Picture this: You come home after a long, exhausting day. You’re starving, but the thought of cooking something complicated makes you want to collapse onto the couch and order takeout. But wait—what if I told you that in just about 30 minutes, you could have a Creamy Chicken Bacon Ranch Pasta loaded with crispy bacon, tender chicken, and a rich, cheesy ranch sauce that clings to every bite? This Chicken Bacon Ranch Pasta is the ultimate cheap easy dinner, packed with bold flavors and comforting goodness.
This Chicken Bacon Ranch Pasta is everything you love about comfort food. It’s creamy. It’s loaded with crispy bacon (the king of all food groups, obviously). And it’s drenched in a rich, garlicky ranch sauce that clings to every single bite of tender chicken and pasta.
Plus, it’s made in one pan (or baked as a casserole if you’re feeling fancy), which means fewer dishes. And let’s be real—less cleanup is always a win.
Oh, and did I mention this is one of those cheap easy dinners that won’t break the bank? Because who doesn’t love a delicious meal that’s budget-friendly too?
Looking for another comforting pasta dish? Try this Creamy Cajun Chicken Pasta!
Ingredients & Substitutions For
What You Need:
- Chicken Breasts – You want them juicy, so don’t overcook them!
- Thick-Cut Bacon – Because more bacon = better life choices.
- Pasta – Rotini, penne, bowtie… basically, any shape that holds sauce well.
- Ranch Seasoning – The magic ingredient that gives this dish its signature flavor.
- Cheddar Cheese – The sharper, the better! Melts like a dream.
- Half and Half – Creamy but not too heavy.
- Butter & Flour – The base of our ridiculously silky ranch pasta sauce.
- Garlic – Because garlic makes everything better.
Ingredient Swaps & Variations:
- Swap chicken for smoked sausage or shrimp if you’re feeling adventurous.
- Use Greek yogurt instead of half and half for a lighter version.
- Go wild with the cheese—pepper jack, gouda, or parmesan all work beautifully.
- Want some veggies? Throw in spinach, mushrooms, or roasted bell peppers.
Love hearty pasta dishes? You’ll go love for these Stuffed Pasta Shells with Ground Beef!
How to Make Chicken Bacon Ranch Pasta
1. Cook the Bacon
Heat up a skillet and let that bacon sizzle until it’s crispy and golden. The smell alone will make your neighbors jealous. Once it’s done, chop it up and DO NOT toss out that bacon grease—trust me, we’re using that deliciousness later.
2. Sear the Chicken
Slice the chicken breasts into thin cutlets, pat them dry (so they get that nice golden sear), and season with salt, pepper, and garlic powder. Cook them in the bacon drippings—because why waste flavor? Let them rest for a few minutes before cutting them into bite-sized pieces.
3. Make the Ranch Sauce
In the same pan, melt butter, add garlic, and whisk in flour to make a roux. Slowly pour in the half and half, stirring continuously so you don’t end up with a lumpy mess. Bring to a gentle simmer, then add ranch seasoning and stir in the cheese until it’s smooth and creamy.
4. Cook the Pasta
While your sauce is working its magic, boil your pasta until just al dente. Nobody likes mushy noodles, so don’t overcook them!
5. Combine & Serve
Toss the pasta, chicken, and bacon into the sauce, mixing everything until it’s fully coated in cheesy, ranch-y perfection. Serve immediately (or eat it straight from the pan—no judgment here).
Craving another easy pasta dish? Check out this Bruschetta Chicken Pasta!
Turn It Into a Casserole!
If you want to take this dish to the next level, turn it into a baked casserole:
- Follow all the steps above, then transfer everything into a 9×13 baking dish.
- Sprinkle on some extra cheddar cheese (because duh).
- Bake at 350°F for 30 minutes, uncovered.
- Dig in and enjoy that crispy, cheesy topping.
This is a great meal prep option since you can assemble it ahead of time and bake it later!
Storage & Reheating Tips
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freezes beautifully for up to 3 months.
- Reheat: Add a splash of milk or broth before reheating to keep the sauce creamy.
Want another make-ahead meal? Try this Crockpot Garlic Parmesan Chicken Pasta!
Pro Tips for the Best Chicken Bacon Ranch Pasta
- Shred your own cheese—pre-shredded has anti-caking agents that mess with the melt.
- Use thick-cut bacon for maximum flavor and crispy bits.
- Let the chicken rest before slicing—it stays juicier that way.
- Cook pasta al dente so it doesn’t turn into mush.
- Add a kick with red pepper flakes or jalapeños.
FAQs
Can I use bottled ranch dressing instead of seasoning?
You can, but it will make the sauce thinner and a little too tangy. Stick with ranch seasoning for the best flavor.
What’s the best pasta for this recipe?
Rotini, penne, and cavatappi hold onto sauce like a dream. Avoid spaghetti—it just doesn’t soak up the creamy goodness the same way.
How do I keep leftovers from drying out?
Reheat with a splash of milk or chicken broth to bring the sauce back to life.
Can I make this without bacon?
You could, but why would you want to?
If you love creamy pasta, don’t miss this Marry Me Chicken Pasta!
Creamy Chicken Bacon Ranch Pasta
Ingredients
- For the Pasta:
- 12 oz pasta rotini, penne, or cavatappi
- 2 tbsp salt for pasta water
- For the Chicken & Bacon:
- 2 large chicken breasts sliced thin
- 6 slices thick-cut bacon chopped
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- For the Ranch Sauce:
- 2 tbsp butter
- 2 cloves garlic minced
- 2 tbsp flour
- 2 cups half and half or heavy cream for extra richness
- 1 packet 1 oz ranch seasoning mix
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- Optional Add-Ins:
- 1 cup spinach or roasted bell peppers
- ½ tsp red pepper flakes for heat
Instructions
- Cook the Bacon
- Heat a large skillet over medium heat. Add bacon and cook until crispy. Remove and set aside, reserving 2 tbsp bacon drippings in the pan.
- Cook the Chicken
- Season chicken breasts with garlic powder, salt, and pepper.
- In the same pan with bacon drippings, sear chicken for 3-4 minutes per side until golden brown and cooked through. Remove and let rest before cutting into bite-sized pieces.
- Make the Ranch Sauce
- Melt butter in the skillet, then add garlic and cook for 1 minute.
- Stir in flour and cook for another minute. Slowly pour in half and half, whisking continuously.
- Once the sauce thickens, add ranch seasoning and gradually mix in cheddar and mozzarella cheese until smooth.
- Cook the Pasta
- Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- Combine Everything
- Add pasta, chicken, and bacon to the skillet with the ranch sauce. Stir until fully coated in the creamy, cheesy goodness.
- Serve immediately or transfer to a 9x13 casserole dish and bake for 30 minutes at 350°F for a bubbly, golden-brown finish.
Notes
- Make-Ahead Tip: Assemble everything in a baking dish, cover, and refrigerate for up to 2 days. Bake at 350°F for 40 minutes when ready to serve.
- Storage: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
- Reheating: Warm on the stovetop with a splash of milk to keep the sauce creamy. Avoid microwaving for too long, as it can dry out the chicken.
- Variations: Swap chicken for smoked sausage, shrimp, or rotisserie chicken. Add veggies like spinach, mushrooms, or bell peppers for extra nutrition.
This Creamy Chicken Bacon Ranch Pasta is comfort food at its finest—creamy, cheesy, smoky, and packed with flavor. Whether you whip it up on the stovetop or bake it into a bubbly casserole, it’s a meal that everyone will beg you to make again.
So go ahead, grab a fork, and dig into a bowl of pure happiness. And if you end up licking the plate? Hey, no one’s judging.
For more great recipes, check out these high-authority resources:
- How to Cook Bacon Perfectly Every Time – Serious Eats
- Choosing the Best Cheese for Cooking – Bon Appétit
- The Science of Making a Perfect Cream Sauce – Cook’s Illustrated
Now go forth and make the best Chicken Bacon Ranch Pasta of your life!
