Description
Creamy, cheesy chicken bacon ranch pasta made in a single pot for a quick, comforting weeknight dinner with minimal cleanup.
Ingredients
6 slices bacon, chopped
1 lb boneless skinless chicken breasts, diced
2 cloves garlic, minced
12 oz short pasta (penne or rotini)
2 cups low-sodium chicken broth
1 cup heavy cream (or half-and-half)
1 packet ranch seasoning mix (about 1 oz or 2 tbsp)
1.5 cups shredded cheddar cheese
1 tbsp olive oil (as needed)
1/2 tsp black pepper
Salt to taste
1/2 cup frozen peas or chopped spinach (optional)
2 tbsp chopped parsley (optional)
1/4 cup grated Parmesan (optional)
Instructions
1. Cook bacon in a deep skillet over medium heat until crisp; transfer to a plate, leaving 1–2 tbsp drippings in the pan.
2. Season chicken with pepper and a pinch of salt; brown in drippings 4–5 minutes until cooked through. Add garlic; cook 30 seconds.
3. Stir in ranch seasoning, broth, and cream; bring to a gentle simmer.
4. Add pasta; submerge and simmer uncovered 10–12 minutes, stirring often, until al dente and sauce thickens. Add a splash of water if needed.
5. Reduce heat; stir in cheddar until melted. Fold in bacon and peas or spinach. Adjust salt and pepper.
6. Rest 2 minutes to set; garnish with parsley and Parmesan if using, then serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes