Creamy Chicken Bacon Ranch Pasta
This Creamy Chicken Bacon Ranch Pasta is the ultimate comfort food, packed with crispy bacon, juicy chicken, and a rich, cheesy ranch sauce. It’s an easy one-pan meal that’s ready in just 30 minutes, making it perfect for busy weeknights or meal prep. Serve it stovetop or bake it as a casserole for a bubbly, cheesy finish!
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.