Chicken Bacon Ranch Fettuccine


  • 1 can (10-3/4 ounces) cream of chicken soup
  • 3/4 cup sour cream
  • 1 packet ranch seasoning mix
  • 10 strips bacon, chopped
  • 1/2 cup diced onion
  • 1-1/2 pounds boneless, skinless chicken breasts, cubed
  • 1 box (16 ounces) fettuccine, cooked al dente


  1. In a large bowl, combine the soup, sour cream and ranch seasoning and mix well.
  2. In a large skillet, cook the bacon until crisp.
  3. Add the onion to the skillet with the bacon and sauté until tender.
  4. Remove the bacon and onion with a slotted spoon and add it to the soup and sour cream mixture. Stir until combined.
  5. Drain all but about 1-1/2 tablespoons of bacon grease from the skillet.
  6. Add the chicken to the reserved bacon grease and cook on medium heat until it is cooked through.
  7. Pour the bacon, onion and cream mixture into skillet with the chicken and stir until combined.
  8. Cook on medium-low heat until heated through.
  9. Serve over fettuccine and garnish with parsley, if desired.

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