Chicken bacon ranch linguine brings all the flavors for the perfect weeknight meal! It has the parmesan cheese with real bacon bits. You can easily customize to items you have on hand. For example, you could use rotini or elbow pasta instead of linguine. If you cannot do heavy cream, try evaporated milk, cream cheese or a soy alternative.
I recommend the Hormel bacon bits. They have a great taste in my opinion. They seem more fresh and real than others I have tried.
[COMMENT]
Chicken Bacon Ranch Linguine
- 1 lb chicken (cubed)
- 1 tbsp dry ranch mix
- 1 1/2 c shredded Parmesan cheese
- 1/2 c bacon bits
- 1 1/2 c chicken broth
- 1 1/2 c heavy cream
- 1/4 tsp garlic powder
- 1/2 lb linguine noodles (broken in half)
- salt & pepper to taste
- Mix broth, heavy cream, garlic powder, salt and pepper in the IP.
- Add the cubed chicken into the mixture in the IP. Move the chicken evenly around the IP.
- Add the pasta on top of the chicken in the liquid. Ensure that all the noodles are covered with liquid.
- Place lid on the IP, make sure the knob is set to seal. Cook on manual high for 10 minutes NPR for 8 minutes and then QR.
- Add and mix in the dry ranch dressing.
- Slowly add in the shredded Parmesan cheese while continuously stirring.
- Serve and top with bacon bits. Enjoy!
