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Chicken Bacon Ranch Pasta

A creamy, savory pasta dish featuring chicken, crispy bacon, and a delicious ranch sauce, perfect for a cozy weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 ounces pasta (penne or rotini) Substitute gluten-free pasta if needed.
  • 2 cups cooked chicken, shredded or cubed Use rotisserie chicken to save time or roast breasts for a homemade touch.
  • 8 slices bacon, chopped Swap with turkey bacon for a lighter option.
  • 1 cup ranch dressing For a lighter option, use Greek yogurt mixed with ranch seasoning.
  • 1 cup heavy cream or half and half Use evaporated milk for a lighter sauce, but reduce reduction time.
  • 1 cup shredded cheddar cheese Mix in half mozzarella for extra gooeyness.
  • 1/2 cup grated Parmesan Nutritional yeast can be used for a vegetarian twist.
Aromatics and Seasoning
  • 1 small onion, finely chopped Shallots are a milder swap.
  • 2 cloves garlic, minced The aromatic backbone.
  • 2 tablespoons olive oil or butter For sautéing.
  • to taste none salt and black pepper To taste.
  • optional none chopped chives or parsley For garnish.
  • optional none red pepper flakes For heat.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
Cooking
  1. While the pasta cooks, fry the chopped bacon in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pan.
  2. Add olive oil or butter to the skillet if needed. Sauté the chopped onion until translucent, about 3 minutes. Add the minced garlic and cook until fragrant.
  3. Stir in the cooked chicken to warm through, then pour in the ranch dressing and heavy cream. Bring to a gentle simmer, scraping up browned bits from the pan.
  4. Add shredded cheddar and Parmesan, stirring until the sauce is smooth and glossy. If the sauce is too thick, add reserved pasta water a splash at a time until you reach a creamy consistency.
  5. Toss the drained pasta into the sauce until every piece is coated. Fold in the crispy bacon, taste, and season with salt and pepper.
  6. Serve hot, garnished with chopped chives or parsley and an extra sprinkle of Parmesan.

Notes

Make it spicy with red pepper flakes. For added nutrition, incorporate steamed broccoli or peas. To create a cheesy bake, top with extra cheese and broil until golden.