Creamy Chicken Bacon Ranch Pasta
A comforting blend of savory chicken, crispy bacon, tangy ranch, and perfectly cooked pasta — all in one pan for minimal cleanup and maximum flavor. This easy weeknight dinner is a true crowd-pleaser and endlessly customizable.
Equipment
- Large skillet or Dutch oven
- Cutting board
- Knife
- Measuring cups
- Wooden Spoon
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 6 slices bacon, cooked and crumbled
- 1 lb pasta (penne, rotini, farfalle, or elbow macaroni)
- 16 oz bottle ranch dressing
- 4 cups chicken broth
- 1 cup heavy cream or milk
- 1 cup shredded cheddar or Monterey Jack cheese
- 2 cloves garlic, minced
- 0.5 onion, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the bacon in a large skillet or Dutch oven until crispy. Remove and crumble, reserving 1 tbsp of grease in the pan.
- Season chicken with salt, pepper, garlic powder, onion powder, and paprika. Sear in the pan until lightly browned.
- Add minced garlic and chopped onion. Cook until softened and fragrant, about 1-2 minutes.
- Add pasta, ranch dressing, and chicken broth. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer 15–20 minutes until pasta is al dente, stirring occasionally.
- Stir in heavy cream and shredded cheese. Cook until cheese is melted and sauce is creamy.
- Add most of the crumbled bacon back into the pan, reserving some for garnish.
- Garnish with remaining bacon and fresh parsley. Serve immediately.
Notes
Adjust the liquid depending on the pasta used. For a thinner sauce, add extra broth or milk. Top with parsley or chives for brightness. Add veggies like spinach, mushrooms, or broccoli for a nutrition boost. Pre-cooked chicken works well too.