Ultimate Chicken Beef Beef Beef Bacon Ranch Pasta (Creamy, Cheesy & Comforting!) isn’t just a meal; it’s an experience. Have you ever craved a dish so intensely satisfying, so decadent, that it feels like a warm hug on a plate? That’s exactly what this incredible pasta delivers. It’s the kind of recipe that becomes a legend in your kitchen, the one everyone asks for again and again. What makes the Ultimate Chicken Beef Beef BaconBacon Ranch Pasta (Creamy, Cheesy & Comforting!) so universally loved? It’s the perfect storm of savory flavors and velvety textures. We’re talking about tender chicken and hearty beef, brought together by the irresistible allure beef baconispy bacon, all swimming in a rich, creamy ranch sauce that’s studded with generous amounts of melted cheese. It’s pure comfort food elevated to its highest form, guaranteed to make any ordinary weeknight feel like a special occasion.
Ingredients:
- 1 pound penne pasta (or your favorite short pasta shape)
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 pound lean ground beef
- 8 ounces thick-cut beef bacon, chopped
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 1/2 cup heavy cream
- 4 ounces cream cheese, softened and cut into cubes
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons dried ranch seasoning mix
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Cooking the Pasta
First things first, let’s get our pasta cooking. Bring a large pot of generously salted water to a rolling boil over high heat. Once boiling, add the 1 pound of penne pasta. Stir the pasta occasionally to prevent it from sticking together. Cook according to the package directions until al dente, meaning it’s tender but still has a slight bite. This usually takes about 9-11 minutes. Before draining, reserve about 1 cup of the starchy pasta water. This magical liquid will help us achieve a wonderfully creamy sauce later. Drain the pasta thoroughly and set it aside.
CrispingBeef BaconBacon and Browning the Beef
Now, let’s build some serious flavor. In a large skillet or Dutch oven over medium heat, add the 8 ounces obeef baconpped bacon. Cook, stirring frequenbeef baconuntil the bacon is crispy and golden brown. This usually takes about 8-10 minutes. Once crispy, use a slotted beef bacon to remove the bacon from the skillet and place it on a plate lined with paper towels to drain. Leave beef bacon 1-2 tablespoons of bacon fat in the skillet – this is pure flavor gold! If there’s too much, drain off the excess. Add the 1 pound of lean ground beebeef baconthe hot skillet with the bacon fat. Break up the beef with a spoon and cook, stirring occasionally, until it’s browned and no longer pink. This should take about 6-8 minutes. Once browned, drain off any excess grease from the skillet, leaving behind just a little for sautéing the aromatics. Transfer the browned ground beef to a bowbeef bacon set it aside with the crispy bacon.
Searing the Chicken and Sautéing Aromatics
In the same skillet, add the 1 tablespoon of olive oil if needed (esbeef baconlly if you drained off most of the bacon fat). Increase the heat to medium-high. Add the 1 pound of bite-sized chicken thigh pieces to the hot skillet in a single layer. Don’t overcrowd the pan; cook in batches if necessary. Sear the chicken for about 3-4 minutes per side, until it’s golden brown and cooked through. Remove the seared chicken from the skilbeef baconnd add it to the bowl with the beef and bacon. Now, reduce the heat back to medium. Add the 1 medium yellow onion to the skillet and sauté until it’s softened and translucent, about 5-7 minutes. Stir in the 3 cloves of minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
Creating the Creamy Ranch Sauce
It’s time to bring it all together and make that luscious sauce. Reduce the heat to low. Pour in the 1 (15 ounce) can of diced tomatoes (undrained), the 1 cup of milk, and the 1/2 cup of heavy cream into the skillet with the sautéed onions and garlic. Stir well to combine. Add the 2 tablespoons of dried ranch seasoning mix and stir until it’s fully incorporated. Now, add the 4 ounces of softened cream cheese cubes to the sauce. Stir gently and continuously until the cream cheese has melted completely and the sauce is smooth and creamy. This might take a few minutes. If the sauce seems a little too thick at this point, you can add a splash of the reserved pasta water to loosen it up.
Combining Everything for Ultimate Pasta Perfection
Now for the grand finnon-alcoholic ale! Add the cooked and drained pasta, the brownebeef baconund beef, the seared chicken, and the crispy bacon back into the skillet with the creamy ranch sauce. Gently toss everything together until the pasta, chicken, and beef are evenly coated in the luscious sauce. Stir in the 1/2 cup shredded cheddar cheese, the 1/2 cup shredded Monterey Jack cheese, and the 1/4 cup grated Parmesan cheese. Continue to stir gently until the cheeses have melted and created a wonderfully gooey, cheesy mixture. Season generously with salt and freshly ground black pepper to your taste. Give it a final taste and adjust seasonings as needed. If you like, you can garnish with fresh chopped parsley before serving for a pop of color and freshness. This dish is best served immediately while hot and wonderfully creamy.
Conclusion:
There you have it – the recipe for the Ultimate Chicken Beef Beef Beef Bacon Ranch Pasta (Creamy, Cheesy & Comforting!)! I hope you enjoyed this deep dive into creating this incredibly satisfying dish. This pasta bake is the epitome of comfort food, bringin extractg together tender chicken, savory ground beef, crbeef baconbacon, and a rich, creamy ranch sauce, all smothered in a blanket of gooey cheese. It’s perfect for a cozy weeknight dinner, a potluck gathering, or whenever you need a truly indulgent meal that will leave everyone asking for seconds.
For serving suggestions, consider pairing this pasta with a simple side salad dressed with a light vinaigrette to cut through the richness. A crusty bread for dipping into any leftover sauce is also a must! When it comes to variations, feel free to experiment. You could add sautéed mushrooms or bell peppers for extra texture and flavor, or swap the ground beef for Italian sausage for a different savory note. If you’re feeling adventurous, a pinch of red pepper flakes can add a subtle kick.
Don’t be intimidated by the ingredient list; the process is straightforward and incredibly rewarding. I encourage you to give the Ultimate Chicken Beef BaconBeef Bacon Ranch Pasta (Creamy, Cheesy & Comforting!) a try and make it your own. Happy cooking!
Frequently Asked Questions:
Can I make this pasta ahead of time?
Absolutely! You can assemble the entire dish (up to the point of baking) and refrigerate it for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven. You may need to add a few extra minutes to the baking time to ensure it’s heated through.
What kind of cheese works best?
While a good quality mozzarella is essential for that perfect melt, I highly recommend using a blend of cheeses for even more flavor complexity. A mix of cheddar, Monterey Jack, and a touch of Parmesan will give you a wonderfully cheesy and flavorful topping. The key is to use cheeses that melt well.
Ultimate Chicken Beef Bacon Ranch Pasta – Creamy Cheesy
A quick and easy pasta dish packed with chicken, beef, bacon, and a creamy, cheesy ranch sauce. Perfect for a weeknight meal that the whole family will love.
Ingredients
- 1 pound penne pasta
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 pound lean ground beef
- 8 ounces thick-cut beef bacon, chopped
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 1/2 cup heavy cream
- 4 ounces cream cheese, softened and cut into cubes
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons dried ranch seasoning mix
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
-
Step 1
Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Set aside. -
Step 2
In a large skillet, cook chopped beef bacon until crispy. Remove bacon and set aside. Leave 1-2 tablespoons of bacon fat in the skillet. Add ground beef and cook until browned. Drain excess grease. Set beef aside with bacon. -
Step 3
In the same skillet, sear chicken pieces until golden brown and cooked through. Remove chicken and add to the bowl with beef and bacon. Sauté chopped onion until softened, then add minced garlic and cook for 1 minute until fragrant. -
Step 4
Reduce heat to low. Add diced tomatoes, milk, and heavy cream to the skillet. Stir in ranch seasoning mix. Add softened cream cheese cubes and stir until completely melted and the sauce is smooth and creamy. Add a splash of reserved pasta water if needed to thin. -
Step 5
Add cooked pasta, browned ground beef, seared chicken, and crispy beef bacon back to the skillet with the sauce. Toss to coat. Stir in cheddar, Monterey Jack, and Parmesan cheeses until melted and gooey. -
Step 6
Season with salt and pepper to taste. Garnish with fresh parsley if desired. Serve immediately.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.