One Pot Chicken Bacon Ranch Pasta
This one pot chicken bacon ranch pasta is the ultimate comfort food. Juicy chicken, creamy pasta sauce, crispy bacon bits, and a flavorful blend of herbs and spices—all cooked up in one dish.
PRINT RECIPE
PIN RECIPE
Servings: 6 servings
INGREDIENTS
- 12 oz bacon
- 1 lb boneless skinless chicken breast cut into 1-inch cubes
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes
- 3 cups reduced sodium chicken broth
- 1 lb short cut pasta like rotini or penne pasta, gluten-free if needed
- 1 (1-oz) packet Ranch seasoning
- 1 cup whole milk or heavy cream for richer texture
- 4 oz cream cheese
- 1 cup sharp cheddar cheese shredded
- 1/4 cup freshly grated parmesan cheese
- Fresh parsley and parmesan cheese for topping
INSTRUCTIONS
- Cook the bacon: Working in 2-3 batches, cook the bacon in a large skillet over medium heat until crispy, 6-8 minutes. Transfer it to a paper towel to drain, leaving the bacon fat in the pan to cook the chicken.12 oz bacon
- Sear the chicken: Sprinkle the cubed chicken with garlic powder, onion powder, salt, Italian seasoning, and red pepper flakes. Sear it in the bacon grease until golden brown, 3-4 minutes. It doesn't need to be fully cooked because it will continue to cook with the pasta.1 lb boneless skinless chicken breast, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 1 teaspoon Italian seasoning, Pinch of red pepper flakes
- Add the broth: Add the broth and ranch seasoning and bring it to a boil over medium-high heat, scarping the brown bits off the bottom of the pan.3 cups reduced sodium chicken broth
- Cook the pasta: Add the uncooked pasta and turn the heat down, cover, and simmer, covered, for 12-14 minutes, until the pasta is al dente. Check the pasta package directions as pasta cook times may vary. Stop to stir 2-3 times to make sure the pasta isn't sticking to the bottom of the pan.1 lb short cut pasta
- Make it creamy: With the pasta over medium-low heat, stir in the milk, cream cheese, cheddar, and parmesan and stir until melted and thick. Simmer for 2-3 minutes to reduce slightly.1 (1-oz) packet Ranch seasoning, 1 cup whole milk, 4 oz cream cheese, 1 cup sharp cheddar cheese, 1/4 cup freshly grated parmesan cheese
- Serve: Chop the crispy bacon and stir it into the cooked pasta and creamy cheese sauce, reserving some for topping when you serve. Taste and add more salt as needed. Serve with more crispy bacon bits, parmesan cheese, and fresh chopped parsley.Fresh parsley and parmesan cheese for topping
- Store leftover pasta in an airtight container in the fridge for up to 4 days.
Notes
Note 1. Chicken. You can use leftover shredded chicken or shredded rotisserie chicken instead to save time. Add the chicken seasoning to the broth with the ranch seasoning instead.
Chicken Bacon Ranch Casserole: Follow the directions through step 4. Spray a 9x13-inch casserole dish with cooking spray then transfer the creamy pasta and chopped crispy bacon to the casserole dish. Add an additional cup of shredded cheese to the top. At this point you can cover the casserole overnight to make it ahead of time. Bake the casserole uncovered at 400°F for 25-30 minutes until the cheese is melted and bubbling.
Nutrition
Serving: 1serving | Calories: 806kcal | Carbohydrates: 65g | Protein: 42g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 1250mg | Fiber: 3g | Sugar: 5g | Vitamin A: 558IU | Vitamin C: 1mg | Calcium: 235mg | Iron: 2mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!
