Description
8 oz spaghetti
2 cups cooked chicken, shredded
1 cup Monterey Jack cheese, shredded
1/2 cup cheddar cheese, shredded
1 cup cherry tomatoes, halved
1/2 cup cooked bacon, crumbled
1/2 cup green onions, chopped
1 cup heavy cream
1/2 cup chicken broth
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon olive oil
Directions:
Cook the spaghetti according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Stir in the heavy cream, chicken broth, smoked paprika, salt, and black pepper. Let simmer for 2 minutes.
Add the shredded chicken, cherry tomatoes, and crumbled bacon. Stir to combine.
Reduce heat to low and mix in Monterey Jack and cheddar cheese, stirring until melted.
Toss in the cooked spaghetti and mix until evenly coated.
Garnish with chopped green onions and serve warm.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 450 kcal per serving | Servings: 4
Step-by-Step Guide
1. Prepare Ingredients: Before heating your skillet, measure and prepare all ingredients. Shred the cheeses, cook and shred the chicken, crumble the bacon, halve the tomatoes, and mince the garlic. This mise en place ensures a smooth cooking process.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package directions. Drain and set aside.
3. Build the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth. Whisk in the smoked paprika, salt, and black pepper. Let the mixture simmer gently for 2 minutes to slightly reduce and combine flavors.
4. Combine Proteins & Vegetables: Add the shredded chicken, halved cherry tomatoes, and crumbled bacon to the skillet. Stir well to coat everything in the creamy base and heat through, about 2-3 minutes.
5. Melt the Cheese: Reduce the heat to low. Gradually add the shredded Monterey Jack and cheddar cheeses, stirring constantly until the cheese is fully melted and the sauce is smooth.
6. Finish the Dish: Add the cooked and drained spaghetti to the skillet. Use tongs to gently toss and fold until every strand is evenly coated in the creamy sauce. Remove from heat.
7. Garnish and Serve: Transfer the pasta to serving bowls or plates. Garnish generously with the chopped green onions for a fresh, colorful finish.
Serving Suggestions
This rich and creamy pasta is a complete meal on its own. For a balanced plate, consider serving it with a simple side salad dressed with a light vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce. For a brighter flavor contrast, top with a sprinkle of fresh parsley or a squeeze of lemon juice just before serving.
How-to Summary
Cook spaghetti al dente. Sauté garlic in oil, then simmer cream, broth, and seasonings. Add chicken, tomatoes, and bacon. Reduce heat, melt in cheeses. Toss with cooked pasta and garnish with green onions.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. This creamy sauce works well with fettuccine, penne, rigatoni, or any short-cut pasta that holds sauce nicely.
How can I make this dish lighter? Substitute the heavy cream with half-and-half or whole milk mixed with a tablespoon of flour for thickening. You can also use reduced-fat cheese, though the melt and texture will differ slightly.
What’s the best way to cook the chicken? For ease, use a store-bought rotisserie chicken. You can also poach or bake chicken breasts seasoned with salt and pepper until cooked through, then shred.
Can I prepare this ahead of time? The sauce can be made 1-2 days ahead and stored in the fridge. Reheat gently on the stove, adding a splash of broth or milk to loosen it, then toss with freshly cooked pasta.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat with a little added broth or cream to restore the creamy consistency, as the pasta will absorb sauce when stored.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook spaghetti only to al dente, as it will continue to soften slightly when tossed with the hot sauce.
- High Heat for Cheese Sauce: Always add cheese to the sauce over low heat. High heat can cause the cheese to become grainy or separate.
- Using Pre-Shredded Cheese: Pre-shredded cheeses contain anti-caking agents that can prevent smooth melting. For the creamiest sauce, shred cheese from a block.
- Not Seasoning the Pasta Water: Salting the boiling water is your only chance to season the pasta itself, which is crucial for a flavorful final dish.
Conclusion
This Creamy Chicken Bacon Ranch Spaghetti is the ultimate comfort food, combining familiar flavors in a luxurious, cheesy sauce. It’s surprisingly quick to prepare, making it perfect for a satisfying weeknight dinner that feels special. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a restaurant-quality pasta dish that is sure to become a family favorite. Enjoy the delicious results of this simple yet impressive recipe.
