Creamy, cheesy, smoky, and just the right amount of garlicky – this Chicken Bacon Ranch Pasta is comfort food chaos in the very best way. Juicy chicken, crispy bacon, and tender pasta get tossed in a ranch-spiked cheese sauce that’s so good, it practically demands a second helping.
Table of Contents
This Chicken Bacon Ranch Pasta brings all the best things together – creamy sauce, crispy bacon, melty cheese, and that unmistakable ranch flavor. It’s the kind of easy weeknight dinner that gets cheers from the table before it even hits the plate!
It’s simple enough for busy nights but always feels a little extra thanks to the sharp cheddar and green onions. Everything cooks up in one skillet, and the leftovers? Just as good, if not better, the next day.
Love a good weeknight dinner that tastes like you fussed? You’ll want to try my Chicken Alfredo Stuffed Shells, Chicken Broccoli Pasta, Chicken Spaghetti Casserole, Baked Macaroni and Cheese, and Baked Ziti.
Why We Love This Recipe
- Made with simple, everyday ingredients you probably already have, so you can whip it up anytime without a grocery run.
- Tastes like something from your favorite restaurant, but it comes together in one skillet in just 30 minutes.
- It’s the kind of recipe you’ll come back to again and again – it wins over kids, impresses guests, and reheats beautifully.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Bacon – Crispy, salty, and totally essential for flavor and texture. Chop it before cooking to make things easy.
- Boneless Skinless Chicken Breasts – Cut into bite-size pieces so they cook quickly and stay tender. Leftover chicken or rotisserie chicken works too.
- Italian Seasoning – Adds herby depth and rounds out the ranch flavor.
- Kosher Salt – Enhances every layer without overpowering the creamy sauce.
- Black Pepper – Just enough to give a little bite and balance the richness.
- Uncooked Pasta – Penne is my favorite here, but any short pasta shape like rotini or rigatoni will work.
- Sharp Cheddar Cheese – Freshly grated is best for meltability and bold flavor.
- Fresh Parsley – Adds a pop of color and a bit of freshness at the end.
- Veggies – Broccoli, green beans, mushrooms, roasted red peppers, or spinach – use what you love or what’s already in your fridge.
For the Sauce:
- Salted Butter – The base of your roux – pantry staple, and key for thickening the sauce.
- All-Purpose Flour – Helps create that ultra-creamy texture. You probably already have it on hand.
- Milk – Whole, 2%, or even low-fat milk works here.
- Heavy Cream – Adds richness and makes the sauce silky and indulgent.
- Parmesan Cheese – Freshly grated for that nutty, salty punch that melts like a dream.
- Ranch Seasoning Mix – Use the dry powder, not bottled dressing – it gives you all the concentrated ranch flavor.
- Garlic Powder – Adds savory depth without needing to chop anything.
- Onion Powder – Helps build out that classic ranch flavor profile.
- Green Onions – Sliced thin for a fresh finish and mild bite stirred in right at the end.
How to Make Chicken Bacon Ranch Pasta
- Cook bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Transfer to a paper towel-lined plate and set aside, leaving about 2 tablespoons of bacon fat in the pan.
- Brown chicken: Season the chicken with salt, pepper, and Italian seasoning. Add to the skillet in a single layer and cook undisturbed for 4-5 minutes, then stir and continue cooking until golden brown and cooked through. Remove from the pan and set aside with the bacon.
- Boil pasta: Cook the pasta in a large pot of salted, boiling water until al dente, following package directions. If using broccoli or green beans, toss them into the water during the last 2 minutes. Reserve 1 cup of pasta water, then drain and set aside.
- Make roux: Melt the butter in the same skillet you used for the chicken. Whisk in the flour and cook for 1-2 minutes to form a smooth roux and cook out the raw flour taste.
- Build sauce: Slowly whisk in the milk and heavy cream. Let it cook for 3-4 minutes until it thickens slightly, then stir in the Parmesan, ranch seasoning mix, garlic powder, and onion powder.
- Combine everything: Add the cooked pasta, chicken, veggies, and half the bacon to the sauce. Toss everything together until evenly coated, adding a splash or two of pasta water to loosen the sauce if needed.
- Finish and serve: Top with the remaining bacon and green onions. Sprinkle with fresh parsley and serve hot, straight from the skillet.
Recipe FAQ’s
Absolutely – this is a great way to use leftover chicken or grab a rotisserie chicken for a quick and easy dinner. Just skip the browning step and stir it in when combining everything in your large skillet.
Short pasta shapes like penne pasta, rotini, or rigatoni are best for holding that creamy ranch-flavored sauce in every bite.
Yes – swap the heavy cream for skim milk or low-fat milk, and use plain Greek yogurt for a lighter creamy sauce. It won’t be quite as silky, but still packs great flavor.
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat over low heat or medium-low heat and add a splash of milk or chicken broth to bring back that creamy texture.
You can freeze this chicken bacon ranch pasta recipe, but keep in mind that creamy cheese sauces can separate a little after thawing. Let it cool completely, then freeze in a tightly sealed, freezer-safe container and reheat gently with extra milk.
Yes – this easy pasta recipe can be made up to one day in advance. Store it in the fridge in an airtight container and reheat with a splash of broth or milk to keep the creamy ranch flavor smooth and silky.
Tips for Success
- Cook your pasta just until al dente – it finishes softening in the sauce and keeps the dish from turning mushy.
- Don’t forget to save some pasta water – a splash helps loosen the creamy cheese sauce and makes it cling to every bite.
- Grate your own cheddar cheese for the smoothest, creamiest melt – it gives the sauce rich flavor and that extra cheese pull everyone loves.
- Toss in broccoli, green beans, or bell peppers during the last couple minutes of boiling the pasta – it’s an easy way to turn this into a complete meal without grabbing another large bowl.
- For even bolder ranch flavor, stir in extra ranch mix or ranch dressing mix just before serving – your whole family will want it again next time.
What to Serve with Chicken Bacon Ranch Pasta
Cheesy Garlic Bread is crisp on the edges, gooey in the middle, and perfect for swiping up every last bit of that creamy sauce.
A bright, tangy side salad like my Copycat Olive Garden Salad adds a fresh, crunchy contrast.
Substitutions and Variations
- Don’t have chicken breast? Swap in cooked pork chops or rotisserie chicken for an easy, flavorful shortcut.
- Add sautéed bell peppers or mushrooms for extra flavor and color – a simple way to sneak in more veggies.
- Turn it into a chicken bacon ranch pasta bake by pouring everything into a casserole dish, topping with extra cheese, and baking until hot and bubbly.
More Family-Friendly Pasta Recipes
- Spinach and Ricotta Stuffed Shells
- Creamy Italian Sausage Pasta
- White Chicken Spinach Lasagna
- Sausage Rigatoni Pasta
- Marry Me Chicken Pasta
- One Pot Bruschetta Chicken Pasta
- Shredded Beef Ragu with Pappardelle
- Copycat Olive Garden Ravioli Carbonara
Chicken Bacon Ranch Pasta
Ingredients
- 6 slices bacon chopped
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 12 ounces uncooked pasta
- 2 cups freshly grated sharp cheddar cheese
- 2 cups broccoli, green beans, or roasted red peppers mushrooms or spinach (optional)
- Fresh parsley for garnish
Sauce
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- 1 ½ cups milk
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 Tablespoons Ranch seasoning mix (not Ranch dressing)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 bunch green onions thinly sliced
Instructions
- In a large skillet over medium heat, cook the bacon until crispy. Remove from the pan, reserving 2 tablespoons of the bacon fat in the pan. Season the chicken with the Italian seasoning, salt and pepper. Add the chicken to the pan in an even layer. Cook without moving the pieces for 4-5 minutes, then stir and continue cooking until golden brown and cooked through. Remove from the pan.6 slices bacon, 1 pound boneless skinless chicken breasts, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon Italian seasoning
- Cook the pasta in a large pot of salted, boiling water until al dente according to package directions. If adding veggies, you can usually add broccoli or green beans to the water along with the pasta during the last 2 minutes. Reserve 1 cup of the pasta water, then drain and set aside.12 ounces uncooked pasta, 2 cups broccoli, green beans, or roasted red peppers
- Melt butter in the same pan used to cook the bacon and chicken. Whisk in the flour to make a roux and cook for 1-2 minutes to remove the raw taste from the flour.2 Tablespoons salted butter, 2 Tablespoons all-purpose flour
- Whisk in the milk and cream. Cook for 3-4 minutes until slightly thickened. Stir in half of the cheddar cheese along with the Parmesan cheese, ranch seasoning, garlic powder, and onion powder. Add half of the cooked bacon, along with the cooked pasta, chicken, and veggies, if using. Toss well to evenly coat. Add as much of the pasta water as desired to get a nice silky coating.1 ½ cups milk, ½ cup heavy cream, ½ cup freshly grated Parmesan cheese, 2 Tablespoons Ranch seasoning mix, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 bunch green onions, 2 cups freshly grated sharp cheddar cheese
- Serve with the remaining crispy bacon and fresh parsley sprinkled on top for garnish.Fresh parsley
Notes
Storage & Make Ahead
- Store: Transfer any leftovers to an airtight container and refrigerate for up to 3-4 days.
- Freeze: Let the pasta cool completely, then freeze in a tightly sealed container for up to 2 months. Thaw in the fridge before reheating.
- Reheat: Warm gently over low heat on the stovetop or in the microwave with a splash of milk or chicken broth to loosen the sauce.
- Make Ahead: You can prep the entire dish a day in advance and store it in the fridge. Reheat when ready to serve, or turn it into a pasta bake by popping it into a casserole dish and topping with extra cheese.
