Chicken Bacon Ranch Pasta 😋
Twisted pasta in a silky ranch-cheddar sauce with juicy seared chicken. Perfect for busy nights.
Ingredients
- 12 oz rotini/fusilli
- 6 slices bacon, chopped
- 1 lb chicken breasts, cubed
- 1 tbsp olive oil
- 1 tsp onion powder
- 1/2 tsp each salt & pepper
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 oz ranch seasoning (≈3 tbsp)
- 1 cup heavy cream + 1 cup milk
- 1/2 cup chicken broth (or pasta water)
- 1 1/2 cups shredded cheddar
- 1/2 cup grated Parmesan
- 3 oz cream cheese (optional)
- Parsley, chopped
Time & Yield
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Serves: 6
Tips
- Salt carefully—ranch mix, bacon, and cheese add saltiness.
- Spice it up with red pepper flakes or Cajun seasoning.
- Leftovers reheat creamiest with a splash of milk.
Directions
- Boil Pasta: Cook in salted water to al dente; reserve 1 cup pasta water and drain.
- Crisp Bacon: Cook until crisp; remove. Keep 1–2 tbsp drippings in skillet.
- Sear Chicken: Season chicken with oil, onion powder, salt, and pepper. Sear until cooked through; remove.
- Sauce: Add butter to skillet; sauté garlic 30 sec. Whisk in ranch mix, cream, milk, and broth; simmer 2–3 min. Melt in cheddar, Parmesan, and cream cheese.
- Combine: Toss pasta with sauce; add chicken and half the bacon. Thin with pasta water if needed.
- Serve: Top with remaining bacon and parsley. Enjoy hot!
