Description
A creamy and savory Chicken Bacon Ranch Pasta that’s perfect for cozy dinners and seasonal gatherings.
Ingredients
- 12 oz pasta (penne, rotini, or shells)
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 6 oz turkey bacon, chopped
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp ranch seasoning mix
- 1 cup shredded cheddar cheese (or mix cheddar and mozzarella)
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Optional: red pepper flakes for a little heat
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Cook the bacon: In a large skillet over medium heat, cook the chopped turkey bacon until crisp. Remove with a slotted spoon to a paper towel-lined plate, leaving a little fat in the pan.
- Sear the chicken: Season chicken pieces with salt and pepper. Add olive oil to the skillet if needed and sear the chicken until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.
- Sauté aromatics: In the same pan, add the onion and cook until translucent, then stir in garlic and cook 30 seconds until fragrant.
- Make the sauce: Lower heat and pour in chicken broth, scraping up browned bits. Stir in heavy cream, sour cream, and ranch seasoning. Simmer gently until slightly thickened, about 3–5 minutes.
- Combine: Return chicken and bacon to the pan, add cooked pasta, and toss to coat. If the sauce is too thick, loosen with reserved pasta water. Stir in shredded cheese until melted and glossy.
- Finish: Sprinkle with fresh parsley and serve warm.
Notes
For a lighter prep or picnic-ready version, consider making a cold pasta salad. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American