One-Pot Chicken, Bacon and Ranch Pasta
I'm always looking for ways to use up extra rotisserie chicken we buy from the store. The main issue is that it's so easy to dry it out when trying to add it to a recipe! That was not the case with this recipe I found from from Pillsbury!
Now, this is definitely not a healthy recipe, but I did have some bacon and cheddar cheese I needed to use up so I was sold. :P I did make some modifications to make the recipe less salty though, like using no-sodium chicken stock.
What You'll Need
2 cups chicken stock (I used No Sodium stock)
2 tablespoons ranch dressing and seasoning mix (from 1-oz package)
8 oz cream cheese, cut into 1-inch pieces, softened
2 cups shredded deli rotisserie chicken
2 cups uncooked rotini pasta (6 oz)
1 1/2 cups shredded Cheddar cheese (6 oz)
6 slices bacon, crisply cooked and crumbled (about 1/2 cup)
Cook the bacon until crispy!
Then crumble the bacon! Crumble it right up!
In a medium/large skillet (mine was a little under 12 inches) add in the chicken stock and ranch dressing seasoning. Whisk until well blended.
Add the cream cheese cubes in and then cook on medium-high heat until the cream cheese starts to melt. About 2-3 minutes for me.
Add in the noodles, chicken and 1 cup of the cheese. Mix well and then heat until boiling. That happened very fast for me, like 1 minute, it was a little frightening.
Afterwards set the heat back down to medium, cover the skillet and cook for 14-16 minutes.
I checked on it every 5 minutes or so to mix everything up.
Once it's done top the dish with the remaining cheese and bacon crumblies. Let the cheese melt and then you're ready to serve!
Since this was a crazy heavy main dish, the side was iceberg lettuce with tomatoes and cucumber. Light and healthy and maybe a little sad. We didn't even use dressing, we'd just sprinkle some of the bacon bits from the pasta.
Overall a very filling, delicious and easy dinner though!