Bacon Chicken Creamy Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups uncooked rotini or your favorite pasta
02 -
2 small chicken breasts, boneless and skinless
03 -
6 slices of crispy bacon
04 -
2 tablespoons butter
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2 cups shredded cheddar cheese
06 -
1 teaspoon seasoning blend (Italian)
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1 teaspoon onion powder
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A sprinkle of salt and pepper
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1 tablespoon minced garlic
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2 tablespoons flour
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2 tablespoons of dry ranch mix
12 -
2 cups half-and-half
# Instructions:
01 -
Follow the directions on the pasta package to cook it in a pot of salted water. Once it's done, drain and set aside.
02 -
In a big pan, cook the bacon over low heat until it’s crispy. Scoop the drippings into a small container for later, then clean out the pan. After cooling, chop the bacon into small bits.
03 -
Slice the chicken breasts into thin pieces (2 or 3 per breast). Dry them off with a paper towel, then sprinkle both sides with salt, pepper, onion powder, and Italian seasoning. Add 2 tablespoons of the saved bacon drippings to your skillet on medium-high heat. Cook each side of the chicken for about 3-4 minutes until it's golden brown. Let it rest a few minutes, then chop into cubes.
04 -
In your skillet, melt the butter on medium heat. Toss in the minced garlic and cook it for a minute. Mix in the flour, stirring non-stop for another minute. Warm the half-and-half in the microwave for 40 seconds, then slowly pour it into the skillet while stirring to combine. Let it bubble gently, then turn the heat to low. Add the ranch seasoning and cheese, mixing until it’s all melted together.
05 -
Mix the pasta into your creamy skillet sauce using a silicone spatula. Stir the chicken in too and let it warm up. Sprinkle the bacon on top or stir it right in, then serve warm!
# Notes:
01 -
Use heavy cream if you don’t have half-and-half
02 -
Freshly grated cheese melts smoother than packaged
03 -
Turn this into a casserole if you’d like (check notes)
04 -
Make it ahead of time and store for two days in the fridge