Chicken Bacon Ranch Pasta

Creamy chicken bacon ranch pasta checks off all the boxes on your delicious-but-easy menu. This pasta dish is packed with all things rich and comforting.

Why this recipe works

Savory bacon, creamy ranch sauce, and sliced chicken over a bed of rotini pasta create an ultra-comforting dish the entire family will love, even the picky eaters. It’s quite similar to our chicken bacon ranch casserole, except this version is made right on the stovetop.

This is a pretty versatile dish. You can substitute with just about any medium-shaped noodle, as well as take a few shortcuts by using rotisserie chicken or bacon bits. Though, when a recipe name takes after the star ingredients, I’ll always recommend using fresh for the best flavor and texture – all the way down to the shredded cheese!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PASTA – You can use rotini, penne, ziti, bow tie, spaghetti, fusili, or cavatappi for this dish.

BACON – I recommend using fresh cooked bacon as it’ll provide the most flavor, but you can use the precooked kind or bacon bits in a pinch.

CHICKEN – If preferred, you can substitute with shredded or cubed rotisserie chicken to speed the process up a bit.

CHEESE – Although pre-bagged shredded cheeses from the grocery store are more convenient, I always suggest grating your cheese straight from the block. Prebagged shredded cheeses contain anti-caking agents which prevent them from melting as well while also causing the texture to be grainy.

How to Make Chicken Bacon Ranch Pasta

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Chop chicken breasts into three long pieces and sprinkle both sides with Italian seasoning and salt.
2. Melt 2 tablespoons of butter in a large skillet. Cook chicken on each side for 4-5 minutes, depending on the size. Set aside and allow them to rest.
3. Cook pasta in a large pot with water (salted if you like) while you start your sauce. Cook 1-2 minutes under the recommended cook time, reserving at least 1 cup of pasta water.
4. Melt remaining ¼ of butter, sauté garlic for a minute or until fragrant, then add flour and stir until fully incorporated.
5. Pour in ¼ cup of whipping cream at a time, until fully incorporated, while scraping down all the brown bits in the pan. Once it starts to boil, reduce heat to low.
6. Add the ranch seasoning, mix well. Then the cheddar cheese and mix again until melted.
7. Cut chicken into desired sized pieces and add to skillet along with the bacon and pasta. Stir until fully incorporated and add any pasta water until desired consistency is reached (Note: I used ¾ cup).
8. Top with any additional bacon crumbles and parmesan cheese, if desired.

Frequently Asked Questions & Expert Tips

Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat over medium-low heat in a skillet adding a splash of milk or water to help loosen it back up.

I would not recommend freezing this pasta dish as the dairy products tend to separate once frozen and the texture won’t be the same after thawing.

Serving Suggestions

Serve chicken bacon ranch pasta with garlic knots, dinner rolls, or a fresh salad on the side. Optionally garnish with chopped parsley and parmesan cheese.

More Pasta Recipes

• Baked Ziti
• Chicken Alfredo
• Pasta Carbonara
• Chicken Spaghetti
• Cajun Chicken Pasta
• Buffalo Chicken Pasta

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