Chicken Ranch Pasta Bowl Food

CHICKEN RANCH PASTA

Steps:

• While cooking the pasta according to the package directions, use a large skillet to thoroughly cook the bacon until it is crisp. Remove the bacon from the pan and drain off all but 2 tablespoons of bacon grease. Place bacon on sheets of paper towel to drain.
• Season the chicken with salt and pepper, then add it to the same pan to cook it through. Coon until the chicken is nicely seared, and looks golden brown.
• Add the garlic to pan, stir and cook for one minute, until fragrant.Deglaze the pan with the broth and then add the ranch dressing. Stir to combine. Add the cheese and stir until cheese is melted.
• Allow the mixture to simmer, then add the cooked pasta. You can add water to the mixture if it thickens more than you prefer. Stir to cover the pasta in the creamy sauce.
• Crumble the prepared bacon and add it to the pan, mix to combine.
• Plate the servings, garnish with fresh parsley, more parmesan and enjoy your delicious, creamy chicken ranch pasta dinner!

CHEESY RANCH CHICKEN PASTA

Steps:

• In a small bowl combine shredded chicken and dry ranch seasoning. (This is your chicken mixture.)
• To a large Dutch oven over medium heat, add the chicken broth, penne, and chicken mixture. Stir to combine and then bring to a boil. Reduce heat to low and then cover and cook for about 15 to 20 minutes or until the pasta is cooked to your preference. There should still be some liquid in the pot when the pasta is done cooking.
• Add the cream cheese to the dutch oven and stir until most of the cream cheese has melted.
• Add the bacon and shredded cheddar cheese. Stir everything until cheese is fully melted.
• Garnish with parsley and serve.

INSTANT POT CREAMY RANCH CHICKEN PASTA

Steps:

• Pat the chicken thighs dry with a paper towel and sprinkle all over with 1 tablespoon of the seasoning mix.
• Add the penne to the 6-quart Instant Pot® and add 4 cups water to the pot. Place the chicken thighs on top of the penne. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick- release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a cutting board until cool enough to handle.
• Meanwhile, combine the cream cheese, sour cream, Cheddar and remaining seasoning mix (about 2 tablespoons) in a large bowl. Set aside.
• Roughly chop the chicken into small pieces while it is still warm. Add the chicken to the cream-cheese mixture and stir to combine. Add the chicken and cheese mixture to the pasta and stir until the cheese mixture melts and the pasta is well coated.

CHICKEN RANCH PASTA BOWL

Steps:

• Mix the ranch dressing, garlic powder and lemon juice in the bottom of a pasta bowl, and set aside.
• Cook the pasta according to package direction, and drain. Add to the pasta bowl and toss lightly.
• Fry the bacon until crisp, remove and crumple. Drain all the fat except about one tablespoon.
• Saute the onions in the remaining bacon dripping until transparent, then add the cooked chicken and cook until warm.
• Add the chicken, onion, bacon, and diced tomatoes to the pasta and toss again. Season with pepper to taste.

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.

CHICKEN PASTA BOWL

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add chicken; cook 5 min. or until lightly browned, stirring occasionally. Add soup, milk and dressing; stir. Bring to boil; cover. Simmer on low heat 5 min. or until chicken is done. Stir in tomatoes; cook 1 min.
• Drain pasta. Add to sauce in skillet; mix lightly. Top with cheese.