Chicken Bacon Ranch Pasta

This Chicken Bacon Ranch Pasta is comfort-food magic: creamy ranch-flavored sauce, sharp cheddar, tender seared chicken, and a crunchy bacon finish—ready in about 30–40 minutes. It’s easy enough for a weeknight and satisfying enough for a casual dinner party. Tip: crisp the bacon first and reserve a little of the drippings to sear the chicken for extra flavor.

For another quick creamy chicken pasta option that’s bold on spice, try this creamy Cajun chicken pasta for a different weeknight twist.

Why make this recipe

This dish balances speed with comfort: pantry-friendly ingredients, minimal hands-on time, and a crowd-pleasing flavor profile. It’s perfect for weeknight dinners, potlucks, or when you want a hearty skillet meal without fuss.

Key benefits

• Ready in roughly 30–40 minutes from start to finish.
• Uses everyday ingredients (rotini, cheddar, ranch mix, bacon).
• Kid-friendly and freezer-friendly portions.
• Flexible — works with different pastas, cheeses, or dairy swaps.

“I made this for last Sunday dinner and everyone went back for seconds,” says one home cook — it’s reliably comforting and easy to scale.

If you want a bolder flavor profile later, bookmark this Cajun chicken pasta that uses a similar technique with a spicy twist.

How to make Chicken Bacon Ranch Pasta

Overview: crisp bacon, sear seasoned chicken, boil pasta, make a ranchy cheddar sauce in the same skillet, then combine everything and top with bacon.

Prep tips

• Bring a pot of salted water to a boil before you start cooking the bacon to save time.
• Let cooked chicken rest for 5 minutes before cutting to keep it juicy.

Ingredients

• 2 cups shredded cheddar cheese (sharp or mild).
• 6 strips bacon, cooked until crispy and chopped.
• Salt and black pepper, to taste.
• 1 teaspoon onion powder.
• 1 teaspoon Italian seasoning.
• 2 small boneless, skinless chicken breasts (about 1 pound total).
• 2 cups uncooked rotini pasta (or 8 oz of your favorite shape).
• 2 tablespoons butter.
• 2 tablespoons all-purpose flour.
• 1 tablespoon minced garlic (about 2 cloves).
• 2 cups half and half.
• 2 tablespoons dry ranch dressing mix.

Ingredient tips

• Substitute Greek yogurt or sour cream (1/2 cup) plus a splash of milk for part of the half and half to slightly lighten the sauce.
• Use smoked cheddar for extra depth, or Monterey Jack for a milder creaminess.
• Gluten-free flour or cornstarch slurry can replace flour for a gluten-free version.

Directions

1. Cook bacon in a skillet over low to medium-low heat until crispy. Remove bacon and drain on paper towels; reserve a tablespoon of bacon fat in the pan.
2. Season chicken breasts with salt, pepper, onion powder, and Italian seasoning. Sear the chicken in the same skillet (with bacon fat) over medium-high heat until golden and cooked through, about 4–6 minutes per side depending on thickness. Remove and let rest before cubing.
3. Boil the rotini in salted water according to package directions until al dente. Drain and set aside.
4. In the skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
5. Sprinkle in the flour and whisk constantly for 1 minute to form a roux.
6. Gradually whisk in the half and half until smooth and slightly thickened. Stir in the ranch seasoning.
7. Reduce heat, then fold in shredded cheddar a handful at a time until the sauce is creamy and smooth. Season to taste with salt and pepper.
8. Add cubed chicken and cooked pasta to the sauce. Toss gently until everything is well-coated.
9. Plate and garnish with chopped crispy bacon before serving.

Step tips

• If the sauce gets too thick, stir in 1–2 tablespoons of pasta cooking water or milk to loosen it.
• Use low heat when melting cheese to prevent graininess.
• Slice chicken against the grain for a tender bite.

How to serve Chicken Bacon Ranch Pasta

Serve straight from the skillet or plate it in shallow bowls. Pair with a crisp green salad and crusty bread to cut the richness. A simple arugula salad with lemon vinaigrette or steamed green beans work well.

Serving tips

• Garnish with extra shredded cheddar, chopped chives, or a squeeze of lemon for brightness.
• Offer hot sauce or red pepper flakes at the table for anyone who wants heat.
• For a family-style presentation, keep extra sauce on the side to add for seconds.

If you like cozy skillet meals, you might also enjoy this classic chicken pot pie pasta for another family favorite.

How to store

Refrigeration: Cool leftovers within two hours and refrigerate in an airtight container for up to 3–4 days.
Freezing: Place cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or half and half to restore creaminess; or microwave in 30-second bursts, stirring in between.

Storage tips

• Do’s: Label containers with date; reheat only once for best quality.
• Don’ts: Don’t freeze pasta that’s been mixed with a lot of sauce if you prefer texture — sauce-heavy portions freeze best.
• Do: Store bacon separately if you’d like it to stay crisp; add fresh bacon when serving.

Helpful cooking tips

• Use the same skillet for bacon, chicken, and sauce to build flavor and minimize dishes.
• Shred the cheese yourself for better melt and creaminess; pre-shredded can contain anti-caking agents.
• Taste and adjust seasoning after the cheese is added — cheeses can change salt levels.

Extra tips

• To save time, cook bacon and chicken ahead and refrigerate; finish the sauce and assemble when ready.
• For a silkier sauce, strain the roux if lumps form and whisk vigorously.
• If you’re short on time, rotisserie chicken works in a pinch.

For a hands-off slow-cooker version with similar flavors, check this creamy ranch crock pot chicken for meal-prep inspiration.

Variations

• Buffalo Ranch: Stir in hot sauce and use blue cheese crumbles instead of cheddar.
• Veggie-Loaded: Add roasted broccoli, peas, or sun-dried tomatoes for color and nutrients.
• Low-carb: Replace pasta with spiralized zucchini or cauliflower gnocchi.
• Turkey Bacon & Light Dairy: Swap turkey bacon and use reduced-fat cheese and milk.

Quick variations

• Swap cheddar for pepper jack for a spicy kick.
• Make it smoky by adding a teaspoon of smoked paprika.
• Use bow-tie or penne if you prefer a different pasta texture.

Love the cheddar-bacon-ranch combo? These cheddar bacon ranch tortilla pinwheels repurpose the flavors into a fun appetizer.

Nutrition Information

Estimated per serving (recipe yields about 4 servings):

• Calories: ~700 kcal
• Protein: ~35 g
• Fat: ~40 g
• Carbohydrates: ~45 g
• Serving size: ~1.25–1.5 cups

Notes

• Using reduced-fat cheese and milk reduces calories and fat.
• Swapping rotini for a whole-grain pasta increases fiber and complex carbs.
• Removing some bacon or using turkey bacon lowers saturated fat.

FAQs

Q: Can I make this dairy-free?
A: Yes — use a dairy-free butter substitute, unsweetened oat or almond milk blended with a tablespoon of cornstarch to thicken, and dairy-free cheddar-style shreds. The texture will be a bit different but still tasty.

Q: How do I prevent the sauce from separating?
A: Keep heat moderate and stir while adding cheese slowly. Avoid boiling the sauce once the cheese is incorporated. If it breaks, whisk in a splash of cold milk off heat to bring it back.

Q: Can I freeze leftovers with the sauce?
A: You can, but texture may change slightly. Freeze in airtight containers for up to 2 months. Thaw in the fridge and reheat gently, adding a little milk to restore creaminess.

Q: What’s a good side for picky eaters?
A: Simple sides like buttered green peas, steamed carrots, or garlic bread are safe hits.

Conclusion

This Chicken Bacon Ranch Pasta is an easy, comforting recipe that’s flexible and forgiving — perfect for busy weeknights or casual get-togethers. Try it once and you’ll see why it becomes a recurrring favorite in many kitchens.

Bertha Jones

Chicken Bacon Ranch Pasta

A creamy and comforting chicken pasta dish featuring ranch-flavored sauce, sharp cheddar, and crispy bacon, perfect for weeknight dinners or casual gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 700

Ingredients Method Nutrition Notes

Ingredients

  

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Pasta and Protein

• 2 cups uncooked rotini pasta or 8 oz of your favorite pasta shape
• 2 small boneless, skinless chicken breasts about 1 pound total
• 6 strips bacon cooked until crispy and chopped

Sauce Ingredients

• 2 cups half and half can substitute for Greek yogurt or sour cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour can use gluten-free flour
• 1 tablespoon minced garlic about 2 cloves
• 2 cups shredded cheddar cheese can substitute for smoked cheddar or Monterey Jack
• 2 tablespoons dry ranch dressing mix

Seasoning

• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste

Method

 

Preparation

1. Cook bacon in a skillet over low to medium-low heat until crispy. Remove bacon and drain on paper towels; reserve a tablespoon of bacon fat in the pan.
2. Season chicken breasts with salt, pepper, onion powder, and Italian seasoning. Sear the chicken in the same skillet (with bacon fat) over medium-high heat until golden and cooked through, about 4–6 minutes per side depending on thickness. Remove and let rest before cubing.
3. Bring a pot of salted water to a boil. Boil the rotini according to package directions until al dente. Drain and set aside.

Making the Sauce

1. In the skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
2. Sprinkle in the flour and whisk constantly for 1 minute to form a roux.
3. Gradually whisk in the half and half until smooth and slightly thickened. Stir in the ranch seasoning.
4. Reduce heat, then fold in shredded cheddar a handful at a time until the sauce is creamy and smooth. Season to taste with salt and pepper.

Combining

1. Add cubed chicken and cooked pasta to the sauce. Toss gently until everything is well-coated.
2. Plate and garnish with chopped crispy bacon before serving.

Nutrition

Serving: 1.25gCalories: 700kcalCarbohydrates: 45gProtein: 35gFat: 40g

Notes

Serve straight from the skillet or plate it in shallow bowls. Garnish with extra shredded cheddar, chopped chives, or a squeeze of lemon for brightness. Use low heat when melting cheese to prevent graininess.

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