Ranch Chicken And Bacon Pasta Recipes

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.

Steps:

• Place broccoli and water in a microwave-safe bowl. Cover and microwave on high until steamed and tender, 3 to 4 minutes. Remove and drain excess liquid; set aside.
• While broccoli is steaming, place 1 tablespoon ranch dressing mix in a large resealable plastic bag. Add chicken and pepper, seal the bag, and massage to coat chicken with seasonings.
• Pour chicken broth into a large pot and bring a boil over medium-high heat. Add shells and return to a boil. Reduce heat to medium-low and cook, stirring occasionally until pasta is nearly done, about 10 minutes. Drain pasta, reserving 1/2 cup of cooking broth.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Heat butter and olive oil in a large nonstick skillet over medium-high heat. Add chicken to the hot skillet, working in batches if necessary, and cook until browned on all sides, about 7 minutes. Remove chicken to a plate.
• Add milk, Alfredo sauce mix, and remaining 2 tablespoons ranch dressing mix to the hot skillet; bring to a boil. Turn off the heat, add chicken and any accumulated juices, pasta, broccoli, sour cream, reserved 1/2 cup pasta cooking broth, salt, and pepper. Transfer mixture to the prepared casserole dish and sprinkle with Parmesan cheese and bacon.
• Bake in the preheated oven until cheese is melted and sauce is bubbly, about 20 minutes. Serve warm.

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.

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.

Steps:

• Heat bacon in a large Dutch oven over medium heat. Cook, flipping occasionally until browned and crisp, about 10 minutes. Drain on paper towels.
• Sprinkle chicken evenly with salt and pepper; cook in hot bacon drippings over medium-high heat, stirring often, until chicken is golden brown on all sides, about 4 minutes. Transfer chicken to a plate and set aside. Chicken will not be fully cooked at this point.
• Add shallot and garlic to drippings and cook, stirring often, until fragrant, 2 minutes. Stir in water and milk; use a wooden spoon to scrape any browned bits from bottom of the Dutch oven. Stir in pasta and ranch dressing mix. Bring to a boil and simmer for 6 minutes.
• Return chicken to the Dutch oven and add broccoli. Cook until pasta is tender and chicken is cooked through, 3 to 4 minutes. Stir in Cheddar cheese and sour cream to combine. Crumble cooked bacon over the top and serve hot.

Steps:

• Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.
• In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken.
• Cover; cook on Low heat setting 6 hours or on High heat setting 3 to 4 hours.
• When about 15 minutes are left, cook and drain spaghetti as directed on package.
• Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.

Steps:

• Pre heat oven to 375 degrees F.
• Bring 12 ounces of Rotini pasta to a boil. Cook according to package directions.
• Drain water after pasta is done cooking and place pasta in a large bowl.
• Add the diced cooked chicken, cooked bacon crumbles, ranch dressing, Alfredo sauce, and garlic salt.
• Stir together well and place in a 9 x 13 inch baking dish that has been sprayed with non stick cooking spray.
• Top with shredded Mozzarella and cheddar cheese.
• Sprinkle fresh chopped parsley over top.
• Bake for 20 minutes or until heated through and the top starts to turn golden.
• Serve immediately.