This Creamy Chicken Bacon Ranch Pasta is the definition of comfort food! It’s a rich, cheesy, and incredibly flavorful dish that combines tender chicken, crispy bacon, perfectly cooked pasta, and a creamy, dreamy ranch-infused sauce. I love how this recipe brings together some of my favorite flavors in one satisfying meal. It’s perfect for a weeknight dinner, a potluck, or any time you’re craving a truly delicious and comforting pasta dish.
Why You’ll Love This Chicken Bacon Ranch Pasta
- Creamy and Cheesy: The sauce, made with half-and-half and cheddar cheese, is unbelievably creamy and cheesy.
- Flavor-Packed: The combination of chicken, bacon, ranch seasoning, and garlic creates a flavor explosion.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Crowd-Pleaser: This pasta dish is always a hit with family and friends.
Ingredients for Chicken Bacon Ranch Pasta
Here’s what you’ll need to make this comforting pasta. The full list with measurements is in the recipe card below.
Main Ingredients
- Cheddar cheese, shredded (Dairy)
- Bacon (Meat)
- Boneless skinless chicken breasts (Meat)
- Uncooked pasta (Rotini recommended) (Pasta)
Seasoning
- Salt (Seasoning)
- Pepper (Spice)
- Onion powder (Spice)
- Italian seasoning (Spice Blend)
- Dry Ranch Seasoning
Sauce
- Butter (Fat)
- Flour (Thickener)
- Garlic, minced (Aromatic)
- Half and half (Dairy)
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this Chicken Bacon Ranch Pasta as is, but here are a few ideas for variations:
- Add Vegetables: Toss in some broccoli florets, peas, or spinach for added nutrients and flavor.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
- Different Cheese: Use a blend of cheeses, such as Monterey Jack, Colby Jack, or pepper jack.
- Use Different Pasta: Try using penne, farfalle, or shells instead of rotini.
- Add Tomatoes: Sun-dried tomatoes would be a great addition
How to Make Chicken Bacon Ranch Pasta
Let me show you how easy it is to make this Creamy Chicken Bacon Ranch Pasta:
Cook the Bacon
- In a large skillet over low heat, I cook the bacon until it’s crisp.
- I set the cooked bacon aside, reserving the bacon drippings in the skillet.
- Once the bacon is cool enough to handle, I roughly chop it.
Prepare the Chicken
- I slice the chicken breasts into thinner pieces. This helps them cook faster and more evenly.
- I season the chicken with salt, pepper, onion powder, and Italian seasoning.
- I sear the chicken in the reserved bacon drippings over medium-high heat until it’s golden brown and cooked through.
- I let the chicken rest for a few minutes, then cube it.
Boil the Pasta
- While the chicken is cooking, I cook the pasta in boiling salted water until it’s al dente.
- I drain the pasta.
Make the Sauce
- In the same skillet (you can wipe it out if there’s too much bacon grease), I melt the butter over medium heat.
- I add the minced garlic and sauté for about a minute until it’s fragrant.
- I add the flour and cook for another minute, stirring constantly.
- I gradually add the half-and-half, whisking constantly to prevent lumps.
- I stir in the ranch seasoning mix and the shredded cheddar cheese.
- I continue to stir until the cheese is melted and the sauce is smooth.
Combine
- I add the cooked pasta to the sauce and stir to coat it evenly.
- I add the cubed cooked chicken to the skillet.
Garnish and Serve
- I garnish the pasta with the chopped bacon.
- I serve it warm.
Tips and Tricks for the BEST Pasta
Here are my secrets for making this pasta dish truly exceptional:
- Cook the Bacon Until Crispy: Crispy bacon adds a delicious texture and smoky flavor to the dish.
- Don’t Overcook the Chicken: Cook the chicken until it’s just cooked through to keep it tender and juicy.
- Salt the Pasta Water: Salting the pasta water seasons the pasta from the inside out.
- Use Freshly Grated Cheese: Freshly grated cheese melts better and has a more intense flavor than pre-shredded cheese.
How to Serve
This Chicken Bacon Ranch Pasta is a complete meal on its own, but here are a few serving suggestions:
- Side Salad: A simple green salad or a Caesar salad would complement the richness of the pasta.
- Garlic Bread: Serve with a side of warm, crusty garlic bread.
- Steamed Vegetables: Add some steamed broccoli or green beans for extra nutrients.
Make Ahead and Storage
Leftover pasta can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
FAQs about Chicken Bacon Ranch Pasta
- Can I use a different type of cheese?
- Yes, you can use any type of cheese you like, such as Monterey Jack, Colby Jack, or pepper jack.
- Can I make this without the bacon?
- Yes, you can omit the bacon for a vegetarian version (though you’ll lose some of the smoky flavor).
- Can I use milk instead of half-and-half?
- Yes, you can.
Enjoy this Creamy Chicken Bacon Ranch Pasta! It’s a comforting, flavorful, and easy-to-make meal that’s sure to become a family favorite.
Print
Creamy Chicken Bacon Ranch Pasta
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Main Course, Pasta
- Cuisine: American
Description
This Chicken Bacon Ranch Pasta is a creamy, cheesy, and flavorful dish that’s sure to be a crowd-pleaser. Tender chicken, crispy bacon, and perfectly cooked pasta are tossed in a rich and easy homemade ranch-cheddar sauce.
Ingredients
Scale
- 2 cups shredded cheddar cheese
- 6 strips bacon
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 small boneless, skinless chicken breasts (about 1 pound total)
- 2 cups uncooked rotini pasta (or other short pasta shape)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon garlic, minced
- 2 cups half-and-half
- 2 tablespoons dry ranch dressing seasoning mix
Instructions
- Cook Bacon: In a large skillet (cast iron is recommended) over low heat, cook the bacon until crispy. Remove the bacon from the skillet with a slotted spoon and set it aside on a plate lined with paper towels to drain. Reserve the bacon drippings in the skillet. Once the bacon is cool enough to handle, roughly chop it.
- Prepare Chicken: While the bacon is cooking, prepare the chicken. Slice each chicken breast horizontally to create two thinner cutlets. Season the chicken cutlets generously with salt, pepper, onion powder, and Italian seasoning.
- Sear Chicken: Increase the heat under the skillet with the reserved bacon drippings to medium-high. Add the seasoned chicken cutlets to the skillet and sear for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the chicken from the skillet and set it aside to rest. Once cool enough to handle, cut the chicken into bite-sized cubes.
- Cook Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions, until al dente. Drain the pasta and set aside.
- Make Sauce: In the same skillet (do not clean it out), melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
- Make Roux: Sprinkle the flour over the melted butter and garlic. Whisk constantly for 1-2 minutes to create a roux (a paste of butter and flour).
- Add Half-and-Half: Gradually pour in the half-and-half, whisking constantly to prevent lumps. Continue whisking until the sauce is smooth.
- Add Seasoning and Cheese: Stir in the dry ranch dressing seasoning mix and the shredded cheddar cheese. Reduce the heat to low and continue stirring until the cheese is melted and the sauce is smooth and creamy.
- Combine: Add the cooked and drained pasta to the skillet with the cheese sauce. Stir to coat the pasta evenly. Add the cubed cooked chicken to the skillet and stir to combine.
- Garnish and Serve: Garnish the pasta with the chopped cooked bacon. Serve immediately.
Notes
- Bacon: Use your favorite type of bacon. Thick-cut bacon works well.
- Chicken: You can also use leftover cooked chicken or rotisserie chicken to save time.
- Pasta: Rotini is recommended because its shape holds the sauce well, but you can use any short pasta shape you like, such as penne, fusilli, or elbow macaroni.
- Half-and-Half: For a richer sauce, you can use heavy cream instead of half-and-half. For a lighter sauce, you can use milk, but the sauce will be thinner.
- Ranch Seasoning: Use your favorite brand of dry ranch dressing seasoning mix.
- Serving Suggestions: Serve this pasta dish with a side salad or garlic bread.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.