Creamy Chicken Bacon Ranch Pasta
This Creamy Chicken Bacon Ranch Pasta is a delicious and hearty dish that combines savory chicken, crispy bacon, and a rich ranch-flavored cream sauce over pasta. Perfect for a weeknight dinner or meal prepping, it's sure to please the whole family!
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 8 oz penne pasta
- 2 cups boneless, skinless chicken breasts, diced
- 6 slices bacon
- 1 cup heavy cream
- 1 packet ranch seasoning mix (1 oz)
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish, optional
Instructions
- Cook the penne pasta according to package instructions in a large pot of boiling salted water until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
- In the same skillet, add the bacon slices and cook until crispy. Once cooked, remove the bacon, crumble it, and set aside, leaving the bacon grease in the skillet.
- In the skillet with the bacon grease, reduce the heat to low and add the heavy cream. Whisk in the ranch seasoning mix and allow it to simmer for 2-3 minutes, stirring occasionally.
- Stir in the shredded cheddar cheese until melted and smooth.
- Add the cooked chicken and pasta to the skillet, tossing until everything is well combined and coated in the creamy ranch sauce.
- Finally, mix in the crumbled bacon and heat for another minute until everything is warmed through. Adjust seasoning if needed.
- Serve hot, garnished with fresh chopped parsley if desired.
Notes
You can customize this recipe by adding vegetables such as broccoli, spinach, or cherry tomatoes for added nutrition. For a lighter version, you can use a lower-fat cream substitute and reduced-fat cheese. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water or milk if needed to loosen the sauce.