Chicken Bacon Ranch Pasta (One Pot)
Servings: 6
Calories: 638kcal
Ingredients
- 4 slices bacon
- 2 cloves garlic minced
- 2 ½ cups milk or more, as needed
- 2 cups water
- 2 teaspoons chicken bouillon
- 3 Tablespoons Ranch Seasoning and Salad Dressing Mix (or 1 packet)
- ¼ teaspoon ground black pepper to taste
- ½ teaspoon Tony Chachere’s Creole Seasoning
- 16 ounces rotini pasta
- 2 ½ cups diced rotisserie chicken
- 1 cup shredded cheddar cheese
Instructions
- Cook bacon in a Dutch oven over medium-high heat until brown and crispy. Reserve 1 tablespoon of bacon grease in the pan. Set bacon aside on a paper towel.
- Reduce the heat and add garlic to the Dutch oven and cook until fragrant, 1 minute.
- Stir in milk, water, bouillon, ranch seasoning, pepper, Tony's, and rotini pasta.
- Bring to a boil. Then reduce heat and simmer, stir often so the pasta doesn’t stick to the bottom. Cook until pasta is al dente, about 15-16 minutes. If the mixture is too thick, add more milk a splash at a time.
- Add the chicken when pasta is nearly tender and heat through.
- Remove the pot from heat and top with bacon and shredded cheese. Cover until cheese has melted. Serve.
Nutrition
Calories: 638kcal | Carbohydrates: 67g | Protein: 47g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 1331mg | Potassium: 358mg | Fiber: 3g | Sugar: 7g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 274mg | Iron: 1mg
