Chicken Bacon Ranch Pasta is the ultimate comfort food – creamy, savory, salty, and incredibly satisfying. It’s a guaranteed crowd-pleaser that comes together in one pot for easy cleanup.
Here is a delicious, from-scratch recipe that goes beyond just mixing bottled ranch with cream cheese.
Creamy Chicken Bacon Ranch Pasta
This recipe creates a rich, homemade ranch-flavored sauce that is far superior to any shortcut version.
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6
Ingredients
For the Pasta and Proteins:
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12 oz pasta (penne, fusilli, or fettuccine work well)
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1 lb chicken breast, cut into 1-inch pieces
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6 slices bacon, chopped
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1 tablespoon olive oil
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Salt and black pepper to taste
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1 teaspoon garlic powder
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½ teaspoon paprika (optional, for color)
For the Sauce:
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2 tablespoons butter
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3 cloves garlic, minced
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2 tablespoons all-purpose flour
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2 cups chicken broth
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1 cup heavy cream or half-and-half
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1 (1 oz) packet ranch seasoning mix or 3 tablespoons homemade ranch seasoning*
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½ cup grated Parmesan cheese, plus more for serving
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2 tablespoons fresh chopped parsley or chives
Homemade Ranch Seasoning (mix together):
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2 tsp dried dill weed
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1½ tsp dried parsley
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp black pepper
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¼ tsp paprika
Instructions
1. Cook the Pasta:
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Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
2. Cook the Bacon and Chicken:
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While the pasta cooks, heat a large skillet or Dutch oven over medium heat. Add the chopped bacon and cook until crispy. Remove with a slotted spoon and drain on paper towels. Keep about 1 tablespoon of bacon fat in the skillet.
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Pat the chicken pieces dry and season with salt, pepper, garlic powder, and paprika.
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Increase the heat to medium-high. Add the olive oil to the bacon fat in the skillet. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and set aside.
3. Make the Sauce:
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Reduce the heat to medium. Melt the 2 tablespoons of butter in the same skillet.
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Add the minced garlic and cook for 1 minute until fragrant.
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Sprinkle the flour over the butter and garlic. Whisk constantly and cook for 1 minute to form a roux (this will thicken the sauce).
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Slowly pour in the chicken broth while whisking continuously to avoid lumps. Then whisk in the heavy cream and the ranch seasoning.
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Bring the sauce to a gentle simmer, stirring frequently, until it thickens slightly, about 3-5 minutes.
4. Combine and Serve:
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Stir in the grated Parmesan cheese until it melts and the sauce is smooth.
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Add the cooked chicken, most of the cooked bacon (reserve some for topping), and the drained pasta to the sauce. Toss everything until evenly coated and heated through.
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Garnish with the remaining bacon, fresh parsley or chives, and an extra sprinkle of Parmesan cheese.
Chef’s Tips & Variations
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One-Pot Method: For even easier cleanup, you can cook this entirely in one pot. After removing the cooked chicken and bacon, add the chicken broth, cream, and ranch seasoning directly to the pot. Bring to a boil, then add the uncooked pasta. Cook, stirring frequently, until the pasta is al dente and has absorbed most of the liquid. You may need to add a splash more broth or cream. Then stir in the cheese, chicken, and bacon.
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Add Veggies: Sauté ½ cup of finely chopped onion with the garlic. You can also stir in 2 cups of fresh spinach at the end until it wilts, or add sun-dried tomatoes or roasted broccoli for extra color and nutrition.
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Lighter Version: Use half-and-half or whole milk instead of heavy cream, and use more chicken broth for a lighter sauce. The sauce will be a bit thinner but still delicious.
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Crockpot Method: Combine uncooked pasta, raw cubed chicken, bacon, and all sauce ingredients (except Parmesan and parsley) in a slow cooker. Stir well. Cook on HIGH for 2-3 hours or on LOW for 4-5 hours, until pasta is tender. Stir in Parmesan cheese before serving.
Enjoy this creamy, decadent, and family-friendly meal