Chicken Bacon Ranch Pasta

Chicken Bacon Ranch Pasta

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  • Chicken Bacon Ranch Pasta
  • Posted on | February 5, 2013 | 1 Comment
  • Okay, how can you go wrong with a pasta that is full of cheese, chicken, bacon, and ranch? You can’t! I made this pasta one night when Andrew had a friend over to spend the night. I figured I should cook something other than peanut butter and jelly sandwiches, and I thought all of these flavors would be kid-friendly. The kids loved it! Even my picky-eater youngest son gobbled it up and asked for seconds. What I loved was how simple it was to put together. I used a store-bought rotisserie chicken to save on time, but you can thinly slice and cook your chicken before you prepare the pasta or use any leftover chicken that you may have in your fridge. You can also use half-and-half instead of milk if you’d like a richer sauce. I used half milk, half cream, because that’s what I had…which, I guess, is exactly the same as half-and-half.
  • Chicken Bacon Ranch Pasta
  • 1 pound penne pasta
  • 6 strips of bacon, diced
  • 1 small yellow onion, finely diced (about 1/2 cup)
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 c. cooked chicken
  • 2 Tbsp. all-purpose flour
  • 1 packet ranch dressing mix
  • 2 c. whole milk
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Remove to a plate lined with paper towels to drain. Drain all but one tablespoon of bacon drippings from the pan. Add the butter to the reserved bacon drippings, then add the diced onion to the same skillet. Cook until tender and translucent, about 3 minutes. Remove to the plate with the bacon. Add another tablespoon of butter and one tablespoon olive oil to the pan. Sprinkle the flour and ranch dressing mix into the pan and stir to incorporate and brown about one minute. Stir in the milk, and whisk constantly, until thickened and bubbly. Stir in the cheddar cheese and whisk until the cheese is melted. Add the bacon, onions, and chicken to the sauce. Taste for seasoning and adjust as needed. If the sauce gets too thick, add a little bit more milk to reach desired consistency. Add the cheese sauce to the reserved pasta and stir to combine. Serve immediately.
  • Source: adapted from Cassie Craves
  • Category: Chicken, Comfort Food, Main Dishes, Pasta
  • Comments
  • salwa
  • October 12th, 2014 @ 1:19 am
  • cat
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Read the whole recipe on Katy's Kitchen