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.
- Chop chicken breasts into three long pieces and sprinkle both sides with Italian seasoning and salt.
- 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.
- 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.
- Melt remaining ¼ of butter, sauté garlic for a minute or until fragrant, then add flour and stir until fully incorporated.
- 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.
- Add the ranch seasoning, mix well. Then the cheddar cheese and mix again until melted.
- 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).
- 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
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Chicken Bacon Ranch Pasta
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 boneless skinless chicken breasts about 1 pound
- 1 teaspoon Italian seasoning
- ½ teaspoon sea salt
- ¼ cup unsalted butter PLUS 2 Tablespoons, divided
- 3 cups rotini pasta
- 1 Tablespoon minced garlic
- 3 Tablespoons all-purpose flour
- 2 cups heavy whipping cream
- 2 Tablespoons dry ranch seasoning mix
- 2 cups shredded cheddar cheese
- 1 cup crumbled bacon about 6-8 strips
Things You’ll Need
Before You Begin
- You can use rotini, penne, ziti, bow tie, spaghetti, fusili, or cavatappi for this dish.
- 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.
- 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.
- 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.
Instructions
- Chop chicken breasts into three long pieces and sprinkle both sides with Italian seasoning and salt.
- 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.
- 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.
- Melt remaining ¼ of butter, sauté garlic for a minute or until fragrant, then add flour and stir until fully incorporated.
- 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.
- Add the ranch seasoning, mix well. Then the cheddar cheese and mix again until melted.
- 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).
- Top with any additional bacon crumbles and parmesan cheese, if desired.
Nutrition
Lindsay Formaro
Latest posts by Lindsay Formaro (see all)
- Mini Candy Corn Cheesecakes - October 3, 2024
- Cake Mix Cookie Bars - August 8, 2024
- Lasagna Soup - February 26, 2024
Fran says
This was delicious. Most of the time when I try a new recipe I usually change it up a little when I make it again. I will not be changing a single thing in this one.