This Chicken Bacon Ranch Pasta combines tender chicken, crispy bacon, and creamy ranch sauce with pasta for a satisfying comfort meal. It’s quick, easy, and a guaranteed crowd-pleaser for busy weeknights.
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Why You’ll Love This Chicken Bacon Ranch Pasta
- One-pot wonder: Protein, carbs, and veggies unite for easy cleanup.
- Comforting flavor: Ranch, bacon, and creamy sauce create a family favorite.
- Highly adaptable: Swap pasta, veggies, or protein to customize.
- Great leftovers: Flavors deepen overnight for easy next-day meals.
Ingredients & Tools
- 450 g penne pasta (or your favorite short shape)
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 200 g bacon, chopped
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 240 ml heavy cream (double cream)
- 120 ml chicken broth
- 50 g grated Parmesan cheese, plus more for serving
- 2 tbsp ranch seasoning mix (from a packet)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp dried parsley (or 1 tbsp fresh)
- Salt and black pepper to taste
Tools: A large pot for boiling pasta, a large skillet or Dutch oven, tongs, a wooden spoon, and a measuring jug.
Notes: Using thick-cut bacon gives the best crispy texture, and a high-quality ranch seasoning is key for flavor. Don’t skimp on the garlic for aromatic depth.
Nutrition (per serving)
| Calories: | 680 kcal |
| Protein: | 35 g |
| Fat: | 32 g |
| Carbs: | 60 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip salting your pasta water. It should taste like the sea! This is your one and only chance to season the pasta itself from the inside out, which makes a huge difference in the final dish.
- What’s the best cut of chicken to use? I prefer chicken breasts for their lean, tender bite, but boneless, skinless thighs work wonderfully too—they’ll be even more juicy and forgiving if you’re worried about overcooking.
- Is there a substitute for heavy cream? For a slightly lighter version, you can use half-and-half, but be aware the sauce will be a bit thinner. I don’t recommend using milk, as it’s very likely to curdle when heated.
- Can I make my own ranch seasoning? Absolutely! A simple blend of dried dill, parsley, garlic powder, onion powder, salt, and a touch of black pepper will do the trick. It lets you control the sodium level, which is a great bonus.
How to Make Chicken Bacon Ranch Pasta
Step 1: Start by bringing a large pot of generously salted water to a rolling boil. Add your penne pasta and cook according to the package directions until al dente. You’ll want to reserve about a cup of the starchy pasta water before draining—this liquid gold will help thin our sauce later to the perfect consistency. Drain the pasta and set it aside.
Step 2: While the pasta cooks, place your large skillet over medium heat and add the chopped bacon. Cook it, stirring occasionally, until it’s beautifully crispy and has rendered its fat. This should take about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving that glorious bacon drippings in the skillet.
Step 3: Season your cubed chicken pieces with a pinch of salt and pepper. Add the olive oil to the bacon drippings in the skillet, then add the chicken. Cook for 5-7 minutes, stirring only occasionally, until the chicken is cooked through and has a nice golden-brown sear on the outside. Remove the chicken from the skillet and set it aside with the bacon.
Step 4: In the same skillet, you should still have a bit of fat. If it looks dry, add the butter. Toss in the diced onion and cook for about 3-4 minutes until it becomes soft and translucent. Now add the minced garlic and cook for just one more minute until it becomes incredibly fragrant—be careful not to burn it!
Step 5: It’s sauce time! Pour the chicken broth into the skillet to deglaze it, using your wooden spoon to scrape up all those delicious browned bits from the bottom. Let it simmer for a minute, then pour in the heavy cream. Sprinkle the ranch seasoning over the sauce and whisk everything together until it’s smooth and well-combined.
Step 6: Let the sauce come to a gentle simmer—you’ll notice it will start to thicken slightly. Reduce the heat to low and stir in the grated Parmesan cheese until it’s completely melted and the sauce is smooth. If the sauce seems too thick, this is the moment to add a splash of that reserved pasta water to loosen it up.
Step 7: Return the cooked chicken and most of the bacon (save a little for garnish!) to the skillet, stirring to coat everything in that luscious sauce. Finally, add the drained pasta and dried parsley, and toss everything together until every single noodle is coated. Give it a final taste and adjust the seasoning with more salt or pepper if needed.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended—sauce may separate and pasta can turn mushy.
- Reviving: Reheat gently with a splash of broth or milk to loosen sauce.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The acidity and freshness cut through the richness of the pasta perfectly, balancing the meal.
- Garlic bread or cheesy breadsticks — For mopping up every last bit of that creamy ranch sauce from your plate, because wasting it would be a crime.
- Sautéed green beans with almonds — They add a lovely crunch and a vibrant green color that makes the whole plate look even more inviting.
Drinks
- A crisp, cold lager — The carbonation and slight bitterness are a fantastic palate cleanser between bites of the creamy, savory pasta.
- An unoaked Chardonnay — Its bright acidity and citrus notes won’t compete with the dish; instead, it will complement the creamy sauce beautifully.
- Sparkling water with lemon — A non-alcoholic option that provides the same refreshing, cleansing effect to reset your taste buds.
Something Sweet
- Lemon sorbet — Its bright, tart flavor is the perfect light and refreshing finish after a rich and hearty main course.
- Classic chocolate chip cookies — You can’t go wrong with this timeless favorite; the sweet, buttery cookies are a comforting end to the meal.
- Berry crumble with vanilla ice cream — The warm, tart berries and cold, creamy ice cream create a delightful contrast that everyone will adore.
Top Mistakes to Avoid
- Overcooking the pasta. Mushy pasta can ruin the texture of the whole dish. Always cook it to al dente, as it will continue to soften a bit when you toss it with the hot sauce.
- Using the bacon grease from the packet. While it’s convenient, the pre-cooked bits won’t give you the same depth of flavor or crispy texture as cooking your own bacon from scratch. Trust me, the extra few minutes are worth it.
- Adding the cheese over high heat. If the sauce is boiling when you add the Parmesan, it can cause the sauce to break and become grainy. Always reduce the heat to low before stirring in the cheese.
- Skipping the deglazing step. Those browned bits at the bottom of the pan are packed with flavor. Not using the broth to scrape them up means you’re leaving the best part behind!
Expert Tips
- Tip: For an extra flavor boost, season your chicken with a little bit of the ranch seasoning before searing it. This creates a delicious crust and ensures the chicken itself is infused with that herby, tangy flavor.
- Tip: If you have the time, let the sauce simmer for an extra 5-10 minutes after adding the cream. This allows the flavors to meld together more deeply, resulting in a much more complex and developed taste.
- Tip: To make this dish ahead of time, prepare the entire recipe but hold back on adding the pasta. Store the sauce with chicken and bacon separately, and cook the pasta fresh when you’re ready to serve. This prevents the pasta from absorbing all the sauce and becoming bloated.
- Tip: For a touch of freshness and color, stir in a couple of handfuls of fresh baby spinach during the last minute of cooking. The residual heat will wilt it perfectly, adding nutrients and a pop of green.
FAQs
Can I make this Chicken Bacon Ranch Pasta ahead of time?
Yes, you absolutely can! Let the completed dish cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits, so when reheating, add a splash of chicken broth or milk and warm it gently over low heat on the stove, stirring frequently. I don’t recommend freezing it, as the creamy sauce can separate and the pasta may become mushy upon thawing.
What can I use instead of penne pasta?
Any short pasta with good nooks and crannies will work wonderfully. My top alternatives are rigatoni, fusilli, farfalle (bow-tie), or shells. They’re all fantastic at catching and holding onto the creamy sauce. I’d avoid long, thin pasta like spaghetti or linguine, as the heavy sauce tends to slide right off.
Is this dish very heavy or rich?
It is a comforting, creamy pasta dish, so it’s certainly on the richer side. However, you can lighten it up a bit by using half-and-half instead of heavy cream and by being mindful of how much bacon fat you use. Adding a bright, acidic side dish like a salad can also help balance the richness on your palate.
My sauce is too thin. How can I thicken it?
The easiest way is to let it simmer for a few more minutes to reduce and concentrate. If you’re still in a hurry, you can make a quick slurry by mixing a teaspoon of cornflour with a tablespoon of cold water and then whisking it into the simmering sauce. It should thicken up within a minute. Be careful not to add too much, or it can become gloppy.
Can I make this recipe gluten-free?
Of course! Simply use your favorite gluten-free pasta and double-check that your ranch seasoning mix and chicken broth are certified gluten-free. The cooking method remains exactly the same, and you’ll still end up with a delicious, creamy dinner that everyone can enjoy.
Chicken Bacon Ranch Pasta
Make this easy Chicken Bacon Ranch Pasta in 35 minutes! A creamy, one-pot meal the whole family will love. Get the simple recipe here!
Ingredients
For the Ingredients
-
450 g penne pasta (or your favorite short shape)
-
2 large boneless, skinless chicken breasts (cut into bite-sized pieces)
-
200 g bacon (chopped)
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1 small yellow onion (finely diced)
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3 cloves garlic (minced)
-
240 ml heavy cream (double cream)
-
120 ml chicken broth
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50 g grated Parmesan cheese (plus more for serving)
-
2 tbsp ranch seasoning mix (from a packet)
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1 tbsp olive oil
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2 tbsp unsalted butter
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1 tsp dried parsley (or 1 tbsp fresh)
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Salt and black pepper (to taste)
Instructions
-
Start by bringing a large pot of generously salted water to a rolling boil. Add your penne pasta and cook according to the package directions until al dente. You’ll want to reserve about a cup of the starchy pasta water before draining—this liquid gold will help thin our sauce later to the perfect consistency. Drain the pasta and set it aside.01
-
While the pasta cooks, place your large skillet over medium heat and add the chopped bacon. Cook it, stirring occasionally, until it’s beautifully crispy and has rendered its fat. This should take about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving that glorious bacon drippings in the skillet.02
-
Season your cubed chicken pieces with a pinch of salt and pepper. Add the olive oil to the bacon drippings in the skillet, then add the chicken. Cook for 5-7 minutes, stirring only occasionally, until the chicken is cooked through and has a nice golden-brown sear on the outside. Remove the chicken from the skillet and set it aside with the bacon.03
-
In the same skillet, you should still have a bit of fat. If it looks dry, add the butter. Toss in the diced onion and cook for about 3-4 minutes until it becomes soft and translucent. Now add the minced garlic and cook for just one more minute until it becomes incredibly fragrant—be careful not to burn it!04
-
It’s sauce time! Pour the chicken broth into the skillet to deglaze it, using your wooden spoon to scrape up all those delicious browned bits from the bottom. Let it simmer for a minute, then pour in the heavy cream. Sprinkle the ranch seasoning over the sauce and whisk everything together until it’s smooth and well-combined.05
-
Let the sauce come to a gentle simmer—you’ll notice it will start to thicken slightly. Reduce the heat to low and stir in the grated Parmesan cheese until it’s completely melted and the sauce is smooth. If the sauce seems too thick, this is the moment to add a splash of that reserved pasta water to loosen it up.06
-
Return the cooked chicken and most of the bacon (save a little for garnish!) to the skillet, stirring to coat everything in that luscious sauce. Finally, add the drained pasta and dried parsley, and toss everything together until every single noodle is coated. Give it a final taste and adjust the seasoning with more salt or pepper if needed.07
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