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Chicken bacon ranch pasta in large skillet with creamy cheddar sauce rotini chopped bacon and cubed chicken

Chicken Bacon Ranch Pasta

Rotini tossed in a creamy scratch-made cheddar-ranch sauce with golden seared chicken and crispy thick-cut bacon. One skillet sauce, family-friendly, ready in 50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course, Pasta
Cuisine: American
Calories: 552
Ingredients Equipment Method Notes

Ingredients
  

  • 6 strips thick-cut bacon cooked low and slow for crispiest result; drippings reserved
  • 2 small boneless skinless chicken breasts sliced thin, seasoned, seared, rested, then cubed
  • salt and pepper to taste, for chicken seasoning
  • 1 tsp onion powder for chicken seasoning
  • 1 tsp Italian seasoning for chicken seasoning
  • 2 cups uncooked rotini pasta cooked al dente in salted water; do not rinse after draining
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tbsp minced garlic
  • 2 cups half and half add gradually while stirring to prevent lumps
  • 2 tbsp dry ranch dressing seasoning mix
  • 2 cups shredded cheddar cheese freshly shredded from block for smoothest melting

Equipment

  • Large skillet
  • Large pot
  • Paper towels
  • Cutting board and knife
  • Whisk

Method
 

  1. In a large skillet over low heat, cook bacon strips until fully crispy, about 8 to 10 minutes. Remove to paper towels, reserve drippings in the skillet. Once cooled, roughly chop bacon and set aside for garnish.
  2. Bring a large pot of generously salted water to a boil. Slice chicken breasts into thinner even pieces. Season all sides with salt, pepper, onion powder, and Italian seasoning.
  3. Increase skillet heat to medium-high. Sear seasoned chicken in reserved bacon drippings for 4 to 5 minutes per side until golden brown and cooked through. Remove, rest 3 to 5 minutes on a cutting board, then cut into cubes.
  4. Cook rotini in boiling salted water until al dente per package directions. Drain and set aside. Do not rinse.
  5. Reduce skillet heat to medium. Melt butter and add minced garlic, stirring for 30 seconds until fragrant. Sprinkle in flour and stir continuously for about 1 minute to form a pale roux.
  6. Gradually pour in half and half in a slow steady stream while stirring continuously. Cook for 3 to 4 minutes until the sauce thickens. Remove from direct heat, stir in ranch seasoning and shredded cheddar until completely smooth.
  7. Add drained rotini to the sauce and toss to coat. Add cubed chicken and stir to combine. Divide into bowls and top each portion with chopped crispy bacon. Serve immediately.

Notes

Cook bacon over low heat for crispiest result and most flavorful drippings. Let chicken rest before cubing to retain juices. Do not rinse pasta after draining. Remove skillet from direct heat before adding cheese to prevent grainy sauce. Use freshly shredded cheddar not pre-shredded. If sauce thickens too much when reheating add a splash of milk or broth. Do not freeze due to dairy sauce separation. Refrigerate up to 3 to 4 days.