This post has been sponsored by Hidden Valley. All thoughts and opinions, as always, are my own.
There’s simply something extra tasty about ranch chicken pasta that I can’t place my finger on.
It has to be the delicious combination of rotisserie chicken, peas, bacon, and rigatoni in a creamy white cheddar Hidden Valley® Original Ranch sauce.
All made in one pot? Sign me up!
Ranch Chicken Pasta – worth digging your teeth into!
As a means to educate you about Walmart’s 6th year of “Fight Hunger. Spark Change” program and how Hidden Valley Ranch has opted to take part in this partnership, I wanted to create an easy chicken pasta recipe.
This one-pot ranch chicken pasta is an easy-to-make dish that will serve many people—easily bring it along to a potluck gathering!
Walmart is all about feeding the hungry and with so many Americans going without food, it’s something we all should be discussing.
I opted to use Hidden Valley Ranch in my chicken bacon ranch pasta to show my support for Fight Hunger: Feeding America.
When you purchase one bottle of Hidden Valley Ranch at Walmart with the Fight Hunger sticker on it, one meal will be donated to a person in need within your community.
This is an awesome way for busy moms to give back without having to find time to volunteer!
With your purchase of just one Hidden Valley Ranch bottle at Walmart, you can feed a needy person while using the bottle to make this easy chicken pasta recipe to feed your own family.
Disclaimer: Fight Hunger: Feeding America provides 1 meal for every 1 item purchased.
$1 helps provide at least 10 meals secured by Feeding America on behalf of local food banks.
I know you are ready to head to your local Walmart so that you can get the ingredients for this easy chicken pasta recipe!
How to make chicken pasta
Cook bacon until crispy in a dutch oven, drain, and keep for later.
Saute garlic in bacon fat (yum!), add pasta and chicken stock, and cook for 12 minutes until pasta is al dente—stirring to make sure it doesn’t stick to the bottom of the pan.
Add cream cheese, white cheddar, ranch, cooked diced chicken, and peas. Continue to simmer until sauce is thickened.
Serve with the bacon on top and a garnish of chopped parsley, scallions, and more ranch!
Scroll down for the complete list of ingredients and instructions to whip up this delicious one-pot ranch chicken pasta today.
But first, let’s discuss some frequently asked questions about one-pot ranch chicken pasta:
How long will chicken pasta last in the fridge?
If the one-pot ranch chicken pasta is stored in an airtight container and fully cooked, you can keep this in your refrigerator for 3-5 days before it goes bad and needs to be disposed of.
How to make chicken pasta creamy?
The best way to make a chicken pasta recipe cream is to use Hidden Valley Ranch in the sauce with some creamy cheeses.
I used a mixture of cream cheese and white sharp cheddar in today’s recipe.
Together, this combination adds a creamy texture to your chicken pasta as well as an added flavor that makes your taste buds happier!
How long does chicken pasta last in the freezer?
If you’re looking to freeze this one-pot ranch chicken pasta to reheat at a later date, then you’re in luck!
You can freeze chicken pasta in an airtight container for 1 to 2 months.
When you’re ready to whip up this potluck style dish for family, you can simply thaw it out and heat it up to serve within those 1 to 2 months of freezing it.
Now that you know all the ins and outs about Walmart’s 6th year of “Fight Hunger. Spark Change” and how Hidden Valley® Original Ranch gives one meal for every bottle purchased that has the Fight Hunger sticker on it, it’s time to get this one-pot ranch chicken pasta recipe started!
How to make Cheddar Bacon Ranch Chicken Pasta
One Pot Ranch Chicken Pasta
- 4 slices bacon 1/2 inch dice
- 3 cloves garlic minced
- 1 pound rigatoni
- 4 cups chicken stock
- 4 ounces cream cheese medium dice
- 8 ounces sharp white cheddar cheese shredded
- 1/4 cup Hidden Valley Ranch plus more for garnish, optional
- 2 cups cooked chicken diced or shredded*
- 1 cup frozen peas
- 1 tablespoon Italian parsley chopped, garnish, optional
- 2 scallions thinly sliced, garnish, optional
- In a large dutch oven over medium-low heat, add the bacon and cook until crispy. Drain the bacon and reserve on the side. Drain off half of the bacon grease and discard. Sautee the garlic in the bacon fat until fragrant, about 1 minute. Add in the rigatoni and coat in the fat. Add the chicken stock and stir to combine. Bring to a boil, reduce to a simmer, cover and simmer for 12 minutes or until the pasta is al dente, stirring every couple minutes to make sure the pasta doesn't stick the bottom of the pan.
- Once the pasta is cooked, add in the cream cheese and cheddar, let melt stirring constantly. Add in the ranch, diced chicken, and peas, stir to combine. Let simmer until the sauce is thickened to your liking, about 3-5 minutes.**
- Serve with the leftover bacon on top, with an optional garnish of parsley, scallions, and more ranch.
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