Creamy Chicken Bacon Ranch Delight
Creamy, cheesy, and loaded with savory bacon and tender chicken, this dish is perfect for a comforting weeknight meal.
Servings: 4 servings
Equipment
- Large Skillet
- Pot
- Mixing Bowl
Ingredients
Ingredients
- 2 cups Cheddar cheese, shredded Sharp cheddar recommended for better flavor.
- 6 strips Bacon Cooked until crispy and crumbled.
- 8 oz Pasta Penne or rotini, uncooked.
- 2 cups Cooked chicken, diced Rotisserie or leftover cooked chicken works great.
- 1 packet Ranch dressing mix Standard 1 oz packet.
- 1 cup Heavy cream Room temperature helps it blend smoothly.
- Salt To taste.
- Pepper To taste.
- Chopped green onions For garnish, green parts and some white, thinly sliced.
Instructions
- Cook the pasta according to package instructions in salted boiling water until al dente, usually 8 to 10 minutes for penne or rotini. Drain well and set aside.
- In a large skillet over medium heat, cook the bacon strips until crispy, 6 to 8 minutes depending on thickness. Transfer to a paper towel-lined plate to drain, then crumble into pieces and set aside.
- Using the same skillet with a little bacon fat left for extra flavor, add the diced cooked chicken and sprinkle in the ranch dressing mix. Stir to coat the chicken evenly and warm it through for about 1 to 2 minutes.
- Pour in the heavy cream and bring the mixture to a gentle simmer over medium-low heat. Let it simmer for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the cooked pasta to the skillet and toss to combine so the noodles are fully coated with the creamy ranch sauce.
- Stir in the shredded cheddar cheese a handful at a time until it melts into a smooth, creamy sauce. If the sauce becomes too thick, add a splash of milk or reserved pasta water to loosen it.
- Taste and season with salt and pepper as needed. Be careful with salt if your bacon was salty.
- Serve immediately, topping each portion with crumbled bacon and a sprinkle of chopped green onions for freshness and color.
Notes
This dish is best served fresh but can be stored in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or cream.