Creamy chicken bacon ranch pasta brings together familiar, savory flavors in one skillet. Tender bites of chicken and crisp bacon mix with a rich cheese sauce seasoned with a classic ranch blend. It delivers a hearty meal that feels comforting on a busy evening.
Jump to:
This dish takes about 30 minutes from start to finish. You can boil the pasta while you brown the bacon and chicken on the stove. It is a practical choice for a weeknight dinner when you want a warm, filling plate of pasta without a lot of fuss.
Why You'll Love This Recipe
- Cooking the chicken in the same skillet after crisping the bacon builds layers of savory flavor in the pan
- Adding a splash of reserved pasta water helps the rich cheese sauce cling smoothly to the penne noodles
- Using a blend of cheddar and parmesan creates a balanced sauce that melts cleanly into the half-and-half
Essential Ingredients
- Pasta: Penne works well to hold the thick sauce, but rotini, bowtie, or ziti are good alternatives.
- Chicken: Boneless skinless chicken breasts are standard, but chicken thighs also work nicely and stay very tender.
- Bacon: Thick-cut bacon yields hearty crumbles. You can use turkey bacon, but you will need to add olive oil to the pan since it produces less fat.
- Ranch seasoning: Look for the dry buttermilk ranch seasoning packets in the dressing aisle.
- Cheese: Sharp cheddar adds a strong flavor that stands up to the ranch and bacon. Mild cheddar will result in a much softer flavor profile.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Boil the pasta and crisp the bacon: Start a large pot of salted water for the pasta. While that boils, cook the chopped bacon in a skillet until crisp. Remove the bacon to a paper towel and leave a little of the fat in the pan.
Cook the chicken and aromatics: Melt the butter in the skillet and soften the onions. Add the cubed chicken and part of the ranch seasoning. Cook until the chicken is browned and cooked through, then briefly stir in the garlic.
Build the cream sauce: Pour in the half-and-half, the rest of the ranch seasoning, paprika, red pepper flakes, and the cooked bacon. Let the liquid come to a gentle simmer.
Melt the cheese and combine: Turn the heat down to low and stir in the cheddar and parmesan until the sauce is smooth. Fold in the cooked pasta, adding a splash of pasta water if the sauce needs to be thinned out.
You Must Know
- Food safety: Always check that poultry reaches a safe internal temperature of 165°F (74°C) using a meat thermometer
- Grate the cheese from a block rather than using pre-shredded cheese in bags
- Pre-shredded cheese contains anti-caking agents that can make your sauce grainy
- Heavy cream can be used in place of half-and-half for a thicker sauce
Serving Ideas
Serve this heavy pasta dish with a crisp green salad tossed in a light vinaigrette. Garlic bread or roasted green beans also make excellent sides to round out the meal.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the dairy-based sauce may separate when thawed. Reheat gently on the stovetop over low heat, adding a splash of milk or water to help the sauce become creamy again.
FAQ
Can I use a different type of milk for the sauce?
Half-and-half provides the right balance of richness without being too heavy. Heavy cream works if you prefer a thicker sauce. Whole milk can be used, but the sauce will be thinner and less rich.
Do I need to use dry ranch seasoning?
Yes, the dry seasoning powder is required for this recipe. Liquid ranch dressing will alter the texture of the sauce and make it too thin and oily.
How do I keep my cheese sauce from separating?
Keep the heat on low when adding the cheese. Boiling the sauce after the cheese is added can cause the dairy to separate and become greasy or grainy.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Creamy Chicken Bacon Ranch Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Tender chicken, crispy bacon, and penne pasta are tossed in a rich cheddar and ranch cream sauce.
Ingredients
- 8 ounces (225 g) penne pasta
- 8 ounces (225 g) bacon, chopped
- 1 pound (450 g) boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil (or use reserved bacon fat)
- 2 tablespoons unsalted butter
- 1/2 cup (75 g) yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 1/2 tablespoons ranch seasoning blend, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 cup (240 ml) half-and-half
- 1/2 cup (55 g) sharp cheddar cheese, shredded
- 1/2 cup (45 g) parmesan cheese, grated
- Salt and black pepper to taste
- 1/2 cup (120 ml) reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to the package directions until al dente. Reserve 1/2 cup (120 ml) of the pasta water, then drain the pasta and set it aside.
- While the water heats, place the chopped bacon in a large skillet over medium heat. Cook for 8 to 10 minutes until crisp. Remove the bacon with a slotted spoon and drain it on paper towels. Discard all but 1 tablespoon of the bacon fat from the skillet, or wipe it clean and add 1 tablespoon of olive oil.
- Add the butter to the skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
- Add the chicken pieces to the skillet. Season with black pepper and 1 tablespoon of the ranch seasoning. Cook for 5 to 7 minutes, stirring occasionally, until the chicken reaches a safe internal temperature of 165°F (74°C). Add the minced garlic and cook for 30 seconds.
- Pour the half-and-half into the skillet. Stir in the remaining 1/2 tablespoon of ranch seasoning, smoked paprika, red pepper flakes, and the cooked bacon. Bring the mixture to a gentle simmer and cook for 2 minutes.
- Reduce the heat to low. Stir in the cheddar and parmesan cheeses until melted and smooth. Simmer for another 2 minutes. Taste the sauce and add salt and pepper as needed.
- Add the cooked pasta to the skillet. Toss well to coat the noodles in the sauce. If the sauce is too thick, splash in a little of the reserved pasta water until it reaches your preferred consistency. Serve warm.
Notes
- Food safety: Always check that poultry reaches a safe internal temperature of 165°F (74°C) using a meat thermometer.
- Grate the cheese from a block rather than using pre-shredded cheese in bags. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
- Heavy cream can be used in place of half-and-half for a thicker sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
