Chicken Bacon Ranch Pasta
Creamy, crave-worthy pasta dish with savory bacon and ranch flavors
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Rate this RecipeEquipment
- Oven
- Baking Sheet
- Skillet
- Cutting Board
- Knife
- Pot Large enough to boil pasta
Ingredients
- 3 piece boneless chicken breasts (approx. 1.5 lbs total)
- 8 ounce bacon (225 g)
- 2 cup heavy cream (16 fl oz / 475 ml)
- 1 cup chicken broth (8 fl oz / 240 ml)
- 16 ounce mozzarella cheese (approx. 450 g, shredded)
- 1 package ranch seasoning (1 oz / 28 g)
- 12-16 ounce pasta (340-450 g, choose your favorite)
- extra virgin olive oil (approx. 1-2 Tbsp for drizzle)
- assorted seasonings garlic powder, onion powder, salt, pepper, Italian seasoning, paprika
Step-by-Step Instructions
- Begin by preheating your oven to 400°F (200°C). Arrange 8 oz (225 g) of bacon slices on a foil-lined baking sheet. Slide the tray into the oven and bake for about 15–20 minutes, or until the bacon turns crisp. Remove the bacon, let it cool slightly, then chop it into bite-sized pieces.
- Slice three boneless, skinless chicken breasts (approximately 1.5 lbs or 680–700 g total) in half lengthwise. Drizzle each side with about 1 tablespoon (15 ml) of extra virgin olive oil. Season generously with garlic powder, onion powder, an all-purpose chicken seasoning, and a hint of Italian seasoning—adjust amounts based on personal taste. In a hot skillet over medium-high heat, sear the chicken pieces for 5–10 minutes per side until golden and cooked through. Transfer the chicken to a cutting board to rest, then dice it into chunks.
- In the same pan, reduce the heat to medium. Add 1 tablespoon (approx. 15 g) of minced garlic and sauté briefly until fragrant. Pour in 2 cups (16 fl oz or 475 ml) of heavy cream and 1 cup (8 fl oz or 240 ml) of chicken broth. Stir in one packet (1 oz or 28 g) of ranch seasoning, a sprinkle of garlic powder, paprika, salt, and pepper to your preference. Allow the sauce to gently simmer.
- Shred 16 oz (about 450 g) of mozzarella cheese. Add half of it into the simmering sauce, stirring until it melts smoothly. Meanwhile, boil your choice of pasta (12–16 oz or 340–450 g) in a separate pot according to package instructions. Once cooked, drain the pasta and set it aside.
- Add the drained pasta to the sauce, followed by the remaining mozzarella cheese. Stir well to achieve a creamy consistency. Toss in your diced chicken and chopped bacon. Mix thoroughly, letting the flavors marry and the cheese become delightfully gooey.
Notes
Reserve some pasta water to thin the sauce if needed. Make sure to let the cheese fully melt for an ultra-creamy finish.