Try this Chicken Bacon Ranch Pasta recipe, or contribute your own.
- Carbohydrate 38.8240012500434 g
- Cholesterol 225.962500155467 mg
- Fat 78.838918808651 g
- Fiber 0.00213749992847443 g
- Protein 25.1371700006146 g
- Saturated Fat 50.0324886621444 g
- Serving Size 1 1 recipe (195g)
- Sodium 1523.06025041651 mg
- Sugar 38.8218637501149 g
- Trans Fat 4.92021625410578 g
- Calories 951 calories
Step-by-step
- Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.
- Toss in cooked and chopped chicken as well as cooked and crumbled bacon into the pasta.
- TO MAKE RANCH ALFREDO SAUCE: Melt butter in saucepan, add flour and stir to combine. Once you have your roux, add heavy cream (or milk) stir constantly until sauce thickens. Remove from heat and stir in Garlic salt, onion powder and ranch dressing until well combined.
- Pour ranch alfredo over pasta, chicken and bacon. Stir to evenly combine.
- Add in shredded cheddar cheese and stir to combine.
- Pour into a casserole pan and bake at 350 degrees F for 15 minutes.
Heavy cream acts as the primary structural vehicle in this dish, carrying both fat-soluble flavor compounds and providing the liquid base for the sauce. Without adequate dairy fat, the sauce breaks down during baking. Butter and flour combine to form a foundational roux that thickens the cream. Stir this mixture continuously over medium heat to cook out the raw starch flavor without scorching the dairy solids. Whole milk can substitute for heavy cream at a one-to-one ratio, but expect a thinner final sauce due to the lower fat content.
Preventing Sauce Separation and Texture Failures
Baking pasta casseroles requires strict adherence to temperatures and timing. A standard oven temperature of 350 degrees Fahrenheit allows the cheddar cheese to melt uniformly into the ranch cream sauce without oil separation. Exceeding the 15-minute baking window causes the penne to overcook and absorb too much liquid, resulting in a dry, dense texture. Shred block cheddar rather than using pre-bagged alternatives. Anti-caking agents in pre-shredded cheese introduce unwanted graininess into smooth cream sauces.
- Stir the roux constantly for two minutes before adding dairy to eliminate flour lumps.
- Pull the pan from the oven immediately at the 15-minute mark to retain sauce moisture.
- Toss drained penne with a teaspoon of neutral oil to prevent sticking while preparing the sauce.
- Store leftovers in an airtight container for up to three days at 40 degrees Fahrenheit or below.
