Ingredients
Scale
- 1 lb (450g) of pasta (penne or rotini works well)
- 1 lb (450g) of boneless, skinless chicken breasts, diced
- 6 slices of crispy bacon, chopped
- 1 cup (240ml) ranch dressing
- 1 cup (100g) shredded cheddar cheese
- 1/2 cup (120ml) chicken broth
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the diced chicken with garlic powder, onion powder, salt, and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, cook the bacon until crispy. Remove excess fat, chop into small pieces, and set aside.
- Add chicken broth to the skillet and scrape up any browned bits. Stir in ranch dressing and shredded cheddar cheese until smooth and creamy. If the sauce is too thick, add a little more chicken broth or pasta water.
- Add the cooked chicken, bacon, and pasta to the skillet. Toss until everything is coated with the cheesy ranch sauce. Warm through for a couple of minutes, then garnish with fresh parsley if desired.
Notes
- For a healthier version, substitute turkey bacon or vegetarian bacon.
- Enhance nutrition by adding sautéed mushrooms or spinach.
- Use gluten-free pasta for gluten-sensitive diets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Main Dish
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 100 mg