Chicken and Bacon Ranch Pasta

• 8 oz pasta (like penne or fusilli)
• 8 oz boneless, skinless chicken breasts, diced
• 4 slices bacon, chopped
• 1 cup ranch dressing
• 1/2 cup chicken broth
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• Salt to taste
• Fresh parsley for garnish

Steps

1. 1 Cook pasta according to package instructions; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add bacon and cook until crispy; remove with a slotted spoon and set aside.
4. 4 In the same skillet, cook diced chicken until fully cooked through.
5. 5 Stir in ranch dressing, chicken broth, garlic powder, black pepper, and paprika; simmer for 5 minutes.
6. 6 Add cooked pasta to the skillet, tossing to coat.
7. 7 Stir in cheddar and mozzarella cheeses until melted.
8. 8 Add crispy bacon back to the skillet and toss to combine.
9. 9 Serve immediately garnished with fresh parsley.

Nutrition

Tips

• For extra flavor, cook the bacon ahead and use the rendered fat in place of olive oil.
• Add steamed broccoli or peas for an extra veggie boost.
• If you prefer gluten-free pasta, swap in your favorite brand.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan with a splash of milk to maintain creaminess.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with garlic bread for a satisfying meal.

FAQ