One Pot Chicken Bacon Ranch Pasta: A Pressure Cooker Delight
A creamy, cheesy one-pot pasta cooked effortlessly in a pressure cooker with smoky bacon, tender chicken, and a tangy ranch kick—pure comfort food ready in under 30 minutes.
Equipment
- 1 Pressure cooker or deep skillet
Ingredients
Main ingredients
- 1 pound chopped bacon that smoky base you’ll wanna savor
- 1 pound boneless skinless chicken breast, diced for that tender heartiness
- 2 cloves garlic, minced here for the punch and warmth
- 2 cups chicken stock our broth depth champion
- ½ cup milk makes the sauce creamy and smooth
- ½ cup ranch dressing giving it that herby, tangy zip
- 8 oz short pasta like rotini or penne that holds the sauce well
- 1 ¼ cups shredded cheese mix much, melt more, yum forever
Instructions
Instructions
- Crisp the bacon in a large pot or deep skillet over medium heat. Remove with slotted spoon, reserving bacon fat.
- Add diced chicken to the bacon fat. Cook until browned and no longer pink, about 5 to 7 minutes.
- Stir in minced garlic and sauté until fragrant, about 1 minute.
- Pour in chicken stock, milk, and ranch dressing. Stir to combine.
- Add pasta and stir again. Bring to a boil, then reduce the heat to simmer uncovered for 12 to 15 minutes.
- Stir in 1 cup of shredded cheese until melted and evenly distributed.
- Return bacon to the pot and stir well to combine.
- Sprinkle remaining ¼ cup shredded cheese on top and let melt before serving.
Notes
Try swapping in chicken thighs, using pre-cooked bacon, or changing up the cheese for a new twist. Add quick-cooking veggies at the end. Leftovers store great in fridge (3 days) or freezer (2 months).