Chicken Bacon Ranch Pasta
This Chicken Bacon Ranch Pasta is the ultimate “flavor bomb” comfort food. By searing the chicken in the reserved bacon drippings, you layer the smoky essence of the bacon into every element of the dish. The homemade ranch Alfredo sauce is much more vibrant than anything you’d find in a jar, and the use of half-and-half ensures it’s silky without being overly heavy.
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Chicken Bacon Ranch Pasta
Ingredients:
| Ingredient | Amount |
| Uncooked pasta (like rotini) | 2 cups |
| Cheddar cheese, shredded | 2 cups |
| Half and half | 2 cups |
| Bacon strips | 6 |
| Boneless skinless chicken breasts | 2 small |
| Butter | 2 tablespoons |
| Flour | 2 tablespoons |
| Dry ranch dressing seasoning mix | 2 tablespoons |
| Garlic, minced | 1 tablespoon |
| Onion powder | 1 teaspoon |
| Italian seasoning | 1 teaspoon |
| Salt and black pepper | To taste |
How To Make Chicken Bacon Ranch Pasta:
Step 1: The Bacon Foundation: Cook the bacon in a large skillet over low heat until crispy. Remove the bacon and set it aside to cool before roughly chopping. Save the drippings! Pour them into a small bowl and wipe the skillet clean.
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Step 2: Sear the Chicken: Slice the chicken into thinner strips, pat them dry, and season with onion powder, Italian seasoning, salt, and pepper. Heat 2 tablespoons of the saved bacon drippings in the skillet over medium-high heat. Sear the chicken for 3/4 minutes per side until golden. Let the chicken rest for 5 minutes before cubing.
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Step 3: Boil the Pasta: While preparing the sauce, cook the pasta in a pot of salted boiling water until al dente. Drain and set aside.
Step 4: Create the Ranch Sauce: Melt the butter in the skillet over medium heat and sauté the garlic for 1 minute. Stir in the flour for 1 minute to create a roux.
Add the half-and-half in small splashes, stirring constantly. Bring to a gentle bubble, then drop the heat to low. Stir in the ranch seasoning and gradually fold in the 2 cups of shredded cheddar until smooth.
Step 5: The Grand Assembly: Add the cooked pasta to the skillet, folding it into the sauce. Toss in the cubed chicken and allow it to heat through. Stir in the chopped bacon (or save some for a garnish) and serve immediately.
