28/09/2026
Chicken Bacon Ranch Pasta (serves 4) Recipe.
Ingredients:
400g SPAR Conchiglie pasta
2 Inishella chicken breasts
6 Inishella rashers of streaky bacon
250g mushrooms
100g baby spinach
3 garlic cloves
1 tbsp SPAR butter
250ml SPAR cream
150ml buttermilk
50g Parmesan, grated
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1 tsp dried dill
Chives
Olive oil
SPAR Salt and black pepper
Method:
1. Mix the garlic powder, onion powder, parsley, dill, a good pinch of salt and plenty of black pepper in a small bowl. That's your ranch seasoning.
2. Slice the chicken into strips and toss it in half the seasoning. Slice the mushrooms.
3. Put a big pot of salted water on to boil and cook the conchiglie until it still has a bit of bite. Save a mug of the pasta water before draining.
4. Lay the rashers in the air fryer and cook at 200°C for 8 to 10 minutes until crisp. Chop them up once they're done.
5. While the bacon's going, melt the butter in a large pan over a medium-high heat. In go the mushrooms and spinach. Leave them alone for a few minutes so they brown properly, then stir.
6. Chop the garlic, add it, and fry until the smell comes up. Throw in the spinach and let it wilt. Tip everything out onto a plate.
7. Add a drizzle of olive oil to the same pan and fry the chicken for 6 to 8 minutes until golden and cooked through.
8. Pour in the cream and the rest of the seasoning. Simmer for a couple of minutes until it thickens slightly, then take the pan off the heat.
9. Stir in the buttermilk and Parmesan. Keep it off the heat or the buttermilk will split.
10. Tip in the pasta, bacon, mushrooms and spinach. Toss it all together, loosening with a splash of pasta water if it needs it. Taste and season.
Serve topped with chopped chives, extra Parmesan and a crack of black pepper.
