Cheesy Bacon and Ranch Chicken Pasta4 ounces pasta (I used gluten free penne)
8 ounces of bacon
1/2 Tablespoon olive oil
1 pound boneless skinless chicken breast, cut into 3/4-1" chunks
2 Tablespoons flour
1/2 T dry ranch mix
1-1/2 cups milk
4 ounces Velveeta or 1 cup shredded cheddar cheese
Cook pasta according to package directions. Drain and keep a lid on pot until sauce is ready.
Meanwhile, cook bacon in large skillet until crisp. Drain on paper towel, reserving 1 Tablespoon of the bacon grease in the pan.
Add chicken and cook until no longer pink. (My chicken was a little frozen so it gave way to juices and didn't brown as nice as it would otherwise.)
Sprinkle flour onto chicken and stir to coat.
Add milk, stirring as you go to keep lumps from forming. I really like my flat whisk for this job!
Cook until thick and bubbly.
Stir in ranch seasoning. Use more than 1/2 Tablespoon if you like.
Add in cheese and bacon, stirring until cheese is melted. Stir in drained pasta and serve.