Chicken Bacon Ranch Pasta

Ingredients

• 8 slices bacon (Chopped; use the rendered grease to cook the chicken, leaving about 2 tbsp in the pan.)
• 16 oz rotini pasta
• salt (For the pasta water, to taste.)
• 2 chicken breasts (Cut into bite-sized pieces; approximately 1 lb total.)
• 0.5 tsp garlic powder (Estimated quantity; season the chicken.)
• 1 tsp Italian seasoning (Estimated quantity; season the chicken.)
• 0.5 tsp smoked paprika (Estimated quantity; season the chicken.)
• 1 tsp garlic and herb seasoning (Estimated quantity; season the chicken.)
• 0.5 tsp onion powder (Estimated quantity; season the chicken.)
• 0.25 tsp red pepper flakes (Estimated quantity; season the chicken.)
• 0.25 tsp black pepper (Estimated quantity; season the chicken.)
• 2 tbsp butter
• 1 cup chicken broth
• 2 cups heavy whipping cream
• 0.5 cup reserved pasta water (Reserve before draining the pasta.)
• 8 oz cream cheese (Use one block.)
• 1 packet ranch seasoning mix
• 1 cup medium cheddar cheese (Shredded.)
• 1.5 cups Mexican-blend cheese (Shredded.)

Steps

1. 1

   Chop the bacon and cut the chicken breasts into bite-sized pieces. Measure the seasonings and shred the cheeses so everything is ready before cooking.

2. 2

   Heat a large skillet over medium-high heat. Add the chopped bacon and cook until browned and crisp, stirring occasionally, about 6–8 minutes.

3. 3

   Remove the crispy bacon from the skillet and set it aside. Leave about 2 tablespoons of the rendered bacon grease in the pan, carefully soaking up or discarding the excess.

4. 4

   Bring a large pot of salted water to a boil. Add the rotini and cook for 9 minutes, or until al dente according to the package directions.

5. 5

   Before draining the pasta, reserve 1/2 cup of the cooking water. Drain the rotini and set it aside; do not rinse it.

6. 6

   While the pasta cooks, add the bite-sized chicken pieces to the skillet with the reserved bacon grease. Add the garlic powder, Italian seasoning, smoked paprika, garlic and herb seasoning, onion powder, red pepper flakes, and black pepper.

7. 7

   Toss the chicken thoroughly with the seasonings. Cook over medium-high heat for 8–10 minutes, turning and stirring occasionally, until the pieces are browned and cooked through to an internal temperature of 165°F/74°C.

8. 8

   Transfer the cooked chicken to a plate or bowl and set it aside. Keep the same skillet available for the sauce.

9. 9

   Add the butter to the skillet and melt it over medium heat, scraping up any flavorful browned bits from the bottom.

10. 10

    Pour in the chicken broth, heavy cream, and reserved pasta water. Stir to combine and warm the liquids without allowing the sauce to boil vigorously.

11. 11

    Add the cream cheese and ranch seasoning mix. Stir continuously until the cream cheese has melted and the sauce is smooth and evenly seasoned, about 3–5 minutes.

12. 12

    Lower the heat to low. Add the shredded cheddar and Mexican-blend cheese, stirring until all the cheese melts into a creamy sauce. Avoid high heat, which can cause the sauce to separate.

13. 13

    Add the cooked chicken, crispy bacon, and drained rotini to the skillet. Toss gently until the pasta and meat are thoroughly coated and heated through.

14. 14

    Serve the chicken bacon ranch pasta immediately while hot and creamy.

Notes

The transcript does not specify exact amounts for the chicken seasonings, so those quantities are estimated. If the sauce becomes too thick, loosen it with a small splash of reserved pasta water or chicken broth. Refrigerate leftovers in an airtight container and reheat gently with a splash of milk or broth.

Nutrition per serving

• main
• pasta
• American
• chicken
• bacon
• creamy
• cheesy
• ranch