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Chicken Bacon Ranch Penne

Ingredients

Chicken:

  • 4 cups dry penne pasta cooked and drained
  • 4 boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 Tbsp. Ranch dressing mix
  • 4 Tbsp. 1/2 stick salted butter, divided
  • 2 Tbsp. light virgin olive oil divided

Sauce:

  • 3 Tbsp. salted butter
  • 1 small white onion chopped
  • 1 clove garlic minced
  • 1/2 cup all-purpose flour
  • 1 tsp. Italian seasoning
  • 1 tsp. dried basil
  • 1 tsp. salt
  • 1 Tbsp. Ranch dressing mix
  • 3 cups chicken broth
  • 1 cup heavy whipping cream
  • 1 cup shaved parmesan cheese
  • 16 oz. cooked thick cut bacon chopped and divided
  • 1/4 sun-dried tomatoes patted dry and chopped
  • 3 cups Italian style cheese
  • 1/4 cup chopped fresh parsley

Instructions

Chicken: Preheat oven to 350 degrees F and grease and 13 x 9" baking dish with non-stick cooking spray.

  • Combine chicken, salt, pepper, and ranch dressing to a medium sized bowl and toss to coat.
  • In a large skillet over medium-high heat, melt 2 tablespoons of butter and 1 tablespoon of olive oil. Add a single layer of chicken and cook for 4-5 minutes on each side until golden.
  • Remove chicken with a slotted spoon to a plate.
  • Repeat with remaining chicken, butter, and olive oil.
  • Add the rest of the chicken to the plate and set aside.

Sauce: In the same skillet, reduce heat to medium and saute onions until translucent.

  • Add garlic and saute for an additional minute. Add butter to the onions and garlic.
  • After butter has melted, add flour, Italian seasoning, basil, salt, and Ranch dressing mix.
  • Stir until chicken is coated. Using a whisk, add chicken broth in 1/2 cup increments, stirring well between each.
  • Whisk in cream and stir until mixture begins to bubble.
  • Remove from heat and stir in parmesan until melted.
  • Add 2/3 of the chopped bacon, chopped sun-dried tomatoes, chicken, and pasta to the sauce and stir until evenly combined.
  • Pour pasta into the prepared baking dish and sprinkle with remaining bacon.
  • Top with Italian cheese and parsley.
  • Bake until cheese is melted and bubbly, about 20 minutes. Allow to cool slightly before serving.
  • ENJOY!