One-Pot Chicken Bacon Ranch Pasta

A creamy and comforting dish with a mix of chicken, bacon, ranch seasoning, and fusilli pasta cooked in a pressure cooker.

Prep Time 15

Cook Time 30

Total Time 45

Servings 4 servings

Calories 550 kcal

Cooking spray to get the bacon crispy without sticking
4 slices Thick-cut uncured bacon chopped into nice bite sizes
8 ounces Block cheddar cheese shredded for melting perfection
1.25 lbs Boneless skinless chicken thighs cut into half-inch pieces
3 cups Low-sodium chicken broth the liquid that makes everything cook just right
0.5 teaspoon Garlic powder
0.5 teaspoon Onion powder
0.25 teaspoon Dried dill
Dried parsley optional
0.125 teaspoon Black pepper
8 ounces Uncooked fusilli pasta gluten-free if you need it
1.5 cups Frozen peas pop of green and sweetness

Spray the pot and toss in the chopped bacon over medium heat till nice and crispy. Remove and keep the drippings.
Add chicken pieces to the drippings, brown them for about 6 to 8 minutes. Remove and set aside.
Pour in chicken broth, simmer, and add seasonings: garlic powder, onion powder, dried dill, parsley, and black pepper. Stir well.
Add uncooked fusilli pasta, cook according to package instructions, stirring occasionally.
Once pasta is tender, add the chicken and crispy bacon back into the pot.
Stir in shredded cheddar cheese until melted and creamy.
Serve hot, optionally drizzle more ranch dressing on top.

Serve it hot and enjoy the creamy blend of cheddar and ranch.