Chicken Bacon Ranch Pasta
A comforting and satisfying one-pot meal made with tender chicken, crispy bacon, creamy ranch sauce, and pasta, perfect for weeknight dinners.
Ingredients
Pasta and Chicken
- 2 cups rotini or penne pasta You can choose your favorite type of pasta.
- 1 pound boneless, skinless chicken breasts, diced Marinating in ranch dressing for 30 minutes adds extra flavor.
Bacon and Cheese
- 6 slices bacon, diced Cook until crispy.
- 1 cup shredded cheddar cheese Divided usage: half for mixing in and half for topping.
- 1/2 cup grated Parmesan cheese This adds a nice salty flavor.
Sauce Ingredients
- 1 cup ranch dressing Can be swapped for blue cheese dressing for variation.
- 1 tablespoon olive oil For sautéing the chicken.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Garnish
- Chopped fresh parsley For garnishing after serving.
Instructions
Cooking the Pasta
- Begin by boiling a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Cooking the Bacon
- In a large skillet over medium heat, add the diced bacon. Cook until crispy, then transfer to a paper towel-lined plate to drain excess grease.
Sautéing the Chicken
- In the same skillet, add olive oil and diced chicken. Season with garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned and fully cooked, about 6-7 minutes.
Combining Ingredients
- Lower the heat, then add the cooked pasta, ranch dressing, half of the shredded cheddar cheese, and bacon to the skillet. Stir everything together until well mixed and heated through.
Adding Cheese
- Sprinkle the remaining cheddar cheese and Parmesan on top. Cover the skillet for a few minutes until the cheese melts.
Serving
- Garnish with chopped parsley before serving. Enjoy your creamy Chicken Bacon Ranch Pasta!
Notes
For extra flavor, marinate chicken in ranch dressing for 30 minutes before cooking. You can store leftovers in an airtight container in the refrigerator for up to 3 days. This dish can be frozen for up to 2 months. To reheat, thaw overnight and heat on the stovetop with a splash of milk to restore creaminess. Add vegetables like spinach or broccoli for a nutritious twist.