Creamy Chicken Bacon Ranch Pasta

This Chicken Bacon Ranch Pasta is a delicious and easy meal that everyone will love. Juicy chicken, crispy bacon, and perfectly cooked pasta are mixed with a creamy, cheesy ranch sauce. It's perfect for busy weeknights or casual dinners with friends. You only need simple ingredients that you probably already have in your kitchen. The dry ranch seasoning adds a lot of flavor without any extra effort. Whether you're cooking for kids or adults, this pasta is sure to be a hit. So get your skillet ready and make a new family favorite!

Get ready to dive into a bowl of pure comfort with our Chicken Bacon Ranch Pasta. This mouthwatering dish combines tender chunks of chicken, crispy bacon, and perfectly cooked pasta, all smothered in a creamy, cheesy ranch sauce that'll have you coming back for seconds. Before we jump into the cooking process, let's take a look at the star players in this flavor-packed recipe.

INGREDIENTS

• Cheddar Cheese (1 ½ cups, shredded): The backbone of our creamy sauce. For best results, shred it yourself and let it come to room temperature for smoother melting.
• Salt and Pepper: These kitchen staples are crucial for enhancing all the flavors in the dish. Don't be shy – season to taste!
• Onion Powder (1 teaspoon): This adds a subtle onion flavor without the texture, perfect for picky eaters who might balk at chunks of onion.
• Italian Seasoning (1 teaspoon): A blend of herbs that adds depth and complexity to the chicken seasoning.
• Flour (3 tablespoons): This helps to coat the chicken for a golden-brown crust and also aids in thickening the sauce.
• Bacon (6 strips): The smoky, salty star of the show. Choose a good quality bacon for the best flavor.
• Chicken Breasts (2, boneless and skinless): The lean protein that makes this pasta dish hearty and satisfying.
• Pasta (2 cups, uncooked): Choose your favorite shape – rotini, penne, rigatoni, or bow tie all work great. The nooks and crannies will catch all that delicious sauce.
• Garlic (1 tablespoon, minced): Fresh garlic adds a punch of flavor that really elevates the dish.
• Half and Half (2 cups): This creates the base for our creamy sauce. You can substitute whole milk if you prefer.
• Dry Ranch Dressing Seasoning Mix (2 tablespoons): The secret ingredient that gives this pasta its distinctive ranch flavor. It's a shortcut that packs a flavor punch!

INSTRUCTIONS

Step 1: Prep Work

Kick things off by shredding your cheddar cheese. Let it hang out at room temperature while you work - this'll help it melt like a dream later on. Grab your bacon and let it warm up for about 5 minutes, then use kitchen scissors to snip it into bite-sized squares. This trick makes it way easier to get evenly cooked bacon bits.

Step 2: Bacon Time

Fire up a large skillet over low heat and toss in your bacon pieces. Cook 'em slow and steady, flipping as they start to curl. This method ensures each piece gets crispy and delicious. Once they're done, leave about 2 tablespoons of that liquid gold (aka bacon fat) in the pan - it's flavor central for the next steps.

Step 3: Chicken Prep

While the bacon's doing its thing, cut your chicken breasts into bite-sized chunks. In a bowl, mix up some salt, pepper, onion powder, and Italian seasoning. Toss your chicken pieces in this blend, then dust them with flour. This seasoning mix is going to give your chicken some serious flavor, and the flour will help it get a nice golden crust.

Step 4: Chicken Fry

Crank the heat up to medium-high and add your seasoned chicken to the skillet with the bacon drippings. Let it sizzle for about 5 minutes, turning occasionally, until each piece is rocking a beautiful golden-brown color. Once they're cooked through, set them aside on a plate.

Step 5: Pasta Party

While your chicken's cooking, get a big pot of water boiling for your pasta. Cook it according to the package directions - you want it al dente, with just a bit of bite to it. It'll continue cooking a little in the sauce later, so don't overdo it.

Step 6: Sauce Starter

Back to your skillet - toss in that minced garlic and let it sizzle for about a minute. Your kitchen should be smelling amazing right about now. Next, warm up your half and half in the microwave for about 40 seconds. This step, called tempering, helps prevent the dairy from curdling when it hits the hot pan. Slowly whisk it into the skillet.

Step 7: Cheese, Please!

Now for the good stuff - start slowly whisking in your shredded cheddar and the ranch seasoning mix. Keep stirring until that cheese is fully melted and your sauce is smoother than smooth. This is where letting the cheese come to room temp really pays off.

Step 8: Bringing It All Together

Reunion time! Add your cooked chicken back to the skillet and toss in your drained pasta. Give everything a good mix to make sure each piece of pasta is coated in that creamy, cheesy, ranch-y goodness. Turn the heat down low - your sauce will keep thickening as it stands.

Step 9: Bacon Sprinkle

For the final touch, crumble up your cooked bacon (if you haven't already nibbled it all) and sprinkle it over your pasta. This adds a perfect crispy texture contrast to the creamy pasta.

Serving and Storage Tips

- Serve this pasta piping hot in large bowls for maximum comfort factor- Garnish with a sprinkle of fresh parsley or chives for a pop of color- Pair with a crisp green salad to balance out the richness- For extra indulgence, offer grated Parmesan on the side- Store leftovers in an airtight container in the fridge for up to 3 days- Reheat gently on the stove, adding a splash of milk to revive the sauce- This dish doesn't freeze well due to the creamy sauce, so enjoy it fresh

Helpful Notes

- Switch up the pasta shape - shells or fusilli work great too- For a lighter version, use milk instead of half-and-half and reduce the cheese- Add veggies like peas, broccoli, or spinach for extra nutrition- Try smoked gouda instead of cheddar for a flavor twist- Make it spicy by adding a dash of cayenne or some diced jalapeños- "This pasta is like a hug in a bowl" - satisfied home cook- "It's become our Friday night family favorite" - busy mom of three

Tips from well-known chefs

- "Always salt your pasta water - it should taste like the sea" - Gordon Ramsay- "Don't overcook your pasta, it should have a bite" - Giada De Laurentiis- "Temper your dairy to prevent curdling in hot dishes" - Alton Brown- "Use room temperature cheese for the smoothest sauce" - Ina Garten- "Don't be afraid of bacon fat, it adds incredible flavor" - Julia Child