Cheesy Chicken Bacon Ranch Pasta Supreme Recipes

Steps:

• 1. Boil pasta according to package directions in heavily salted water. Drain and set aside.
• 2. In a large skillet, saute bacon until crisp and set aside to drain. Add 3 tbsp of butter to the bacon grease in the skillet. Season chicken with salt, pepper, garlic powder and 1/2 of the ranch dressing mix. Saute chicken in skillet and set aside to drain. Do not drain skillet.
• 3. Melt 2 tablespoons of butter in skillet with drippings. Add onions to skillet and saute on med low heat for 3-4 minutes. Add mushrooms and minced garlic and saute and additional few minutes till mushrooms are tender. Remove the vegetables from the skillet and set aside with chicken. Do not drain skillet.
• 4. Melt remaining butter in skillet. Add flour, salt and pepper and stir till smooth and bubbly. Stir in chicken broth and heat, stirring frequently, until mixture starts to thicken. Add milk and remaining ranch dressing mix, salt and pepper to taste.
• 5. Simmer for approx 5 minutes, or until the mixture is creamy and thickened. Add 1 cup of cheddar cheese and the chopped tomatoes. Stir until cheese is melted.
• 6. Add chicken, vegetables and pasta into the sauce. Stir till coated. Just before serving add bacon and remaining cheddar and toss to combine. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Add cream cheese and ranch dressing mix; whisk until smooth. Slowly whisk in milk. Stir in Monterey Jack cheese; cook until cheese has melted and sauce has thickened, 5 to 10 minutes. Crumble 6 slices bacon and stir into sauce.
• Combine cooked pasta and shredded chicken in a large bowl. Pour sauce on top and mix until well combined. Transfer to the prepared baking dish. Top with Cheddar Jack cheese and crumble remaining 2 slices of bacon on top.
• Bake in the preheated oven until cheese has melted, about 20 minutes.

Steps:

• Fry bacon, drain most (not all) of the bacon grease. Cook chicken in the pan with the leftover grease. Meanwhile, cook pasta according to the directions on the box.
• To make sauce: Melt butter. Add flour to butter once it is melted, stir completely. Slowly add cream until thickened. Once thick add garlic powder, onion powder, and ranch dressing.
• Mix all ingredients together including cheese, mix well.
• Bake in dish at 350°F for 15 minutes.

Steps:

• Heat bacon in a large Dutch oven over medium heat. Cook, flipping occasionally until browned and crisp, about 10 minutes. Drain on paper towels.
• Sprinkle chicken evenly with salt and pepper; cook in hot bacon drippings over medium-high heat, stirring often, until chicken is golden brown on all sides, about 4 minutes. Transfer chicken to a plate and set aside. Chicken will not be fully cooked at this point.
• Add shallot and garlic to drippings and cook, stirring often, until fragrant, 2 minutes. Stir in water and milk; use a wooden spoon to scrape any browned bits from bottom of the Dutch oven. Stir in pasta and ranch dressing mix. Bring to a boil and simmer for 6 minutes.
• Return chicken to the Dutch oven and add broccoli. Cook until pasta is tender and chicken is cooked through, 3 to 4 minutes. Stir in Cheddar cheese and sour cream to combine. Crumble cooked bacon over the top and serve hot.

Steps:

• 1. Remove bacon from packages and cut into pieces. In large pot cook the bacon over medium heat until brown and crisp. (turn off burner) Drain grease and transfer bacon to paper towels to soak up remaining grease. After cool, put in container and refrigerate over night. (You can use the bacon the same night you make the dish but it is crispier if you don't)
• 2. Cut chicken into bite size pieces. Drop chicken pieces into large non-stick pot and add the oil and dry ranch dressing-mix well. Cook on medium heat until all pieces are completely cooked through.(stir frequently to avoid burning) Drain liquid and put chicken back in the pot on low heat to keep warm.
• 3. Dice peppers and onions and add to chicken. Cut mushrooms into pieces and add to chicken. Mix ingredients well.
• 4. Add salt, pepper, cayenne pepper, jalapeno peppers, and parsley. Mix well again and add about 2/3 of the bacon (saving some for garnish) Mix well again.
• 5. Preheat oven to 375
• 6. Fill medium pot with water and add penne rigate noodles. Cook until done. (turn off burner) Drain liquid from noodles and add noodles to chicken pot.
• 7. Add alfredo sauce to the chicken, noodles and other ingredients and mix well once more. Turn heat to medium and mix a few times to ensure food is thoroughly heated through. (turn off burner when heated)
• 8. In a bowl combine together the Italian and Mozzarella cheeses, mix them together with your fingers and set aside.
• 9. Spray 3-Quart Oblong Glass Baking Dish with non-stick cooking spray and add half the chicken ingredients. Top with half of the cheese mixture. layer the other half of the chicken ingredients and top with remaining cheese. Garnish with remaining bacon.
• 10. Heat in oven for 15 minutes or until cheese is completely melted.
• 11. Remove dish from oven (turn off oven) and let cool for 5 minutes. Serve with fresh garden salad