Creamy Chicken Bacon Ranch Pasta (Print Version)
# Ingredients:
→ Main Components
01 -
2 boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
6 strips thick-cut bacon, chopped
03 -
340 grams rotini or penne pasta, uncooked
→ For the Creamy Sauce
04 -
180 grams shredded sharp cheddar cheese
05 -
480 milliliters half-and-half
06 -
2 tablespoons dry ranch dressing seasoning mix
07 -
3 tablespoons all-purpose flour
08 -
1 tablespoon minced garlic
→ Seasonings
09 -
1 teaspoon onion powder
10 -
1 teaspoon Italian seasoning
11 -
Salt to taste
12 -
Freshly ground black pepper to taste
# Instructions:
01 -
In a large skillet over medium-low heat, cook the chopped bacon until it achieves a crispy texture. Remove the rendered bacon using a slotted spoon and set aside, ensuring approximately 2 tablespoons of fat remain in the skillet.
02 -
In a small bowl, thoroughly toss the chicken pieces with salt, pepper, onion powder, Italian seasoning, and all-purpose flour until evenly coated. Elevate the skillet heat to medium-high, add the coated chicken, and sear for 5 to 7 minutes until golden brown and cooked through. Transfer the cooked chicken from the skillet and reserve.
03 -
While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the rotini or penne pasta and cook according to the package instructions until it reaches an al dente consistency. Drain the pasta thoroughly after cooking.
04 -
Reduce the skillet heat to medium. Add the minced garlic to the reserved bacon fat and sauté for 1 minute until aromatic. Gradually whisk in the half-and-half. Bring the mixture to a gentle simmer, then slowly stir in the shredded cheddar cheese and dry ranch seasoning mix, continuing to stir until the cheese is completely melted and the sauce is smooth and homogeneous.
05 -
Return both the cooked chicken and the drained pasta to the skillet, incorporating them into the creamy ranch sauce. Gently toss to ensure all ingredients are thoroughly coated. Allow the mixture to simmer for 1 to 2 minutes, permitting the sauce to slightly thicken. Serve immediately, garnishing each portion with the reserved crispy bacon pieces.
# Notes:
01 -
For the creamiest sauce, always shred cheese from a block as pre-shredded varieties often contain anti-caking agents that can create a grainy texture.
02 -
Slightly warming the half-and-half in the microwave prior to adding it to the skillet can help prevent the sauce from separating during preparation.
03 -
Consider enhancing the nutritional profile by incorporating 240 milliliters (1 cup) of steamed broccoli florets or green peas.
04 -
For a leaner dietary option, turkey bacon can be effectively substituted for traditional thick-cut bacon.
05 -
Store any remaining portions in an airtight container within the refrigerator for a maximum of 3 days.
06 -
When reheating leftovers, gently warm on the stovetop and add a splash of milk to restore the sauce's original creaminess.