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Andre Lewis

Chicken Bacon Ranch Pasta

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry cavatappi
  • 1 tbsp fine salt for pasta water
  • 4 slices bacon about 4 oz, diced
  • 1 lb boneless skinless chicken breast cut into 1-inch pieces
  • 1/2 tsp fine salt for chicken and sauce
  • 1/4 tsp black pepper
  • 1 tbsp all-purpose flour
  • 1 tbsp unsalted butter
  • 1 1/4 cups whole milk
  • 1/2 cup low-sodium chicken broth
  • 1 tsp dried parsley
  • 1/2 tsp dried chives
  • 1/4 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 oz sharp cheddar cheese grated

Method
 

  1. Cook cavatappi with tablespoon salt to 1 minute short of package time. Reserve 1 cup pasta water; drain.
  2. Meanwhile, cook bacon in large skillet 6 to 8 minutes until crisp. Plate; leave 1 tablespoon drippings.
  3. Season chicken with its salt and pepper; cook in drippings 6 to 8 minutes until browned and at least 165°F. Transfer to clean plate; keep skillet over medium-low.
  4. Melt butter; stir flour 1 minute. Gradually whisk in milk and broth; add herbs, garlic powder, and onion powder. Simmer 3 to 4 minutes until lightly thickened.
  5. Remove from heat; melt cheddar into sauce. Add pasta, chicken, bacon, and 1/4 cup reserved water. Return to low 1 minute to finish pasta, adding water if needed; serve.