Chicken Bacon Ranch Pasta
From bellyfull.net
30 min6 people
A creamy one-pot pasta with shredded rotisserie chicken, crispy bacon, and ranch seasoning bound in a cheese sauce.
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| prepBring a large pot of generously salted water to a boil | ||||||
| 450 g dry short pasta (Campanelle or similar) | Cook pasta, reserve ½ cup water, drain & toss with oil | Stir in pasta, chicken & most bacon; warm on low heat | Thin with pasta water if needed, season with salt & pepper | Serve with extra cheese and crumbled bacon | ||
| 3 tsp olive oil | ||||||
| 6 strips thick-cut bacon, diced small | Cook bacon until crispy, 6 min; drain on paper towel | |||||
| 3 tbsp reserved bacon grease | Sauté garlic 20 sec, add flour, stir 1–2 min until smooth | Whisk in milk slowly, bring to boil, boil 2–3 min | Remove from heat, whisk in cheeses & ranch until smooth | |||
| 2 cloves garlic, minced | ||||||
| 25 g flour | ||||||
| 720 ml whole milk | ||||||
| 1 packet ranch seasoning (or homemade) | ||||||
| 55 g cream cheese, cubed | ||||||
| 115 g grated Monterey Jack cheese | ||||||
| 280 g shredded rotisserie chicken breast | ||||||
| salt and pepper to taste | ||||||
| additional cheese and crumbled bacon for serving | ||||||
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