Creamy Chicken Bacon Ranch Pasta (Print Version)
# Ingredients:
→ Main
01 -
2 cups shredded cheddar cheese
02 -
6 strips bacon
03 -
Salt and pepper to taste
04 -
1 teaspoon onion powder
05 -
1 teaspoon Italian seasoning
06 -
2 small boneless skinless chicken breasts
07 -
2 cups uncooked pasta (rotini recommended)
08 -
2 tablespoons butter
09 -
2 tablespoons flour
10 -
1 tablespoon minced garlic
11 -
2 cups half and half
12 -
2 tablespoons dry ranch dressing seasoning mix
# Instructions:
01 -
Cook bacon over low heat until crispy. Set aside bacon and save drippings. Roughly chop bacon once cooled.
02 -
Slice chicken breasts into thinner pieces, season with salt, pepper, onion powder, and Italian seasoning. Cook in 2 tablespoons bacon drippings until golden and cooked through. Rest 5 minutes, then cube.
03 -
Boil pasta in salted water until al dente. Drain.
04 -
In same skillet, melt butter and sauté garlic for 1 minute. Add flour and stir for 1 more minute. Slowly add warmed half and half, bring to gentle bubble, then reduce heat. Stir in ranch seasoning and cheese until smooth.
05 -
Add pasta to sauce and combine. Add chicken to heat through. Stir in bacon or use as garnish.
# Notes:
01 -
Can be made into a casserole
02 -
Can substitute heavy cream for half and half
03 -
Can be prepared ahead and baked later