Bacon Ranch Chicken Pasta
If you are looking for a delicious bacon ranch chicken recipe that is good during any time of the year, my Bacon Ranch Chicken Pasta is about to be the answer! Chicken and bacon pasta is amazing on it’s own, but when you throw the ranch and a few other veggies and sauces in, it works for most occasions. And if you find yourself with extra chicken after making this recipe, save it and make my Chicken Tetrazzini Casserole for dinner the next night!
Bacon Ranch Chicken Pasta Recipe
Ingredients:
1 or 1 1/2 lbs boneless skinless chicken breasts
16 oz tri-color rotini
1/2 lb bacon, cooked crispy and chopped
1 yellow squash, quartered lengthwise then cut into 1/4 inch pieces
1 zucchini, quartered lengthwise then cut into 1/4 inch pieces
3 Tbsp vegetable oil
1 Tbsp red wine vinegar
1 1/2 tsp dijon mustard
2 tsp ranch seasoning
2 Tbsp grated Parmesan cheese
Salt and pepper (to taste)
Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Place your chicken on a plate and season it liberally with salt and pepper (to taste).
Place your chicken on the baking sheet and bake 20-25 minutes until cooked through. The time may vary depending on the size of the chicken breasts.
While the chicken is cooking, boil your pasta in a large pot with salted water. At the seven minute mark, add the squash and zucchini and cook for one more minute. Your pasta should be al dente at the end of boiling.
Strain and rinse your pasta and veggies with cold water to stop the cooking process (or the squash and zucchini will get over-done). Leave it all in the strainer and make sure that you have dumped all of the water out of the pot.
In a blender, combine the oil, vinegar, mustard, ranch seasoning, and Parmesan cheese. Slice the chicken into bite-sized pieces and place them into the now empty pot.
Add your pasta, squash, zucchini, bacon, and dressing mixture and stir to coat thoroughly. Season with salt and pepper to taste and top with Parmesan cheese if desired. Serve hot or cold.
Fiesta 4-Piece Place Setting, Turquoise
Italian Red Wine Vinegar Special Selection, 8.5 Fl. OzAmazonBasics 3-Piece Baking Sheet Set
Ingredients
- 1 or 1 1/2 lbs boneless skinless chicken breasts
- 16 oz tri-color rotini
- 1/2 lb bacon, cooked crispy and chopped
- 1 yellow squash, quartered lengthwise then cut into 1/4 inch pieces
- 1 zucchini, quartered lengthwise then cut into 1/4 inch pieces
- 3 Tbsp vegetable oil
- 1 Tbsp red wine vinegar
- 1 1/2 tsp dijon mustard
- 2 tsp ranch seasoning
- 2 Tbsp grated Parmesan cheese
- Salt and pepper (to taste)
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Season chicken liberally with salt and pepper (to taste).
- Place your chicken on the baking sheet and bake 20-25 minutes until cooked through.
- Boil your pasta in a large pot with salted water.
- At the 7 minute mark, add the squash and zucchini and cook for 1 more minute.
- Strain and rinse your pasta and veggies with cold water to stop the cooking process.
- Leave it all in the strainer and make sure that you have dumped all of the water out of the pot.
- In a blender, combine the oil, vinegar, mustard, ranch seasoning and Parmesan cheese.
- Slice the chicken into bite-sized pieces and place them into the now empty pot. Add your pasta, squash, zucchini, bacon, and dressing mixture, and stir to coat thoroughly.
- Season with salt and pepper to taste and top with Parmesan cheese if desired.
