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, TurquoiseRachael Ray 47425 Nonstick Bakeware Set with Grips, Nonstick Cookie Sheets / Baking Sheets – 3 Piece, Gray with Marine Blue GripsWildone Baking Sheet & Rack Set [2 Sheets + 2 Racks], Stainless Steel Cookie Pan with Cooling Rack, Size 16 x 12 x 1 Inch, Non Toxic & Heavy Duty & Easy CleanCuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel StrainersCollapsible Colander, 2 Collapsible Set, Learja Food-Grade Silicone kitchen Strainer Space-Saver Folding Strainer Colander, Sizes 8 inches – 2 Quart, and 9.5 inches – 3 quart. (Blue)Ninja BL480 Nutri Ninja with 1000 Watt Auto-IQ Base for Juices, Shakes & Smoothies Personal Blender 18 and 24 oz. Black/Silver

Yield: 8 servings

Bacon Ranch Chicken Pasta

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This Bacon Ranch Chicken is one of those chicken recipes that is perfect for any season! This pasta salad can be served hot or cold - however you like it!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 - 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

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
2. Season your chicken liberally with salt and pepper (to taste).
3. Place your chicken on the baking sheet and bake 20-25 minutes until cooked through.
4. Boil your pasta in a large pot with salted water.
5. At the 7 minute mark, add the squash and zucchini and cook for 1 more minute.
6. Strain and rinse your pasta and veggies with cold water to stop the cooking process.
7. Leave it all in the strainer and make sure that you have dumped all of the water out of the pot.
8. In a blender, combine the oil, vinegar, mustard, ranch seasoning and Parmesan cheese.
9. 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.
10. Season with salt and pepper to taste and top with Parmesan cheese if desired.

Recommended Products

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• 
  Rachael Ray 47425 Bakeware Set Nonstick Cookie Baking Sheets, 3 Piece, Gray with Marine Blue Grips
• 
  Collapsible Colander, 2 Collapsible Set, Learja Food-Grade Silicone kitchen Strainer Space-Saver Folding Strainer Colander, Sizes 8 inches - 2 Quart, and 9.5 inches - 3 quart (blue)
• 
  Ninja BL480 Nutri Ninja with 1000 Watt Auto-IQ Base for Juices, Shakes & Smoothies Personal Blender 18 and 24 oz. Black/Silver

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 429Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 101mgSodium: 697mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 41g

This calculation is intended for informational purposes only. I am not a doctor or dietician. This calculator is a guide, but makes no guarantee of being exact or fully accurate.

Here are some other suggestions for your week:

• Make a cup cake frozen themed.
• Using butter and brown sugar carrots, you can have a tasty side.
• With stuffed mushroom pyrex is the easiest to bake with.
• Try some dorito chicken for lunch today.
• My yummy fried cinnamon roll bites will be a favorite.
• For this breakfast bowl keto followers will be happy.
• Egg salad with noodles makes for a great lunch.
• Have this tatertot casserole with the family. 
• Put my bacon wrapped pork chops in oven and finish the rest of dinner.
• Like crescent roll taco cups, these stuffed rolls are tasty.