One-Pot Chicken Bacon Ranch Pasta
A creamy, comforting stovetop pasta loaded with crispy bacon, tender chicken, peas, and a cheesy ranch-infused sauce — all made in a single pot for an easy, satisfying family dinner.
Ingredients
- Cooking spray
- 4 slices thick-cut uncured bacon chopped (about 4 ounces)
- 1 8 ounce block cheddar cheese, shredded (~2 ½ cups)
- 1 ¼ lbs boneless skinless chicken thighs cut into ½-inch pieces
- 3 cups 24 ounces low-sodium chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley optional
- ¼ teaspoon dried dill
- ⅛ teaspoon black pepper
- 8 ounces uncooked fusilli pasta use gluten-free if needed
- 1 ½ cups frozen peas
- ⅓ cup half and half may substitute whole milk
- 2 tablespoons Primal Kitchen No-Dairy Ranch Dressing plus more for serving
- Optional garnish: finely minced fresh parsley more ranch dressing for drizzling
Instructions
- Heat a large skillet or Dutch oven with a tight-fitting lid over medium-high heat. Mist with cooking spray and add the chopped bacon. Cook 7-8 minutes, stirring occasionally, until crisp.
- While the bacon cooks, shred the cheddar cheese and set aside.
- Remove the bacon with a slotted spoon to a paper towel-lined plate. Drain the skillet, leaving about 2 teaspoons of grease.
- Return the skillet to medium-high heat and add the chicken in a single layer. Cook 2 minutes, flip, and cook another 2 minutes until partially cooked through.
- Increase heat to high. Add the broth, garlic powder, onion powder, dried parsley, dill, black pepper, and uncooked pasta. Stir and bring to a boil.
- Stir again, then cover and reduce heat to medium. Cook 12 minutes.
- Remove the lid and stir in the frozen peas. Cover and cook an additional 15-17 minutes, stirring once, until the pasta is tender and most of the liquid is absorbed.
- Reduce heat to low. Stir in most of the cooked bacon (reserve some for garnish), half and half, ranch dressing, and shredded cheese. Cover and heat 5 minutes until the cheese melts.
- Serve topped with reserved bacon, fresh parsley, and an extra drizzle of ranch dressing if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Stir occasionally while the pasta simmers to prevent sticking.
Nutrition: Not available from the original recipe card.
Nutrition: Not available from the original recipe card.
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