The combination of smoky bacon, tangy ranch, and cheesy sauce won over my entire family on the first try. I started making it for weekend dinners and now it is my most requested comfort food whenever everyone is home.
Ingredients
- Cheddar cheese about one and a half cups shredded: Choose a sharp variety for bold flavor and shred your own for best melting
- Salt and pepper to taste: Freshly ground is worth the extra step for better seasoning
- Onion powder: Gives depth and a sweet savory background
- Italian seasoning: For herby brightness Look for a blend with oregano basil and thyme for a classic flavor
- Flour three tablespoons: For thickening the sauce go with all-purpose and make sure it is fresh for smooth sauce
- Bacon six strips: Pick thick cut if possible for extra crunch
- Boneless skinless chicken breasts: For lean protein Look for chicken that is firm and moist with no strong odor
- Pasta about two cups uncooked: Shapes like rotini penne or bow tie hold onto the creamy sauce nicely Choose a brand with visible texture for best results
- Minced garlic: For a punch of brightness Freshly minced garlic tastes best
- Half and half two cups: Creates a creamier consistency than milk but you can use whole milk for a lighter dish
- Dry ranch dressing seasoning mix: Brings all the signature tangy ranch notes Use a reputable brand for the best flavor
Instructions
- Prepare the Cheese:
- Shred your cheddar cheese and leave it at room temperature This helps it melt into the sauce without clumping for that creamy texture
- Prep and Cook the Bacon:
- Let your bacon strips sit out for a few minutes to take the chill off before dicing Cut them into squares then slowly cook in a large skillet over low heat Turn the pieces as they curl Render the fat but do not rush this patience means crisp bacon and flavorful drippings
- Season and Dredge the Chicken:
- Chop chicken breasts into bite sized pieces and toss with a generous pinch of salt pepper onion powder and Italian seasoning Coat in flour for a light crust that locks in the juiciness
- Brown the Chicken:
- Raise the heat to medium high Add the floured chicken to the skillet with the reserved bacon drippings Sear for about five minutes until the sides are golden and the inside is fully cooked Transfer the chicken out and keep warm
- Cook the Pasta:
- Bring a separate pot of generously salted water to a rolling boil Cook your chosen pasta according to package timing until just al dente Drain and set aside but reserve a bit of pasta water in case you need to loosen up your sauce later
- Sauté the Garlic:
- Add the minced garlic to the empty skillet Sauté for about a minute over gentle heat stirring so it blooms in the bacon and chicken fond without browning or burning
- Start the Sauce:
- Warm the half and half in the microwave for about forty seconds to keep the sauce from breaking Pour it slowly into the skillet whisking well to carry up all the flavor on the bottom
- Melt in the Cheese and Ranch:
- Gradually sprinkle in the cheddar cheese and the ranch seasoning whisking the whole time The sauce should turn glossy and smooth as the cheese melts and emulsifies
- Combine Everything:
- Add the cooked chicken pieces back to the skillet and stir in the drained pasta Toss gently so everything is evenly coated Turn heat to low and let sit for a moment so the sauce can thicken around the noodles
- Serve with Bacon:
- Finally crumble the cooked bacon as fine or chunky as you like Sprinkle generously over the plated pasta right before serving for unbeatable savory crunch
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