This one-pan Chicken Bacon Ranch Pasta is creamy, comforting and loaded with rich flavors. Easy to make, it’s a crowd-pleasing dinner the whole family will love.
There are some flavor combinations that work deliciously together, and chicken with bacon and ranch are one of the best pairings. My family requests this Chicken Bacon Ranch Pasta on repeat because it’s just that good — full of bold flavor and creamy texture, it’s simply irresistible and always a crowd-pleaser. And it’s all made in just one pan, so prep is easy and clean-up is minimal, which is a win in my book.
Tender chicken, crispy bacon, perfectly cooked noodles, and a zesty ranch-flavored sauce come together for the ultimate homemade pasta dinner everyone, picky eaters too. This Chicken Bacon Ranch Pasta is unbelievably easy to make, too, so it’s perfect for busy weeknights and family dinners. Just know, it disappears as quickly as it is to whip up, so be prepared to cook it again…and again, and again.
If you like this flavor combo, be sure to try some of our other favorite recipes. We love this flavorful Chicken Bacon Ranch Stuffed Bread and this easy Chicken Bacon Ranch Casserole for weeknight dinners.
Why You’ll Love This Recipe
- Ultimate Flavor Combination with Three Favorites: This recipe combines three fan-favorite flavors, chicken , bacon, and ranch, in one easy pasta dish. These ingredients just work together and are always a winning combo.
- Extra Creamy Sauce: With just a few easy ingredients, you can make an easy, rich and velvety sauces that comes together quickly right on the stovetop.
- Great Use for Leftover Chicken: This pasta dish is the perfect way to use up leftover or rotisserie chicken in a new, exciting way.
- Kid-Friendly Weeknight Dinner: With familiar flavors and a no-fuss method, the whole family will love this dish, making it a reliable weeknight dinner for all ages.
Ingredients
- Chicken Thighs: A star component, we like boneless skinless for the best juicy flavor and texture.
- Bacon: Smoky, crunchy, and one of the main ingredients in this pasta, use thick cut if you have it.
- Cheddar Cheese: Freshly shred your own for the best melt.
- Chicken Broth: We recommend using low-sodium to control how salty this turns out.
- Garlic Powder & Onion Powder: Easy pantry ingredients to add aromatic seasoning.
- Dried Parsley & Dill: For added flavor.
- Black Pepper: To taste.
- Pasta: Use whatever short-cut shape you’d prefer, and cook it until just al dente for the best texture.
- Half and Half: Essential for that rich, creaminess. Do this r whole milk
- Ranch Dressing: The final key ingredient full of bold, zesty, saucy flavor.
How To Make Chicken Bacon Ranch Pasta
1. In a large skillet, add the chopped bacon. Cook until the bacon is crisp, 7-8 minutes, stirring occasionally. While the bacon cooks, shred the cheese and set it aside.
2. When the bacon is crispy, remove it to a paper towel-lined plate with a slotted spoon and drain all but 2 teaspoons of grease from the skillet. Return the skillet to medium-high heat and add chicken pieces in a single layer.
3. Cook for 2 minutes, then flip each piece over and cook until partially cooked through, about an additional 2 minutes.
4. Increase the heat to high. Add the broth, garlic powder, onion powder, dried parsley, dill, black pepper, and uncooked pasta to the skillet along with the chicken. Stir and bring to a boil.
5. When the liquid is boiling, stir the pasta mixture again then cover the skillet with the lid and reduce the heat to medium.6. Cook for 12 minutes. Replace the lid and cook until the pasta is tender and most of the liquid has been absorbed, an additional 15-17 minutes, stirring once to prevent sticking.
7. Reduce the heat to low and add most of the cooked bacon (reserve some for garnish), the half and half, the ranch dressing, and the shredded cheese to the skillet. Stir well to combine, then cover and heat for 5 minutes to melt the cheese.
Expert Tips
- Reserve Some Pasta Water: Be sure to save a little of the starchy liquid in case you need it later to thin the sauce slightly.
- Don’t Let The Sauce Boil: Once the cheese has been added, avoid boiling otherwise the sauce will be grainy. Heat it gently for a smooth texture.
- Cook Bacon First: Then remove it and use the same pan to make the sauce to build extra flavor.
- Add Cheese Gradually: Add it slowly, stirring to melt fully before adding more. This will give the sauce the smoothest, creamiest consistency.
- Use Rotisserie Chicken: For a quick and delicious time-saving shortcut.
Variations
- Add Veggies: Steamed broccoli or peas would give this pasta a delicious and colorful veggie boost.
- Use Greek Yogurt: Swap out some of the cream and substitute in Greek yogurt for a slightly lighter sauce.
- Try Using Grilled Shrimp: Swap out the chicken and try a different protein.
- Make it Spicy: Add a pinch of cayenne or a drizzle of hot sauce for a little kick.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk or broth to loosen the sauce, as needed, since it tends to thicken once chilled.
FAQs
Definitely, it’s a great shortcut to save time. Shred the white or dark meat, or use a combination of both.
You can, if you need to, but we recommend making this and serving fresh immediately after cooking for the freshest flavor and smoothest sauce consistency. If you do make it in advance, store it in the fridge and reheat on the stove gently with a splash of milk or broth to refresh the sauce.
Yes, on the low setting. Just be sure to cook the bacon separately, and wait until the end of the cook-time to add the cheese and cream.
Reheat leftovers in a saute pan on the stovetop, gently, over medium-low heat with a splash of milk or chicken broth to refresh and keep the sauce texture smooth. The key is to not reheat over high heat.
More Easy Pasta Recipes
Chicken Bacon Ranch Pasta
Ingredients
Method
- In a large skillet, add the chopped bacon. Cook until the bacon is crisp, 7-8 minutes, stirring occasionally. While the bacon cooks, shred the cheese and set it aside.
- When the bacon is crispy, remove it to a paper towel-lined plate with a slotted spoon and drain all but 2 teaspoons of grease from the skillet. Return the skillet to medium-high heatand add chicken pieces in a single layer.
- Cook for 2 minutes, then flip each piece over and cook until partially cooked through, about an additional 2 minutes.
- Increase the heat to high. Add the broth, garlic powder, onion powder, dried parsley, dill, black pepper, and uncooked pasta to the skillet along with the chicken. Stir and bring to a boil.
- When the liquid is boiling, stir the pasta mixture again then cover the skillet with the lid and reduce the heat to medium.
- Cook for 12 minutes. Replace the lid and cook until the pasta is tender and most of the liquid has been absorbed, an additional 15-17 minutes, stirring once to prevent sticking.
- Reduce the heat to low and add most of the cooked bacon (reserve some for garnish), the half and half, the ranch dressing, and the shredded cheese to the skillet. Stir well to combine, then cover and heat for 5 minutes to melt the cheese.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk or broth to loosen the sauce, as needed, since it tends to thicken once chilled.