Chicken bacon ranch pasta brings together three dependable favorites in one creamy skillet dinner. I like it for nights when everyone wants something hearty, but I still want a method that feels manageable. The bacon drippings give the chicken a savory base, and the ranch seasoning adds flavor without requiring a long list of spices.
Why this recipe works
Cooking the bacon first gives you more than a crisp topping. Its drippings become the cooking fat for the chicken, which adds a deeper flavor from the very first step. I cook the bacon slowly because it renders more evenly and leaves behind useful drippings without burning.
The sauce starts with butter, flour, garlic, and half and half. That combination creates a creamy base sturdy enough to hold the cheddar cheese, chicken, bacon, and pasta. Rotini works especially well because its twists catch the sauce, though several other pasta shapes work too.
Ingredients
- 2 cups cheddar cheese, shredded
- 6 strips bacon
- Salt/Pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 small boneless skinless chicken breasts
- 2 cups uncooked pasta, I used rotini
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon garlic, minced
- 2 cups half and half
- 2 tablespoons dry ranch dressing seasoning mix
Cook the bacon
Cook the bacon in a large skillet over low heat. Low, steady heat gives the fat time to render and helps the strips cook evenly. Once the bacon is done, move it to a plate and pour the bacon drippings into a small bowl.
Carefully wipe the skillet clean before moving on. Let the bacon cool, then roughly chop it. You can stir it into the finished pasta or scatter it over each serving right before bringing the dish to the table.
Prepare the chicken
Slice each chicken breast into two or three thinner pieces. The chicken will puff up a little as it cooks, so thinner pieces help it cook through without the outside drying out first.
Pat the chicken dry. Season both sides with a light sprinkling of salt and pepper, along with the onion powder and Italian seasoning. Dry chicken browns more effectively, while the seasoning gives it a flavorful crust.
Heat 2 tablespoons of the reserved bacon drippings in the skillet over medium-high heat. If you would rather not use the drippings, use olive oil or vegetable oil instead.
Add the chicken and sear it for 3 to 4 minutes per side. You want a golden-brown crust before you turn it. Once the chicken cooks through, move it to a plate and let it rest for 5 minutes. Then cut it into cubes in whatever size you prefer.
Boil the pasta
Bring a pot of salted water to a boil while the chicken rests. Add the pasta and cook it according to the package directions, then drain it once tender.
I usually make the sauce while the pasta cooks. That timing keeps the meal moving and lets you add the hot pasta directly into the skillet when the sauce is ready.
Make the ranch cheese sauce
Melt the butter in the same skillet over medium heat. Add the minced garlic and cook it for 1 minute, stirring often. Garlic can burn quickly in a warm pan, so keep it moving.
Add the flour and stir continuously with a silicone spatula for another minute. This cooks away the raw flour taste and builds the thickening base for the sauce.
Warm the half and half in the microwave for 40 seconds. This small step helps it blend into the butter and flour more smoothly. Add it to the skillet in small splashes, stirring as you pour.
Bring the mixture to a gentle bubble, then lower the heat. Stir in the dry ranch dressing seasoning mix until it fully dissolves into the sauce.
Add the cheddar cheese gradually, stirring after each addition. The cheese sauce will thicken further as it sits, so don’t worry if it seems a little looser than you expect while it is still over the heat.
Combine everything
Add the drained pasta to the skillet. Use a silicone spatula to fold it gently through the ranch cheese sauce until the spirals are fully coated.
Add the cubed chicken and let it warm through in the sauce. Stir in the chopped bacon or save it for the top, depending on how you like it. Mixing it in spreads the bacon flavor throughout the dish, while adding it at the end keeps more of its crisp texture.
Serve the chicken bacon ranch pasta while the sauce is warm and creamy.
Helpful tips
Shred cheddar from a block if you can. Block cheese melts more smoothly than many bags of pre-shredded cheese, which often include coatings that can make a sauce less silky. Sharp yellow cheddar gives this recipe a fuller flavor.
Thick-cut bacon gives you more drippings, which comes in handy when you cook the chicken. If you already have cooked chicken in the refrigerator, you can use it instead. Add it with the pasta so it heats through without becoming tough.
You can use heavy cream in place of half and half for an even richer sauce. Keep the heat low after adding the cheese, because high heat can cause a creamy sauce to separate.
Pasta and protein swaps
Rotini is my preferred pasta for this recipe because it catches plenty of sauce. Penne, bowtie pasta, cavatappi, and cellentani also work well. Any pasta shape can work, so use what you have if you don’t mind a slightly different texture.
You can replace the chicken with sliced smoked sausage for a different version of the meal. Frozen mixed vegetables also fit nicely here if you want to turn it into a more complete one-pan dinner. Add them while the sauce warms so they have time to cook through.
Casserole option
For a baked version, prepare the recipe as written, but cook the pasta only until just al dente. Transfer everything to a 9×13 casserole dish, or leave it in an oven-safe skillet.
Top with an additional 1.5 cups shredded cheddar cheese. Cover and bake at 350∘ for 30 minutes. The covered bake keeps the pasta from drying out while the extra cheddar melts across the top.
Make-ahead option
For a meal you can prepare in advance, cook the pasta for 1 minute less than al dente. Follow the remaining directions, then transfer the mixture to a 9×13 casserole dish or oven-safe skillet.
Top it with an additional 1.5 cups shredded cheddar cheese. Cover and refrigerate for up to 2 days.
When you are ready to serve, bake it covered at 350∘ for 40 minutes. Remove the cover and bake for 5 more minutes. This final uncovered stretch melts the cheese fully and helps the casserole heat evenly through the center.
Serving suggestions
Garlic bread with cheese makes a good side for this pasta. It works especially well for scooping up any sauce left in the bowl.
A crisp green salad or lightly cooked vegetables can also balance the richness of the bacon and cheddar. If you added frozen mixed vegetables directly to the pasta, you may not need anything more than a simple side.
FAQ
Can I use pre-shredded cheddar cheese?
Yes, but cheese shredded from a block usually melts more smoothly and gives the sauce a better texture.
Can I use leftover chicken?
Yes. Skip the chicken-searing step and add cooked chicken when you combine the pasta with the sauce.
Why did my sauce get too thick?
The sauce thickens as it rests. Stir in a small splash of half and half over low heat to loosen it.
Can I freeze chicken bacon ranch pasta?
I prefer this dish fresh or refrigerated for the make-ahead casserole method. Creamy cheese sauces can change texture after freezing, especially once reheated.
Chicken Bacon Ranch Pasta
Ingredients
Method
- Cook the Bacon
- Cook the bacon in a large skillet over low heat (low and slow is best for bacon). Set aside and pour bacon drippings into a small bowl. Carefully wipe the skillet clean. Roughly chop the bacon once cooled.
- Prepare the Chicken
- Cut the chicken breasts into thinner slices, 2-3 slices each. They will plump up more when cooked. Pat dry and season each side with a light sprinkling of salt/pepper, as well as onion powder and Italian seasoning.
- Heat 2 Tbsp. bacon drippings in the skillet over medium-high heat. Olive or vegetable oil may also be used in lieu of drippings.
- Sear the chicken on each side for 3-4 minutes, until a golden brown crust has developed. Set aside on a plate once cooked through. Let it rest for 5 minutes, then cut into cubes of desired size.
- Boil the Pasta
- Now is a good time to boil salted water and cook the pasta. Drain once finished. Prepare the sauce while the pasta boils.
- Make the Sauce
- Melt butter in the same skillet over medium heat. Sauté the garlic for 1 minute. Add the flour and use a silicone spatula to stir continuously for 1 more minute.
- Temper the half and half by heating in the microwave for 40 seconds. Add it to the skillet in splashes, stirring as you do so. Bring it to a gentle bubble, then reduce heat to low.
- Add the Ranch seasoning and stir to combine. Gradually stir in the cheese. (Note: It will continue to thicken upon standing.)
- Combine the Pasta/Chicken/Bacon
- Add the pasta to the skillet and use a silicone spatula to carefully combine with the sauce. Add the chicken and allow it to heat back up a bit. Garnish with bacon or stir it right into the sauce and serve!
Notes
- Heavy cream can be used instead of half and half.
- If possible, shred the cheese from a block instead of using bagged shredded cheese as it will melt and taste much better. I use Cracker Barrel Sharp Yellow Cheese in this recipe.
- Thick Cut bacon will produce more drippings for you to cook the chicken in.
- Leftover chicken can also be used in this recipe.
- Any kind of pasta can be used for this recipe, I prefer Rotini as it clings onto this sauce really well. Penne, Bowtie Pasta, Cavatappi, or Cellentani all work well too.
- Sliced smoked sausage would make a nice addition to this meal instead of chicken.
- Frozen mixed vegetables can be added to make it a complete meal as well.
- Garlic Bread with Cheese makes a great side dish!
- Prepare recipe as outlined, be sure to cook the pasta until just al dente.
- Transfer to a 9 x 13 casserole dish (or leave in an oven-safe skillet).
- Top with 1.5 cups additional shredded cheddar cheese.
- Cover and bake at 350° for 30 minutes.
- Cook pasta for 1 minute less than al dente, follow all other instructions as outlined.
- Transfer to a 9 x 13 casserole dish (or leave in an oven-safe skillet).
- Top with 1.5 cups additional shredded cheddar cheese.
- Cover and refrigerate for up to 2 days.
- When ready to serve, Bake (covered) at 350° for 40 minutes.
- Remove cover and bake for 5 more minutes.
Calories: 552kcal | Carbohydrates: 25g | Protein: 34g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 893mg | Potassium: 525mg | Fiber: 1g | Sugar: 1g | Vitamin A: 758IU | Vitamin C: 2mg | Calcium: 375mg | Iron: 1mg
