Smoked Paprika Chicken and Bacon Ranch Pasta
A comforting weeknight pasta dish featuring tender chicken pieces and crispy bacon tossed in a creamy, tangy ranch-style sauce with a hint of smoky paprika.
30 min
Cook time
4
Servings
Easy
Difficulty
~960
Calories
Nutrition (per serving)
960
Calories · kcal
51
Protein · g
67
Carbs · g
54
Fat · g
Ingredients
- penne pasta — 400g (dry)
- chicken breast, diced — 500g
- smoked streaky bacon, chopped — 150g
- ranch dressing — 200ml
- double cream — 100ml
- smoked paprika — 1 tbsp
- sunflower oil — 1 tbsp
- spring onions, sliced — 30g
Method
- 1
Boil a large pan of salted water and cook the penne pasta according to packet instructions until al dente.
- 2
While the pasta cooks, heat the sunflower oil in a large frying pan over medium heat.
- 3
Add the diced chicken and cook for 6-8 minutes until golden and cooked through. Remove from the pan.
- 4
Add the bacon to the same pan and fry until crispy. Drain any excess fat.
- 5
Return the chicken to the pan, stir in the smoked paprika, ranch dressing, and double cream. Simmer gently for 2 minutes to thicken.
- 6
Drain the pasta and toss it directly into the sauce. Stir well to coat.
- 7
Serve hot topped with fresh sliced spring onions.
Allergens to check
gluten, milk, egg, mustard
Why this works
The acidity of the ranch dressing cuts through the richness of the double cream, while the smoked paprika elevates the chicken and pairs perfectly with the salty, crispy bacon bits.
Equipment
large saucepan, large frying pan, wooden spoon, colander
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