Ingredients
• 1 lb (454g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 8 oz (225g) bacon, cooked and crumbled
• 1 lb (454g) penne or fusilli pasta
• 2 cups (480ml) heavy cream
• 1 cup (240ml) ranch dressing
• 1/2 cup (50g) grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon (5ml) dried parsley
• 1/2 teaspoon (2.5ml) dried dill
• 1/4 teaspoon (1.25ml) ground black pepper
• Salt to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne or fusilli pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Cook the Bacon: In a large skillet, cook the bacon over medium heat until crispy. Drain the bacon on a paper towel-lined plate, then crumble it into bite-sized pieces.
- Sear the Chicken: In the same skillet used for the bacon, heat a drizzle of olive oil over medium-high heat. Add the cubed chicken and season with salt and pepper. Sear the chicken, stirring occasionally, until it’s golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
- Make the Sauce: In the same skillet, reduce the heat to medium and add the heavy cream, ranch dressing, and Parmesan cheese. Whisk the ingredients together until the cheese has melted and the sauce is smooth and creamy. Add the minced garlic, dried parsley, and dried dill, and season with additional salt and pepper to taste.
- Combine and Serve: Add the cooked pasta and seared chicken to the creamy sauce, and gently toss to combine. Cook for an additional 2-3 minutes, or until the sauce has thickened and the chicken is heated through. Garnish with the crumbled bacon and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: Americans
Keywords: The Best Homemade Creamy Chicken Bacon Ranch Pasta