Chicken Bacon Ranch Penne
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Chicken Bacon Ranch Penne is one of those comforting dishes that’s perfect any night of the week. I remember the first time I made it; my family was skeptical about the mix of flavors but was pleasantly surprised by the creamy sauce and smoky bacon pairing beautifully with tender chicken and al dente penne. It’s the kind of recipe that shines at family gatherings or cozy weeknight dinners, delivering a satisfying meal that has everyone coming back for seconds.
Why You’ll Love This Dish
This recipe combines the hearty elements of pasta and chicken with the robust flavors of bacon and ranch, making it a hit for both kids and adults. Not only is it quick to prepare—perfect for busy weeknights—but it’s also budget-friendly, ensuring that you can feed the family without breaking the bank. The creamy and cheesy finish gives this dish an indulgent feel, making it a wonderful choice for a casual dinner or a special occasion.
"I was blown away by how flavorful this was! It’s honestly a must-try for any pasta lover." – Jessica T.
How This Recipe Comes Together
Creating Chicken Bacon Ranch Penne is a simple yet rewarding process. Start by cooking your penne pasta and chicken, and then whip up a delicious creamy sauce that comes together easily on the stovetop. The whole thing is baked until bubbly and golden, making sure every bite is a delightful blend of flavors.
What You’ll Need
Gather these ingredients to make your Chicken Bacon Ranch Penne a reality:
For the Pasta and Protein:
- 4 cups dry penne pasta (cooked and drained)
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 2 Tbsp. Ranch dressing mix
For the Sauce:
- 4 Tbsp. (1/2 stick) salted butter, divided
- 2 Tbsp. light virgin olive oil (divided)
- 1 small white onion, chopped
- 1 clove garlic, minced
- 1/2 cup all-purpose flour
- 1 tsp. Italian seasoning
- 1 tsp. dried basil
- 1 tsp. salt
- 1 Tbsp. Ranch dressing mix
- 3 cups chicken broth
- 1 cup heavy whipping cream
- 1 cup shaved Parmesan cheese
- 16 oz. cooked thick-cut bacon, chopped and divided
- 1/4 cup sun-dried tomatoes, patted dry and chopped
- 3 cups Italian style cheese
- 1/4 cup chopped fresh parsley
Feel free to swap the chicken for another protein or substitute the heavy cream with a lighter option if desired.
Directions to Follow
Prepare the Oven: Preheat your oven to 350 degrees F and grease a 13 x 9-inch baking dish with non-stick cooking spray.
Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Season the chicken pieces with salt, pepper, and Ranch dressing mix. Cook until fully cooked through, about 5-7 minutes. Remove from heat and set aside.
Make the Sauce: In the same skillet, reduce the heat to medium, add the remaining butter, and sauté the onions until they are translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
Create the Roux: Sprinkle the flour into the skillet, whisking it well to avoid lumps. Cook for 1-2 minutes until it starts to turn a light golden color.
Build the Sauce: Gradually whisk in the chicken broth, followed by the heavy cream. Add Italian seasoning, dried basil, salt, and the second tablespoon of Ranch dressing mix. Stir until the sauce thickens, then mix in the Parmesan cheese, half of the cooked bacon, and sun-dried tomatoes.
Combine Ingredients: In a large bowl, combine the cooked penne, chicken, and sauce. Mix well until everything is coated.
Assemble the Dish: Pour the mixture into the prepared baking dish. Top with the remaining bacon and Italian style cheese.
Bake: Place the dish in the oven and bake for 25-30 minutes, or until it’s bubbly and golden on top. Serve hot, garnished with fresh parsley.
How to Plate and Pair
To elevate your Chicken Bacon Ranch Penne experience, serve it in individual pasta bowls, garnished with extra parsley and a sprinkle of parmesan or red pepper flakes for a touch of heat. Pair it with a side of garlic bread and a crisp green salad dressed with vinaigrette for a complete meal that balances the richness of the pasta.
Keeping Leftovers Fresh
Storing your Chicken Bacon Ranch Penne is straightforward. Place any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of chicken broth or milk to keep the creaminess intact. If you want to save it for longer, it’s safe to freeze for up to three months—just thaw in the fridge overnight before reheating. Always ensure leftovers are heated thoroughly to an internal temperature of 165 degrees F.
Pro Chef Tips
- Bacon Preparation: For extra flavor, consider using flavored bacon or even wrapping the chicken in bacon before cooking.
- Cooking Pasta: Under-cook your penne by a minute; it will continue to cook in the oven, preventing it from getting mushy.
- Herb Varieties: Fresh herbs can substitute dried ones for an aromatic twist—thyme or oregano work beautifully.
Creative Twists
Feeling adventurous? Here are some fun variations:
- Vegetarian Delight: Substitute the chicken and bacon for sautéed mushrooms and zucchini for a satisfying vegetarian version.
- Spicy Kick: Add sliced jalapeños or crushed red pepper flakes for a spicy twist.
- Different Cheeses: Experiment with different cheeses like mozzarella or gouda for a new flavor profile.
Common Questions
- What’s the Prep Time? The total prep time for this dish is about 15 minutes, with an additional 30 minutes for baking.
- Can I use rotisserie chicken? Absolutely! Using rotisserie chicken can save you time and still yield delicious results.
- Is it safe to freeze? Yes, this dish can be frozen. Just reheat it gently in the oven or microwave, ensuring it reaches an internal temperature of 165 degrees F.
- Can I replace the heavy cream? For a lighter option, you can swap heavy cream with half-and-half or a dairy-free alternative like coconut cream.
This Chicken Bacon Ranch Penne recipe is a comforting dish that’s sure to please all palates—no wonder it’s a family favorite!
Chicken Bacon Ranch Penne
Ingredients
Method
- Preheat your oven to 350 degrees F and grease a 13 x 9-inch baking dish with non-stick cooking spray.
- In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Season the chicken pieces with salt, pepper, and Ranch dressing mix. Cook until fully cooked through, about 5-7 minutes. Remove from heat and set aside.
- In the same skillet, reduce the heat to medium, add the remaining butter, and sauté the onions until they are translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
- Sprinkle the flour into the skillet, whisking it well to avoid lumps. Cook for 1-2 minutes until it starts to turn a light golden color.
- Gradually whisk in the chicken broth, followed by the heavy cream. Add Italian seasoning, dried basil, salt, and the second tablespoon of Ranch dressing mix. Stir until the sauce thickens, then mix in the Parmesan cheese, half of the cooked bacon, and sun-dried tomatoes.
- In a large bowl, combine the cooked penne, chicken, and sauce. Mix well until everything is coated.
- Pour the mixture into the prepared baking dish. Top with the remaining bacon and Italian style cheese.
- Place the dish in the oven and bake for 25-30 minutes, or until it’s bubbly and golden on top. Serve hot, garnished with fresh parsley.
