Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This bacon and ranch chicken pasta is so very good! I came up with this one night when I had all this chicken to cook. Hope you enjoy this as much as our clan did!

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Recipe Summary

prep:
5 mins
cook:
5 hrs 40 mins
total:
5 hrs 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a slow cooker. Coat with kosher salt, seasoned salt, black pepper, pepper flakes, and thyme. Pour chicken broth in and around the chicken. Cook on Low for 5 to 6 hours.

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  • Shred chicken and place back into the broth. Add cream cheese and stir well to dissolve. Stir in ranch dressing. Add pasta and milk. Stir, place lid back on, and cook on High for 30 minutes.

  • In the meantime, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

  • Mix Cheddar cheese into pasta; crumble in bacon and stir to combine. Cook until cheese is melted and pasta is tender yet firm to the bite, about 10 minutes more.

Nutrition Facts

658 calories; protein 51.4g; carbohydrates 46.6g; fat 28.8g; cholesterol 157.7mg; sodium 2239.7mg. Full Nutrition
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