Bacon Chicken Creamy Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 slices of bacon
02 -
2 small chicken breasts, boneless and skinless
03 -
2 cups uncooked pasta (rotini suggested)
04 -
1 teaspoon of Italian seasoning
05 -
2 cups of shredded cheddar cheese
06 -
1 tablespoon minced garlic
07 -
2 tablespoons of butter
08 -
A pinch of salt and pepper
09 -
1 teaspoon onion powder
10 -
2 tablespoons of ranch dressing dry seasoning mix
11 -
2 cups half-and-half
12 -
2 tablespoons of all-purpose flour
# Instructions:
01 -
Bring a pot of water to a boil, add salt, and cook the pasta as the package directs. Drain it once it's done.
02 -
On low heat, cook bacon in a big pan until crispy (low heat takes longer but works best). Once cooled, chop it roughly. Save the drippings separately and wipe the pan clean.
03 -
Slice chicken breasts into 2-3 thinner pieces each. Pat them dry and sprinkle both sides lightly with salt, pepper, onion powder, and Italian seasoning. Heat 2 tablespoons of the saved bacon drippings in the pan over medium heat. Sear the chicken on each side for about 3–4 minutes until golden brown. Let it cool for 5 minutes before cutting into cubes.
04 -
In the same pan, melt the butter on medium heat and stir in the garlic for a minute. Mix in the flour and keep stirring for another minute. Warm up the half-and-half in the microwave for about 40 seconds. Slowly pour it into the pan, stirring constantly. Simmer it gently, then lower the heat. Toss in the ranch mix and blend, then gradually add the cheese.
05 -
Combine the pasta with the sauce in the skillet, folding everything together slowly with a silicone spatula. Add the chicken and let it reheat. Top with bacon, or mix it right in before serving!
# Notes:
01 -
Swap in heavy cream if you prefer over half-and-half.
02 -
Freshly shredded cheese melts smoother than pre-packaged.
03 -
Turn it into a baked casserole for a heartier dish (check notes).
04 -
Can be prepped ahead of time and chilled for 1 to 2 days.