Best 7 Bacon Ranch Chicken Alfredo Pasta Recipes

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Tantalize your taste buds with the delectable symphony of flavors in bacon ranch chicken alfredo pasta, a culinary masterpiece that blends the smoky richness of bacon, the tangy creaminess of ranch dressing, and the decadent indulgence of alfredo sauce. Embark on a culinary journey as we guide you through the steps to create this mouthwatering dish, transforming simple ingredients into an extraordinary feast that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED BACON RANCH CHICKEN AND PASTA



Baked Bacon Ranch Chicken and Pasta image

This dish combines the flavor of ranch seasoning and salad dressing mix with the creamy goodness of Alfredo in a chicken and pasta dish. Bacon is added for a salty crunch, and broccoli is added to make the dish a complete meal. Add a green salad and some crusty bread for a well-rounded plate.

Provided by Bibi

Categories     Meat and Poultry Recipes     Pork

Time 1h10m

Yield 10

Number Of Ingredients 15

2 ½ cups broccoli florets
3 tablespoons water
3 tablespoons ranch dressing mix, divided
2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
½ teaspoon ground black pepper
1 (48 ounce) container chicken broth
1 (16 ounce) package small shell pasta
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 ¾ cups milk
1 (1.6 oz) package dry Alfredo sauce mix (such as Knorr®)
½ cup sour cream
salt and ground black pepper to taste
1 cup grated Parmesan cheese
4 slices cooked and crumbled bacon

Steps:

  • Place broccoli and water in a microwave-safe bowl. Cover and microwave on high until steamed and tender, 3 to 4 minutes. Remove and drain excess liquid; set aside.
  • While broccoli is steaming, place 1 tablespoon ranch dressing mix in a large resealable plastic bag. Add chicken and pepper, seal the bag, and massage to coat chicken with seasonings.
  • Pour chicken broth into a large pot and bring a boil over medium-high heat. Add shells and return to a boil. Reduce heat to medium-low and cook, stirring occasionally until pasta is nearly done, about 10 minutes. Drain pasta, reserving 1/2 cup of cooking broth.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  • Heat butter and olive oil in a large nonstick skillet over medium-high heat. Add chicken to the hot skillet, working in batches if necessary, and cook until browned on all sides, about 7 minutes. Remove chicken to a plate.
  • Add milk, Alfredo sauce mix, and remaining 2 tablespoons ranch dressing mix to the hot skillet; bring to a boil. Turn off the heat, add chicken and any accumulated juices, pasta, broccoli, sour cream, reserved 1/2 cup pasta cooking broth, salt, and pepper. Transfer mixture to the prepared casserole dish and sprinkle with Parmesan cheese and bacon.
  • Bake in the preheated oven until cheese is melted and sauce is bubbly, about 20 minutes. Serve warm.

Nutrition Facts : Calories 457.1 calories, Carbohydrate 42.4 g, Cholesterol 86.2 mg, Fat 15.6 g, Fiber 2.1 g, Protein 35.7 g, SaturatedFat 6.9 g, Sodium 1388.8 mg, Sugar 5.8 g

CHICKEN BACON RANCH PASTA



Chicken Bacon Ranch Pasta image

Yield 12

Number Of Ingredients 9

12 ounces Rotini Pasta
3 boneless skinless chicken breasts (cooked and diced)
8 strips bacon (cooked and crumbled)
3/4 cup ranch dressing
1 (15 ounce) bottle Alfredo sauce
1/2 teaspoon garlic salt
1 1/2 cups shredded Mozzarella cheese
1 1/2 cups shredded cheddar cheese
1/4 cup parsley (chopped)

Steps:

  • Pre heat oven to 375 degrees F.
  • Bring 12 ounces of Rotini pasta to a boil. Cook according to package directions.
  • Drain water after pasta is done cooking and place pasta in a large bowl.
  • Add the diced cooked chicken, cooked bacon crumbles, ranch dressing, Alfredo sauce, and garlic salt.
  • Stir together well and place in a 9 x 13 inch baking dish that has been sprayed with non stick cooking spray.
  • Top with shredded Mozzarella and cheddar cheese.
  • Sprinkle fresh chopped parsley over top.
  • Bake for 20 minutes or until heated through and the top starts to turn golden.
  • Serve immediately.

Nutrition Facts : Servingsize 1 serving, Calories 3278 kcal, Fat 191 g, SaturatedFat 70 g, Cholesterol 303 mg, Sodium 5326 mg, Carbohydrate 245 g, Sugar 31 g, Protein 140 mg

CHICKEN ALFREDO WITH CRISPY BACON (PAULA DEEN)



Chicken Alfredo With Crispy Bacon (Paula Deen) image

A recipe that I thought sounded delicious from Paula Deen's Comfort Food Magazine. Posting for safe keeping. Update 10/17/2013: Made this for DH and myself, so I made 1/3 of the recipe, but still made 2 pieces of bacon (will even make more next time) and I added some additional heavy cream as we like it creamy. We loved the addition of the bacon, onion and garlic to the normal Chicken Alfredo, DH even went back for seconds.

Provided by diner524

Categories     Chicken Breast

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 slices bacon (I would double this amount)
1 3/4 lbs boneless skinless chicken breasts (about 3)
3/4 teaspoon pepper
1/2 teaspoon salt
2 tablespoons chicken broth
3/4 cup onion, chopped
5 garlic cloves, minced
2 cups heavy whipping cream (add more if you want it extra creamy)
1 1/2 cups parmesan cheese, shredded
3 tablespoons parsley, freshly chopped
16 ounces fettuccine pasta (cooked and kept warm)
1/4 cup water (reserved water from boiling pasta)

Steps:

  • Heat a large skillet over medium heat. Add bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.
  • Sprinkle chicken with salt and pepper. Brown chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat.
  • Add onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add shredded chicken to skillet, and stir in cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts.
  • Tossed cooked fettuccini with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!

CHICKEN BACON RANCH CASSEROLE



Chicken Bacon Ranch Casserole image

Tastes just like chicken bacon ranch pizza. Serve with salad, garlic bread, or French fries. Might be good with onions.

Provided by Luke M.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 2h3m

Yield 12

Number Of Ingredients 9

2 pounds skinless, boneless chicken breasts
1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
1 pound bacon
1 green bell pepper, chopped
2 (15 ounce) jars Alfredo sauce, divided
⅓ cup milk
2 cloves garlic, minced
1 (16 ounce) package penne pasta
4 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Arrange chicken on the baking sheet.
  • Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Dice chicken and place in a bowl; add ranch mix and stir until coated.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Crumble bacon into small pieces.
  • Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes.
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Pour 1/2 the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cup mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon on top.
  • Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.

Nutrition Facts : Calories 591.2 calories, Carbohydrate 33.9 g, Cholesterol 105.9 mg, Fat 34.3 g, Fiber 1.4 g, Protein 37.2 g, SaturatedFat 14.2 g, Sodium 1407.4 mg, Sugar 4.5 g

CHICKEN BACON RANCH PASTA BAKE RECIPE



Chicken Bacon Ranch Pasta Bake Recipe image

This creamy cheesy chicken ranch pasta bake is topped with crispy bacon and is ready to serve in just 30 minutes. Made with just a handful of simple ingredients, this pasta comes together easily and is a perfect comfort food recipe.

Provided by Becky Hardin

Categories     Main Course

Time 30m

Number Of Ingredients 8

1 lb penne pasta (cooked and drained)
2 ½ cups cooked and shredded chicken breast
1 jar (15 oz Alfredo sauce)
4 oz cream cheese
1/2 cup ranch dressing
6 slices cooked and chopped bacon
2 cups shredded mozzarella cheese
Parsley (optional (for garnish))

Steps:

  • Heat oven to 350 degrees. Grease a 13 x 9 inch baking pan.
  • In a large bowl, add the pasta, chicken, Alfredo sauce, cream cheese and ranch dressing. Stir to combine.
  • Pour mixture into your baking pan and spread into an even layer.
  • Sprinkle chopped bacon on top of the mixture.
  • Next, sprinkle mozzarella cheese.
  • Bake for 15 - 20 minutes, until the cheese is bubbly. Remove the pan from the oven and let it rest for 5 minutes before serving. Optionally, garnish with freshly chopped parsley.

Nutrition Facts : Calories 996 kcal, Carbohydrate 60 g, Protein 55 g, Fat 59 g, SaturatedFat 27 g, Cholesterol 166 mg, Sodium 1163 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

CHEDDAR BACON RANCH CHICKEN PASTA



Cheddar Bacon Ranch Chicken Pasta image

Found this on pinterest and wanted to get it into my cookbook! My new go to recipe when I want my kids to rave about dinner! It's adapted from Better Homes and Gardens.

Provided by Renee Redman

Categories     Poultry

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb mostaccioli pasta
6 slices bacon, diced
1 tablespoon butter
2 boneless skinless chicken breast halves, cut into bite-size pieces
2 tablespoons all-purpose flour
1 (1/2 ounce) packet ranch dressing mix
2 cups milk
1 cup shredded sharp cheddar cheese
salt and pepper

Steps:

  • 1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.
  • 2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.
  • 3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.
  • 4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted.
  • 5. Serve each plate of pasta with more bacon sprinkled over the top.

BACON CHICKEN ALFREDO



Bacon Chicken Alfredo image

"I had a rich pasta dish similar to this at a restaurant," recalls Dana Simmons of Lancaster, Ohio. " It was so unique that i tried to duplicate it at home a few days later. This is remarkably close, but not as fussy because it uses ready-made ingredients rather than being made from scratch."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 9

1 package (16 ounces) fettuccine
1 pound sliced bacon, diced
1-1/4 pounds boneless skinless chicken breast, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (16 ounces) prepared Alfredo sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings., Sprinkle the chicken with salt and pepper. Cook chicken in the drippings over medium-high heat until meat is no longer pink. , Drain fettuccine; stir into a skillet. Add the Alfredo sauce, spinach, Italian seasoning and bacon. Cook and stir until heated through. Sprinkle with cheese.

Nutrition Facts : Calories 699 calories, Fat 38g fat (15g saturated fat), Cholesterol 105mg cholesterol, Sodium 1329mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 4g fiber), Protein 44g protein.

Tips:

  • Use high-quality ingredients for the best flavor. Choose a flavorful ranch dressing, crispy bacon, and a creamy Alfredo sauce.
  • Cook the chicken thoroughly to ensure that it is safe to eat. Use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • If you don't have heavy cream, you can use milk instead. However, the sauce will be thinner.
  • To make the dish more flavorful, add a pinch of garlic powder, onion powder, or Italian seasoning to the Alfredo sauce.
  • Serve the pasta immediately after it is cooked. This will prevent the pasta from sticking together and becoming dry.

Conclusion:

Bacon Ranch Chicken Alfredo Pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great dish to serve at parties and potlucks. With its creamy Alfredo sauce, crispy bacon, and flavorful chicken, this pasta dish is sure to be a hit with everyone who tries it.

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