10 INGREDIENTS • 6 STEPS • 30MINS

Chicken Bacon Ranch Pasta

Name: Chicken Bacon Ranch Pasta
Total time: PT1800.0S
Yield: 6
Ingredients: 6 slice Bacon; 16 ounce Boneless, Skinless Chicken Breast; 24 fluid ounce Water; 8 ounce Penne Pasta; 1 tablespoon Ranch Seasoning Powder Mix; 4 ounce Heavy Cream; 1 cup Tillamook® Medium Cheddar Cheese; 1 tablespoon Fresh Parsley; 1 teaspoon Ground Black Pepper; 1 teaspoon Salt

This quick and easy Chicken Bacon Ranch Pasta is made in one pot and ready in just 20 minutes; this dish is perfect for a weeknight meal. The creamy ranch Alfredo sauce is enhanced with the addition of chicken and crunchy bacon bits, making it a hearty and satisfying meal.

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30MINS

Total Time

$2.36

Cost Per Serving

Ingredients

Servings

us / metric

6 slices

Bacon, chopped

1 lb

Boneless, Skinless Chicken Breast, cubed

24 fl oz

Water

8 oz

Penne Pasta

1 Tbsp

Ranch Seasoning Powder Mix

4 oz

Heavy Cream

1 cup

Freshly Grated Tillamook® Medium Cheddar Cheese

1 Tbsp

Chopped Fresh Parsley

1 tsp

Ground Black Pepper

1 tsp

Salt

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Cooking Instructions

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step 1

Bring a large pot of salted Water (24 fl oz) to a boil. Add the Penne Pasta (8 oz) and cook according to package direction until al dente. Around 10-12 minutes.

step 2

While this is cooking, heat a sauté pan over medium heat and cook the Bacon (6 slices) until crispy, around 3-4 minutes. Remove with a slotted spoon and transfer onto a lined plate with a paper towel. Leave about 2 Tbsp of bacon grease in the pan and drain the rest.

step 3

Add the Boneless, Skinless Chicken Breast (1 lb) to the same pan and cook all the way through, about 3-4 minutes.

step 4

Once the pasta is cooked and most of the water is absorbed, add Ranch Seasoning Powder Mix (1 Tbsp), cooked bacon, cooked chicken, Heavy Cream (4 oz), Tillamook® Medium Cheddar Cheese (1 cup), Salt (1 tsp), and Ground Black Pepper (1 tsp).

step 5

Remove from heat and allow to set for 5 minutes, or until sauce has thickened.

step 6

Garnish with Fresh Parsley (1 Tbsp) and serve.