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–+ servings
Chicken Ranch Macaroni and Cheese

Creamy Chicken Ranch Macaroni and Cheese for Cozy Nights

Delight in this Chicken Ranch Macaroni and Cheese, a comforting blend of creamy pasta, ranch-seasoned chicken, and crispy bacon.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 tablespoon Olive Oil Can use vegetable oil as a substitute
  • 1 pound Boneless Skinless Chicken Breasts Cut into cubes for even cooking
  • 2 tablespoons Dry Ranch Seasoning Can substitute with homemade ranch mix
For the Cheese Sauce
  • 2 tablespoons Unsalted Butter Use salted butter if unsalted is not available
  • 2 tablespoons All-Purpose Flour Keep gluten-free flour on hand if needed
  • 2 cups Whole Milk Half-and-half or non-dairy milk can be used
  • 1 teaspoon Salt Adjust to your liking
  • 1 teaspoon Garlic Powder Adjust to your liking
  • 1 cup White Cheddar Cheese Yellow cheddar or additional mozzarella works too
  • 1 cup Mozzarella Cheese Feel free to use pre-shredded for convenience
For the Pasta and Toppings
  • 8 ounces Elbow Macaroni Can swap for gluten-free pasta options
  • 4 slices Bacon Turkey bacon can be used for a lighter touch
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Pepper Adjust to taste
  • 2 tablespoons Parsley Can be omitted if aiming for simplicity

Equipment

  • Skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat a skillet over medium-high heat and add olive oil. Coat cubed chicken breasts with dry ranch seasoning. Cook chicken for 1-2 minutes on each side until golden brown and cooked through, tenting with foil to keep warm.
  2. In the same skillet, reduce heat to medium and add unsalted butter, allowing it to melt. Whisk in all-purpose flour and cook for 1-2 minutes. Gradually pour in warmed whole milk, whisking until thickened, about 3-5 minutes. Season with salt, garlic powder, and more ranch seasoning.
  3. Remove skillet from heat and stir in white cheddar and mozzarella cheeses until melted. Fold in cooked elbow macaroni, ensuring it's well-coated with the sauce.
  4. Spoon the macaroni mixture into bowls or a large dish, topping with seared chicken and crumbled bacon. Garnish with fresh parsley and serve immediately.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 60gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can be frozen for up to 3 months. For reheating, add a splash of milk to maintain creaminess.

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