Chicken Bacon Ranch Pasta (Print View)
Savor tender chicken, bacon, and pasta in a creamy ranch alfredo sauce with melted cheddar.
# What You'll Need:
→ Main Ingredients
01 -
12 ounces rotini pasta
02 -
1 package bacon, diced
03 -
1/2 yellow onion, diced
04 -
3 boneless skinless chicken breasts, diced
05 -
1 teaspoon paprika
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 tablespoon ranch seasoning
09 -
1 tablespoon minced garlic
10 -
15 ounces alfredo sauce
11 -
1 cup cheddar cheese, shredded
# Directions:
01 -
Boil rotini pasta in a large pot of salted water according to package directions. Drain and set aside.
02 -
In a large skillet over medium-high heat, cook diced bacon until crisp. Remove bacon and drain on paper towels. Reserve 1 to 2 tablespoons of rendered bacon fat in the skillet.
03 -
Add diced yellow onion to the reserved bacon fat and sauté for 2 to 3 minutes. Add diced chicken breasts. Season with paprika, garlic powder, onion powder, and ranch seasoning. Cook, stirring, until chicken is golden and internal temperature is 165°F, approximately 7 to 8 minutes.
04 -
Stir in minced garlic and cook for 1 minute. Pour in alfredo sauce, stirring to combine. Bring to a gentle simmer.
05 -
Add drained rotini pasta and half of the cooked bacon to the skillet. Stir thoroughly until ingredients are well incorporated.
06 -
Sprinkle shredded cheddar cheese and remaining bacon evenly over the top. Cover the skillet until cheese is fully melted. Serve hot.
# Notes:
01 -
For creamier texture, add an additional splash of milk to the sauce before serving.