Bacon Chicken Ranch (Print)
Bacon Chicken Ranch Pasta mixes tender chicken, crunchy bacon, and a creamy ranchy sauce into a rich, comforting dish that's easy to love.
# Ingredients:
01 -
Pepper and salt: use as needed for taste.
02 -
Shredded cheddar: 1 ½ cups, adds creaminess.
03 -
A teaspoon of onion powder: gives some extra flavor.
04 -
A pinch of Italian herbs: about 1 tsp for that herbal kick.
05 -
Three tablespoons of flour: perfect for coating chicken.
06 -
Six slices of bacon: packs a crispy punch.
07 -
Two chicken breasts, no bones or skin: the main protein.
08 -
Two cups of dry pasta (try rigatoni, penne, bow tie, or rotini): the foundation of the dish.
09 -
Minced garlic: 1 tbsp, for a great aroma.
10 -
Two cups of whole milk or half-and-half: makes the sauce creamy.
11 -
Two tablespoons of dry ranch mix: adds a bold flavor.
# Steps:
01 -
Let cheese sit out to soften for easy melting, and pat bacon dry before frying to help it crisp better.
02 -
Heat a skillet on low and cook bacon until it's crunchy. Keep some of the fat in the pan.
03 -
Cut up the chicken breasts, coat with a mix of flour, onion powder, salt, pepper, and Italian seasoning, then brown it in the bacon fat. Once done, put it aside.
04 -
Follow the pasta cooking instructions on the box, drain well, then set aside to cool a bit.
05 -
Cook minced garlic for around a minute in the skillet, then slowly stir in warm half-and-half. Whisk in ranch mix and shredded cheese until the sauce’s super smooth.
06 -
Stir the pasta and chicken into the cheesy sauce and heat everything together until the dish thickens.
07 -
Crumble the cooked bacon over the top and enjoy while hot!
# Notes:
01 -
This dish combines a creamy cheese-ranch sauce with tender chicken bites and crunchy bacon.
02 -
Let your shredded cheese warm up a bit before you're ready to use—it melts better that way.
03 -
Taste and tweak the seasoning to your liking before serving.