Chicken Bacon Ranch Pasta (Print Version)
# Ingredients:
→ Pasta Base
01 -
1 pound pasta
→ Dressing
02 -
1 cup sour cream
03 -
1–1 1/2 cups half and half
04 -
1/4 cup mayonnaise
05 -
1 ounce packet of ranch seasoning
06 -
1 tablespoon dried dill
07 -
Kosher salt
08 -
Fresh cracked pepper
→ Mix-ins
09 -
2 cups shredded rotisserie chicken
10 -
8 ounces cubed sharp cheddar cheese
11 -
1/3 cup diced red onion
12 -
12 ounces bacon, cooked and crumbled
13 -
1 pint cherry tomatoes, halved
→ Garnish
14 -
2 tablespoons fresh chopped parsley
15 -
2 tablespoons thinly sliced chives
16 -
2 tablespoons thinly sliced green onion
# Instructions:
01 -
Cook pasta just until al dente. Toss in olive oil and set aside to cool.
02 -
Combine sour cream, 1 cup of half and half, mayonnaise, ranch seasoning, dried dill, and a few large pinches of salt and pepper in a small bowl until smooth and creamy. If making the dressing ahead of time, it will thicken in the refrigerator. Use the additional 1/2 cup of half and half to thin as needed. Season to taste with salt and pepper.
03 -
In a large bowl, combine the cooled pasta, rotisserie chicken, cheddar cheese, red onion, cooked bacon, tomatoes, parsley, chives, and green onions. Pour dressing over and toss to coat evenly.
# Notes:
01 -
This pasta salad can be prepared up to 24 hours in advance, though you may need to add extra dressing before serving as the pasta will absorb some of the moisture.