Cheesy Ranch Pasta Recipes

CHEESY RANCH CHICKEN PASTA

Steps:

• In a small bowl combine shredded chicken and dry ranch seasoning. (This is your chicken mixture.)
• To a large Dutch oven over medium heat, add the chicken broth, penne, and chicken mixture. Stir to combine and then bring to a boil. Reduce heat to low and then cover and cook for about 15 to 20 minutes or until the pasta is cooked to your preference. There should still be some liquid in the pot when the pasta is done cooking.
• Add the cream cheese to the dutch oven and stir until most of the cream cheese has melted.
• Add the bacon and shredded cheddar cheese. Stir everything until cheese is fully melted.
• Garnish with parsley and serve.

RANCH PASTA

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. , In a large bowl, mix Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing. Drain pasta; add to cheese mixture. Fold in spinach. Transfer to a greased 13x9-in. baking dish., Tear French bread into pieces; place in a food processor. Cover and pulse until crumbs form. Toss bread crumbs with oil, lemon zest, parsley, garlic salt and remaining Parmesan cheese. Sprinkle over pasta mixture., Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5-10 minutes.

CHEESY RANCH CHICKEN PASTA

Steps:

• Place chicken breasts in a multi-functional electric pressure cooker (such as Instant Pot®) and add 2 cups chicken broth, cream of chicken soup, milk, butter, ranch dressing mix, and onion powder. Close and lock the lid. Select the Poultry setting according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer chicken to a cutting board using a slotted spoon. Shred chicken and return to the pot. Add rotini, remaining chicken broth, and bacon. Close and lock the lid. Select the high pressure setting according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir in shredded mild Cheddar cheese and cheese sauce until well combined.

CHEESY RANCH PASTA

Steps:

• Boil your pasta.
• Drain.
• while still hot mix in all ingrediants.
• Sprinkle parmesian cheese on top.
• And serve.

RANCH HAM 'N' CHEESE PASTA

Steps:

• Cook pasta according to package directions; drain. In a Dutch oven, combine the next seven ingredients. Cook and stir over medium heat until cheese is melted and mixture begins to thicken. Reduce heat; fold in sour cream until blended. , Add the ham, cracker crumbs and pasta; cook and stir until heated through. Sprinkle with Parmesan cheese.

CHEESY BACON RANCH PASTA SALAD

Steps:

• Slice bacon into thin strips (1/2 - 1 inches in width). Separate slices and place into a preheated frying pan.
• While bacon is browning, prepare the tortellini's according to the package's directions. When the tortellini's are fully cooked, run under cool water, drain, and set aside to cool.
• When the bacon is fully cooked, carefully drain the grease and spread the bacon pieces onto paper towels to remove excess grease. Set aside to cool.
• Slice the tomatoes in half.
• In a large bowl, combine the tortellini's, bacon, tomatoes, cheese and ranch dressing. Stir to combine.
• Cover and refrigerate at least one hour, but as much as 2 days.
• When ready to serve, you may add the extra ranch dressing if you wish.

ONE-POT CHEESY BACON RANCH PASTA WITH CHICKEN AND BROCCOLI

Steps:

• Heat bacon in a large Dutch oven over medium heat. Cook, flipping occasionally until browned and crisp, about 10 minutes. Drain on paper towels.
• Sprinkle chicken evenly with salt and pepper; cook in hot bacon drippings over medium-high heat, stirring often, until chicken is golden brown on all sides, about 4 minutes. Transfer chicken to a plate and set aside. Chicken will not be fully cooked at this point.
• Add shallot and garlic to drippings and cook, stirring often, until fragrant, 2 minutes. Stir in water and milk; use a wooden spoon to scrape any browned bits from bottom of the Dutch oven. Stir in pasta and ranch dressing mix. Bring to a boil and simmer for 6 minutes.
• Return chicken to the Dutch oven and add broccoli. Cook until pasta is tender and chicken is cooked through, 3 to 4 minutes. Stir in Cheddar cheese and sour cream to combine. Crumble cooked bacon over the top and serve hot.

CHEESY BACON RANCH PASTA SALAD RECIPE

Steps:

• Cook noodles according to package directions.
• In a large mixing bowl, combine the mayonnaise, ranch dressing, green onions, bacon, garlic salt, onion powder, and pepper until well combined.
• Add your cooled noodles and cheddar cheese.
• Mix until well combined. Place in fridge for about 2 hours before serving.