Go Back
white bowl of finished chicken bacon ranch pasta on it, on top of a placemat with gold fork next to it

Chicken Bacon Ranch Pasta

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ¼ lbs boneless skinless chicken thighs cut into ½-inch pieces
  • 4 slices thick-cut uncured bacon chopped
  • 1 8 ounce block cheddar cheese, shredded
  • 3 cups 24 ounces low-sodium chicken broth
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried parsley optional
  • ¼ teaspoon dried dill
  • ⅛ teaspoon black pepper
  • 8 ounces uncooked pasta
  • ⅓ cup half and half may substitute whole milk
  • 2 tablespoons ranch dressing

Method
 

  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 heatand 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.

Notes

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.