Need to feed the kiddos in 30 minutes? Look no further than this Chicken Bacon Ranch Pasta. Easy to make, super filling, and extremely tasty! What else could you want?
With classes back in session, after-school sports, along with the hustle and bustle of busy schedules… dinner often gets put on the back burner. This recipe utilizes ingredients you most likely have on hand, and comes together in a jiffy. It’s been kid tested (and adult tastebuds approved)… so I know your whole family is gonna love it! Other easy meals you might enjoy include my Crispy Air Fryer Katsu Chicken, these Thai Chicken Pizzas, and this Grilled Sesame Ginger Chicken.
WATCH ME MAKE THIS ON THE GRAM!
INGREDEINTS YOU’LL NEED:
I sampled this out to several of my friends after making it… and they said it was one of the best pastas they’ve ever had. Whew… that’s a bold statement! After one bite though, I totally agreed.
- Springer Mountain Farms Chicken Breasts
- Italian Seasoning
- Salt + Pepper
- Butter
- Olive Oil
- Spaghetti Noodles
- Pasta Water
- Bacon
- Garlic Cloves
- Flour
- Milk
- Cream Cheese
- Ranch Seasoning Packet
- Italian Parsley
- Parmesan Cheese
I like to chop the chicken into chunks, as they’ll get crispy around the edges and adds extra texture to the finished dish. Plump, juicy on the inside, crispy on the outside chicken…. GIMME!
PREPARING CHICKEN BACON RANCH PASTA:
- Cut chicken breasts into small chunks and sprinkle with Italian seasoning, salt, and pepper. Saute the chicken in a large skillet over medium-high heat with melted butter and olive oil until browned. Internal temperature should be 165F.
- While the chicken cooks, crisp the bacon. You can do this by placing the strips on a baking sheet at 400F for 20 – 23 minutes or pan fry the slices in a separate skillet.
- Cook spaghetti noodles (or any shape of pasta you prefer) according to packaged directions. Be sure to save 1 cup of starchy pasta water to marry the sauce to the noodles.
- Remove chicken chunks from the skillet and set aside. Add 2 tablespoons of butter to the skillet (there’s no need to rinse it) and sauté the minced garlic for 1 minute. Whisk in the flour and then the milk. While continuing to stir, add the cream cheese and ranch seasoning packet. Continue to whisk until thickened, about 10 minutes. Add a drizzle of pasta water, along with the cooked and drained noodles. Continue to add more water, if desired, until you’ve reached the consistency you enjoy.
- Mix the chicken chunks into the creamy pasta, garnish with crumbled bacon, Italian parsley and parmesan cheese. Enjoy immediately.
OTHER RECIPES YOU’LL LOVE!
Super Yummy Buffalo Chicken Meatballs
Italian Sausage Pasta with Brown Butter and Herbs
Alabama Pulled Chicken Sandwiches
Classic Air Fryer Nashville Hot Chicken Sandwiches
VIEW ALL RECIPES BY CLICKING HERE!
- 1 lb. Chicken Breast, cut into small chunks
- 2 tsp. Italian Seasoning
- Salt + Pepper, to taste
- 3 tbsp. Butter, melted
- 1 tbsp. Olive Oil
- 1 lb. Spaghetti Noodles
- 12 Bacon Slices
- 2 tbsp. Butter
- 2 Garlic Cloves, minced
- 2 tbsp. Flour
- 2 cups Milk
- 4 oz. Cream Cheese
- 1 oz. Ranch Seasoning Packet
- Italian Parsley, for garnish
- Parmesan Cheese, for garnish
- Cut chicken breasts into small chunks and sprinkle with Italian seasoning, salt, and pepper. Saute the chicken in a large skillet over medium-high heat with melted butter and olive oil until browned. Internal temperature should be 165F.
- While the chicken cooks, crisp the bacon. You can do this by placing the strips on a baking sheet at 400F for 20 - 23 minutes or pan fry the slices in a separate skillet.
- Cook spaghetti noodles (or any shape of pasta you prefer) according to packaged directions. Be sure to save 1 cup of starchy pasta water to marry the sauce to the noodles.
- Remove chicken chunks from the skillet and set aside. Add 2 tablespoons of butter to the skillet (there's no need to rinse it) and sauté the minced garlic for 1 minute. Whisk in the flour and then the milk. While continuing to stir, add the cream cheese and ranch seasoning packet. Continue to whisk until thickened, about 10 minutes. Add a drizzle of pasta water, along with the cooked and drained noodles. Continue to add more water, if desired, until you've reached the consistency you enjoy.
- Mix the chicken chunks into the creamy pasta, garnish with crumbled bacon, Italian parsley and parmesan cheese. Enjoy immediately.
NOTES ON THIS RECIPE:
- Use whatever type of noodle you have on hand or enjoy most. I like slurping up this recipe with spaghetti, but other shapes work just as well.
- Leftovers should be refrigerated and consumed within 2 days. Sometimes I like to mix leftover spaghetti with an egg or two, then pan fry it into a spaghetti frittata. YUM.
- Bacon can be cooked on the stovetop, oven, or you can purchase fully-cooked bacon from your local grocer. If you go the fully-cooked route, make sure to crisp it up in the oven (or toaster oven… or air fryer) before adding it to this recipe. It’s the crispiness that makes all the difference!
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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