Chicken Bacon Ranch Pasta

In the same skillet, with the bacon fat still in the pan, add the ranch dressing and heavy cream. Stir to combine, and bring the mixture to a simmer over medium heat. Let the sauce cook for 2-3 minutes, allowing it to thicken slightly.

Once the sauce is warmed through, stir in the shredded cheddar cheese, garlic powder, and onion powder. Continue stirring until the cheese has melted and the sauce is smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.

Add the cooked pasta, sliced chicken, and crumbled bacon to the sauce, stirring to combine. Toss everything together to ensure that the pasta is well coated with the creamy ranch sauce. Let the pasta cook in the sauce for an additional 2-3 minutes to allow the flavors to meld together and everything to heat through.

Serving Suggestions

Serve the Chicken Bacon Ranch Pasta warm, topped with additional shredded cheddar cheese, and a sprinkle of freshly chopped parsley for a burst of color. This dish pairs wonderfully with a side of garlic bread or a simple 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 on the stovetop over low heat, adding a splash of milk or cream to restore the creaminess. It also freezes well for up to 2 months. If freezing, make sure to store it in a freezer-safe container, and reheat in the microwave or on the stovetop when ready to eat.

Tips

• For a lighter version, you can use grilled chicken breast and substitute the heavy cream with half-and-half or whole milk.
• If you like a bit of spice, try adding red pepper flakes or some diced jalapeños to the ranch sauce for a kick.
• For extra flavor, sprinkle some grated Parmesan cheese on top when serving or mix it into the sauce while cooking.