What the heck is this?
Okay, let’s be real here — sometimes you just want comfort food that doesn’t apologize for being exactly what it is. Enter Chicken Bacon Ranch Pasta, the holy trinity of flavors that somehow makes everything better. We’re talking tender chunks of seasoned chicken, crispy bacon pieces, and a creamy ranch sauce that’s been elevated from basic to absolutely crave-worthy, all tossed with perfectly cooked pasta.
This is the kind of dish that makes your family go suspiciously quiet at the dinner table because they’re too busy inhaling it to talk. It’s comfort food at its finest — not trying to be fancy, just trying to be delicious as hell. And honestly? Mission accomplished. Plus, it comes together in one pan, so you’re not stuck doing dishes until midnight.
Why You’ll Love This Recipe
- The ultimate comfort food trio — chicken, bacon, and ranch never disappoints
- One-pan wonder — minimal cleanup, maximum flavor
- Kid-approved — even the pickiest eaters will clean their plates
- Weeknight hero — ready in 30 minutes when you’re running on empty
- Leftover gold — somehow tastes even better the next day
- Customizable — add veggies, change the pasta, make it yours
The Good Stuff You’ll Need
For the Main Event:
- 1 lb penne or rigatoni pasta (something with ridges to hold the sauce)
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 8 slices thick-cut bacon, chopped
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
For the Ranch Sauce Magic:
- 4 tbsp butter
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 packet (1 oz) ranch dressing mix (or homemade if you’re feeling fancy)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
For the Finishing Touches:
- 1/4 cup fresh chives, chopped
- 2 tbsp fresh parsley, chopped
- Extra cheese for serving (because why not?)
- Red pepper flakes (optional, for those who like a little heat)
Let’s Do This
Step 1: Get That Pasta Going
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente.
Reserve 1/2 cup pasta water before draining — this is liquid gold for adjusting sauce consistency.
Step 2: Bacon First (Obviously)
In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy.
Remove bacon with a slotted spoon and set aside on paper towels.
Leave about 2 tablespoons of bacon fat in the pan — this is flavor town right here.
Step 3: Season and Sear That Chicken
Season chicken pieces with garlic powder, onion powder, paprika, salt, and pepper.
Add olive oil to the bacon fat in the pan and heat over medium-high.
Cook chicken pieces until golden brown and cooked through (about 6-8 minutes).
Remove chicken and set aside with the bacon.
Step 4: Build the Ranch Sauce
In the same pan (sensing a pattern here?), melt the butter over medium heat.
Add minced garlic and cook for 30 seconds until fragrant.
Whisk in flour and cook for 1 minute to get rid of that raw flour taste.
Slowly whisk in milk and cream — go slow to avoid lumps.
Add the ranch packet and whisk until smooth.
Let it simmer for 2-3 minutes until it starts to thicken.
Step 5: Cheese It Up
Remove pan from heat and stir in cream cheese until melted.
Add cheddar and Parmesan, stirring until smooth and creamy.
If the sauce seems too thick, add some of that reserved pasta water.
Taste and adjust seasoning — more salt? More pepper? You’re the boss.
Step 6: Bring It All Together
Add the cooked pasta, chicken, and most of the bacon back to the pan.
Toss everything together until well coated.
If it needs more moisture, add a splash of pasta water.
Step 7: Serve and Conquer
Transfer to serving bowls and top with remaining bacon, fresh herbs, and extra cheese.
Sprinkle with red pepper flakes if you’re feeling spicy.
Serving Suggestions
Serve with a simple side salad — something light to balance all that creamy goodness.
Garlic bread is never a bad idea for soaking up any leftover sauce.
A crisp white wine or light beer pairs perfectly with this richness.
Switch It Up
Veggie Boost: Add broccoli, peas, or cherry tomatoes for some color and nutrition.
Spicy Kick: Use pepper jack cheese or add jalapeños.
Mushroom Love: Sauté some mushrooms with the chicken for extra umami.
Different Protein: Try it with shrimp, turkey, or even rotisserie chicken.
Lighter Version: Use half-and-half instead of heavy cream and reduce the cheese slightly.
Make-Ahead Tips
Cook the chicken and bacon ahead of time and store in the fridge for up to 3 days.
The sauce can be made a day ahead — just reheat gently and thin with milk if needed.
Leftovers keep for 3-4 days in the fridge and reheat beautifully with a splash of milk.
You can even freeze portions for up to 3 months — just thaw overnight and reheat gently.
Questions People Actually Ask
Q: Can I use store-bought ranch dressing instead of the packet? A: You could, but the packet works better for this sauce consistency. If using bottled, you might need to adjust the liquid ratios.
Q: What if my sauce is too thick? A: Add pasta water or milk, a little at a time, until you get the consistency you want.
Q: Can I make this with turkey bacon? A: Sure, but you might need to add a little extra oil since turkey bacon doesn’t render as much fat.
Q: How do I keep the sauce from breaking? A: Keep the heat at medium or below when adding cheese, and remove from heat before stirring in the cheese.
Q: Can I use a different pasta shape? A: Absolutely! Just pick something that can hold the sauce well — shells, rotini, or bow ties all work great.
Q: What if I don’t have ranch packet? A: Mix 1 tbsp dried dill, 1 tbsp dried parsley, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp each of salt and pepper.
Print
Chicken Bacon Ranch Pasta
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Okay, let’s be real here — sometimes you just want comfort food that doesn’t apologize for being exactly what it is. Enter Chicken Bacon Ranch Pasta, the holy trinity of flavors that somehow makes everything better. We’re talking tender chunks of seasoned chicken, crispy bacon pieces, and a creamy ranch sauce that’s been elevated from basic to absolutely crave-worthy, all tossed with perfectly cooked pasta.
This is the kind of dish that makes your family go suspiciously quiet at the dinner table because they’re too busy inhaling it to talk. It’s comfort food at its finest — not trying to be fancy, just trying to be delicious as hell. And honestly? Mission accomplished. Plus, it comes together in one pan, so you’re not stuck doing dishes until midnight.
Ingredients
For the Main Event:
- 1 lb penne or rigatoni pasta (something with ridges to hold the sauce)
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 8 slices thick-cut bacon, chopped
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
For the Ranch Sauce Magic:
- 4 tbsp butter
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 packet (1 oz) ranch dressing mix (or homemade if you’re feeling fancy)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
For the Finishing Touches:
- 1/4 cup fresh chives, chopped
- 2 tbsp fresh parsley, chopped
- Extra cheese for serving (because why not?)
- Red pepper flakes (optional, for those who like a little heat)
Instructions
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente.
Reserve 1/2 cup pasta water before draining — this is liquid gold for adjusting sauce consistency.
In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy.
Remove bacon with a slotted spoon and set aside on paper towels.
Leave about 2 tablespoons of bacon fat in the pan — this is flavor town right here.
Season chicken pieces with garlic powder, onion powder, paprika, salt, and pepper.
Add olive oil to the bacon fat in the pan and heat over medium-high.
Cook chicken pieces until golden brown and cooked through (about 6-8 minutes).
Remove chicken and set aside with the bacon.
In the same pan (sensing a pattern here?), melt the butter over medium heat.
Add minced garlic and cook for 30 seconds until fragrant.
Whisk in flour and cook for 1 minute to get rid of that raw flour taste.
Slowly whisk in milk and cream — go slow to avoid lumps.
Add the ranch packet and whisk until smooth.
Let it simmer for 2-3 minutes until it starts to thicken.
Remove pan from heat and stir in cream cheese until melted.
Add cheddar and Parmesan, stirring until smooth and creamy.
If the sauce seems too thick, add some of that reserved pasta water.
Taste and adjust seasoning — more salt? More pepper? You’re the boss.
Add the cooked pasta, chicken, and most of the bacon back to the pan.
Toss everything together until well coated.
If it needs more moisture, add a splash of pasta water.
Transfer to serving bowls and top with remaining bacon, fresh herbs, and extra cheese.
Sprinkle with red pepper flakes if you’re feeling spicy.
Notes
Serve with a simple side salad — something light to balance all that creamy goodness.
Garlic bread is never a bad idea for soaking up any leftover sauce.
A crisp white wine or light beer pairs perfectly with this richness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~580 kcal
- Fat: ~32g
- Carbohydrates: ~35g
- Protein: ~38g