Chicken Bacon Ranch Pasta

introduction

This Chicken Bacon Ranch Pasta is a creamy, savory weeknight favorite that combines tender chicken, crispy bacon, and a ranch-spiced Alfredo sauce tossed with rotini. It’s easy to pull together and makes great leftovers. For an alternate take and additional serving ideas, see another Chicken Bacon Ranch Pasta version.

why make this recipe

• Fast and family-friendly: ready in about 30–40 minutes with pantry staples.
• Crowd-pleasing flavors: bacon, ranch, and cheddar meld with Alfredo for a comforting dish.
• Versatile: swap pasta shapes or cheeses, add veggies, or make it lighter with Greek yogurt.

how to make Chicken Bacon Ranch Pasta

Follow these steps to assemble the dish, finishing with the rich ranch Alfredo coating every rotini.

Ingredients :

• 12 ounces rotini pasta
• 1 package bacon, diced and cooked
• 1/2 medium yellow onion, diced
• 3 boneless, skinless chicken breasts, diced
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon ranch seasoning mix
• 1 tablespoon fresh garlic, minced
• 15 ounces Alfredo sauce
• 1 cup sharp cheddar cheese, shredded

Directions :

1. Cook rotini pasta according to package directions until al dente. Drain and set aside. Cook bacon until crispy, then dice. Dice onion and mince fresh garlic. Dice chicken breasts into 1-inch cubes and season with paprika, garlic powder, and onion powder.
2. Heat olive oil or butter in a large skillet over medium-high heat. Sear seasoned chicken in batches until golden brown and cooked through. Remove chicken and set aside.
3. In the same skillet, add diced yellow onion and cook until softened and translucent (4-5 minutes). Add minced fresh garlic and cook for another minute until fragrant.
4. Pour Alfredo sauce into the skillet with the onions and garlic. Stir in ranch seasoning mix. Simmer gently over low heat for 3-5 minutes, allowing flavors to meld and sauce to thicken slightly.
5. Return cooked chicken to the skillet with the ranch Alfredo sauce. Add drained rotini pasta and toss to coat. Cook over low heat for 2-3 minutes.
6. Stir in the diced bacon and shredded sharp cheddar cheese until cheese is melted and well integrated. Serve immediately.

how to serve Chicken Bacon Ranch Pasta

Serve hot from the skillet with a sprinkle of extra shredded cheddar, chopped fresh parsley or chives, and a crisp green salad or steamed broccoli on the side. A squeeze of lemon is optional to brighten the rich sauce.

how to store Chicken Bacon Ranch Pasta

Cool to room temperature, then transfer to an airtight container and refrigerate for up to 3–4 days. Reheat gently in a skillet over low heat with a splash of milk or cream to revive the sauce, or microwave in short intervals, stirring between each.

tips to make Chicken Bacon Ranch Pasta

• Cook the chicken in batches so it browns instead of steams.
• Save a cup of pasta water before draining — a splash can loosen the sauce if it becomes too thick.
• Use freshly shredded cheese (not pre-shredded) for smoother melting.
• For more ranch flavor, add an extra 1/2 tablespoon ranch seasoning, tasting as you go.

variation (if any)

• Vegetables: fold in sautéed mushrooms, spinach, or roasted red peppers.
• Lighter: swap half the Alfredo for plain Greek yogurt and reduce the cheese.
• Spicy: add red pepper flakes or a diced jalapeño when sautéing the onion.

FAQ

Q: Can I make this ahead for a potluck?
A: Yes — prepare through step 5, cool, then refrigerate. Finish steps 6 and reheat before serving for best texture.

Q: Can I use a different pasta?
A: Absolutely — penne, fusilli, or shells all work well.

Conclusion

For another detailed version and inspiration, check out Chicken Bacon Ranch Pasta – The Cozy Cook.

Chicken Bacon Ranch Pasta

A creamy, savory weeknight favorite that combines tender chicken, crispy bacon, and a ranch-spiced Alfredo sauce tossed with rotini.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

Pasta and Sauce

• 12 ounces rotini pasta Cook according to package directions.
• 15 ounces Alfredo sauce
• 1 cup sharp cheddar cheese, shredded Use freshly shredded cheese for better melting.

Meat and Veggies

• 1 package bacon, diced and cooked Cook until crispy and then dice.
• 3 pieces boneless, skinless chicken breasts, diced Cube into 1-inch pieces.
• 1/2 medium yellow onion, diced
• 1 tablespoon fresh garlic, minced

Seasonings

• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon ranch seasoning mix Add more for extra flavor.

Method

 

Preparation

1. Cook rotini pasta according to package directions until al dente. Drain and set aside.
2. Cook bacon until crispy, then dice.
3. Dice onion and mince fresh garlic.
4. Dice chicken breasts into 1-inch cubes and season with paprika, garlic powder, and onion powder.

Cooking

1. Heat olive oil or butter in a large skillet over medium-high heat. Sear seasoned chicken in batches until golden brown and cooked through. Remove chicken and set aside.
2. In the same skillet, add diced yellow onion and cook until softened and translucent (about 4-5 minutes). Add minced fresh garlic and cook for another minute until fragrant.
3. Pour Alfredo sauce into the skillet with the onions and garlic. Stir in ranch seasoning mix. Simmer gently over low heat for 3-5 minutes, allowing flavors to meld and sauce to thicken slightly.
4. Return cooked chicken to the skillet with the ranch Alfredo sauce. Add drained rotini pasta and toss to coat. Cook over low heat for 2-3 minutes.
5. Stir in the diced bacon and shredded sharp cheddar cheese until cheese is melted and well integrated. Serve immediately.

Notes

Cool the dish to room temperature before transferring to an airtight container to refrigerate for up to 3-4 days. Reheat gently with a splash of milk or cream. For serving, consider a sprinkle of extra cheddar, fresh parsley or chives.