Jess Bentley
@SliceofJess
00:05
Prep
00:25
Cook
00:30
Total Time
Ingredients & Directions
Directions
Chicken
1 lb
Springer Mountain Farms Boneless, Skinless Chicken Breasts, cut into small chunks
2 tablespoons
Italian seasoning
Salt & pepper to taste
3 tablespoons
Butter, melted
1 teaspoon
Olive oil
- Cut chicken breasts into small chunks and sprinkle with Italian seasoning, salt and pepper.
- Sauté the chicken in a large skillet over medium-high heat with melted butter and olive oil until browned, making sure the internal temperature is at least 165°F.
- While the chicken cooks, crisp the bacon by placing strips on a baking sheet at 400°F for 20-23 minutes or pan fry the slices in separate skillet.
Chicken Bacon Ranch Pasta
1 lb
Spaghetti noodles
12
Slices bacon
2 tablespoons
Butter
2 Cloves
Garlic, minced
2 tablespoons
Flour
2 cups
Milk
4 oz
Cream cheese
1 oz
Ranch seasoning packet
Italian parsley to garnish
Parmesan cheese to garnish
- Cook spaghetti noodles (or any shape pasta that you prefer) according to package directions. [Save one cup of the starchy pasta water to marry the sauce to the noodles!]
- Remove chicken chunks from the skillet and set aside.
- Add 2 tablespoons of butter to the skillet and sauté the minced garlic in the butter for one minute.
- Whisk in the flour and then the milk until well combined.
- Stir in the cream cheese and ranch seasoning, continuing to whisk until the sauce is thickened, about 10 minutes.
- Add a drizzle of pasta water, along with the cooked and drained noodles; continue to add more water, if desired, until you've reached the sauce consistency you enjoy.
- Mix the chicken chunks into the creamy pasta, garnish with crumbled bacon, Italian parsley, and parmesan cheese.
- Serve immediately.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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00:05
Prep
00:25
Cook
00:30 Total Time
Ingredients
Directions
Chicken
1 lb
Springer Mountain Farms Boneless, Skinless Chicken Breasts, cut into small chunks
2 tablespoons
Italian seasoning
Salt & pepper to taste
3 tablespoons
Butter, melted
1 teaspoon
Olive oil
- Cut chicken breasts into small chunks and sprinkle with Italian seasoning, salt and pepper.
- Sauté the chicken in a large skillet over medium-high heat with melted butter and olive oil until browned, making sure the internal temperature is at least 165°F.
- While the chicken cooks, crisp the bacon by placing strips on a baking sheet at 400°F for 20-23 minutes or pan fry the slices in separate skillet.
Chicken Bacon Ranch Pasta
1 lb
Spaghetti noodles
12
Slices bacon
2 tablespoons
Butter
2 Cloves
Garlic, minced
2 tablespoons
Flour
2 cups
Milk
4 oz
Cream cheese
1 oz
Ranch seasoning packet
Italian parsley to garnish
Parmesan cheese to garnish
- Cook spaghetti noodles (or any shape pasta that you prefer) according to package directions. [Save one cup of the starchy pasta water to marry the sauce to the noodles!]
- Remove chicken chunks from the skillet and set aside.
- Add 2 tablespoons of butter to the skillet and sauté the minced garlic in the butter for one minute.
- Whisk in the flour and then the milk until well combined.
- Stir in the cream cheese and ranch seasoning, continuing to whisk until the sauce is thickened, about 10 minutes.
- Add a drizzle of pasta water, along with the cooked and drained noodles; continue to add more water, if desired, until you've reached the sauce consistency you enjoy.
- Mix the chicken chunks into the creamy pasta, garnish with crumbled bacon, Italian parsley, and parmesan cheese.
- Serve immediately.
