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Creamy Chicken Bacon Ranch Pasta served in a bowl with fresh herbs.

Chicken Bacon Ranch Pasta

A creamy and dreamy pasta dish made with tender chicken, crispy bacon, and a rich ranch sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Meat
  • 2 small boneless skinless chicken breasts Slice into thinner pieces before cooking.
  • 2 cups uncooked pasta (Rotini recommended) Boil until al dente.
  • 6 strips bacon Cook until crispy and chop roughly.
Sauce Ingredients
  • 2 cups half and half Alternatively, use lighter cream or Greek yogurt for a healthier twist.
  • 2 tablespoons butter Used for sautéing garlic.
  • 1 tablespoon garlic, minced Toast in butter for extra flavor.
  • 2 tablespoons flour To thicken the sauce.
  • 2 tablespoons dry ranch dressing seasoning mix Adds flavor to the sauce.
  • 2 cups cheddar cheese, shredded For mixing into the sauce and garnishing.
Seasoning
  • 1 teaspoon onion powder For seasoning the chicken.
  • Salt to taste
  • Pepper to taste
  • Italian seasoning To season the chicken.

Method
 

Cooking Bacon
  1. In a large skillet over low heat, cook the bacon until crisp. Set aside, reserve drippings, and roughly chop the bacon once cooled.
Cooking Chicken
  1. Slice the chicken breasts into thinner pieces, season with salt, pepper, onion powder, and Italian seasoning.
  2. Sear in bacon drippings over medium-high heat until golden and cooked through. Cube after resting.
Cooking Pasta
  1. Cook pasta in boiling salted water until al dente. Drain and set aside.
Making the Sauce
  1. In the same skillet, melt butter and sauté garlic.
  2. Add flour, then gradually stir in half and half.
  3. Mix in ranch seasoning and cheese until smooth and creamy.
Combining Ingredients
  1. Toss the pasta into the sauce, then add the chicken and sprinkle with bacon.
  2. Serve warm, and enjoy!

Notes

For a little extra nutritional boost, toss in some spinach or other veggies while cooking the chicken. If you love spice, throw in a pinch of red pepper flakes for a kick. Store leftovers in the fridge for about 3-4 days or freeze for a month; reheat gently on the stove.