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Chicken Bacon Ranch Pasta

A creamy, comforting pasta dish featuring tender chicken, crispy bacon, and ranch flavors that everyone will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta ingredients
  • 12 ounces pasta (penne, rotini, or shells) holds sauce beautifully
Main ingredients
  • 1 pound boneless skinless chicken breasts cut into bite-size pieces; sub: thighs for more flavor
  • 6 strips bacon cooked until crisp and chopped; sub: turkey bacon for a leaner option
  • 2 tablespoons olive oil for sautéing; sub: avocado oil if you prefer
  • 3 cloves garlic minced, for that warm, fragrant base
  • 1 small onion finely chopped; sub: shallots for a sweeter note
  • 1 cup chicken broth adds depth and keeps things saucy
  • 1 cup heavy cream makes the sauce luxurious; sub: half-and-half for a lighter touch
  • 1/2 cup ranch dressing delivers herb and tang; sub: make your own with yogurt, herbs, and lemon
  • 1/2 cup grated Parmesan adds salty, cheesy finish; sub: nutritional yeast for a dairy-free option
  • 1 cup frozen peas or chopped spinach for color and a healthier option
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or chives for garnish and bright aroma

Method
 

Cooking the pasta
  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Cooking the bacon
  1. While the pasta cooks, cook the bacon in a large skillet over medium heat until crisp. Remove to a paper towel-lined plate and crumble when cool.
Cooking the chicken
  1. In the same skillet, add olive oil and sear the chicken pieces seasoned with salt and pepper until golden and cooked through, about 5 to 7 minutes.
Making the sauce
  1. Remove chicken and set aside. Sauté onion until translucent, then add garlic and cook until fragrant, about 30 seconds.
  2. Pour in chicken broth and scrape the bottom of the pan to release browned bits. Add heavy cream and ranch dressing, stirring until smooth; bring to a gentle simmer.
Combining everything
  1. Stir in Parmesan, peas or spinach, and cooked chicken. Add pasta and toss to coat, adding reserved pasta water a little at a time if you want a looser sauce.
  2. Fold in the crumbled bacon and finish with fresh parsley and a twist of black pepper. Taste and adjust seasoning.

Notes

Make it smoky by swapping regular bacon for applewood-smoked bacon. For a lighter option, use Greek yogurt and half-and-half instead of heavy cream. Customize it by replacing chicken and bacon with roasted mushrooms and smoked tofu.