Go Back

Chicken Bacon Ranch Pasta

A creamy, savory weeknight favorite that combines tender chicken, crispy bacon, and a ranch-spiced Alfredo sauce tossed with rotini.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 ounces rotini pasta Cook according to package directions.
  • 15 ounces Alfredo sauce
  • 1 cup sharp cheddar cheese, shredded Use freshly shredded cheese for better melting.
Meat and Veggies
  • 1 package bacon, diced and cooked Cook until crispy and then dice.
  • 3 pieces boneless, skinless chicken breasts, diced Cube into 1-inch pieces.
  • 1/2 medium yellow onion, diced
  • 1 tablespoon fresh garlic, minced
Seasonings
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon ranch seasoning mix Add more for extra flavor.

Method
 

Preparation
  1. Cook rotini pasta according to package directions until al dente. Drain and set aside.
  2. Cook bacon until crispy, then dice.
  3. Dice onion and mince fresh garlic.
  4. Dice chicken breasts into 1-inch cubes and season with paprika, garlic powder, and onion powder.
Cooking
  1. Heat olive oil or butter in a large skillet over medium-high heat. Sear seasoned chicken in batches until golden brown and cooked through. Remove chicken and set aside.
  2. In the same skillet, add diced yellow onion and cook until softened and translucent (about 4-5 minutes). Add minced fresh garlic and cook for another minute until fragrant.
  3. Pour Alfredo sauce into the skillet with the onions and garlic. Stir in ranch seasoning mix. Simmer gently over low heat for 3-5 minutes, allowing flavors to meld and sauce to thicken slightly.
  4. Return cooked chicken to the skillet with the ranch Alfredo sauce. Add drained rotini pasta and toss to coat. Cook over low heat for 2-3 minutes.
  5. Stir in the diced bacon and shredded sharp cheddar cheese until cheese is melted and well integrated. Serve immediately.

Notes

Cool the dish to room temperature before transferring to an airtight container to refrigerate for up to 3-4 days. Reheat gently with a splash of milk or cream. For serving, consider a sprinkle of extra cheddar, fresh parsley or chives.