Chicken Bacon Ranch Pasta
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A creamy, cheesy pasta tossed with crispy bacon, seasoned chicken, and ranch-flavored sauce. Bacon drippings, cream cheese, cheddar, and Mexican-blend cheese create a rich, savory coating for rotini.
- Time
- 55 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 110 g
- 5 g
- 450 g
- 3 g
- 1 g
- 2 g
- 3 g
- 2 g
- 1 g
- 1 g
- 30 g
- 240 g
- 480 g
- 120 g
- 30 g
- 115 g
- 170 g
Weights are estimates. Together, the ingredients weigh about 2.42 kg before cooking, which is about 405 g per serving.
Steps
Chop the bacon and cut the chicken breasts into bite-sized pieces. Measure the seasonings, cheeses, cream cheese, broth, and ranch seasoning so everything is ready before cooking.
Heat a large skillet over medium-high heat. Add the chopped bacon and cook until browned and crisp, about 6–8 minutes, stirring occasionally so it cooks evenly.
Remove the crispy bacon from the skillet with a slotted spoon and set it aside. Leave about 2 tablespoons of bacon drippings in the skillet, carefully spooning or pouring off the excess.
Meanwhile, bring a large pot of water to a boil and salt it. Add the rotini and cook for 9 minutes, or according to the package directions, until tender but still slightly firm.
Before draining the pasta, scoop out and reserve 1/2 cup of the cooking water. Drain the rotini and set it aside.
Add the bite-sized chicken pieces to the bacon drippings in the skillet. Season with garlic powder, Italian seasoning, smoked paprika, garlic and herb seasoning, onion powder, red pepper flakes, and black pepper.
Toss the chicken thoroughly to distribute the seasonings. Cook over medium-high heat for 8–10 minutes, turning and stirring occasionally, until the pieces are browned and cooked through with no pink remaining; poultry should reach 165°F (74 °C) / 74°C (165 °F) internally.
Remove the cooked chicken from the skillet and set it aside with the bacon or in a separate bowl.
Return the skillet to the heat and add the butter. Let it melt completely, scraping up any flavorful browned bits from the bottom of the pan.
Pour in the chicken broth, heavy whipping cream, and reserved pasta water. Stir to combine and bring the mixture to a gentle simmer; do not let it boil aggressively.
Add the cream cheese and ranch seasoning mix. Stir continuously until the cream cheese is fully incorporated and the sauce is smooth and creamy.
Lower the heat to low. Add the shredded medium cheddar and Mexican-blend cheese, stirring until all the cheese melts into the sauce and the mixture is glossy and smooth.
Add the cooked chicken, crispy bacon, and drained rotini to the skillet. Toss gently but thoroughly until the pasta is evenly coated and the chicken and bacon are distributed throughout.
Taste and adjust seasoning if needed. Serve immediately while the sauce is hot and creamy.
Notes
The transcript does not specify exact amounts for the chicken seasonings, so they are listed as to taste with practical estimates. If the sauce becomes too thick, loosen it with a small splash of reserved pasta water or broth. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently with a splash of milk or broth.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1147
- Protein
- 56 g
- Carbs
- 67 g
- Fat
- 73 g
- Fiber
- 3 g
Where the calories come from
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