Chicken Bacon Ranch Pasta Recipe

This chicken bacon ranch pasta combines crispy bacon, golden brown chicken breasts, onion, and garlic in a creamy cheese sauce with a touch of ranch seasoning.

Course chicken pasta, main meal pasta

Cuisine American

Keyword bacon chicken ranch pasta, chicken bacon ranch pasta recipe, how to make chicken bacon ranch pasta

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 559kcal

Author Beth Pierce

Ingredients

8 ounces uncooked penne pasta
6 slices uncooked bacon, chopped
1¼ lbs boneless, skinless chicken breasts
1 small yellow onion, finely diced
2 cloves garlic minced
2 tablespoons butter see notes
2 tablespoons all-purpose flour
2 cups whole milk warmed
1½ cups shredded cheddar cheese
1 tablespoon ranch seasoning
salt to taste
freshly ground black pepper to taste

Instructions

Cook the pasta al dente according to the package instructions and drain well.
In a large skillet over medium heat, brown the bacon. Using a slotted spoon, remove the bacon to paper towels to drain.
Cook the chicken breasts in the residual bacon grease until golden brown on both sides and cooked through. Remove the cooked chicken to a plate and cover to keep warm.
Add the onion to the skillet over medium heat and cook until tender. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring. Add enough butter to have 2 tablespoons of liquid fat in the skillet. Sprinkle in the flour and cook over low heat for 2 minutes.
Slowly stir in the milk and cook over medium-low heat until thickened. Stir in the cheese until melted. Cut the chicken into bite-sized pieces.
Stir in the ranch seasoning, cooked pasta, bacon, and chicken. Season with salt and freshly ground black pepper to taste.

Notes

Reserve 1/2 cup of the pasta water to thin the sauce if it gets too thick.
When you are done cooking the onion and garlic in step #4, see how much fat you have left in the skillet. Melt enough butter so you have 2 tablespoons of fat in the skillet.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.

Nutrition