Chicken Bacon Ranch Pasta (Print-Friendly Version)
Chicken, bacon, and ranch sauce blend with rotini for a comforting, savory pasta perfect for easy family dinners.
# Ingredients List:
→ Main Components
01 -
2 cups cheddar cheese, shredded
02 -
6 strips bacon
03 -
2 small boneless skinless chicken breasts
04 -
2 cups uncooked rotini pasta
→ Seasonings
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
1 teaspoon onion powder
08 -
1 teaspoon Italian seasoning
→ Sauce Base
09 -
2 tablespoons butter
10 -
2 tablespoons flour
11 -
1 tablespoon garlic, minced
12 -
2 cups half and half
13 -
2 tablespoons dry ranch dressing seasoning mix
# How to Make It:
01 -
In a large skillet over low heat, cook bacon strips until perfectly crisp. Remove from the skillet, set aside, and reserve the rendered fat. Once cooled, chop bacon into rough pieces.
02 -
Slice the chicken breasts lengthwise to create thinner cutlets. Season both sides evenly with salt, pepper, onion powder, and Italian seasoning. Sear chicken in the reserved bacon drippings over medium-high heat until golden and thoroughly cooked. Allow to rest briefly, then dice into bite-sized cubes.
03 -
Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente. Drain thoroughly and set aside.
04 -
In the same skillet used for chicken, melt butter over medium heat. Sauté minced garlic until fragrant. Sprinkle in flour and cook for one minute to form a roux. Gradually whisk in half and half, ensuring a smooth consistency. Incorporate dry ranch seasoning and stir until combined. Reduce heat and add shredded cheddar cheese, stirring until sauce is creamy and homogeneous.
05 -
Fold drained pasta into the warm cheese sauce and toss to coat evenly. Mix in the diced chicken. Top with chopped bacon as a finishing garnish and serve immediately while hot.
# Extra Tips:
01 -
Customize by alternating pasta shapes or cheese varieties, and add vegetables for nutritional variety.
02 -
Use gluten-free pasta and a certified gluten-free ranch mix for dietary adjustments.
03 -
Leftovers may be refrigerated in an airtight container for up to 4 days; add a splash of milk when reheating if the sauce thickens.
04 -
Pair with a side of roasted vegetables or a crisp salad to balance the dish’s richness.
05 -
Cooking chicken in residual bacon fat intensifies overall flavor and creates a savory foundation for the sauce.