Creamy Chicken Turkey-Bacon Ranch Pasta
This comforting weeknight meal combines tender, perfectly seared chicken breast with crispy, savory turkey bacon in a luxurious ranch-based cream sauce. Using tubular pasta like penne allows the rich, parmesan-infused dressing to coat every bite, creating a balanced and professional-grade dinner. Perfectly suited for busy families, this recipe uses premium poultry to achieve a smoky, satisfying flavor profile without the use of pork or alcohol.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: American
- Diet: Halal
Ingredients
1.5 lbs (680g) Chicken Breast, boneless and skinless, cubed
8 oz (225g) Penne or Rigatoni pasta
4 strips Turkey Bacon, diced
1/2 cup (120ml) Ranch dressing
1/2 cup (50g) Freshly grated Parmesan cheese
2 tbsp Olive oil
Kosher salt and coarse black pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Boil a large pot of salted water and cook pasta according to package instructions until al dente, then drain.
In a large skillet over medium-high heat, add 1 tablespoon of olive oil and sear the cubed chicken until golden brown and cooked through; remove and set aside.
In the same skillet, cook the diced turkey bacon until crispy, then remove and drain excess fat if necessary.
Combine the cooked pasta, chicken, bacon, ranch dressing, and half of the parmesan in a baking dish, stirring gently to evenly coat.
Top with the remaining parmesan cheese.
Bake for 10-15 minutes until the sauce is bubbly and the cheese is lightly browned.
Serve warm.
Notes
Ensure you grate the Parmesan yourself rather than using pre-shredded varieties to ensure a smoother melt. For added color, you can garnish with freshly chopped parsley. Store leftovers in an airtight container for up to 3 days.