Chicken Bacon Ranch Pasta
Creamy, cheesy, smoky, and just the right amount of garlicky - this Chicken Bacon Ranch Pasta is comfort food chaos in the very best way. Juicy chicken, crispy bacon, and tender pasta get tossed in a ranch-spiked cheese sauce that’s so good, it practically demands a second helping.
Servings: 4 servings
Ingredients
- 6 slices bacon chopped
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 12 ounces uncooked pasta
- 2 cups freshly grated sharp cheddar cheese
- 2 cups broccoli, green beans, or roasted red peppers mushrooms or spinach (optional)
- Fresh parsley for garnish
Sauce
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- 1 ½ cups milk
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 Tablespoons Ranch seasoning mix (not Ranch dressing)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 bunch green onions thinly sliced
Instructions
- In a large skillet over medium heat, cook the bacon until crispy. Remove from the pan, reserving 2 tablespoons of the bacon fat in the pan. Season the chicken with the Italian seasoning, salt and pepper. Add the chicken to the pan in an even layer. Cook without moving the pieces for 4-5 minutes, then stir and continue cooking until golden brown and cooked through. Remove from the pan.6 slices bacon, 1 pound boneless skinless chicken breasts, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon Italian seasoning
- Cook the pasta in a large pot of salted, boiling water until al dente according to package directions. If adding veggies, you can usually add broccoli or green beans to the water along with the pasta during the last 2 minutes. Reserve 1 cup of the pasta water, then drain and set aside.12 ounces uncooked pasta, 2 cups broccoli, green beans, or roasted red peppers
- Melt butter in the same pan used to cook the bacon and chicken. Whisk in the flour to make a roux and cook for 1-2 minutes to remove the raw taste from the flour.2 Tablespoons salted butter, 2 Tablespoons all-purpose flour
- Whisk in the milk and cream. Cook for 3-4 minutes until slightly thickened. Stir in half of the cheddar cheese along with the Parmesan cheese, ranch seasoning, garlic powder, and onion powder. Add half of the cooked bacon, along with the cooked pasta, chicken, and veggies, if using. Toss well to evenly coat. Add as much of the pasta water as desired to get a nice silky coating.1 ½ cups milk, ½ cup heavy cream, ½ cup freshly grated Parmesan cheese, 2 Tablespoons Ranch seasoning mix, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 bunch green onions, 2 cups freshly grated sharp cheddar cheese
- Serve with the remaining crispy bacon and fresh parsley sprinkled on top for garnish.Fresh parsley
Notes
Storage & Make Ahead
- Store: Transfer any leftovers to an airtight container and refrigerate for up to 3-4 days.
- Freeze: Let the pasta cool completely, then freeze in a tightly sealed container for up to 2 months. Thaw in the fridge before reheating.
- Reheat: Warm gently over low heat on the stovetop or in the microwave with a splash of milk or chicken broth to loosen the sauce.
- Make Ahead: You can prep the entire dish a day in advance and store it in the fridge. Reheat when ready to serve, or turn it into a pasta bake by popping it into a casserole dish and topping with extra cheese.
Nutrition
Calories: 1128kcal | Carbohydrates: 84g | Protein: 62g | Fat: 60g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 221mg | Sodium: 2191mg | Potassium: 1089mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1825IU | Vitamin C: 42mg | Calcium: 706mg | Iron: 3mg
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