Creamy Bacon Chicken Pasta Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups uncooked pasta (Rotini recommended)
02 -
2 small boneless skinless chicken breasts
03 -
6 strips bacon
→ For the Sauce
04 -
2 tablespoons butter
05 -
2 tablespoons flour
06 -
1 tablespoon garlic, minced
07 -
2 cups half and half
08 -
2 tablespoons dry ranch dressing seasoning mix
09 -
2 cups cheddar cheese, shredded
→ Seasonings
10 -
Salt and pepper to taste
11 -
1 teaspoon onion powder
12 -
1 teaspoon Italian seasoning
# Instructions:
01 -
In a large skillet over low heat, cook the bacon strips until crispy, about 8-10 minutes, turning occasionally. Once cooked, transfer to a paper towel-lined plate to drain excess fat. Reserve the bacon drippings in the skillet. When the bacon has cooled, roughly chop it into bite-sized pieces.
02 -
Slice the chicken breasts horizontally into thinner pieces to promote even cooking. Season both sides with salt, pepper, onion powder, and Italian seasoning. Using the same skillet with the bacon drippings, increase heat to medium-high and sear the chicken until golden brown and cooked through, about 4-5 minutes per side. Remove from heat and let rest for 5 minutes before cutting into bite-sized cubes.
03 -
While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (typically 8-10 minutes). Drain well, but do not rinse, as the starch helps the sauce adhere to the pasta.
04 -
Return the skillet to medium heat and melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Sprinkle the flour over the garlic and butter, whisking constantly to form a roux (paste). Cook for 1-2 minutes to remove the raw flour taste.
05 -
Gradually whisk in the half and half, adding a little at a time to prevent lumps from forming. Continue to whisk until the mixture is smooth. Bring to a gentle simmer and cook until the sauce begins to thicken, about 2-3 minutes. Stir in the dry ranch seasoning mix until well incorporated.
06 -
Reduce heat to low and gradually add the shredded cheddar cheese, stirring constantly until the cheese is fully melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed.
07 -
Add the cooked pasta to the sauce, tossing to coat each piece thoroughly. Gently fold in the cubed chicken, ensuring it's evenly distributed throughout the pasta.
08 -
Transfer the pasta to a serving dish or individual plates. Sprinkle the chopped bacon over the top as a flavorful garnish. Serve immediately while hot and creamy.
# Notes:
01 -
This Chicken Bacon Ranch Pasta is the ultimate comfort food, combining creamy ranch sauce with savory bacon and tender chicken, all wrapped around al dente pasta.
02 -
For variation, try adding vegetables like peas, broccoli, or spinach to incorporate more nutrients, or experiment with different cheese combinations such as mozzarella, Monterey Jack, or Parmesan.
03 -
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. When reheating, add a splash of milk to restore the creamy consistency if needed.
04 -
For a lighter version, substitute whole wheat pasta, use light cream instead of half and half, and reduce the amount of cheese and bacon.