Creamy Ranch Bacon Chicken Pasta
This Creamy Ranch Bacon Chicken Pasta is a quick, comforting meal loaded with smoky turkey bacon, juicy chicken, and a luscious ranch-infused sauce.
Equipment
- Large Pot
- Large Skillet
- Mixing Spoon
- Colander
- Sharp knife and cutting board
- Measuring cups and spoons
Ingredients
- 8 oz pasta of choice Penne, rotini, or bowtie pasta
- 1 lb chicken breast diced
- 4 slices turkey bacon chopped
- 1 cup ranch dressing
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes halved
- 1 cup spinach
- 2 tbsp olive oil for sautéing chicken and bacon
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add 8 oz of your preferred pasta and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced chicken breast, seasoning with garlic powder, onion powder, salt, and pepper. Cook until the chicken is golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add chopped turkey bacon. Cook until crispy and browned, then remove and set aside with the chicken.
- Lower the heat to medium-low. Into the skillet, pour 1 cup of ranch dressing and 1 cup of heavy cream. Stir gently to combine and warm the mixture. Add 1 cup of shredded cheddar cheese and stir until melted and smooth. If the sauce is too thick, loosen it with a bit of reserved pasta water.
- Return the cooked chicken and turkey bacon to the skillet. Add the cherry tomatoes and spinach, stirring until the spinach wilts slightly. Toss in the cooked pasta, mixing well to coat every piece evenly with the creamy ranch sauce.
- Taste and adjust seasoning with salt and pepper as needed. Sprinkle fresh parsley over the top for a burst of color and fresh flavor. Serve immediately and enjoy the decadent yet fresh flavors of this dish.
Notes
- Leftovers store well in the refrigerator for up to 3 days; reheat gently with a splash of milk or cream to maintain creaminess.
- Substitute chicken thighs for juicier meat, adjusting cooking time accordingly.
- For a dairy-free version, use plant-based cheese, dairy-free ranch dressing, and coconut cream.
- Try adding roasted red peppers or sautéed mushrooms for extra flavor and texture.
- Short pasta shapes with ridges like penne or rotini work best to hold the sauce.