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