Chicken Ranch Pasta Bowl Recipes

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:

• Mix the ranch dressing, garlic powder and lemon juice in the bottom of a pasta bowl, and set aside.
• Cook the pasta according to package direction, and drain. Add to the pasta bowl and toss lightly.
• Fry the bacon until crisp, remove and crumple. Drain all the fat except about one tablespoon.
• Saute the onions in the remaining bacon dripping until transparent, then add the cooked chicken and cook until warm.
• Add the chicken, onion, bacon, and diced tomatoes to the pasta and toss again. Season with pepper to taste.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add chicken; cook 5 min. or until lightly browned, stirring occasionally. Add soup, milk and dressing; stir. Bring to boil; cover. Simmer on low heat 5 min. or until chicken is done. Stir in tomatoes; cook 1 min.
• Drain pasta. Add to sauce in skillet; mix lightly. Top with cheese.