Chicken Bacon Ranch Pasta: Loaded with Flavor, So Easy
Oh my goodness, this Chicken Bacon Ranch Pasta is my favorite dinner ever! I make it all the time for my family. They always ask for more. It’s super creamy and tastes amazing.
The bacon is crispy, the chicken is juicy, and the ranch flavor is just perfect. You know what’s even better? It only takes 30 minutes to make.
No joke! This Chicken Bacon Ranch Pasta is so easy that even busy weeknights feel stress-free. My kids gobble it up every single time.
The creamy sauce makes everyone happy. Plus, it’s filling and comforting. Want to try something delicious tonight? This is it!
Ingredients You’ll Need
These simple ingredients make the most amazing creamy pasta you’ve ever tasted, I promise! Check out the recipe card below for all the amounts and the complete ingredient list.
- Chicken Breast: You’ll cut this into small pieces so it cooks fast and tastes great in every bite, yum!
- Bacon: Get the thick kind if you can because it gets super crispy and adds smoky goodness to everything.
- Ranch Dressing Mix: This little packet is what makes the sauce taste like ranch, and it’s so good you’ll love it.
- Heavy Cream: This makes your sauce thick and creamy, coating all the pasta with delicious, rich flavor throughout the dish.
- Penne Pasta: This shape is perfect because the sauce gets stuck inside, but any pasta you have works just fine.
- Cheddar Cheese: Use sharp cheddar and shred it yourself because it melts better and makes everything extra creamy and tasty.
How to Make Chicken Bacon Ranch Pasta
Ready to make this delicious pasta? Just follow along, and you’ll have an amazing dinner in no time, super easy!
Step 1: Cook the Bacon
Cook your bacon in the skillet on medium heat for 8-10 minutes until it’s nice and crispy, flipping it sometimes. Take it out and put it on paper towels. Then chop it into small pieces when it cools down a bit.
Step 2: Cook the Chicken
Season your chicken with some salt and pepper, then cook it in 2 tablespoons of that bacon grease on medium-high heat. Let it cook for 6-7 minutes until it’s golden brown and fully cooked through to 165°F so it’s safe.
Step 3: Boil the Pasta
Boil 4 quarts of salted water in your big pot until it’s bubbling really well, then add 1 pound of penne pasta. Cook it for 10-12 minutes until it’s just right. Drain it but save 1 cup of that pasta water, okay?
Step 4: Make the Ranch Sauce
Turn your heat down to medium and add 2 cups of heavy cream and 1 packet of ranch mix to the chicken. Keep stirring for 3-4 minutes until it gets a little thicker and smells amazing, coating your spoon nicely.
Step 5: Add Cheese and Combine
Stir in 1½ cups of shredded cheddar until it melts completely and looks smooth and super creamy, you’ll love this part. Add your drained pasta and bacon pieces. Toss everything together for 2 minutes until it’s all mixed and hot.
Step 6: Adjust and Serve
Add some pasta water if your sauce looks too thick, just a little at a time while stirring gently until perfect. Top it with fresh parsley and more cheese if you want. Serve it right away while it’s hot and DELICIOUS!
Tips for the Best Chicken Bacon Ranch Pasta
Want to make this pasta even better? These easy tips will help you every single time you cook it!
- Use Cold Bacon: Put cold bacon in a cold pan so it cooks evenly and gets perfectly crispy without burning at all.
- Don’t Overcook Chicken: Take the chicken out right when it hits 165°F so it stays juicy and tender, never dry or tough.
- Reserve Pasta Water: This starchy water is like magic for fixing your sauce and helping it stick to the pasta really well.
- Freshly Grate Cheese: Bagged cheese has stuff that stops it from melting smoothly, so grate your own for the creamiest sauce ever.
- Serve Immediately: This pasta is best when it’s fresh and hot because the sauce gets thicker as it sits and cools down.
Variations and Substitutions
Want to change things up a bit? Try these fun swaps to make this recipe work perfectly for you!
- Protein Options: Use shrimp, turkey, or even rotisserie chicken instead to save time and still get amazing flavor in every bite.
- Lighter Version: Try half-and-half instead of heavy cream and turkey bacon to cut down on calories, but still taste pretty creamy.
- Vegetarian Alternative: Skip the meat completely and add mushrooms, sun-dried tomatoes, and spinach for a hearty veggie version that’s super tasty.
- Different Pasta: Bow tie, rigatoni, or fusilli shapes work great too, and catch the sauce in their own special way.
Frequently Asked Questions
Can I make Chicken Bacon Ranch Pasta ahead of time?
Yes, you can prep everything separately and mix it when you’re ready to eat for the best taste. Just store the pasta, chicken, and sauce in different containers.
How do I store leftover pasta?
Put leftovers in a container with a lid and keep it in the fridge for up to 3 days. Warm it up gently on the stove with a bit of milk.
Can I freeze this dish?
Nope, freezing isn’t great because creamy sauces can get weird and grainy when you thaw them. It’s way better fresh or within three days.
What can I serve with this pasta?
Try garlic bread, Caesar salad, roasted veggies, or just a simple green salad with dressing. Garlic knots are really good too, yum!
Can I use store-bought ranch dressing instead of dry mix?
Yes, use ½ cup of ranch dressing instead of the packet, but use a little less cream so your sauce doesn’t get too thin.
How do I prevent the sauce from being too thick?
Add that saved pasta water slowly, just a spoonful at a time, stirring as you go until it looks creamy and smooth.
Can I add vegetables to this recipe?
Absolutely, broccoli, peas, spinach, or bell peppers are perfect! Just add them in the last few minutes of cooking so they’re tender.
Why is my cheese sauce grainy?
This happens when you add cheese to sauce that’s too hot. Take the pan off the heat first, then add cheese and stir gently.
Chicken Bacon Ranch Pasta
Ingredients
Equipment
Method
- Cook bacon in skillet on medium heat until crispy for 8-10 minutes, then take it out, drain, and chop into pieces.
- Season chicken with salt and pepper, then cook in bacon grease on medium-high heat until golden and done for 6-7 minutes.
- Boil salted water in big pot, add penne pasta, and cook until tender following box directions for 10-12 minutes, saving some pasta water.
- Turn heat to medium, add heavy cream and ranch mix to skillet with chicken, stirring until sauce thickens for 3-4 minutes.
- Stir in shredded cheddar until melted and smooth, making a creamy sauce that looks thick and coats everything really well.
- Add drained pasta and chopped bacon to skillet, mixing everything together until pasta is covered with sauce for 2 minutes.
- Add saved pasta water if needed, top with fresh parsley, and serve hot right away for the best taste, ENJOY!!!
Notes
- Cut chicken into same-size pieces so everything cooks evenly and nothing gets overdone or undercooked.
- Always save some pasta water because it helps make your sauce the perfect creamy consistency.
- Freshly shredded cheese melts way smoother than pre-shredded and makes the sauce super creamy and nice.
- Sauce gets thicker when it sits, so serve right away or add milk when warming up leftovers.
- You can easily double this recipe for meal prep or when feeding lots of hungry people.
