Tender rotini, crispy bacon, juicy rotisserie chicken, and a silky ranch-cheddar cream sauce. Ready in about 30 minutes—perfect for busy nights.
Prep: 10 mins
Cook: 20 mins
Total: ~30 mins
Yield: 6 servings
Category: Pasta / Main
Table of Contents
Ingredients
Instructions
Tips & Variations
For more recipes follow me in Facebook , Pinterest !
Ingredients
6 strips bacon, cut into small pieces
3 cups dry rotini pasta
2 Tbsp butter
1 cup diced onion
3 cloves garlic, minced
3 Tbsp all-purpose flour
3 cups whole milk
4 oz cream cheese, cubed
2 Tbsp dry ranch seasoning
2 cups diced rotisserie chicken
2 cups shredded cheddar cheese, divided
1/2 tsp red pepper flakes (optional); salt & black pepper to taste
Chopped parsley, for garnish
Instructions
Cook pasta: Boil rotini in salted water until al dente; drain.
Crisp bacon: Cook bacon in a large skillet over medium-high heat until crisp. Transfer to paper towels; leave about 2 Tbsp drippings.
Sauté aromatics: Add butter to drippings. Sauté onion 2–3 minutes; add garlic 1 minute.
Make sauce: Whisk in flour; cook 2 minutes. Gradually whisk in milk. Simmer gently, then stir in cream cheese until melted and slightly thickened.
Season & cheese: Whisk in ranch seasoning and 1 cup cheddar. Season with salt, pepper, and red pepper flakes if using.
Combine: Add pasta, chicken, bacon, and remaining cheddar. Stir over low heat 2–3 minutes until hot and creamy.
Serve: Garnish with parsley and enjoy warm.
ADVERTISEMENT
Tips & Variations
Swap rotini for penne, shells, or elbows.
Add steamed broccoli, peas, or spinach for vegetables.
Use Monterey Jack or Colby for a milder melt; add a squeeze of lemon to brighten.
Make ahead: refrigerate up to 2 days; reheat gently with a splash of milk.