One-Pot Chicken Bacon Ranch Pasta Recipe
This quick and easy One-Pot Chicken Bacon Ranch Pasta is made with crispy bacon, juicy chicken, and tender pasta in a creamy ranch sauce. It's pure comfort food, perfect for busy weeknights.
Servings: 6 servings
Calories: 868kcal
Ingredients
- 1 cup heavy cream - or half-and-half, at room temperature
- 8 ounces cream cheese - cut into large cubes, softened
- 6 slices bacon - chopped into small pieces
- 1 pound boneless skinless chicken thighs - cut into 1-inch pieces
- 2 tablespoon butter
- 1 yellow onion - diced
- 3 cloves garlic - minced
- 2 tablespoon ranch seasoning mix
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups low-sodium chicken broth
- 12 ounces rotini pasta - or penne, fusilli, etc.
- 1 cup cheddar cheese - freshly shredded
- 1 cup mozzarella cheese - freshly shredded
Instructions
- Remove the heavy cream and cream cheese from the refrigerator. This should allow them enough time to reach room temperature and soften before being added to the pan at the end of the recipe.
- Cook the bacon in a large pan over medium to medium-high heat until crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon from the pan and set it aside on a clean plate lined with paper towels. Meanwhile, remove all but two tablespoons of grease from the pot.
- Return the pan to medium heat and add the chicken pieces. Cook the chicken until it is no longer pink and is cooked through (165 degrees F as measured with a digital meat thermometer). Remove the chicken to a clean plate and set aside.
- Melt the butter in the same pot set over medium heat. Once the butter has melted, add the onion and mix to combine with the melted butter. Cook the onion until it is translucent and starts to soften, about 5 minutes. Then stir in the garlic, ranch seasoning, salt, pepper, and paprika, and cook for 30 seconds.
- Pour in the chicken broth and bring it to a boil over high heat. Reduce the heat to medium and stir in the pasta. Continue stirring every 10 seconds or so for the first minute, then cover with a lid and cook for 7-8 minutes or until the pasta is al dente, stirring every 2 minutes to prevent sticking/burning.
- Reduce the heat to medium-low and stir in the heavy cream and cream cheese. Gently stir/whisk until completely incorporated and heated through.
- Turn off the heat and stir in the cheeses until melted, then fold in the cooked chicken and bacon. Reserve some of the bacon for topping and serve with chopped chives for garnish, if desired.
Notes
This chicken bacon ranch pasta can be stored in an airtight container in the fridge for up to 3 days. Freezing is not recommended.
Nutrition
Calories: 868kcal | Carbohydrates: 52g | Protein: 40g | Fat: 55g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 213mg | Sodium: 1232mg | Potassium: 620mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1632IU | Vitamin C: 1mg | Calcium: 321mg | Iron: 2mg
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