Chicken Bacon Ranch Pasta
A quick and comforting one-pan meal featuring smoky turkey bacon, creamy ranch dressing, tender chicken, and bright cherry tomatoes, perfect for busy weeknights.
Ingredients
Pasta and Protein
- 8 oz pasta (penne, rotini, shells) Use whole wheat or gluten-free pasta if needed.
- 2 cups cooked chicken, diced Rotisserie or leftover.
- 4 strips turkey bacon, cooked and crumbled Crisp the turkey bacon well.
Sauce and Veggies
- 1 cup ranch dressing Substitute with a mix of Greek yogurt, dried dill, and garlic powder for a lighter option.
- 1 cup shredded cheese Sharp cheddar or a Mexican/Italian blend.
- 1 cup cherry tomatoes, halved Add just before serving.
Seasoning and Garnish
- Salt and pepper To taste.
- Chives or parsley For garnish, optional.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, add the diced cooked chicken and crumbled turkey bacon. Warm for 1-2 minutes.
Mixing
- Pour in ranch dressing and add the cooked pasta to the skillet. Stir gently to coat everything evenly.
- Sprinkle in shredded cheese and stir until melted. Add a splash of milk if the sauce seems tight.
- Fold in halved cherry tomatoes and cook for just 30-60 seconds.
Serving
- Taste and season with salt and pepper. Serve immediately, garnished with chopped chives or parsley if desired.
Notes
Store leftovers in an airtight container for 3-4 days. Reheat gently in a skillet with a splash of milk or broth. Can freeze for up to 2 months.