Chicken Bacon Ranch Pasta Dream Recipe
This Chicken Bacon Ranch Pasta is a comforting and flavorful dish that's quick enough for a weeknight and impressive enough for company. Creamy ranch sauce coats every piece of pasta, chicken, and bacon, creating a symphony of flavors that's both familiar and irresistible. It's a hug in a bowl!
Equipment
- Large pot
- Skillet
- Colander
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Paper towels
- Spatula
Ingredients
- 1 pound pasta penne, rotini, or farfalle
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces bacon, cooked and crumbled
- 1 cup ranch dressing
- ½ cup chicken broth
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 2 cloves garlic, minced
- ¼ cup chopped fresh parsley
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Optional: Red pepper flakes for a touch of heat
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and set aside.
- While the pasta is cooking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and set aside on a paper towel-lined plate to drain. Once cooled, crumble the bacon.
- In the same skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste. Add the minced garlic during the last minute of cooking for added flavor.
- Reduce the heat to medium. Add the ranch dressing, chicken broth, and heavy cream to the skillet. Stir to combine and bring to a simmer.
- Stir in the cheddar cheese and Monterey Jack cheese until melted and smooth.
- Add the cooked pasta and crumbled bacon to the skillet. Toss to coat everything evenly in the sauce.
- Garnish with fresh parsley and red pepper flakes (if using). Serve immediately and enjoy!
Notes
For a gluten-free option, use gluten-free pasta. Turkey bacon or vegetarian bacon crumbles can be substituted for a healthier alternative. Experiment with different cheeses like Colby Jack or Pepper Jack. Add 1/2 cup of chopped sun-dried tomatoes for a burst of tangy sweetness. Incorporate a pinch of cayenne pepper or a dash of hot sauce for a fiery kick. Store leftovers in an airtight container in the refrigerator for up to 3 days.