Chicken Bacon Ranch Pasta

#11 in my '100 30 minute meals' series is this Chicken Bacon Ranch Pasta. Made with crispy bacon, tender chicken cutlets, plenty of butter, mushrooms, onions, broth, cream, ranch seasoning, and pasta.

Why You'll Love this Chicken Bacon Ranch Pasta:

• Ready in just 30 minutes. With these step-by-step instructions you'll have dinner on the table in a snap.
• Classic Chicken, Bacon, Ranch flavor in pasta form.
• Kid & Adult approved. This recipe is perfect for the young ones, but is elevated enough to serve adults.

Key Ingredients:

• Chicken Cutlets: Thin cut pieces of chicken breast that cook quickly.
• Thick-Cut Bacon: For a crunchy, savory element.
• Mushrooms, Onions, & Garlic: This veggie base is cooked in butter for added flavor and texture.
• Heavy cream, Parmesan, & Ranch Seasoning: Blended and simmered together to create the creamy sauce.
• Pasta: Use your favorite pasta shape.

Dietary Swaps:

• Gluten-Free: Use gluten-free pasta, gluten-free flour or cornstarch for the roux, a gluten free chicken broth, and pick a gluten-free ranch seasoning.
• Dairy-Free: Swap the butter, heavy cream, and ranch seasoning for dairy-free versions.
• Low-Carb: Skip the pasta and serve chicken bacon ranch sauce over cauliflower mash.

Recipe Variations:

• Make it Spicy, with a few dashes of hot sauce directly into the creamy sauce.
• Add Extra Veggies, such as spinach, peas, or chopped broccoli.
• Swap Chicken Cutlets for ground chicken or chicken sausage.

Tips & Recipe Notes:

• Cook Bacon First. The rendered bacon fat is mixed with a bit of butter and used to cook the chicken cutlets, adding an extra layer of flavor.
• Whisk constantly after adding the flour and liquids. As it simmers it will thicken into a smooth creamy sauce.
• Reserve some pasta water before draining. Pasta water is great for thinning out and binding pasta sauce.

Storage & Reheating:

• Store leftovers in an airtight container for up to 3 days.
• Reheat on the stove top over medium low heat, adding a splash of cream or broth as needed, until warmed through.

More 30 Minute Meals You Will Love:

• Butter Chicken Pasta
• Lemon Chicken Orzo Pasta
• Chicken & Chorizo Pasta
• Homemade Beef Stroganoff Hamburger Helper
• Garlic Cream Sauce Ravioli
• One-Pot Creamy Cajun Ravioli Pasta with Sausage & Peppers

Recipe

Chicken Bacon Ranch Pasta

Made with crispy bacon, tender chicken cutlets, plenty of butter, mushrooms, onions, broth, cream, ranch seasoning, and pasta.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Pasta

Servings 4

Calories 625 kcal

Ingredients

  

1x2x3x

• 1½ cups short-cut pasta penne, rotini, or similar
• ½ cup reserved pasta water

For the Chicken:

• 6 slices thick-cut bacon chopped
• 1 tablespoon butter
• 3-4 chicken cutlets
• Salt and pepper to taste

For the Ranch Sauce:

• 2 tablespoons butter
• 2 cups sliced mushrooms
• 1 cup diced onion about ½ large onion
• 1 tablespoon minced garlic
• 1½ tablespoons flour
• 1 cup chicken broth
• 1½ cups heavy cream
• 1 tablespoon ranch seasoning
• ¼ cup grated Parmesan cheese

Instructions

 

• Bring a large pot of salted water to a boil. Cook pasta according to package directions, reserving ½ cup of pasta water before draining. Set aside.
• While pasta cooks, prepare all ingredients: slice mushrooms, dice onion, and chop bacon.
• In a large Dutch oven or deep frying pan, cook chopped bacon over medium-high heat for about 6 minutes or until crisp. Remove bacon to a paper towel-lined plate.
• Drain most of the bacon grease, leaving a thin layer in the pan. Add 1 tablespoon butter and chicken cutlets. Season with salt and pepper and cook for about 3 minutes per side, or until cooked through. Set aside.
• Reduce heat to medium. Melt remaining 2 tablespoons butter, then add mushrooms and onions. Cook for about 3 minutes, stirring often. Add garlic and cook 1 minute more.
• Sprinkle flour over the vegetable mixture. Gradually whisk in ½ cup chicken broth until smooth, then add remaining broth, heavy cream, ranch seasoning, and Parmesan. Season to taste.
• Bring the sauce to a gentle simmer, stirring until thickened. Add drained pasta, chopped chicken, and crumbled bacon. Toss to coat, thinning with reserved pasta water as needed.
• Adjust seasoning if necessary and serve warm.

Notes

• Cook Bacon First. The rendered bacon fat is mixed with a bit of butter and used to cook the chicken cutlets, adding an extra layer of flavor.
• Whisk constantly after adding the flour and liquids. As it simmers it will thicken into a smooth creamy sauce.
• Reserve some pasta water before draining. Pasta water is great for thinning out and binding pasta sauce.
• Nutrition values are an estimate only. 

Nutrition

Calories: 625kcalCarbohydrates: 34gProtein: 38gFat: 38gFiber: 2gSugar: 5g

Keyword chicken bacon ranch pasta

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