Rich, creamy, and savory with just a hint of ranch, this is the best Chicken Bacon Ranch Pasta you’ll ever have. You can use any pasta noodles, though we recommend gigli, rotini, or medium shells. We’ve been making this recipe for years, and recently gave it a twist using our new favorite white cheddar from Aldi.
This recipe can be done in 1 day but we recommend you brine your chicken breast overnight (at least!) for extra flavor in this pasta! We encourage you to read the entire recipe before starting to ensure you’re using the proper equipment and ingredients.
Be sure to comment below or tag us on social media if you’ve tried this recipe!
From the TREAT$ kitchen
Chicken Bacon Ranch Pasta
Yield
This recipe makes a 9×13 pan.
Ingredients
Equipment
- Thermometer
- Foil pan or baking dish
- Kitchen shears
Instructions
- Preheat the oven to 350°F.
- Cook the pasta until slightly under al dente. Reserve ¼ cup of pasta water, then drain and place the pasta in a greased foil pan or baking dish.
- Stir in ¼ cup sour cream and set aside.
- In a large saucepan, cook the bacon until crispy. Remove the bacon and set aside, leaving the bacon fat in the pan.
- If your chicken breasts aren’t already sliced, cut them into tender strips. Cook the chicken in the same pan until it reaches an internal temperature of 165°F, then set aside.
- In the same saucepan, melt 4 oz cream cheese over medium heat. Add 1/2 cup heavy cream, 1/4 cup bottled ranch dressing, 1/2 tsp garlic powder, and 1/2 tsp onion powder, whisking until smooth.
- Stir in the shredded 2 1/2 cups white cheddar until fully melted and combined.
- Cut the cooked chicken into small chunks or strips using kitchen shears or a knife.
- Fold the cooked chicken, bacon, and pasta into the cheese sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Transfer the mixture to a greased baking dish and top with extra shredded cheese.
- Bake uncovered for 15–20 minutes, or until the cheese on top is melted and lightly golden.
- Remove from oven and serve warm.
Notes
- Brining isn’t required but it is highly recommended.
- We used our Brown Sugar Brine.
- Add parsley to the top of the pasta for extra razzle dazzle.
TREAT$ by Emoni · treatsbyemoni.com
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