Chicken Bacon Ranch Pasta

Course Dinner, Main Course

Cuisine American

Keyword Bacon, Cheese, Chicken, Pasta

Prep Time 10

Cook Time 20

Servings people

Calories 746kcal

4-6 slices bacon, cut into small pieces
1 pound boneless skinless chicken breasts, cut into one inch strips
1 packet Hidden Valley Ranch Mix or seasoning
1 teaspoon Italian seasoning
1/2 teaspoon garlic pepper
1 pound your favorite pasta – (I recommend using bowtie, penne, elbow or rotini)
2 cups half and half
4 ounces cream cheese
2 1/2 cups shredded cheddar cheese
Salt and pepper, to taste
Fresh parsley to garnish – it’s okay to skip this ingredient if you don’t like parsley or don’t have any on hand

Shred cheddar cheese from a block and set aside on the counter to come to room temperature.
With kitchen sheers, cut bacon into small pieces and set aside.
Cut chicken breasts into 1 inch strips and set aside.
In a large pan over medium heat, add bacon and cook until browned and crispy. Remove bacon drippings being sure to leave 1 tablespoon in the pan.
In a mixing bowl, add chicken breast strips, ranch seasoning, garlic pepper, Italian seasoning and salt (to taste). Mix all ingredients today being sure to coat the chicken strips evenly.
In a pot over medium heat, cook pasta based on package instructions
While your pasta begins to cook, in the same pan with the bacon drippings, add coated chicken strips and cook over medium heat until golden brown, about 4-5 minutes. Set aside once cooked.
While the pan continues to cook on medium heat, add half and half wisking consistently.
Slowly add in shredded cheddar cheese, continuing to wisk contatntly until cheese has melted throughly. Lower the heat and continue to allow the sauce to thicken. If needed, feel free to add in 1-2 tablespoons of flour until you have reached your desired consistency.
Add back in chicken, pasta and bacon. Stir until all ingredients are well combined.
Serve hot! Feel free to top with additional cheddar cheese and garnish with fresh parsely.
Enjoy!