Chicken Bacon Ranch Pasta

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Intensity: Easy

• Servings: 6-8 servings

• Cuisine: American Comfort Food

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Why You’ll Love This Recipe

• One-Pan Wonder: Everything from searing the chicken to simmering the sauce happens in a single skillet or Dutch oven.

• Bold Flavor: We’re using a secret ingredient—ranch seasoning mix—to infuse the sauce with that signature herby, tangy flavor without relying on a bottle of dressing.

• Perfect for Meal Prep: The flavors meld together beautifully, making leftovers taste just as incredible (if not better) the next day.

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Ingredients

For the Chicken & Pasta:

• 1 lb (450g) boneless, skinless chicken breasts (about 2 large breasts)

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp smoked paprika

• Salt and freshly ground black pepper, to taste

• 2 tbsp olive oil, divided

• 6 slices thick-cut bacon, chopped

• 12 oz (340g) penne pasta (or rigatoni, or cavatappi)

• 3 cups low-sodium chicken broth

• 1 cup heavy cream (or half-and-half for a lighter version)

For the Ranch Sauce:

• 1 packet (1 oz) dry ranch seasoning mix (such as Hidden Valley)

• 3 cloves garlic, minced

• ½ cup freshly grated Parmesan cheese

• 1 cup shredded sharp cheddar cheese

• 1 cup shredded mozzarella cheese

• Fresh parsley, chopped, for garnish

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Instructions

1. Prep the Chicken

Pat the chicken breasts completely dry with paper towels. This is a crucial step for getting a good sear. In a small bowl, combine the garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this spice blend evenly over both sides of the chicken breasts.

2. Sear the Chicken

Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken breasts. Sear for 5-6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove the chicken from the skillet and set it aside on a cutting board. Do not clean the skillet—those browned bits are pure flavor.

3. Cook the Bacon

Reduce the heat to medium. Add the chopped bacon to the same skillet. Cook for 6-8 minutes, stirring occasionally, until the bacon is crispy and the fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon drippings in the skillet.

4. Start the Pasta Base

Add the remaining 1 tablespoon of olive oil to the skillet with the bacon drippings. Add the minced garlic and sauté for 30-60 seconds, until fragrant. Pour in the chicken broth and heavy cream. Sprinkle the dry ranch seasoning mix over the liquid and whisk to combine, scraping up the browned bits from the bottom of the pan.

5. Cook the Pasta

Add the dry, uncooked penne pasta to the skillet. Stir to ensure the pasta is mostly submerged in the liquid. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let simmer for 12-15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. The pasta will cook directly in the sauce, absorbing all that incredible flavor.

6. Assemble the Dish

While the pasta is cooking, shred or dice the cooked chicken breasts into bite-sized pieces. Once the pasta is tender and most of the liquid has been absorbed into a thick sauce, remove the skillet from the heat. Stir in the shredded cheddar and mozzarella cheeses until they are completely melted and the sauce is creamy. Add the shredded chicken and half of the crispy bacon back into the skillet. Stir to combine.

7. Serve

Sprinkle the freshly grated Parmesan cheese over the top, along with the remaining bacon. Garnish with fresh parsley. Serve immediately while it’s hot and irresistibly creamy.

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Chef’s Tips & Variations

• Spice It Up: Add ½ teaspoon of red pepper flakes along with the garlic for a subtle kick that balances the richness.

• Vegetable Boost: Stir in 2 cups of fresh spinach at the very end, letting it wilt into the hot sauce, or add steamed broccoli florets for extra texture and nutrition.

• Grilled Chicken Shortcut: Use 2-3 cups of pre-cooked rotisserie chicken to cut the cook time in half. Skip the searing step and add the shredded chicken with the cheeses at the end.

• Gluten-Free: Use your favorite gluten-free pasta and ensure your ranch seasoning mix is certified gluten-free.

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Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Reheating: The sauce may thicken as it sits. Reheat gently on the stovetop over low heat, adding a splash of milk or chicken broth to loosen the sauce back to its creamy consistency. You can also reheat individual portions in the microwave for 60-90 seconds.

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Nutrition Information

Nutritional values are estimates per serving (based on 8 servings).

Note: Sodium content can be reduced by using low-sodium chicken broth and a reduced-sodium ranch seasoning mix.