Creamy Chicken Bacon Ranch Pasta
Chicken bacon ranch pasta with crispy bacon, tender chicken, and a creamy homemade ranch sauce made from scratch. An easy one-skillet family dinner.
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Chicken Bacon Ranch Pasta is the dinner that gets requested by name in my house, which doesn’t happen often. Crispy bacon, tender chicken, and a creamy ranch sauce coat every noodle, and it tastes like the kind of thing you’d order at a restaurant instead of something that came together in one skillet on a Tuesday.
Cooking the ranch seasoning directly into the chicken and sauce, instead of stirring in bottled ranch dressing at the end, is what keeps the flavor from tasting flat or overly tangy. A simple flour-thickened cream sauce built right in the same pan the bacon and chicken cooked in picks up all that browned flavor left behind.
The bacon fat left in the pan after crisping the bacon is doing double duty here. I cook the chicken right in it instead of adding more oil, so you get bacon flavor built into every layer of the dish before the sauce ever starts.
Why You’ll Love This Recipe
- A sauce built from scratch. Ranch seasoning cooked into a cream sauce tastes far better than bottled dressing stirred in at the end.
- Bacon flavor in every bite. Cooking the chicken in the leftover bacon fat carries that flavor through the whole dish.
- One skillet. Bacon, chicken, and sauce all happen in the same pan.
- A guaranteed kid-pleaser. Creamy, mild, and familiar flavors make this an easy sell at the table.
Chicken Bacon Ranch Pasta Ingredients
Reserve a cup of the pasta cooking water before you drain it. A splash stirred in at the end loosens the sauce back up if it thickens more than you’d like without watering down the flavor.
- 6 slices bacon, chopped
- 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp ranch seasoning mix, divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar
- 1 lb penne pasta
- 2 tbsp fresh parsley, chopped, for garnish
Recipe Variations
- Swap the cheddar for a mix of mozzarella and parmesan for a milder, stretchier sauce.
- No ranch seasoning packet on hand? Mix 1 tablespoon dried parsley, 1 teaspoon each dried dill, garlic powder, and onion powder.
- Stir in a cup of frozen peas or steamed broccoli in the last few minutes for extra vegetables.
How to Make Chicken Bacon Ranch Pasta
- Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crisp, 7-8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet.
- Cook the pasta: While the bacon cooks, boil the penne in salted water according to the package directions until al dente. Reserve 1 cup of the pasta water, then drain.
- Sear the chicken: Season the chicken with half the ranch seasoning, the salt, and pepper. Cook in the bacon fat over medium-high heat for 6-7 minutes, stirring occasionally, until browned and the chicken reaches 165°F in the center. Transfer to a plate.
- Build the sauce: Add the garlic to the skillet and cook for 30 seconds. Sprinkle in the flour and stir constantly for 1 minute, then slowly whisk in the chicken broth, scraping up any browned bits.
- Add the cream and cheese: Stir in the heavy cream and remaining ranch seasoning and simmer for 2-3 minutes until slightly thickened. Reduce the heat to low and stir in the cheddar until melted.
- Combine: Return the chicken and bacon to the skillet along with the cooked pasta. Toss to coat, adding a splash of the reserved pasta water if the sauce is thicker than you’d like.
- Garnish and serve: Sprinkle with fresh parsley and serve warm.
Recipe FAQs
Can I Use Rotisserie Chicken Instead of Cooking It Fresh?
Yes, stir in about 3 cups of shredded rotisserie chicken with the pasta at the end instead of searing raw chicken. Skip straight to building the sauce after the bacon.
Can I Use Turkey Bacon?
Yes, though you’ll want to add a tablespoon of butter to the pan afterward since turkey bacon renders less fat than pork bacon.
Why Is My Sauce Too Thick?
Stir in the reserved pasta water a splash at a time until it loosens back up. The pasta continues to soak up sauce as it sits, so it thickens more off the heat.
Can I Use a Ranch Seasoning Packet from the Salad Dressing Aisle?
Yes, either the dip mix or dressing mix packet works the same way in this recipe. They’re seasoned a little differently between brands, so taste the sauce and adjust the salt if needed.
Can I Double This, and What Goes Well with It?
Yes, use your largest skillet and cook the chicken and bacon in batches. A simple green salad or steamed vegetable is all it needs.
Cooking Tips
- Don’t drain the bacon fat from the pan. Cooking the chicken in it builds bacon flavor into the whole dish.
- Shred the cheddar off a block instead of using the pre-shredded bag. It melts smoother into the sauce.
- Save that cup of pasta water. It’s the easiest way to fix a sauce that’s gone too thick without diluting the flavor.
Storage and Freezing
To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To freeze: This one’s better fresh. The cream sauce can separate once thawed, so freezing isn’t recommended.
To reheat: Warm gently in a skillet over low heat with a splash of milk or broth, stirring often, or microwave in short bursts.
How to Serve Chicken Bacon Ranch Pasta
Chicken Bacon Ranch Pasta is rich enough to serve on its own, though a simple green salad or steamed broccoli is a nice add. This is one of the recipes in our Creamy Pastas & Skillet Dinners collection, and more easy, family-friendly dinners like it are on the way.
Loved This Recipe?
Chicken Bacon Ranch Pasta is the rare dinner that gets asked for by name, and it earns every bit of that reputation.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Chicken Bacon Ranch Pasta
Ingredients
- 6 slices bacon chopped
- 1 1/2 lbs chicken breasts boneless, skinless, cut into bite-sized pieces
- 1 tbsp ranch seasoning mix divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cloves garlic minced
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar
- 1 lb penne pasta
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crisp, 7-8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet.
- Cook the pasta: While the bacon cooks, boil the penne in salted water according to the package directions until al dente. Reserve 1 cup of the pasta water, then drain.
- Sear the chicken: Season the chicken with half the ranch seasoning, the salt, and pepper. Cook in the bacon fat over medium-high heat for 6-7 minutes, stirring occasionally, until browned and the chicken reaches 165°F in the center. Transfer to a plate.
- Build the sauce: Add the garlic to the skillet and cook for 30 seconds. Sprinkle in the flour and stir constantly for 1 minute, then slowly whisk in the chicken broth, scraping up any browned bits.
- Add the cream and cheese: Stir in the heavy cream and remaining ranch seasoning and simmer for 2-3 minutes until slightly thickened. Reduce the heat to low and stir in the cheddar until melted.
- Combine: Return the chicken and bacon to the skillet along with the cooked pasta. Toss to coat, adding a splash of the reserved pasta water if the sauce is thicker than you’d like.
- Garnish and serve: Sprinkle with fresh parsley and serve warm.
