Once the sauce has thickened, stir in the shredded cheddar cheese (if using) and cook for another 1-2 minutes until the cheese is melted and the sauce is creamy. Taste the sauce and adjust the seasoning with additional salt and pepper as needed.
Now, add the cooked pasta, sliced chicken, and crumbled bacon to the skillet. Stir everything together, ensuring the pasta is evenly coated with the creamy ranch sauce and the chicken and bacon are well-distributed. Let the dish simmer for 2-3 minutes, allowing the flavors to meld together and everything to heat through.
Serving Suggestions
Serve the Chicken Bacon Ranch Pasta hot, with a sprinkle of extra shredded cheese, fresh parsley, or chopped green onions for garnish if desired. This dish pairs beautifully with a side of garlic bread or a light green salad to balance out the richness of the pasta.
Make-Ahead & Storage
This dish can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop, adding a little extra cream or pasta water to restore the sauce’s creaminess. Leftovers can be frozen for up to 2 months. To freeze, cool the pasta and sauce completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Tips
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