This recipe is fairly quick to throw together and a great hit with the family! A creamy white sauce with hints of ranch seasoning over soft noodles, juicy chicken and little pieces of bacon make it hard to beat. I highly recommend making and serving this the same day. If possible, serve right after making – While it does store in the refrigerator, it’s much better when all ingredients are fresh and just put together.
1 (16 oz.) bag of pasta (I recommend fettuccine noodles)
1 T. butter
8 strips of bacon, chopped into small pieces
2 boneless, skinless chicken breasts, thawed
2 T. butter
2 T. flour
1 packet Ranch seasoning mix
2 1/2 – 3 cups whole milk
1 cup cheddar cheese, shredded
Salt and Pepper, to taste
Start your pasta to cooking.. When it’s finished, go ahead and drain it, add about 1 T. butter to it and then put the lid on the pot and set aside.
Now for your bacon, take one piece of bacon, cut half of it off and set aside. Place the rest of it on a baking pan and bake at 400 degrees for about 20 – 25 minutes or until throughly cooked through. (You don’t want any raw bacon, so if you’re concerned it’s not done, pop it back in a couple minutes and check it again.)
Now with that half of a piece of bacon you cut off, place it in a skillet (it’s not at all necessary, but cast iron works quite nicely!) with the 2 T. butter and turn on the heat to medium-low. Let the butter melt and start to bubble… When it’s hot and sizzling, place in the skillet the two thawed chicken breasts.
Cook for around 20 minutes (again, this depends on your stove a bit for how long it takes to cook) or until they’re completely cooked through in the center. There should be no blood, pink, gross stuff, etc! (And if they’re rather brown or crispy on the outside, that just makes them extra good!)
Place your chicken on a cutting board and chop into roughly 1 inch pieces (bite-sized pieces!) Throw them back into the skillet and set aside for just a minute..
Now for the bacon, (your kitchen smells really good at this point I’m sure!) when it’s finished cooking, pull it out and chop into small bite-sized pieces as well. You can also toss this into the skillet.
When you have your chicken and bacon in the skillet, turn the heat on low and sprinkle in the flour and Ranch seasoning mix. Mix it all around until chicken and bacon is covered. Then pour in the milk. Stir until it’s hot and bubbly, now you can toss in the shredded cheddar!
Stir it all around until cheese is melted and everything is hot and bubbly. Add in the cooked noodles and let them heat through.
Serve while hot with a side of young peas…
- 1 (16 oz.) bag of pasta (I recommend fettuccine noodles)
- 1 T. butter
- 8 strips of bacon, chopped into small pieces
- 2 boneless, skinless chicken breasts, thawed
- 2 T. butter
- 2 T. flour
- 1 packet Ranch seasoning mix
- 2 1/2 – 3 cups whole milk
- 1 cup cheddar cheese, shredded
- Salt and Pepper, to taste
- Start by cooking, draining, and setting aside your noodles.
- Cut off half a piece of bacon and set aside in a skillet. Place the rest of the bacon on a baking sheet and cook in the oven at 400 degrees for 20 - 25 minutes or until cooked through thoroughly. When it's done cooking, chop it into small bite-sized pieces and set aside.
- In the same skillet you had set the piece of bacon, drop the couple tablespoons of butter and place on medium-low heat. When it's hot and sizzling, place in the chicken breasts and cook for about 20 minutes or until throughly cooked through. Once the chicken is done cooking, chop it into small 1-inch pieces and place back in the skillet.
- Add the bacon pieces to the skillet and place over low heat. Stir in the flour and Ranch seasoning mix and then add the milk.
- Stir until hot and bubbly and then add the cheese. Let it melt and heat through.
- Combine in the noodles and heat through once again.
- Serve hot with a side of peas and enjoy!