One-Pan Creamy Ranch Bacon Chicken Pasta (Print Version)
# Ingredients:
01 -
2 chicken breasts, diced into bite-sized pieces
02 -
6 slices bacon
03 -
2 cups penne pasta, uncooked
04 -
2 cups chicken broth
05 -
1 cup heavy cream
06 -
1/2 cup cheddar cheese, shredded
07 -
1/4 cup ranch dressing
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon black pepper
10 -
1/4 cup green onions, chopped
# Instructions:
01 -
In a large skillet or deep pan, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pan and set aside on a paper towel-lined plate. Once cooled, crumble the bacon into pieces. Leave about 1 tablespoon of bacon grease in the pan and discard the rest.
02 -
Add the diced chicken to the same skillet with the reserved bacon grease. Season with garlic powder and black pepper. Cook over medium-high heat, stirring occasionally, until the chicken is golden brown and cooked through, about 5-6 minutes.
03 -
Add the uncooked penne pasta to the skillet with the chicken. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
04 -
Reduce heat to medium-low, cover the skillet with a lid, and cook for 12-15 minutes or until the pasta is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking and ensure even cooking.
05 -
Once the pasta is tender, remove the skillet from heat. Stir in the shredded cheddar cheese and ranch dressing until the cheese is melted and the sauce is smooth and creamy. Add the crumbled bacon and gently stir to combine.
06 -
Sprinkle the chopped green onions over the top of the pasta. Serve hot directly from the skillet for a rustic presentation, or transfer to a serving dish.
# Notes:
01 -
For extra flavor, add a teaspoon of Italian seasoning or dried herbs when cooking the chicken.
02 -
This recipe is very versatile - feel free to add your favorite vegetables like peas, broccoli, or spinach.
03 -
For a spicier version, add a pinch of red pepper flakes or use pepper jack cheese instead of cheddar.