Crispy Chicken Over Cheddar Bacon Ranch Pasta Food

CHEDDAR BACON RANCH CHICKEN PASTA

Steps:

• Preheat oven to 400F.
• Cook penne according to the directions on the package. Drain.
• Pour the cheddar soup, cream of bacon soup, milk, ranch dip mix, salt and pepper into a large mixing bowl.
• Whisk until all of the ingredients are fully combined.
• Add the cooked penne noodles to the bowl.
• Stir until all of the noodles are coated in the soup mixture.
• Add the shredded chicken, bacon bits and shredded cheese to the mixing bowl.
• Stir well.
• Dump the pasta into a greased 9 x 13 inch baking dish and spread it out evenly.
• Sprinkle the the remaining shredded cheese and bacon bits on top.
• Place the dish in the oven and bake the pasta until it bubbling and the cheese is starting to brown around the edges. 22-25 minutes.
• Remove the dish from the oven and let the pasta sit for a few minutes before scooping and serving.
• Enjoy!

CHEDDAR BACON RANCH CHICKEN PASTA RECIPE - (4.5/5)

Steps:

• Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm. 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. 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. 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. Taste for seasoning and adjust as needed. Add the cheese sauce to the reserved pasta and stir to combine. Serve each plate of pasta with more bacon sprinkled over the top. Green onions would also be a delicious topping.

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.

CRISPY CHICKEN OVER CHEDDAR BACON RANCH PASTA

Steps:

• 1. Fry bacon in a large skillet over medium heat until crispy; drain on paper towels. Reserve 2 tablespoons of bacon grease for frying chicken. NOTE: save the rest for another recipe! I never discard good bacon grease.
• 2. I use extra-large skinless chicken breast (from SAM's) that I slice in half. Pound the chicken between two sheets of plastic wrap to about 1-inch thickness; coat chicken for frying.
• 3. Using three cake pans or bowls; add flour to one; season with salt and pepper. Add egg and milk to 2nd pan and then panko and parmesan to third pan; seasoned with salt.
• 4. Coat both sides of chicken with flour, coat both sides in the milk/egg mixture and then coat in panko.
• 5. Add butter to the reserved bacon drippings, and then add chicken to the same skillet. Cook until golden browned and done; remove from pan and set aside. Let chicken rest for 5 minutes before cutting/slicing it. This will help keep the chicken moist and from becoming too dry.
• 6. Add 3 tablespoons flour and ranch dressing mix into pan. Add additional butter if needed. Stir in the milk, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.
• 7. Cook pasta according to package directions in boiling salted water; drain and return to pot. Stir in all but a little of the sauce and 1/2 of the bacon.
• 8. Plate pasta, slice chicken to go on top; drizzle with remaining sauce and top with remaining bacon and sliced green onions if desired.
• 9. Enjoy!