Description
A comforting and indulgent dish featuring chicken, crispy bacon, and a creamy ranch sauce, perfect for weeknight dinners or casual gatherings.
Ingredients
- 2 cups cheddar cheese, shredded
- 6 strips bacon
- Salt to taste
- Pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 small boneless skinless chicken breasts
- 2 cups uncooked rotini pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon garlic, minced
- 2 cups half and half
- 2 tablespoons dry ranch dressing seasoning mix
Instructions
- Cook the bacon: In a large skillet over low heat, cook the bacon until it’s crispy. Set it aside, reserving the drippings in the pan. Once cooled, roughly chop the bacon.
- Prepare the chicken: Slice the chicken breasts into thinner pieces. Season them with salt, pepper, onion powder, and Italian seasoning. Sear in the reserved bacon drippings over medium-high heat until golden and fully cooked. After resting, cube the chicken.
- Boil the pasta: In a large pot, bring salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside.
- Make the sauce: In the same skillet used for the bacon, melt butter over medium heat. Sauté the minced garlic until fragrant. Add flour and stir well. Gradually whisk in the half and half, allowing it to thicken. Stir in the ranch dressing mix and cheese until the sauce is smooth.
- Combine: Toss the cooked pasta and chicken into the sauce. Mix well to coat everything. Top with the reserved bacon pieces. Serve warm.
Notes
Fresh garlic adds a punch, but jarred works in a pinch. Feel free to mix cheeses like Monterey Jack or pepper jack for extra flavor. Consider tossing in vegetables like spinach or cherry tomatoes for a fresh touch.