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Cheddar Chicken Pasta with Bacon and Ranch Seasoning Recipe

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★★★★★

4.7 from 134 reviews

This creamy chicken pasta recipe combines succulent seared chicken, crispy bacon, and a rich cheddar cheese and ranch-flavored sauce over perfectly cooked rotini pasta. It’s a comforting, savory dish ideal for a satisfying weeknight dinner that comes together easily using a skillet.

Ingredients

Scale

Cheese and Seasonings

  • 2 cups cheddar cheese, shredded
  • Salt and pepper to taste
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons dry ranch dressing seasoning mix

Protein

  • 6 strips bacon
  • 2 small boneless skinless chicken breasts

Pasta and Dairy

  • 2 cups uncooked rotini pasta
  • 2 tablespoons butter
  • 1 tablespoon garlic, minced
  • 2 tablespoons flour
  • 2 cups half and half

Instructions

  1. Cook the Bacon: In a large skillet over low heat, cook the bacon strips until crisp. Once cooked, remove the bacon from the skillet and set aside on paper towels to drain. Reserve the bacon drippings in the skillet for later use. After the bacon cools, roughly chop it into bite-sized pieces.
  2. Prepare the Chicken: Slice the chicken breasts into thinner pieces for even cooking. Season both sides generously with salt, pepper, onion powder, and Italian seasoning. Heat the skillet with the reserved bacon drippings over medium-high heat and sear the chicken slices until they develop a golden crust and are cooked through, about 3-4 minutes per side. Remove the chicken from the skillet and let it rest for a few minutes before cubing it into bite-sized pieces.
  3. Boil the Pasta: Bring a pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Once cooked, drain the pasta well and set aside.
  4. Make the Sauce: In the same skillet used for the chicken and bacon, melt the butter over medium heat. Add the minced garlic and sauté briefly until fragrant, about 30 seconds. Sprinkle in the flour and whisk continuously to form a roux, cooking for about 1-2 minutes to remove the raw flour taste. Gradually pour in the half and half while whisking to avoid lumps. Stir in the dry ranch dressing seasoning mix. Once the sauce begins to thicken, reduce heat to low and stir in the shredded cheddar cheese until melted and smooth.
  5. Combine: Add the cooked pasta to the cheese sauce and stir well to coat the noodles evenly. Fold in the cubed chicken and heat through for a minute or two. Finally, garnish the dish with the chopped crispy bacon. Serve the creamy chicken pasta warm for a delicious and hearty meal.

Notes

  • Use rotini pasta for the best texture and sauce adherence, but penne or fusilli can be good substitutes.
  • If you prefer a thicker sauce, reduce the amount of half and half slightly or simmer the sauce a bit longer to thicken.
  • For extra flavor, add a pinch of smoked paprika or cayenne pepper when seasoning the chicken.
  • Make sure to cook the chicken fully to an internal temperature of 165°F (74°C) before serving.
  • This dish can be prepared without bacon for a lighter version; substitute with olive oil for searing chicken.

Keywords: chicken pasta, creamy chicken pasta, bacon pasta, cheddar cheese pasta, ranch seasoning pasta, easy dinner, weeknight meal

Find it online: https://victoriablair.com/cheddar-chicken-pasta-with-bacon-and-ranch-seasoning-recipe/