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Chicken Bacon Ranch Pasta

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Yields: 6 generous servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Intensities

  • Difficulty: Easy (2/5 – involves multi-tasking but no advanced techniques)

  • Time Commitment: Medium (2/5 – active cooking for the duration)

  • Prep Intensity: Low (1/5 – simple chopping and measuring)

  • Cleanup: Low (1/5 – especially if using the one-pot method)

Equipment

  • For One-Pot Method: 1 Large Pot or Dutch Oven

  • For Traditional Method: 1 Large Skillet, 1 Pot for Pasta

  • Tongs

  • Slotted Spoon or Paper Towels

  • Measuring Cups and Spoons

  • Whisk

Ingredients

For the Pasta & Protein:

  • 1 lb (16 oz) Pasta (Penne, Farfalle, or Rotini work best)

  • 1 lb Boneless, Skinless Chicken Breast or Thighs, cut into 1-inch pieces

  • 1 teaspoon Garlic Powder

  • Salt and Black Pepper, to taste

  • 6 slices Thick-Cut Bacon, chopped into small pieces

  • 1 tablespoon Olive Oil (if needed)

For the Aromatics & Sauce:

  • 3 cloves Garlic, minced

  • 2 cups Chicken Broth

  • 1 cup Heavy Cream or Half-and-Half

  • 4 oz (½ block) Cream Cheese, softened and cubed

  • ½ cup grated Parmesan Cheese, plus more for serving

  • 2 tablespoons Unsalted Butter

For the Homemade Ranch Seasoning:

  • 1 teaspoon Dried Dill Weed

  • 1 teaspoon Dried Parsley

  • ½ teaspoon Dried Chives

  • ½ teaspoon Onion Powder

  • ¼ teaspoon Black Pepper

  • A pinch of Paprika (optional for color)

Instructions

Step 1: The Bacon Foundation

Place the chopped bacon in a cold large skillet or Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and has rendered its fat. Using a slotted spoon, transfer the crispy bacon to a plate lined with paper towels, leaving the precious bacon drippings in the pot.

Step 2: Sear the Chicken

Season the cubed chicken with garlic powder, salt, and pepper. Increase the heat to medium-high and add the chicken to the hot bacon fat in the pot. (If you don’t have enough fat, add the olive oil). Cook the chicken for 5-7 minutes, stirring only occasionally, until it is golden brown on all sides and cooked through. Remove the chicken and set it aside on a separate plate.

Step 3: Create the Aromatic Base

Reduce the heat to medium. There should be about 1-2 tablespoons of fat left in the pot; if there’s excess, drain a little off. Add the minced garlic and cook for just 30-60 seconds until fragrant, being careful not to burn it.

Step 4: The One-Pot Pasta Shortcut (Optional but Recommended)

If using the one-pot method, add the 2 cups of chicken broth to the pot, scraping the bottom with a whisk to lift all the browned, flavorful bits (this is called deglazing). Pour in the 1 cup of heavy cream, add the cubed cream cheese, and whisk continuously until the cream cheese has melted and the sauce is smooth. Add the uncooked pasta and stir to submerge it.

Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.

Step 4B: The Traditional Method

If you prefer to cook the pasta separately, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Meanwhile, after sautéing the garlic in Step 3, proceed by adding the chicken broth, heavy cream, and cream cheese to the skillet, whisking until smooth. Let the sauce simmer and thicken for 5-7 minutes before adding the cooked pasta, chicken, and bacon back in.

Step 5: Finish the Sauce

Once the pasta is cooked (in the one-pot method) or added (in the traditional method), stir in the 2 tablespoons of butter, ½ cup of grated Parmesan cheese, and all of the homemade ranch seasoning (dried dill, parsley, chives, onion powder, and black pepper). Stir until the butter and cheese have fully melted into the sauce, creating a creamy, cohesive coating.

Step 6: The Grand Finale

Gently stir the cooked chicken and most of the reserved crispy bacon back into the pasta. Let everything heat through for 1-2 minutes. Taste and adjust seasoning with more salt or pepper if needed.

Step 7: Serve Immediately

Serve the pasta hot, garnished with the remaining crispy bacon, an extra sprinkle of Parmesan cheese, and a fresh crack of black pepper. A garnish of fresh chopped chives or parsley adds a beautiful color and fresh flavor.

Storage & Reheating

  • Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The sauce will thicken considerably when cold.

  • Reheating: Reheat gently in a saucepan over low heat, adding a splash of chicken broth or milk to loosen the sauce back to a creamy consistency. Stir frequently. The microwave can also be used, but heat in 30-second intervals, stirring between each, to avoid the sauce separating.

Customization & Tips

  • Creaminess Control: For a lighter sauce, use half-and-half or whole milk instead of heavy cream, but be aware it will be slightly less rich and thick. For a thicker sauce, let it simmer uncovered for a few extra minutes.

  • Vegetable Boost: Add in 2 cups of fresh spinach during the last 2 minutes of cooking and stir until wilted. Sun-dried tomatoes or sautéed mushrooms are also fantastic additions.

  • Shortcut Seasoning: In a pinch, you can use 1 packet (1 oz) of store-bought Hidden Valley Ranch seasoning mix instead of the homemade blend. Be mindful of salt, as the packet contains a significant amount.

  • Don’t Crowd the Chicken: Cooking the chicken in a single, uncrowded layer ensures it browns properly instead of steaming. This builds crucial flavor for the entire dish.

  • The Power of the Fond: Those browned bits left in the pan after cooking the chicken and bacon are packed with flavor. Deglazing the pot with the chicken broth is essential for capturing every bit of that taste.

Nutrition Information

Disclaimer: The following nutritional information is an estimate provided by an online nutrition calculator. Actual values may vary based on specific ingredients and brands used, and whether the one-pot method is employed.

  • Serving Size: 1/6 of the recipe

  • Servings Per Recipe: 6

  • Calories: ~680

  • Total Fat: 35g

    • Saturated Fat: 18g

  • Cholesterol: 145mg

  • Sodium: 850mg

  • Total Carbohydrates: 55g

    • Dietary Fiber: 2g

    • Sugars: 4g

  • Protein: 35g

Chicken Bacon Ranch Pasta is more than a recipe; it’s a reliable, flavor-packed solution for dinnertime. It masterfully combines the convenience of a one-pot meal with the decadence of a restaurant-style creamy pasta, proving that a truly memorable dinner doesn’t have to be complicated. Creamy, smoky, herby, and utterly satisfying, this is the comfort food classic you’ve been searching for.

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