This chicken bacon ranch pasta is an easy meal the whole family will love. It's filled with chicken breast, crispy bacon, fresh herbs, and smothered with a rich sour cream sauce.
Course Main Course
Cuisine American
Prep Time 5 minutesmins
Cook Time 20 minutesmins
Total Time 25 minutesmins
Servings 6servings
Calories 404
Author Annalise Sandberg
Equipment
Large pot
Strainer
Knife
Cutting board
Ingredients
8ozpenne pasta
4slicesbacon, chopped
8ozchicken breast, cubed
Salt and pepper
5tablespoonsbutter
1cupsour cream, at room temperature (see Notes)
2garlic cloves, minced
2teaspoonsfresh dill, chopped (see Notes)
1tablespoonfresh chives, chopped (see Notes)
Instructions
In a large pot of salted boiling water, cook pasta until al dente (use pasta box as a guide for time). Drain.
While pasta is cooking, cook bacon in a large skillet over medium high heat until crispy, about 5 minutes. Transfer to a paper towel lined plate to drain.
Add cubed chicken to the skillet and season with salt and pepper. Cook for 5-8 minutes until browned and cooked through. Remove chicken from the pan and set aside with the bacon.
Add butter, room temperature sour cream, and garlic to the skillet and melt over low heat, stirring until smooth.
Return chicken and bacon to the skillet along with the drained pasta and stir to combine with the sauce. Add dill and chives and season with more salt and pepper as needed.
Serve immediately.
Notes
NOTES
Other short pastas will work, such as shells, rotini, or farfalle.
It's important sour cream is at room temperature, or the sauce may curdle.
In place of fresh herbs you can substitute for ½ teaspoon dried dill and 1 teaspoon dried chives.