Cheesy Chicken Bacon Ranch Pasta Food

CHICKEN-BACON-RANCH PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Add cream cheese and ranch dressing mix; whisk until smooth. Slowly whisk in milk. Stir in Monterey Jack cheese; cook until cheese has melted and sauce has thickened, 5 to 10 minutes. Crumble 6 slices bacon and stir into sauce.
• Combine cooked pasta and shredded chicken in a large bowl. Pour sauce on top and mix until well combined. Transfer to the prepared baking dish. Top with Cheddar Jack cheese and crumble remaining 2 slices of bacon on top.
• Bake in the preheated oven until cheese has melted, about 20 minutes.

CHEDDAR BACON RANCH CHICKEN PASTA

Steps:

• 1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.
• 2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.
• 3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.
• 4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted.
• 5. Serve each plate of pasta with more bacon sprinkled over the top.

CHEESY CHICKEN BACON RANCH PASTA

Steps:

• 1. Boil pasta according to package directions in heavily salted water. Drain and set aside.
• 2. In a large skillet, saute bacon until crisp and set aside to drain. Add 3 tbsp of butter to the bacon grease in the skillet. Season chicken with salt, pepper, garlic powder and 1/2 of the ranch dressing mix. Saute chicken in skillet and set aside to drain. Do not drain skillet.
• 3. Melt 2 tablespoons of butter in skillet with drippings. Add onions to skillet and saute on med low heat for 3-4 minutes. Add mushrooms and minced garlic and saute and additional few minutes till mushrooms are tender. Remove the vegetables from the skillet and set aside with chicken. Do not drain skillet.
• 4. Melt remaining butter in skillet. Add flour, salt and pepper and stir till smooth and bubbly. Stir in chicken broth and heat, stirring frequently, until mixture starts to thicken. Add milk and remaining ranch dressing mix, salt and pepper to taste.
• 5. Simmer for approx 5 minutes, or until the mixture is creamy and thickened. Add 1 cup of cheddar cheese and the chopped tomatoes. Stir until cheese is melted.
• 6. Add chicken, vegetables and pasta into the sauce. Stir till coated. Just before serving add bacon and remaining cheddar and toss to combine. Serve immediately.

ONE-POT CHEESY BACON RANCH PASTA WITH CHICKEN AND BROCCOLI

Steps:

• Heat bacon in a large Dutch oven over medium heat. Cook, flipping occasionally until browned and crisp, about 10 minutes. Drain on paper towels.
• Sprinkle chicken evenly with salt and pepper; cook in hot bacon drippings over medium-high heat, stirring often, until chicken is golden brown on all sides, about 4 minutes. Transfer chicken to a plate and set aside. Chicken will not be fully cooked at this point.
• Add shallot and garlic to drippings and cook, stirring often, until fragrant, 2 minutes. Stir in water and milk; use a wooden spoon to scrape any browned bits from bottom of the Dutch oven. Stir in pasta and ranch dressing mix. Bring to a boil and simmer for 6 minutes.
• Return chicken to the Dutch oven and add broccoli. Cook until pasta is tender and chicken is cooked through, 3 to 4 minutes. Stir in Cheddar cheese and sour cream to combine. Crumble cooked bacon over the top and serve hot.

CHEESY CHICKEN BACON & RANCH PASTA

Steps:

• Fry bacon, drain most (not all) of the bacon grease. Cook chicken in the pan with the leftover grease. Meanwhile, cook pasta according to the directions on the box.
• To make sauce: Melt butter. Add flour to butter once it is melted, stir completely. Slowly add cream until thickened. Once thick add garlic powder, onion powder, and ranch dressing.
• Mix all ingredients together including cheese, mix well.
• Bake in dish at 350°F for 15 minutes.

CHEESY CHICKEN PASTA WITH BROCCOLI AND BACON

Steps:

• Bring a large pot of water to a boil. Season with salt until it tastes like the sea. Cook the pasta until not quite al dente, about 7 minutes. Transfer with a spaghetti scoop or slotted spoon to a bowl and set aside. Add the broccoli to the pasta water and blanch briefly. Transfer with a slotted spoon to a bowl. Reserve the pasta water.
• While the pasta is cooking, heat the butter in a large pan over medium heat. Once the butter is melted, add the garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook for 2 minutes. Whisk in the milk, then bring to a boil. Reduce the heat to a simmer and cook, whisking, until the sauce is slightly thickened, about 5 minutes. Stir in the Gruyere, sour cream and Parmesan and whisk until smooth. Add the hot sauce and season with salt and pepper.
• Add the pasta, chicken and broccoli to the sauce. Continue to cook until the pasta is al dente and the sauce coats the pasta, 4 to 5 minutes. Use pasta water to adjust the consistency of the sauce if needed.
• Distribute the pasta into bowls and top with the bacon and chives.

CHEESY BACON RANCH PASTA SALAD

Steps:

• Slice bacon into thin strips (1/2 - 1 inches in width). Separate slices and place into a preheated frying pan.
• While bacon is browning, prepare the tortellini's according to the package's directions. When the tortellini's are fully cooked, run under cool water, drain, and set aside to cool.
• When the bacon is fully cooked, carefully drain the grease and spread the bacon pieces onto paper towels to remove excess grease. Set aside to cool.
• Slice the tomatoes in half.
• In a large bowl, combine the tortellini's, bacon, tomatoes, cheese and ranch dressing. Stir to combine.
• Cover and refrigerate at least one hour, but as much as 2 days.
• When ready to serve, you may add the extra ranch dressing if you wish.

CHEESY CHICKEN, BACON & RANCH PASTA SUPREME

Steps:

• 1. Remove bacon from packages and cut into pieces. In large pot cook the bacon over medium heat until brown and crisp. (turn off burner) Drain grease and transfer bacon to paper towels to soak up remaining grease. After cool, put in container and refrigerate over night. (You can use the bacon the same night you make the dish but it is crispier if you don't)
• 2. Cut chicken into bite size pieces. Drop chicken pieces into large non-stick pot and add the oil and dry ranch dressing-mix well. Cook on medium heat until all pieces are completely cooked through.(stir frequently to avoid burning) Drain liquid and put chicken back in the pot on low heat to keep warm.
• 3. Dice peppers and onions and add to chicken. Cut mushrooms into pieces and add to chicken. Mix ingredients well.
• 4. Add salt, pepper, cayenne pepper, jalapeno peppers, and parsley. Mix well again and add about 2/3 of the bacon (saving some for garnish) Mix well again.
• 5. Preheat oven to 375
• 6. Fill medium pot with water and add penne rigate noodles. Cook until done. (turn off burner) Drain liquid from noodles and add noodles to chicken pot.
• 7. Add alfredo sauce to the chicken, noodles and other ingredients and mix well once more. Turn heat to medium and mix a few times to ensure food is thoroughly heated through. (turn off burner when heated)
• 8. In a bowl combine together the Italian and Mozzarella cheeses, mix them together with your fingers and set aside.
• 9. Spray 3-Quart Oblong Glass Baking Dish with non-stick cooking spray and add half the chicken ingredients. Top with half of the cheese mixture. layer the other half of the chicken ingredients and top with remaining cheese. Garnish with remaining bacon.
• 10. Heat in oven for 15 minutes or until cheese is completely melted.
• 11. Remove dish from oven (turn off oven) and let cool for 5 minutes. Serve with fresh garden salad