Chicken Bacon Ranch (Print Version)
# Ingredients:
01 -
Salt and pepper: to taste, for seasoning.
02 -
Cheddar cheese: 1 ½ cups, shredded, for a cheesy sauce.
03 -
Onion powder: 1 tsp, for flavor.
04 -
Italian seasoning: 1 tsp, for an herby touch.
05 -
Flour: 3 tbsp, for coating chicken.
06 -
Bacon: 6 strips, for crispiness.
07 -
Boneless, skinless chicken breasts: 2, for protein.
08 -
Uncooked pasta (rotini, penne, rigatoni, or bow tie): 2 cups, for the base.
09 -
Garlic: 1 tbsp, minced, for aroma.
10 -
Half and half (or whole milk): 2 cups, for a creamy sauce.
11 -
Dry ranch dressing seasoning mix: 2 tbsp, for flavor.
# Instructions:
01 -
Prepare ingredients by shredding cheese and allowing it to reach room temperature for smooth melting. Let bacon stand for 5 minutes before frying.
02 -
Cook bacon in a skillet over low heat until crispy, leaving some drippings in the pan.
03 -
Dice the chicken breasts and coat with salt, pepper, onion powder, Italian seasoning, and flour. Cook in the bacon drippings until golden brown. Set aside.
04 -
Boil pasta according to package instructions, drain, and set aside.
05 -
In the skillet, sauté minced garlic for about a minute, then slowly add microwaved half and half while whisking. Add shredded cheese and ranch seasoning, whisking until the sauce is smooth.
06 -
Add the cooked chicken and pasta to the sauce, stirring until the mixture thickens.
07 -
Top with crumbled bacon and serve hot.
# Notes:
01 -
This Chicken Bacon Ranch Pasta features a cheesy, creamy ranch sauce paired with juicy chicken and crispy bacon.
02 -
Shred the cheese ahead of time and let it reach room temperature for easier melting in the sauce.
03 -
Adjust the seasoning to taste for desired flavor intensity.