Chicken Bacon Ranch Pasta (Printable Version)
Tender chicken and crispy bacon combine with creamy cheese and rotini for a flavorful, comforting dinner.
# Ingredients:
→ Pasta
01 -
200 g rotini pasta
→ Meats
02 -
150 g thick-cut bacon, diced
03 -
300 g boneless skinless chicken breasts, diced
→ Vegetables & Aromatics
04 -
1 medium yellow onion, diced
05 -
2 cloves garlic, minced
→ Seasonings
06 -
1 teaspoon paprika
07 -
½ teaspoon garlic powder
08 -
½ teaspoon onion powder
09 -
1 tablespoon ranch seasoning
→ Sauces & Dairy
10 -
300 ml Alfredo sauce
11 -
100 g cheddar cheese, shredded
# Steps:
01 -
Bring a large pot of salted water to a boil and cook the rotini until al dente according to package instructions. Drain and set aside to prevent overcooking.
02 -
In a large skillet over medium-high heat, cook the diced bacon until crisp. Transfer to a paper towel-lined plate, reserving approximately two tablespoons of the rendered bacon fat in the pan.
03 -
Add the diced yellow onion to the hot bacon fat and cook for 2 to 3 minutes until soft and fragrant. Add diced chicken and toss frequently. Season with paprika, garlic powder, onion powder, and ranch seasoning. Cook until the chicken is fully cooked and no longer pink inside, about 7 to 8 minutes.
04 -
Stir in the minced garlic and cook for one minute until aromatic. Pour in Alfredo sauce and reduce heat, allowing the mixture to simmer gently so the flavors meld.
05 -
Add the drained rotini and half of the cooked bacon to the skillet. Stir thoroughly until the pasta is evenly coated with the sauce and glossy.
06 -
Top the mixture with shredded cheddar cheese and the remaining bacon. Cover the skillet and cook over low heat until the cheese melts completely. Serve immediately while hot and gooey.
# Notes:
01 -
Shred cheddar cheese yourself for better melting and flavor. Drain most bacon fat after cooking, leaving some for richness. Simmer Alfredo sauce gently to prevent separation.