Creamy Chicken Bacon Ranch Pasta is the kind of meal that instantly feels like comfort in a bowl. Tender chicken, crispy bacon, perfectly cooked pasta, and a smooth ranch cheddar sauce come together in a dish that is bold, satisfying, and surprisingly simple to prepare.
Why You Will Love This Recipe
This recipe delivers restaurant-quality flavor in just 30 minutes. The smoky bacon balances the creamy ranch sauce, while sharp cheddar adds depth and richness. It is hearty enough for dinner, practical enough for busy weeknights, and comforting in a way that makes everyone reach for seconds.
Complete Recipe Guide
Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Kitchen Tools Needed
- Large skillet
- Large pot for boiling pasta
- Slotted spoon
- Whisk
- Mixing bowl
- Measuring cups and spoons
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 strips thick-cut bacon, chopped
- 2 cups uncooked rotini or penne pasta
- 1.5 cups shredded sharp cheddar cheese
- 2 cups half-and-half
- 2 tablespoons dry ranch dressing seasoning mix
- 3 tablespoons all-purpose flour
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
Step-by-Step Instructions
- Cook the chopped bacon in a large skillet over medium-low heat until crispy. Remove using a slotted spoon and leave about 2 tablespoons of bacon fat in the skillet.
- In a bowl, toss the chicken with salt, pepper, onion powder, Italian seasoning, and flour until evenly coated.
- Increase heat to medium-high and cook the chicken in the skillet for 5–7 minutes until golden brown and fully cooked. Remove and set aside.
- Meanwhile, cook the pasta in salted boiling water until al dente. Drain thoroughly.
- Reduce skillet heat to medium and sauté the minced garlic in the bacon fat for about 1 minute.
- Slowly whisk in the half-and-half and bring to a gentle simmer. Gradually stir in cheddar cheese and ranch seasoning until smooth and creamy.
- Return cooked chicken and drained pasta to the skillet. Toss gently to coat.
- Simmer for 1–2 minutes until slightly thickened. Top with crispy bacon and serve immediately.
Tips for Perfect Results
Shred cheese from a block for a smoother sauce, as pre-shredded varieties may create a grainy texture. Warming the half-and-half slightly before adding it helps prevent separation. Avoid overcooking the sauce to maintain its silky consistency.
Variations and Additions
Add steamed broccoli or peas for color and extra nutrition. For a lighter version, substitute turkey bacon. A pinch of crushed red pepper can add subtle heat without overpowering the ranch flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess. Avoid high heat, which may cause the sauce to separate.
Approximate Nutrition Per Serving
- Calories: 685 kcal
- Protein: 46 g
- Carbohydrates: 42 g
- Fat: 37 g
Frequently Asked Questions
Can I use a different pasta shape?
Yes. Penne, rotini, rigatoni, or even shells work well because they hold the creamy sauce beautifully.
How can I make it extra creamy?
You can add a small handful of cream cheese while melting the cheddar for a thicker, richer sauce.
Can I prepare it ahead of time?
It is best served fresh, but you can cook the chicken and bacon in advance and assemble the sauce just before serving.
Final Tip
Let the pasta rest for one minute before serving. That brief pause allows the sauce to cling perfectly to every bite, creating a balanced, creamy texture that feels indulgent without being overwhelming.
