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Cheddar Bacon Ranch Chicken Alfredo Pasta Recipe

Cheddar Bacon Ranch Chicken Alfredo Pasta combines the comforting flavors of creamy Alfredo sauce, crispy bacon, and tender chicken with a hint of ranch seasoning. This hearty and satisfying dish is perfect for a family dinner or a special occasion. The dish starts with seasoned and cooked chicken breasts, followed by a rich Alfredo sauce made with butter, garlic, heavy cream, and Parmesan cheese. The pasta is then tossed in the Alfredo sauce, mixed with shredded cheddar cheese, crumbled bacon, and ranch seasoning. Finally, the sliced chicken breast strips are arranged on top of the pasta, and the dish is garnished with fresh parsley for a delightful finish.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Monday 25 November 2024
Cheddar Bacon Ranch Chicken Alfredo Pasta
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Cheddar Bacon Ranch Chicken Alfredo Pasta | Myhomemaderecipe.com

Cheddar Bacon Ranch Chicken Alfredo Pasta combines the comforting flavors of creamy Alfredo sauce, crispy bacon, and tender chicken with a hint of ranch seasoning. This hearty and satisfying dish is perfect for a family dinner or a special occasion.

INGREDIENTS

  • Boneless, Skinless Chicken Breasts: 2 pieces. Seasoned with salt and pepper, these form the protein base of the dish.
  • Olive Oil: 1 tablespoon. Used to cook the chicken, giving it a golden brown crust.
  • Unsalted Butter: 4 tablespoons. Forms the base of the rich Alfredo sauce.
  • Garlic: 4 cloves, minced. Adds a fragrant, savory depth to the sauce.
  • Heavy Cream: 1 cup. Creates the creamy texture of the Alfredo sauce.
  • Grated Parmesan Cheese: 1 cup. Adds a tangy and nutty flavor to the sauce.
  • Salt and Black Pepper: To taste. Essential for seasoning both the chicken and the Alfredo sauce.
  • Fettuccine or Your Favorite Pasta: 12 ounces. Provides the carbohydrate base of the dish.
  • Shredded Cheddar Cheese: 1 cup. Melts into the pasta for an extra cheesy layer.
  • Bacon: 6 slices, cooked crisp and crumbled. Adds a smoky, crispy element to the dish.
  • Ranch Seasoning Mix: 2 tablespoons. Adds a unique flavor twist to the traditional Alfredo sauce.
  • Fresh Parsley: Chopped, optional for garnish. Adds a touch of color and freshness.

INSTRUCTIONS

Step 1: Prepare the Chicken
Season the chicken breasts with salt and pepper on both sides. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the chicken breasts until golden brown on each side and cooked through, with an internal temperature reaching 165°F (74°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
Step 2: Cook the Pasta
Cook 12 ounces of fettuccine or your favorite pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain the pasta and set it aside.
Step 3: Make the Alfredo Sauce
In the same skillet used for the chicken, or in a separate saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add 4 cloves of minced garlic and sauté for about 1 minute until fragrant. Pour in 1 cup of heavy cream and bring it to a simmer, cooking for 2-3 minutes while stirring occasionally. Reduce the heat to low and gradually stir in 1 cup of grated Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
Step 4: Combine Everything
Add the cooked pasta to the Alfredo sauce, tossing to coat evenly. Stir in 1 cup of shredded cheddar cheese until melted and well combined. Mix in the crumbled bacon and 2 tablespoons of ranch seasoning mix.
Step 5: Serve
Arrange the sliced chicken breast strips on top of the pasta. Garnish with chopped fresh parsley if desired. Serve your Cheddar Bacon Ranch Chicken Alfredo Pasta warm and savor the creamy, cheesy, and savory flavors.

Serving and Storage Tips

Here are some tips on how to serve and store your Cheddar Bacon Ranch Chicken Alfredo Pasta:

  • Serve the pasta immediately while warm for the best flavor and texture.
  • This dish pairs well with a side salad or garlic bread for a complete meal.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
  • Reheat leftovers in a skillet over medium heat or in the microwave. Add a splash of cream or milk to maintain the creamy consistency.

Helpful Notes

Here are some helpful notes to enhance your cooking experience:

  • You can use other types of pasta like penne or rotini if you prefer.
  • For a lighter version, substitute the heavy cream with half-and-half or a lower-fat cream alternative.
  • Feel free to add vegetables like spinach or peas for added nutrition and color.

Tips from well-known chefs

Here are some tips from famous chefs around the globe:

  • Chef Gordon Ramsay: "Always let your cooked chicken rest before slicing to keep it juicy and tender."
  • Chef Ina Garten: "Using freshly grated Parmesan cheese will give your Alfredo sauce a richer flavor."
  • Chef Jamie Oliver: "Don't be afraid to experiment with different cheeses to find your perfect blend."

Cheddar Bacon Ranch Chicken Alfredo Pasta

Learn to make Cheddar Bacon Ranch Chicken Alfredo Pasta with creamy Alfredo sauce, crispy bacon, ranch seasoning, and tender chicken.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Zaho

Category: Dinners

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (4 servings)

Ingredients

01 2 boneless, skinless chicken breasts.
02 Salt and pepper, to taste.
03 1 tablespoon olive oil.
04 4 tablespoons unsalted butter.
05 4 cloves garlic, minced.
06 1 cup heavy cream.
07 1 cup grated Parmesan cheese.
08 Salt and pepper, to taste.
09 12 ounces fettuccine or your favorite pasta.
10 1 cup shredded cheddar cheese.
11 6 slices bacon, cooked crisp and crumbled.
12 2 tablespoons ranch seasoning mix (store-bought or homemade).
13 Fresh parsley, chopped (optional, for garnish).

Instructions

Step 01

Season the chicken breasts with salt and pepper on both sides. In a large skillet, heat olive oil over medium-high heat. Cook the chicken breasts until golden brown on each side and cooked through (internal temperature reaches 165°F or 74°C). Remove from skillet and let rest for a few minutes before slicing into strips.

Step 02

Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

Step 03

In the same skillet used for chicken (or a separate saucepan), melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally. Reduce heat to low. Gradually stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Step 04

Add the cooked pasta to the Alfredo sauce, tossing to coat evenly. Stir in shredded cheddar cheese until melted and well combined. Mix in crumbled bacon and ranch seasoning mix.

Step 05

Arrange the sliced chicken breast strips on top of the pasta. Garnish with chopped fresh parsley if desired.

Step 06

Enjoy your Cheddar Bacon Ranch Chicken Alfredo Pasta while warm, and savor the creamy, cheesy, and savory flavors!.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 800
  • Total Fat: 50g
  • Total Carbohydrate: 60g
  • Protein: 40g