Chicken Bacon Ranch Pasta

✔️ Creamy, Cheesy Chicken Bacon Ranch Pasta Recipe Profile

Our seemingly Ranch pasta features al dente pasta coated in a ridiculously addictive creamy ranch sauce. Similar in taste to Alfredo sauce, this creamy cheese sauce has the  light tanginess, herbaceous freshness and great flavor of ranch dressing. The smoky and salty taste of crispy bacon (because who wouldn’t like bacon-ranch flavor anything) and the addition of chicken makes this a fabulous and easy dinner recipe

🔎 What’s in Chicken Bacon Ranch Pasta?

Simple ingredients you can find at any grocery store this seemingly ranch pasta is the absolute best!! For specific quantities, check the recipe card below.

✔️ Ingredients and Substitutions

• Dry Pasta: We use fusilli pasta because this shape perfectly catches all of the luscious sauce. Any shape of long or short pasta will work although we prefer short pasta like penne pasta, bow tie, or macaroni. Whole wheat pasta can be used as well. Fresh pasta is always a fabulous idea that cooks faster than dried noodles.
• Chicken Breasts: I use humanely raised boneless, skinless chicken breasts.Chicken thigh meat can also be used. When short on time, use rotisserie chicken instead or any leftover cooked chicken you may have at home. I don’t recommend using canned chicken however, if that’s all you have at home, drain it well.
• Ranch: Dry ranch seasoning (ranch dressing mix) according to Google, 1 packet has 2 tablespoons of seasoning which is exactly what you need to make this recipe. I usually buy Hidden Valley ranch packets.
• Other Spices and Seasonings: Garlic powder and Italian seasoning which combines different dried herbs. You can use dried oregano, dried basil, dried thyme, dried parsley or a combination of any of those herbs.
• Bacon: Good quality bacon makes all the difference. Thick cut or original cut pork bacon are good options. You can use turkey bacon although imo nothing compares to the smoky flavor of pork bacon. I prefer not to use bacon bits for this recipe.
• Butter: Unsalted or salted. We use butter for sautéing, and for creating the roux, butter also helps to create the rich texture of the sauce.
• Fresh Garlic: Fresh garlic minced or garlic paste.
• Flour: Flour thickens the sauce when combined with butter. I prefer to use all-purpose flour but you can use an alternative flour if you prefer.
• Broth: Chicken stock or broth. Choose between low-sodium or regular chicken broth.
• Half and Half: this ingredient gives the pasta a creamy consistency without the added calories of heavy whipping cream. A combination of whole milk and heavy cream can be used as well. You can use whole milk or oat milk, but the sauce won’t be as rich tasting and creamy. I don’t recommend using skim milk for this recipe.
• Cheese: This recipe couldn’t be complete without a cheesy element, and we are choosing sharp cheddar cheese however, you can use mozzarella, Monterrey Jack or an Italian blend with Parmesan cheese.
• Fresh Parsley: Adds a fresh taste and color to this delicious meal. Sliced green onions can be used as well.

✔️ Other Additions:

• Cream Cheese: Room temperature cream cheese will add creaminess to the dish especially if you decide to use just whole milk or 2% milk to make the sauce.
• Red Bell Peppers or Peas: Add a colorful veggie to the dish!

✔️ How to Make Chicken Bacon Ranch Pasta

1. In a large bowl season the chicken with salt, pepper, garlic powder and Italian seasoning. Toss and set aside
2. In a large skillet over medium heat, cook the bacon until crispy. Transfer it to a plate lined with paper towels to drain excess fat.
   

1. Discard some of the bacon grease, leaving some of the bacon dripping in the skillet.
2. Increase the heat to medium-high and in the same skillet, cook the chicken. 

1. In a large pot of salted water, cook the pasta according to package directions, until al dente. Drain the pasta reserving 1/2 cup of pasta water.
2. While the pasta cooks, in the same skillet you were using, melt the butter over medium heat. Cook garlic and make a roux (detailed instructions on the recipe card below)
3. Slowly, whisk in the broth and the half and half. Simmer  until the sauce thickens up a bit.

1. Return the chicken to the skillet and add the cooked pasta. Toss well to coat the ingredients evenly. If the pasta looks a bit dry, add some of the pasta water and toss well.
2. Add the shredded cheese and toss to combine. Top the pasta with crispy bacon and chopped parsley. Serve immediately.

🔎 Frequently Asked Questions

🔎 How Much Ranch Seasoning is in One Packet?

One packet of ranch seasoning mix contains 2 tablespoons.

🔎 What Can I Serve with this Pasta Dish?

This pasta recipe is a complete meal! Serve it with a light green salad or some veggies like The Best Sauteed Green Beans, Crispy Parmesan Oven Roasted Asparagus.

✔️ Storing, Freezing, and Reheating

• Storage: Store leftovers in an airtight container in the fridge for 2-3 days .
• Reheating: Although it is highly recommended to eat this pasta dish right after it is made, you can reheat the pasta in a skillet over low heat, adding a splash of chicken or half and half if it seems a bit dry. Stir occasionally until heated through. You can also reheat it in the microwave in small intervals until warm through. ou may need to add a bit of broth to thin it out.
• Freezing: This recipe doesn’t freeze well.
• This creamy and cheesy pasta is best when served fresh right after is made. It will dry out as it sits, especially leftovers kept in the fridge.

Take a Look at These Other Amazing Pasta Recipes

• Creamy Parmesan Spinach Mushroom Pasta
• Greek Pastitsio
• Shrimp Alfredo Pasta
• Garlic Butter Pasta
• Creamy Chicken Pesto Pasta

Chicken Bacon Ranch Pasta

5 from 2 reviews

Kathy McDaniel

This Chicken Bacon Ranch Pasta recipe is the answer to your comfort food cravings! This easy pasta recipe is creamy, cheesy and loaded with crispy bacon.

Print Pin

Prep 10 minutes mins

Cook 35 minutes mins

Total 45 minutes mins

Makes 4 servings

Ingredients 

1x2x3x

• ▢ 2 boneless skinless chicken breasts, cut into bite size pieces, (about ½-inch)
• ▢ Sea salt and fresh ground black pepper
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon Italian seasoning
• ▢ 6 bacon strips, chopped , (about ½-inch pieces)
• ▢ 8 ounces fusilli pasta
• ▢ 2 tablespoons unsalted butter
• ▢ 3 cloves garlic, minced
• ▢ 1 tablespoon flour
• ▢ 2 tablespoons dry Ranch seasoning
• ▢ 1 cup low sodium or regular chicken broth
• ▢ 1 cup half and half
• ▢ 1 cup shredded cheddar cheese
• ▢ Chopped fresh parsley, optional

US CustomaryMetric

Instructions 

1. Place the chicken in a bowl and season it with salt, pepper, garlic powder and Italian seasoning. Toss and set aside.
2. In a large pan or skillet over medium heat, cook the bacon until crispy. With a slotted spoon, transfer the cooked bacon to a plate lined with paper towels to drain. Discard all but about 2 tablespoons of bacon drippings from the pan.
3. Increase the heat to medium-high and in the same skillet, cook the chicken for about 5-6 minutes or until cooked through, stirring as needed. Transfer the chicken to a plate (for less clean up, you can remove the paper towels from the plate with the bacon, push the bacon to one side, then transfer the chicken to the same plate)
4. In a pot, cook the pasta according to the package instructions until al dente. Drain, reserving ½ cup of the pasta cooking water.
5. While the pasta is cooking, in the same skillet where you cook the bacon and the chicken, melt the butter over medium heat. Stir in the garlic and cook for 30 seconds. Stir in the flour and Ranch seasoning and cook for about a minute, stirring constantly.
6. Slowly, whisk in the broth and the half and half. Bring the mixture to a simmer. Lower the heat and simmer for 3-4 minutes or until the sauce thickens up a bit.
7. Return the chicken to the skillet and add the cooked pasta. Toss well to coat the ingredients evenly. If the pasta looks a bit dry, add some of the pasta water and toss well.
8. Add the shredded cheese and toss to combine. Remove from the heat and garnish with the crispy bacon and chopped parsley. Serve immediately.

Notes

• Sauce Consistency: If the sauce thickens too much, add a splash of pasta water or chicken broth to thin it a bit.
• Before Serving: After adding the pasta and cheese, if the dish looks a bit dry, add a splash of pasta water or chicken broth to thin it a bit.
• Pasta: Almost any short pasta will work, but spiral shapes or pasta with ridges tend to hold on to the sauce best.
• Cheese: You can use shredded mozzarella or skip the cheese if preferred.
• Customize: Add some of your favorite veggies such as peas, spinach leaves, cooked asparagus cut into small bite-size pieces, sauté  mushrooms, cherry tomatoes and even corn.
• Spice it up: For a spicy kick, add crushed red pepper flakes or cayenne pepper.
• Storing: Any leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
• Reheating: Although it is highly recommended to eat this pasta dish right after it is made, you can reheat the pasta in a skillet over low heat, adding a splash of chicken or half and half if it seems a bit dry. Stir occasionally until heated through.

Nutrition

Calories: 560 kcal, Carbohydrates: 53 g, Protein: 29 g, Fat: 25 g, Saturated Fat: 14 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 6 g, Trans Fat: 0.2 g, Cholesterol: 102 mg, Sodium: 1103 mg, Potassium: 476 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 699 IU, Vitamin C: 2 mg, Calcium: 296 mg, Iron: 1 mg

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