This Chicken Bacon Ranch Pasta is made with penne pasta, crispy bacon, and juicy chicken pieces tossed in a flavorful ranch cream sauce. It’s ready in 40 minutes!
Table of Contents
Is there any ingredient trio more iconic than chicken, bacon, and Ranch? The rich and creamy Ranch paired with the smoky and crispy bacon and the salty and juicy chicken…I mean, come on.
Well, this Chicken Bacon and Ranch Pasta takes that classic trio and makes it into a simple, hearty, and delicious pasta dinner!
It’s made with the pasta shape of your choice, crumbled bacon, chicken, cream, broth, and Ranch seasoning! It takes just 10 minutes to prep and is ready in about 40 minutes.
It’s also a great way to use up leftover cooked chicken if you have it! We love to serve it with this Air Fryer Broccoli and a side of Garlic Bread.
Ingredients Needed:
- Bacon: I use thick-cut, chopped bacon to add smokiness and delicious crunch.
- Onion: sautéed onion creates a savory flavor base for the sauce.
- Chicken Breasts: you’ll need two boneless and skinless chicken breasts. Boneless, skinless chicken thighs also work great!
- Dry Ranch Seasoning: gives the sauce the perfect flavor to go with its creamy texture. If you can’t find it, you can make your own or swap in a few tablespoons of ranch dressing.
- Garlic: as always, use freshly minced garlic for the best flavor.
- Salt and Black Pepper: added to taste.
- All-Purpose Flour: helps thicken the cream sauce.
- Chicken Broth: I use low sodium chicken broth so I can control the saltiness of the pasta.
- Cream: any kind of cream will work. A richer cream will create a richer sauce!
- Pasta: whatever pasta you like! Try rotini, penne, bowtie, cavatappi, macaroni, you name it.
How to Make Chicken Bacon Ranch Pasta
This easy pasta dinner takes a quick 10 minutes to prep!
- Cook the pasta: Cook the pasta of your choice in salted, boiling water until al dente. Drain, but save 1 cup of pasta water.
- Fry the bacon: In a large skillet, fry the bacon until browned, then remove with a slotted spoon and set aside to drain.
- Cook the onion and chicken: In the same skillet, add the onion in the bacon fat until soft. Add in the chicken pieces and fry until cooked through.
- Add the aromatics: Mix in the Ranch seasoning, garlic, salt, and pepper and cook until fragrant.
- Make the sauce: stir in the flour, then add the chicken broth and cream. Cook until thickened.
- Combine and serve: Add pasta to the pan along with the bacon. Mix and add pasta water as needed until the sauce comes together.
FAQs for Chicken Bacon Ranch Pasta
Leftover Chicken Bacon Ranch Pasta will last in an airtight container in the fridge for up to 3 days. Keep in mind that the bacon in leftovers won’t be quite as crispy. It will still taste delicious though!
Yep! To freeze your pasta, cool completely, place in an airtight container, and store in the freezer for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove on low until heated through.
You can make your own ranch seasoning (check out this recipe for ranch seasoning) or sub in a few tablespoons of ranch dressing.
Variations
- Make it spicy. Kick the heat up a notch with a sprinkle of red pepper flakes, cayenne pepper, or even your favorite hot sauce.
- Add veggies. Feel free to bulk up the meal and add in whatever veggies you like. You can cook them in the skillet with the onion! Try diced bell peppers, mushrooms, broccoli florets, green beans, peas, spinach, you name it.
- Make it cheesy. Mix any cheese you like into the pasta OR make it into a cheesy pasta casserole. To make a cheesy casserole, prepare as instructed, then transfer to a baking dish. Sprinkle with the shredded cheese of your choice (cheddar would be delicious), then broil for a couple of minutes until the cheese is nice and melty.
Serving Suggestions
This Chicken Bacon Ranch pasta is great on its own, but it’s also perfect next to a number of different side dishes.
A simple salad would be great or, if you’re working with a little more time, serve it with a pile of Roasted Veggies, Garlic Bread or Breadsticks, or Honey Glazed Carrots.
More Chicken Pasta Recipes
Chicken Bacon Ranch Pasta
written by Ashley Fehr
Ingredients
- 3 strips thick cut bacon (chopped)
- ½ medium onion (finely chopped)
- 2 boneless skinless chicken breasts (cut into ½" pieces)
- 2 tablespoons dry Ranch seasoning (not dressing)
- 1 tablespoon minced garlic (about 3 cloves)
- 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)
- 375 grams pasta (any kind)
Instructions
- Bring a large pot of salted water to a boil and add the pasta. Cook the pasta to al dente according to the package instructions.
- Meanwhile, cook the bacon in a large skillet over medium-high heat until browned. Remove with a slotted spoon and set on paper towel to drain.
- In the same skillet with the bacon fat, cook the onion until softened. Add the chicken pieces and cook until done, about 5-7 minutes on medium high heat (checking that the internal temperature is 165 degrees F with a meat thermometer is the best way to know if it's done)
- Add the Ranch seasoning, garlic, salt and pepper to the chicken and cook 1 minute. Stir in flour and cook until no white remains.
- Add chicken broth and cream, cooking and stirring over medium heat until thickened.
- Drain the pasta, reserving 1 cup pasta water, and add pasta to the pan with the reserved bacon. Add just enough pasta water as needed to make the sauce come together (you may not need any)
Notes
Nutrition Information
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Ceri says
Yummy 😋
The Recipe Rebel says
Thank you Ceri!
Bess Lallas-colling says
My son adored Raley’s Chicken Bacon Ranch Pasta salad, but they’re out!
Can this be chilled into a pasta salad? Raleys used tomatoes and black olives in theirs.
The Recipe Rebel says
Hi Bess! I’ve not tried to make this into a pasta salad before but it is always good the next day when it’s cold. The sauce could be tricky for a pasta salad, so you would want to keep that in mind. If you decide to experiment, I’d love to know how it goes!
The Recipe Rebel says
Hi Bess! I’ve just posted a bacon ranch pasta salad, hope you enjoy it! https://www.thereciperebel.com/bacon-ranch-pasta-salad/
Dean Ross says
Easy prep. Delicious taste. Great recipe.
The Recipe Rebel says
Hi Dean! So glad you enjoyed the recipe! Thank you for this kind review!
Renee says
Hi is it possible to do this in a crock pot
The Recipe Rebel says
Hi Renee! You probably could! I make lots of pasta dishes in my crockpot, I just haven’t tested this one out. I’d refer to this recipe to help you because I use the same noodle in this recipe–> https://www.thereciperebel.com/slow-cooker-baked-ziti/
Heather says
You could also do the conversions yourself! Just like you look online for recipes, you can easily look up conversion calculations!
Kris says
This is a great recipe. Easy to make and my husband “loved” it….
Ashley Fehr says
Thanks Kris!
Betty says
Would u plz fix the recipe and put in regular measurements how much pasta
You did everything else in regular measurements but this and I need to know the regular measurements
Plz do all ur recipes in regular measurements or add the regular measurements along with it
But plz fix this so I can make it
The Recipe Rebel says
Hi Betty! These are “regular” measurements for me. Metric weights are a common way to measure ingredients when cooking and baking. One cup short pasta is about 80 grams and Google is pretty handy for helping to convert grams to ounces if you need some help. Hope you enjoy this dish!
Jojo says
Have not tried this. Collecting my ingredients. 375 grams = 3 3/4 cups of dried past is what I found. Hope this helps Betty. I’ve tried several of your recipes. Most are easy to follow. Love the crockpot ribs.
Ashley Fehr says
Thanks for sharing Jojo!
Linda says
That’s rather rude, the recipe is easily converted on your own. The only thing not in “regular” measurements is the pasta.
Kim Crites says
Love this recipe. Where did you get the frying pan/skillet? I was looking and couldn’t find the same you have. Would love to buy that.
The Recipe Rebel says
Hi Kim! This is a matte white le creuset braiser. It’s expensive and not necessary but I love mine!
Glenda says
When do you cut up the chicken breast? In The picture it show the chicken cut up before cooking. in the instructions you post to test the meat with a thermometer to 165°. It’s hard to test the smaller bites of meat.
Ashley Fehr says
I apologize! There was supposed to be a note with the ingredients. The chicken will be cut prior to cooking.