Chicken Bacon Ranch One-Pot Pasta

• 12 oz pasta (rotini or penne)
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 slices bacon, chopped
• 2 cups shredded cheddar cheese
• 1 cup ranch dressing
• 1 cup milk
• 2 cloves garlic, minced
• 1 tsp black pepper
• 1 tsp paprika
• Salt to taste
• 2 cups fresh spinach
• Green onions for garnish

Steps

1. 1 Cook bacon in a large skillet over medium heat until crispy. Remove and set aside, leaving drippings.
2. 2 Season chicken with salt, pepper, and paprika. Cook in the same skillet until browned and cooked through.
3. 3 Remove chicken and add garlic to the skillet, sautéing for 1 minute.
4. 4 Add pasta to the skillet, stirring to coat with drippings. Pour in enough water to cover pasta by about an inch.
5. 5 Stir in ranch dressing and milk. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until pasta is al dente.
6. 6 Stir in cooked chicken, bacon, and spinach. Simmer until spinach is wilted and cheese is melted when stirred in.
7. 7 Remove from heat and stir in cheddar cheese until melted and sauce is creamy.

Equipment

• Large skillet with lid

Variations

• Add sun-dried tomatoes for extra flavor.
• Substitute chicken with shrimp for a seafood twist.

Substitutions

• Use gluten-free pasta for a gluten-free option.
• Substitute ranch dressing with a vegan version for a vegan dish.

Pairings

• A chilled Chardonnay complements the creamy sauce.
• A sparkling water with a wedge of lime for a refreshing side.

Nutrition

Tips

• For a richer sauce, use heavy cream instead of milk.
• Add a dash of hot sauce for a kick.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to loosen the sauce.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently, stirring in a bit of milk to restore creaminess.

Serving Suggestions

• Pair with a crisp garden salad.
• Serve with garlic bread for a hearty meal.

FAQ