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Crispy Chicken Bacon Ranch Pasta With Creamy Sauce - Comfort Food Made Easy

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Breading: 1/2 cup all-purpose flour, 1/2 cup panko breadcrumbs, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper
  • Egg wash: 1 egg, 1 tbsp water
  • Bacon: 6 slices, chopped
  • Pasta: 12 oz short pasta (penne, rotini, or shells)
  • Ranch flavor: 1–1.5 tbsp dry ranch seasoning mix
  • Sauce base: 2 tbsp butter, 2 cloves garlic (minced), 1 cup low-sodium chicken broth
  • Creamy finish: 1 cup heavy cream (or half-and-half for lighter), 1/2 cup grated Parmesan
  • Optional add-ins: 1 cup frozen peas or steamed broccoli florets, chopped parsley or chives, red pepper flakes
  • Oil: Neutral oil for pan-frying chicken
  • Salt and pepper

Method
 

  1. Boil the pasta. Salt a large pot of water and cook pasta to al dente. Reserve 1 cup pasta water, then drain.
  2. Crisp the bacon. In a large skillet, cook chopped bacon over medium heat until crispy. Remove to a plate. Leave 1–2 tbsp bacon fat in the pan.
  3. Bread the chicken. Pat chicken dry. Mix flour, panko, garlic powder, smoked paprika, salt, and pepper in a bowl. Beat egg with water in another bowl. Dip chicken in egg, then in the breadcrumb mixture, pressing to coat.
  4. Cook the chicken. Add a thin layer of oil to the skillet with the bacon fat. Pan-fry chicken over medium heat until golden and cooked through, 3–4 minutes per side. Work in batches so pieces aren’t crowded. Move to a wire rack or paper towel–lined plate.
  5. Start the sauce. Pour off extra oil, leaving about 1 tbsp in the pan. Add butter and garlic; cook 30 seconds until fragrant. Stir in ranch seasoning and chicken broth, scraping up browned bits. Simmer 2 minutes.
  6. Make it creamy. Reduce heat to low. Stir in heavy cream and Parmesan until smooth. If it seems thick, add splashes of reserved pasta water. Season with salt and pepper to taste.
  7. Toss the pasta. Add cooked pasta and bacon to the sauce. If using peas or broccoli, fold them in now. Toss until glossy and well coated. Adjust with more pasta water if needed.
  8. Finish and serve. Top bowls with crispy chicken so it stays crunchy. Sprinkle with parsley or chives and a pinch of red pepper flakes if you like heat. Serve immediately.