Ranch And Bacon Chicken With Penne Pasta Food

CHICKEN BACON RANCH PASTA

Steps:

• In a sauté pan over medium heat, add chopped bacon and cook until crispy. Remove from pan and set aside. Drain all but 2 tablespoons of bacon grease. If needed, add olive oil to equal 2 tablespoons of total oil/grease in your pan.
• Add cubed chicken and cook for about 3 to 4 minutes, or until cooked through. Remove from pan, set aside, and cover to keep warm.
• Add water, penne pasta, and ranch seasoning to pan. Bring to a simmer, cover, and reduce heat to low. Cook to al dente according to pasta's package directions. Most of the liquid should be absorbed.
• Add cooked chicken, bacon, heavy cream, and shredded cheese to pan. Stir until cheese has melted. Remove from heat and allow to set for 5 minutes, or until sauce has thickened.

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 PASTA BAKE RECIPE

Steps:

• Heat oven to 350 degrees. Grease a 13 x 9 inch baking pan.
• In a large bowl, add the pasta, chicken, Alfredo sauce, cream cheese and ranch dressing. Stir to combine.
• Pour mixture into your baking pan and spread into an even layer.
• Sprinkle chopped bacon on top of the mixture.
• Next, sprinkle mozzarella cheese.
• Bake for 15 - 20 minutes, until the cheese is bubbly. Remove the pan from the oven and let it rest for 5 minutes before serving. Optionally, garnish with freshly chopped parsley.

BACON-CHICKEN CRESCENT RING

Steps:

• Grease a 14-in. pizza pan. Unroll crescent roll dough; separate into 16 triangles. Place wide end of 1 triangle 3 in. from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together., In a small bowl, combine the remaining ingredients. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). Bake at 375° until golden brown, 20-25 minutes.

CREAMY CHICKEN PASTA

Steps:

• Cook spaghetti as directed on package. Drain well. Meanwhile, toss chicken with flour. Set aside. Cook bacon in large skillet on medium heat until crisp. Drain on paper towels. Set aside.
• Remove all but 1 tablespoon drippings from skillet. Add chicken; cook and stir 4 minutes or until golden brown. Stir in milk, cream cheese and seasonings until well blended. Reduce heat to low; simmer 5 minutes, stirring occasionally.
• Cut bacon into bite-size pieces. Add to skillet. Place spaghetti in serving bowl. Add chicken mixture; toss well. Serve immediately.

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!

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.

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 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.

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 RANCH PASTA - ONE POT

Steps:

• In a large pot cook the sausage strips until they are brown (if using regular bacon cook the bacon through) then remove to a separate plate lined with paper towels, set aside.
• Add the garlic to the pot and stir around until it's fragrant, about 20 seconds.
• Stir in the chicken broth, milk, chicken, pasta, ranch seasoning, and salt & pepper. Simmer uncovered for 15 minutes or until the pasta is cooked. Stir frequently while simmering. If the mixture becomes too thick add a little more milk in until it reaches your desired consistency.
• Turn off the heat add the shredded cheese and sausage strips (or bacon) stir well to melt the cheese and serve.

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.