Chicken Bacon Ranch Pasta
A comforting and creamy pasta dish featuring crispy bacon, tender chicken, and a rich ranch sauce, perfect for family gatherings and weeknight dinners.
Ingredients
Pasta Ingredients
- 12 oz penne pasta Feel free to swap with gluten-free pasta for dietary needs.
Main Ingredients
- 2 cups cooked chicken, shredded Leftover chicken works perfectly!
- 6 slices bacon, cooked and crumbled Turkey bacon can be substituted for a healthier option.
- 1 cup ranch dressing Homemade is lovely, but store-bought saves time.
- 1 cup heavy cream Can lighten it with half-and-half.
- 1 cup shredded mozzarella cheese Add more if you love extra gooeyness!
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped For garnish.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Cooking the Bacon
- In a large skillet over medium heat, cook the crumbled bacon until crispy, about 5-7 minutes.
Combining the Chicken
- Remove excess bacon grease, leaving about 1 tablespoon in the skillet. Add the shredded chicken to the pan and stir to combine with the bacon, allowing the flavors to meld together for about 2 minutes.
Creating the Sauce
- Lower the heat, then add the ranch dressing, heavy cream, garlic powder, salt, and pepper to the chicken mixture. Stir until well combined.
Incorporating the Pasta
- Toss in the cooked pasta and shredded mozzarella cheese. Stir gently until every piece of pasta is enveloped in creamy goodness.
Serving
- Remove from heat and top with fresh parsley. Divide into bowls and enjoy.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or cream. Can be frozen for up to 2 months.