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If there's one dish that always brings my family running to the kitchen it's this chicken bacon ranch pasta. I created it during a busy weeknight when I had some leftover bacon and ranch dressing mix in the pantry. The combination turned out so incredible it's now one of our most requested meals. The way the creamy sauce hugs each pasta twist while the bacon adds that perfect salty crunch makes this pure comfort food magic.
Why Everyone Goes Crazy for This
The secret is letting the pasta cook in that rich ranch seasoned sauce while bits of crispy bacon add the most amazing flavor. I love how flexible this recipe is sometimes I toss in whatever veggies I have on hand or switch up the cheese. Whether I make it on the stovetop or turn it into a bubbly casserole it always disappears in minutes.
What You'll Need
- Pasta: 12 oz Rotini or any pasta that holds sauce well, such as Penne or Bowtie.
- Chicken: 2 large boneless, skinless breasts, seasoned and seared in bacon drippings.
- Bacon: 6 slices thick-cut, cooked until crispy and chopped for a crunchy topping.
- Half and Half: 1 1/2 cups, for a creamy sauce base (heavy cream also works).
- Cheddar Cheese: 2 cups, shredded from a block for better melting.
- Ranch Seasoning: 1 tablespoon, for savory flavor.
- Butter: 2 tablespoons, melted to start the roux.
- Flour: 2 tablespoons, to thicken the sauce.
- Garlic: 1 clove, minced, for aromatic depth.
Let's Get Cooking
- Cook the Bacon
- Cook bacon over low heat until crispy. Chop and reserve 2 tablespoons of drippings for cooking the chicken.
- Sear the Chicken
- Slice chicken thinly, pat dry, and season with salt and pepper. Sear in bacon drippings over medium-high heat for 3-4 minutes per side. Let rest, then cut into bite-sized pieces.
- Make the Sauce
- In the same skillet, melt butter and cook garlic for 1 minute. Stir in flour and cook for another minute. Gradually add half and half, stirring constantly, and bring to a gentle bubble. Reduce heat and mix in Ranch seasoning and cheese until smooth.
- Combine and Serve
- Stir cooked pasta, chicken, and bacon into the sauce until evenly coated. Serve hot, garnished with extra cheese or bacon as desired.
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Keep It Fresh
Pop any leftovers in an airtight container they'll stay good in the fridge for about 3 days. You can even freeze portions for up to 3 months. When reheating just add a splash of milk or cream to bring back that silky sauce texture.
Make It Ahead
For busy days I turn this into a casserole. Just put everything in a 9x13 dish top with extra cheese and pop it in the oven at 350°F for 30 minutes. You can even prep it 2 days ahead just add 10 minutes to the baking time if it's coming straight from the fridge.
Switch Things Up
Sometimes I use smoked sausage instead of chicken for a different flavor or toss in some frozen veggies to make it more nutritious. Playing with different cheeses is fun too Monterey Jack makes it extra mild while Pepper Jack adds a nice kick. We love serving it with garlic bread on the side to soak up every bit of that amazing sauce.
Frequently Asked Questions
- → Why shred my own cheese?
Fresh-shredded cheese melts better and tastes better than pre-shredded, which contains anti-caking agents that can affect texture.
- → Can I use leftover chicken?
Yes, pre-cooked chicken works great. Just add it at the end to heat through. This makes the recipe even quicker.
- → Why temper the half and half?
Warming the half and half prevents it from curdling when added to the hot pan and helps create a smoother sauce.
- → Can I make this ahead?
Yes, prepare as a casserole up to 2 days ahead. When ready to serve, bake covered at 350°F for 40 minutes, then uncovered for 5 minutes.
- → What's the best pasta shape to use?
Rotini works great as the spirals hold sauce well, but any short pasta like penne or bowties will work. Just cook until barely al dente.