Ranch seasoning was invented in 1972 by a plumber who mixed mayo packets at his Alaska dude ranch.
Creamy Bacon, Chicken, Ranch Pasta
Dive into a bowl of indulgence with our Creamy Bacon, Chicken, Ranch Pasta! This delightful dish combines tender chicken and crispy bacon, all enveloped in a rich, velvety sauce that's bursting with ranch flavor. Perfect for meal prep, it’s a protein-packed treat that will make your taste buds dance!
The Story
This ranch-slathered monstrosity is peak 1980s American suburbia—when Midwestern housewives discovered Hidden Valley Ranch powder in 1972 and decided everything needed that tangy, herb-blasted coating, including Italian pasta which would make any self-respecting nonna from Tuscany weep into her Chianti while cursing Ronald Reagan's cultural imperialism across the Atlantic.
Regional Twist
In Texas Hill Country, they swap the beef bacon for thick-cut pork belly and toss in jalapeño-spiked cheddar cheese instead of reduced fat, because everything's bigger and spicier when you're this close to Mexico.
Prep
15
min
Cook
180
min
Serves
7
people
Level
beginner
📝 Ingredients
Shopping List
- 1 pack beef bacon
- 3 lb (1.36 kg) chicken breast
- 8 oz (227 g) cream cheese
- 1 packet ranch seasoning
- 1 bag reduced fat cheddar cheese
Pantry Items
Amounts also listed in instructions below
- 2 cups (473 ml) chicken broth
👨🍳 Instructions
- 1
In a crock pot, combine 3 pounds of chicken breast, 2 cups of chicken broth, and 1 ranch packet.
- 2
Add 8 ounces of 1/3 fat cream cheese and stir lightly.
- 3
Cook on high for 3 hours.
- 4
While the chicken is cooking, dice the entire pack of beef bacon and cook until crispy.
- 5
Once the chicken is done, shred it and mix it with cooked pasta, crispy bacon, and 1 bag of reduced fat cheddar cheese.
- 6
Divide the mixture into 7 meal prep containers.
💡 Pro Tips
- ✓Temper your cream cheese to 65-70°F before adding to prevent curdling - cold cream cheese creates protein clumps that won't smooth out even with extended cooking.ingredient65-70°F
- ✓Cook bacon to internal temperature of 145°F for optimal texture - this renders 60-70% of fat while maintaining structural integrity for mixing.technique145°F, 60-70% fat render
- ✓Reserve 1 cup of starchy pasta water before draining to create proper emulsion - the starch helps bind the cream cheese sauce and prevents separation during reheating.technique1 cup pasta water
- ✓Shred chicken along the grain while still warm (above 140°F) for maximum surface area - this increases sauce absorption by 30% compared to cutting across the grain.techniqueAbove 140°F, 30% more absorption
- ✓Add cheese off heat and fold gently to prevent protein coagulation - temperatures above 180°F cause casein proteins to seize and create grainy texture.timingBelow 180°F
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