Chicken Bacon Ranch Pasta

introduction

This creamy, savory Chicken Bacon Ranch Pasta brings together tender chicken, crispy bacon, and a cheesy ranch sauce for an easy weeknight favorite. For a quick reference or an alternate take, check out Mayonnaise Recipe’s Chicken Bacon Ranch Pasta for comparison and inspiration.

why make this recipe

This dish is comfort food made fast: it combines pantry-friendly pasta with simple seasonings and a rich, ranch-flavored cream sauce. It’s family-friendly, easily scaled up for guests, and uses ingredients that many people already have on hand.

how to make Chicken Bacon Ranch Pasta

Follow these straightforward steps to build the dish from cooked bacon and seared chicken into a creamy pasta dinner. The combination of bacon fat for searing and ranch seasoning in the sauce creates deep, familiar flavors without fuss.

Ingredients :

• 2 cups cheddar cheese, shredded
• 6 strips bacon
• Salt and pepper to taste
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 2 small boneless skinless chicken breasts
• 2 cups uncooked pasta (Rotini recommended)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon garlic, minced
• 2 cups half and half
• 2 tablespoons dry ranch dressing seasoning mix

Directions :

1. Cook the Bacon: In a large skillet over low heat, cook the bacon until crisp. Set aside, reserve drippings, and roughly chop the bacon once cooled.
2. Prepare the Chicken: Slice the chicken breasts into thinner pieces, season with salt, pepper, onion powder, and Italian seasoning. Sear in bacon drippings over medium-high heat until golden and cooked through. Cube after resting.
3. Boil the Pasta: Cook in boiling salted water until al dente. Drain.
4. Make the Sauce: In the skillet, melt butter and sauté garlic. Add flour, then gradually add half and half. Stir in ranch seasoning and cheese until smooth.
5. Combine: Add pasta to the sauce, then chicken, and garnish with bacon. Serve warm.

how to serve Chicken Bacon Ranch Pasta

Serve hot, straight from the pan into bowls. Garnish with extra shredded cheddar and the chopped crisp bacon reserved earlier. A sprinkle of chopped parsley or chives adds color and a fresh note. Pair with a simple green salad or steamed vegetables for balance.

how to store Chicken Bacon Ranch Pasta

Cool completely before storing. Keep in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat with a splash of milk or half-and-half to loosen the sauce; microwave reheating in shorter intervals also works if stirred between cycles.

tips to make Chicken Bacon Ranch Pasta

• Cook pasta just until al dente; it will finish absorbing sauce and stay tender.
• Reserve bacon drippings to sear the chicken for added flavor.
• Grate your own cheddar from a block for better melt and texture.
• If the sauce becomes too thick after resting, thin with a little milk or reserved pasta water.
• Taste and adjust salt after adding the ranch seasoning and cheese, since both can contribute sodium.

variation (if any)

• Swap chicken for shredded rotisserie chicken to speed prep.
• Use different cheeses (Monterey Jack, pepper jack, or a blend) for variation in flavor and heat.
• Add vegetables like peas, spinach, or sun-dried tomatoes for color and nutrition.
• Make it lighter by substituting half-and-half with whole milk and reducing the cheese slightly.

FAQ

Q: Can I make this ahead and bake it?
A: Yes — combine everything, place in a baking dish, top with extra cheese, and bake at 350°F (175°C) until bubbly, about 20–25 minutes.

Q: Is there a low-carb version?
A: Use spiralized zucchini or a cauliflower-based pasta substitute and reduce the half-and-half slightly to keep the sauce consistency.

Q: Can I freeze leftovers?
A: Freezing cream-based pasta often changes the texture; it’s best refrigerated. If you must freeze, expect some separation and thaw slowly in the fridge before reheating.

Conclusion

For another reliable take on this crowd-pleasing dish, see The Cozy Cook’s Chicken Bacon Ranch Pasta recipe for additional tips and variations.

Chicken Bacon Ranch Pasta

This creamy, savory pasta combines tender chicken, crispy bacon, and a cheesy ranch sauce for a comforting weeknight meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 650

Ingredients Method Notes

Ingredients

  

For the Pasta

• 2 cups uncooked pasta (Rotini recommended) Cook in boiling salted water until al dente.

For the Chicken and Bacon

• 6 strips bacon Cook until crisp and reserve drippings.
• 2 small boneless skinless chicken breasts Sear in reserved bacon drippings.
• 1 teaspoon onion powder For seasoning chicken.
• 1 teaspoon Italian seasoning For seasoning chicken.

For the Sauce

• 2 tablespoons butter Melt in the skillet.
• 1 tablespoon garlic, minced Sauté in butter.
• 2 tablespoons flour For thickening the sauce.
• 2 cups half and half Use for creaminess.
• 2 tablespoons dry ranch dressing seasoning mix Stir into sauce for flavor.
• 2 cups cheddar cheese, shredded Grate from a block for better melt.

Method

 

Cooking the Bacon

1. In a large skillet over low heat, cook the bacon until crisp. Set aside, reserve drippings, and roughly chop the bacon once cooled.

Preparing the Chicken

1. Slice the chicken breasts into thinner pieces, season with salt, pepper, onion powder, and Italian seasoning.
2. Sear in bacon drippings over medium-high heat until golden and cooked through. Cube after resting.

Boiling the Pasta

1. Cook the pasta in boiling salted water until al dente. Drain.

Making the Sauce

1. In the skillet, melt butter and sauté garlic.
2. Add flour, then gradually add half and half. Stir in ranch seasoning and cheese until smooth.

Combining the Ingredients

1. Add pasta to the sauce, then add chicken, and garnish with bacon. Serve warm.

Notes

Cool completely before storing. Keep in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop with a splash of milk or half-and-half to loosen the sauce.