
1/2 teaspoon Italian seasoning
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon ground black pepper
→ Other
12 -
2 cloves garlic, minced
13 -
1 tablespoon all-purpose flour
# Step-by-Step Guide:
01 -
Arrange bacon slices in a large skillet. Cook over low heat, turning occasionally, until crisp. Transfer to paper towels and reserve drippings in the pan.
02 -
Slice chicken breasts horizontally into thinner cutlets. Season on all sides with salt, pepper, onion powder, and Italian seasoning.
03 -
Increase heat to medium-high. Add chicken to bacon drippings and cook for 4–5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
04 -
In a large pot of salted water, cook rotini pasta according to package directions until al dente. Drain well.
05 -
In the original skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in flour to make a roux and cook for 1 minute. Gradually whisk in half and half until smooth and slightly thickened.
06 -
Add ranch seasoning mix and shredded cheddar cheese to the sauce. Stir constantly until the cheese melts and sauce is creamy.
07 -
Chop cooked bacon and slice chicken into strips. Add drained pasta to the sauce, then return chicken and bacon to the skillet. Mix gently until well combined and heated through.
08 -
Portion pasta into bowls and garnish with additional cheddar or fresh herbs if desired. Serve immediately.
# Handy Tips:
01 -
For a lighter version, substitute turkey bacon and low-fat cheese. Ensure pasta is cooked al dente to prevent sogginess after combining with the sauce.
02 -
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk to loosen the sauce.