Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 servings
Ingredients
- 2 chicken breasts, sliced
- 2 cups uncooked rotini or fusilli pasta
- 1 tbsp olive oil
- 4 slices turkey bacon, chopped
- 1½ cups shredded cheddar cheese
- 1 cup milk
- ½ cup heavy cream
- ½ cup ranch dressing
- ¼ cup BBQ sauce (plus extra for drizzle)
- ½ tsp garlic powder
- Salt & pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta until al dente. Fill a large pot with water and bring it to a strong, rolling boil. Add enough salt to season the water, then stir in the rotini or fusilli. Cook according to the package directions until the pasta is al dente, meaning it’s tender but still has a slight bite in the center. Stir once or twice so nothing sticks. As soon as it’s ready, drain the pasta well and set it aside. Do not rinse it, because the light starch on the surface helps the sauce cling to every spiral.
- Crisp the turkey bacon and save a little fat for flavor. While the pasta cooks, place a large skillet over medium heat. Add the chopped turkey bacon and spread it out so it browns evenly. Cook, stirring occasionally, until the pieces turn crisp and lightly browned. Once the turkey bacon is crispy, transfer it to a plate lined with paper towels to absorb excess grease. Carefully keep about 1 tablespoon of the turkey bacon fat in the skillet and discard the rest if there is more than that. This small amount adds a savory base to the chicken and the sauce.
- Sauté the chicken with simple seasoning. With the skillet still warm, add the olive oil to the reserved turkey bacon fat and heat over medium-high. Add the sliced chicken breasts in a single layer as much as possible so they sear instead of steaming. Season the chicken with salt, pepper, and the garlic powder. Cook the chicken, turning the slices as needed, until it’s golden on the outside and fully cooked through. The chicken should no longer be pink in the center, and the pieces should feel firm but still juicy.
- Build the creamy BBQ ranch sauce gently. Reduce the heat to medium-low so the dairy ingredients warm smoothly. Pour in the milk and heavy cream, stirring to combine with the drippings in the skillet. Add the ranch dressing and the ¼ cup BBQ sauce, then stir again until the mixture looks evenly blended and creamy. Keep the heat low enough that the sauce warms and lightly steams without boiling, which helps it stay smooth and prevents the dairy from separating.
- Melt in the cheddar for a velvety finish. Gradually sprinkle in the shredded cheddar cheese a handful at a time, stirring constantly after each addition. This step-by-step approach helps the cheese melt evenly and keeps the sauce glossy instead of clumpy. Continue stirring until all the cheese is melted and the sauce becomes thick, creamy, and cohesive, with a rich cheddar flavor balanced by the tang of ranch and the sweet-smoky note of BBQ sauce.
- Combine everything and let the flavors meld. Add the drained pasta directly into the skillet. Use tongs or a large spoon to gently toss and fold the pasta through the sauce until every piece is well coated. Add the crispy turkey bacon back in and mix it through so you get bits of smoky crunch in each serving. Let everything simmer together for 1–2 minutes over low heat. This brief simmer helps the pasta absorb a little sauce and brings all the flavors together into one creamy, well-seasoned dish.
- Drizzle, garnish, and serve right away. Remove the skillet from the heat and give the pasta one final stir. For extra flavor and a finished look, drizzle a small amount of additional BBQ sauce over the top. Sprinkle with chopped fresh parsley for a fresh, bright contrast to the rich sauce. Serve immediately while the pasta is hot and the sauce is at its creamiest.