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

Cook Time 30

Total Time 45

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

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

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.

Boiling the Pasta

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

Making 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.

Combining the Ingredients

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.