Chicken Bacon Ranch Pasta

One pot and 30 minutes is all it takes to make this creamy, cheesy chicken bacon ranch pasta recipe! I’m all about making the easiest dinner recipes for weeknights with the family, and this pasta fits the bill. It’s totally crave-worthy, and the kids love it.

Chicken, bacon, ranch, pasta? The name just about says it all, though I have to add the fact that all of those tasty ingredients are coated in a super creamy sauce and finished with plenty of cheddar cheese.

Ingredients for Chicken Bacon Ranch Pasta

Pasta: Penne is a great option for this dish, but other short and tubular pastas work too.
Bacon: Use strips of thick-cut bacon, chopped into bite-sized pieces.
Chicken: Boneless, skinless chicken breasts or thighs both work.
Ranch Seasoning: This dry seasoning mix adds the perfect ranch-y flavor.
Flour: All-purpose flour helps to thicken up the mixture.
Cream: You can use most any type of cream for the sauce–heavy cream, half n’ half, or sour cream all work great.
Garlic: Minced garlic adds more savory flavor.
Chicken Broth: Broth is the base of the creamy sauce.
Cheddar Cheese: This adds a delicious cheesy finish. Freshly-shredded cheese melts best.

Make it Easy

This 30-minute chicken bacon ranch pasta recipe is already so quick and easy, but when I’m really short on time, I make a couple of quick substitutions. Instead of cooking the chicken and bacon fresh, I use leftovers or pre-made options for convenience.

Sub in any leftover chicken you have in the fridge, or grab a rotisserie chicken from the store. For the bacon, just stir in some bacon bits at the end (I usually have a package of these in my pantry), or make these bacon crumbles ahead of time.

How to Store and Reheat

Store leftover chicken bacon ranch pasta (cooled to room temperature) in an airtight container, and keep in the refrigerator for up to 3 days. Or freeze up to 3 months.

To reheat, warm on the stovetop over medium heat. I recommend stirring in a bit more cream and/or broth to freshen it up. Thaw first if frozen. Microwaving also works great!

A serving of creamy chicken bacon ranch pasta in a white bowl.

Serving Suggestions

This 30-minute penne pasta recipe is filled with chicken, bacon, cheese, and ranch seasoning, which makes it a pretty filling meal. I usually just add a salad and bread to finish off dinner! This chicken Caesar salad is a great way to use any extra chicken, or make this Olive Garden style salad. This garlic bread is super easy to make and pop in the oven while the pasta cooks.

Chicken Bacon Ranch Pasta Recipe

This one-pot, 30-minute, easy, cheesy, and creamy chicken bacon ranch pasta recipe is the answer to all of your weeknight dinner woes! It's sure to be a hit, and it's so easy to make.

Step-by-step photos can be seen below the recipe card.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 640kcal

Author Laurel Perry

Ingredients

14 ounces penne pasta or another small pasta shape
4 strips thick-cut bacon chopped
2 boneless skinless chicken breasts cut into bite-sized pieces
2 garlic cloves minced
2 tablespoons dry ranch seasoning mix
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon all-purpose flour
1 cup low-sodium chicken broth
¾ cup cream any kind 10-30% fat
1 cup sharp cheddar cheese
1 tablespoon chopped parsley

Instructions

Cook the pasta according to the package directions. In a Dutch oven or large skillet, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set on a paper towel.

14 ounces penne pasta, 4 strips thick-cut bacon
To the bacon fat, add in the chicken. Cook until browned and cooked through. Add in the garlic, ranch seasoning, salt, pepper, and flour. Cook, stirring, for 30-60 seconds or until fragrant.

2 boneless skinless chicken breasts, 2 garlic cloves, 2 tablespoons dry ranch seasoning mix, ½ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon all-purpose flour
Slowly stir in the chicken broth and then the cream. Bring the sauce to a simmer and turn off the heat.

1 cup low-sodium chicken broth, ¾ cup cream
Stir in the cheese until melted. Then stir in the pasta. Stir in the bacon and parsley. Serve immediately.

1 cup sharp cheddar cheese, 1 tablespoon chopped parsley

Video

Notes

Storage: Store leftovers in an airtight container in the fridge for 3 days, or freeze for 3 months.

Nutrition

How to Make Chicken Bacon Ranch Pasta Step by Step

Cook Pasta and Bacon: Cook 14 ounces of penne pasta according to the package directions. In a Dutch oven or large skillet, cook 4 strips of chopped bacon over medium heat until crisp. Remove with a slotted spoon and set on a paper towel.

Cook Chicken: To the bacon fat, add in 2 boneless skinless chicken breasts, cut into bite-sized pieces. Cook until browned and cooked through. Add in 2 cloves-worth of minced garlic, 2 tablespoons of ranch seasoning, ½ teaspoon of salt, ¼ teaspoon of black pepper, and 1 tablespoon of all-purpose flour. Cook, stirring, for 30-60 seconds or until fragrant.

Bites of chicken cooking in a Dutch oven.

Cook the Sauce: Slowly stir in 1 cup of low-sodium chicken broth, then ¾ cups of cream. Bring the sauce to a simmer and turn off the heat.

Pieces of chicken submerged in a creamy sauce.

Assemble: Stir in 1 cup of sharp cheddar cheese until melted. Then stir in the cooked pasta. Finally, stir in the cooked bacon pieces and 1 tablespoon of chopped parsley. Serve bacon chicken ranch pasta hot!