Chicken Bacon Ranch Pasta
My Absolute Lifesaver: Chicken Bacon Ranch Pasta!
Oh my goodness, y’all. Let me tell you about this Chicken Bacon Ranch Pasta. It’s my go to lifesaver when everything’s gone pear shaped and I need dinner on the table, like, yesterday. I remember this one Tuesday, the kids were bouncing off the walls, I’d forgotten to thaw anything for dinner, and the thought of complicated cooking was just… no. Then I remembered this beauty. Chaos averted! It’s just one of those recipes that feels like a warm hug in a bowl, and who doesn’t need that sometimes?
Why You’ll Be Obsessed Too
Seriously, why wouldn’t you love it? It’s got chicken. It’s got bacon. It’s got creamy ranch sauce all snuggled up with pasta. My family absolutely devours this stuff. I make this when I’m craving something super comforting, or when I need a guaranteed crowd pleaser for a potluck (it always disappears first!). It’s a bit of a one pot wonder too, well, mostly (you do have to cook the pasta separately, darn it!). And honestly, cleaning up isn’t too bad, which is always a win in my book. My youngest, bless his heart, even tries to ‘help’ with the dishes for this one, which mostly means he makes more bubbles than anything else, but it’s the thought that counts, right?
What You’ll Need (The Good Stuff!)
- Pasta: About a pound of your favorite shape – rotini, penne, shells, whatever you’ve got. I often use fusilli because the sauce gets all up in them spirals, you know? My kid once tried to make it with spaghetti, that was… an interesting texture. Not bad, just different. Maybe check out a guide to pasta shapes like this one on Bon Appétit if you’re unsure what works best with creamy sauces.
- Chicken: Two cups cooked, shredded or diced. Rotisserie chicken is your best friend here, seriously. Saves SO much time. Or just leftover chicken form another meal.
- Bacon: Oh yeah, about 8 slices, cooked crispy and crumbled. Don’t skimp on this. I mean, you can, but why would you? I sometimes use thick cut if I’m feeling fancy. My grandmother swore by Oscar Mayer, but honestly, any good smoked bacon will do the trick.
- Ranch Dressing: One cup of your favorite bottled ranch dressing. Or, if you’re feeling ambitious, homemade is amazing. I usually just grab a bottle of Hidden Valley, let’s be real.
- Milk or Cream: Half a cup. Whole milk, half and half, even heavy cream if you want it super decadent. I’ve used almond milk in a pinch, it’s… okay. Actually, I find whole milk gives the best balance without being *too* heavy.
- Cheese: One cup shredded cheddar cheese, or a blend. Monterey Jack is good too. Sometimes I throw in a bit of Parmesan for an extra kick.
- Garlic: Two cloves, minced. Or a teaspoon of garlic powder if you’re lazy like me sometimes. Heh.
- Onion: Half a small onion, chopped. Optional, but adds a nice flavor base. Or use a shallot, fancy!
- Butter or Olive Oil: A tablespoon, for sautéing.
- Salt and Pepper: To taste. Go easy on the salt at first, bacon and ranch are already salty.
- Fresh Parsley or Chives: For garnish, makes it look pretty. Totally skippable if you don’t have any.
Let’s Get Cooking! The Directions
- First up, get that pasta cooking according to package directions. Drain it, but maybe save like a cup of the pasta water – that starchy water is liquid gold for sauces, trust me. Set the pasta aside.
- While the pasta is doing its thing, cook your bacon in a big skillet or Dutch oven until it’s nice and crispy. Take the bacon out, let it drain on a paper towel, and then crumble it up. Try not to eat it all. I dare you.
- Pour off most of the bacon grease from the skillet, but leave a little bit in there, maybe a tablespoon. Flavor, people! If you didn’t get much grease, add your butter or olive oil.
- Toss in the chopped onion (if you’re using it) and cook for a few minutes until it’s soft. Then add the garlic and cook for another minute until you can smell it. Mmm, garlic. This is the point where my kitchen starts smelling heavenly.
- Now, pour in your ranch dressing and milk/cream. Whisk it all together and let it heat through, but don’t let it boil like crazy. Just a gentle simmer. This is where I usually sneak a taste of the sauce base.
- Stir in the shredded cheese until it’s all melted and gooey. If the sauce looks too thick, now’s the time to add a splash of that reserved pasta water. Start with a little, you can always add more. Don’t worry if it looks a bit weird at this stage it always does!
- Add the cooked pasta and the shredded chicken to the skillet. Stir everything together until it’s all coated in that glorious sauce.
- Finally, stir in most of the crumbled bacon. Save a little for sprinkling on top! Season with salt and pepper if you think it needs it. I usually find it’s salty enough from the bacon and ranch.
- Serve it up hot, garnished with that extra bacon and some fresh parsley or chives if you’re feeling fancy. Ta da!
A Little Something Extra (My Skillet Saga)
You know, speaking of skillets, I once tried to make this in a saucepan that was definitely too small. Oh, the mess! Sauce everywhere. My dog was very happy that day, licking the floor. So yeah, use a BIG skillet or a Dutch oven. Lesson learned. It was one of those moments where you just stare at the ceiling and wonder where you went wrong in life, you know? But then you eat the pasta and all is forgiven.
Notes From My Kitchen
- Seriously, save that pasta water. It’s a game changer for making sauces the right consistency. I can’t stress this enough.
- If you like things spicy, add a pinch of red pepper flakes with the garlic. Or even a dash of hot sauce into the ranch dressing. My husband loves it that way; he says it needs a good ‘zing’.
- This dish is pretty rich, so a little goes a long way. Or maybe that’s just me trying to convince myself not to eat the whole pan.
Fun Twists I’ve Tried (Variations)
- Veggie Overload: Sometimes I’ll sauté some chopped bell peppers (any color!) or even some broccoli florets with the onion. It’s a good way to sneak in some extra veggies. The kids barely notice with all that cheesy bacon goodness. Peas work well too!
- Smoky Paprika Kick: Add a teaspoon of smoked paprika with the garlic. It gives it this lovely, deep, smoky flavor that’s just *chef’s kiss*.
- The Pesto Incident: Okay, so one time I thought, ‘What if I added pesto to the ranch?’ Don’t. Just… don’t. It wasn’t terrible, but it was weird. The flavors just fought each other. Some experiments are best left as ideas, eh? My family still teases me about ‘that green pasta thing’.
What You’ll Need (Equipment)
- A big pot for the pasta.
- A large skillet or Dutch oven. Seriously, go big or go home with this one, or you’ll have sauce bubbling over. If you don’t have a huge skillet, you could mix it all in the pasta pot after draining, but it’s a bit more juggling and I find things stick more.
- A whisk is handy for the sauce.
- Spatula or wooden spoon for stirring.
- A colander for draining pasta – pretty standard stuff. Though, one time I couldn’t find mine and had to use a slotted spoon and a lot of patience. Not recommended.
Storing the Goodness (If There’s Any Left!)
- Store leftovers in an airtight container in the fridge for up to 3 days. Though honestly, in my house, it never lasts more than a day! It reheats pretty well in the microwave, or you can gently warm it on the stovetop with a splash of milk to loosen it up.
- I don’t really recommend freezing it; dairy based sauces can get a bit funny when they thaw. It’s edible, but the texture’s not quite the same. It gets kinda grainy.
How We Like to Eat It (Serving Suggestions)
We usually just have this on its own because it’s so filling. But a simple side salad with a light vinaigrette is a nice contrast to the richness. Or some garlic bread for mopping up every last bit of that sauce! My son insists on garlic bread, no matter what. It’s practically a law in our house when pasta is served.
Learn From My Mistakes! (Pro Tips)
- Don’t overcook your pasta! Mushy pasta is sad pasta. Cook it just until al dente because it’ll cook a little more when you add it to the sauce. I learned this teh hard way many times when I was first learning to cook.
- I once tried rushing the bacon cooking step and regretted it because undercooked, floppy bacon in pasta is just… no. Get it crispy! It adds so much to the texture.
- Taste your sauce before you add salt. Bacon, ranch, and cheese are all salty, so you might not need as much as you think. I once made a batch that was like a salt lick. Whoops!
Your Questions Answered! (FAQ)
- “Can I use turkey bacon?”
- Sure, you totally can! It won’t have quite the same fatty goodness as pork bacon, and you might need to add a bit more oil or butter to the pan for sautéing the onions since turkey bacon is leaner. But it’ll still be tasty!
- “What if I don’t have shredded cheese? Can I use slices?”
- Yeah, probably! Just tear up some American cheese slices or provolone. It might melt a little differently, maybe a bit stringier, but cheese is cheese, right? It’ll work. Just make sure its a good melting cheese. I’d avoid something like feta for this, it just wouldn’t be right.
- “My sauce is too thick! Help!”
- No worries! That’s what that reserved pasta water is for. Just whisk in a tablespoon or two at a time until it’s the consistency you like. You could also use a bit more milk. Don’t panic, it’s an easy fix!
- “Can I make this ahead of time?”
- You can definitely cook the chicken and bacon ahead of time, and even chop your onions. I wouldn’t mix it all together with the sauce and pasta until you’re ready to serve, or it might get a bit dry or the pasta could get mushy. It’s best fresh, but prepping components is a great idea for a quicker meal on a busy night.
- “Any good ranch dressing recommendations?”
- Oh gosh, this is so personal! I’m a Hidden Valley original girl, usually. But Ken’s Steak House Farmhouse Ranch is also really good. Honestly, use whatever brand your family loves! Or, if you’re feeling adventurous, this homemade ranch recipe from The Pioneer Woman is pretty legendary. I’ve made it a few times when I’ve had buttermilk on hand. It’s a bit more effort, but yum!
Ingredients
- 12 oz (340 g) penne pasta
- 2 cups cooked chicken breast, diced
- 6 slices bacon, chopped
- 1 cup heavy cream
- 1/2 cup ranch dressing
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
Instructions
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1Cook the penne pasta according to package instructions. Drain and set aside.
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2In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the skillet.
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3Add minced garlic to the skillet and sauté for 1 minute until fragrant. Stir in the cooked chicken and cook for 2-3 minutes until heated through.
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4Pour in the heavy cream and ranch dressing. Bring to a simmer, then add mozzarella and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
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5Add the cooked pasta and crispy bacon to the skillet. Toss everything together until well combined and heated through. Season with salt and black pepper to taste.
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6Garnish with chopped fresh parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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