One-Pot Chicken Bacon Ranch Pasta can be made entirely from scratch or easily from leftovers. You can easily swap out ingredients for store-bought or ones your family prefers. With a little prep work, this one-pot wonder is ready in just 30-minutes.
2cupsColby Jack shredded cheese blend [See Note 2]
Salt and pepper to taste
1sliced green onion, for garnish (optional)
Instructions
In a 12-inch non-stick skillet over medium heat, brown 4 pieces of bacon and set aside on bacon paper towels to drain then crumble. Drain fat from pan reserving 1 tablespoon inside the pan. [See Note 3]
Add the onion and garlic and cook until softened, about 3 minutes.
Add the chicken stock and powdered ranch dressing mix. Whisk to combine.
Add the cream cheese and melt into the chicken stock, stirring occasionally.
Add the pasta and shredded cheese, stir to combine. Cover and cook 16-19 minutes, depending on your desired tenderness of the pasta.
Once the pasta is cooked, add the shredded chicken. Stir well.
Season with salt and pepper to taste. (I found I used less salt since the bacon was quite salty enough.)
Sprinkle the crumbled bacon over the top.
Garnish with sliced green onions (scallions).
Notes
Traditional powdered ranch dressing packets are loaded with MSG, therefore, I make my own and always have it on hand. If you prefer, you may substitute 1 seasoning packet.
I used a block of Colby Jack cheese and hand grated it, I find block cheese to be more flavorful than the pre-shredded variety. If you prefer, you may substitute in 1 bag of shredded cheese.
If you prefer not to cook with bacon fat, drain pan fully and then wipe clean with paper towels and then add 1 tablespoon or your preferred cooking oil.