Chicken Bacon Ranch Penne Food

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.

CHICKEN BACON RANCH CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Arrange chicken on the baking sheet.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Dice chicken and place in a bowl; add ranch mix and stir until coated.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Crumble bacon into small pieces.
• Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Pour 1/2 the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cup mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon on top.
• Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.

GARLIC CHICKEN, BACON, AND RANCH PASTA

Steps:

• Cook pasta in a large pot of boiling water according to the package instructions, drain.
• In a large skillet heat olive oil on medium heat. Add sliced chicken, sprinkle with spices, and cook for several minutes, until the chicken is cooked through and no longer pink in the center. Remove the skillet from heat, and add minced garlic to mix with chicken.
• Add cooked bacon and cooked pasta to the skillet with chicken.
• Add Ranch dressing, chopped fresh parsley to the skillet with the chicken, stir, heat everything up on medium heat gently. Remove from heat when the chicken and pasta are heated through.
• Top with a small amount of chopped parsley.

RANCH AND BACON CHICKEN WITH PENNE PASTA

Steps:

• Place chicken in a slow cooker. Coat with kosher salt, seasoned salt, black pepper, pepper flakes, and thyme. Pour chicken broth in and around the chicken. Cook on Low for 5 to 6 hours.
• Shred chicken and place back into the broth. Add cream cheese and stir well to dissolve. Stir in ranch dressing. Add pasta and milk. Stir, place lid back on, and cook on High for 30 minutes.
• In the meantime, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Mix Cheddar cheese into pasta; crumble in bacon and stir to combine. Cook until cheese is melted and pasta is tender yet firm to the bite, about 10 minutes more.

CHICKEN BACON RANCH PASTA

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, add in your pasta, alfredo sauce, salt and pepper, ranch seasoning, chicken, 1 cup of your cheese, and half of your bacon pieces. Stir it all together.
• Pour pasta into a 9x13 baking dish.
• Sprinkle remaining cheese over the top of the pasta.
• Sprinkle bacon pieces over the top of the cheese.
• Place in the oven and bake about 20 minutes, or until the cheese is melted and the whole dish is bubbly and hot throughout.
• Serve immediately.

CHICKEN BACON RANCH PASTA

Steps:

• Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.
• Toss in cooked and chopped chicken as well as cooked and crumbled bacon into the pasta.
• TO MAKE RANCH ALFREDO SAUCE: Melt butter in saucepan, add flour and stir to combine. Once you have your roux, add heavy cream (or milk) stir constantly until sauce thickens. Remove from heat and stir in Garlic salt, onion powder and ranch dressing until well combined.
• Pour ranch alfredo over pasta, chicken and bacon. Stir to evenly combine.
• Add in shredded cheddar cheese and stir to combine.
• Pour into a casserole pan and bake at 350 degrees F for 15 minutes.