Go Back

Chicken Bacon Ranch Orzo

A rich, creamy one-pan dinner featuring tender chicken, crispy bacon, and orzo pasta in a ranch-flavored sauce topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 6 slices bacon, chopped
  • 12 oz orzo pasta
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 packet ranch dressing mix
  • 1 cup shredded cheddar cheese
  • 1/2 cup frozen peas (optional)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh chives for garnish

Method
 

  1. Heat a large, deep skillet or Dutch oven over medium heat. Add chopped bacon and cook until crispy, about 5-6 minutes. Remove bacon with a slotted spoon, leaving about 2 tablespoons of drippings in the pan.
  2. Season chicken pieces with salt and pepper. Add to the bacon drippings and cook until golden brown and cooked through, about 6-7 minutes. The chicken should reach an internal temperature of 165°F. Remove and set aside with the bacon.
  3. Add olive oil to the same pan. Pour in the orzo and stir constantly for 2-3 minutes until lightly golden.
  4. Slowly pour in chicken broth, scraping up any browned bits from the bottom. Add the ranch packet and stir until dissolved. Bring to a gentle boil.
  5. Reduce heat to medium-low and simmer for 12-15 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed. Stir in heavy cream, cooked chicken, bacon, and peas. Cook for 2-3 minutes until heated through. Remove from heat and fold in cheese until melted and creamy.

Notes

Money-saving substitutions: Swap heavy cream for half-and-half, use chicken thighs instead of breast meat, or replace fresh bacon with turkey bacon. Time-saving tip: Prep your chicken and bacon the night before. Don't rush the bacon cooking process for properly crispy results. Remove pan from heat before adding cheese to prevent clumping. Refrigerate leftovers for up to 3 days, reheat gently with a splash of chicken broth. Does not freeze well due to cream base.