There’s something about the classic trio of chicken, bacon, and ranch that just works. Add pasta and melted cheese into the mix, and you’ve got yourself the ultimate comfort food. This Chicken Bacon Ranch Pasta is everything you want in a hearty dinner—rich, creamy, savory, and satisfying.
Inspired by American comfort food classics, this dish brings together crispy bacon, tender chicken, and ranch-seasoned cheese sauce, coating every curl of rotini with flavor. Whether you’re cooking for a family meal, a casual get-together, or just need something cozy for yourself, this pasta delivers big-time.
Ingredients
Main
- 2 cups shredded cheddar cheese
- 6 strips bacon
- Salt and pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 small boneless skinless chicken breasts
- 2 cups uncooked pasta (rotini recommended)
Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon minced garlic
- 2 cups half and half
- 2 tablespoons dry ranch dressing seasoning mix
Instructions
Step 1: Cook the Bacon
In a large skillet over low heat, cook the bacon until crispy. Transfer to a paper towel-lined plate, then roughly chop once cooled. Reserve the bacon drippings in the skillet for added flavor.
Step 2: Sear the Chicken
Slice the chicken breasts into thinner cutlets for quicker cooking. Season with salt, pepper, onion powder, and Italian seasoning. In the same skillet with the bacon drippings, sear the chicken over medium-high heat until golden and cooked through, about 4–5 minutes per side. Let rest for a few minutes, then cube the chicken.
Step 3: Boil the Pasta
Bring a large pot of salted water to a boil. Add the rotini and cook until al dente, according to package instructions. Drain and set aside.
Step 4: Make the Ranch Cheese Sauce
In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 30 seconds. Stir in the flour and cook for 1 minute, forming a roux.
Gradually whisk in the half and half, stirring constantly until the sauce thickens—about 2–3 minutes. Stir in the ranch seasoning and shredded cheddar cheese, mixing until smooth and creamy.
Step 5: Combine and Serve
Add the cooked pasta to the sauce and toss to coat. Stir in the cubed chicken and top with the chopped bacon.
Serve hot and garnish with extra cheese or fresh herbs, if desired.
Recipe Tips & Variations
- Use rotisserie chicken for a shortcut version.
- Spice it up by adding a dash of hot sauce or red pepper flakes to the sauce.
- Swap the pasta: Penne, fusilli, or even shells work well in place of rotini.
- Make it extra cheesy: Add a mix of cheeses like Monterey Jack or mozzarella for more gooey goodness.
- Add veggies: Stir in steamed broccoli or peas for a pop of color and added nutrition.
What to Serve with Chicken Bacon Ranch Pasta
This creamy pasta pairs beautifully with light sides that cut through the richness:
- Green salad with ranch or vinaigrette
- Garlic bread or cheesy breadsticks
- Steamed broccoli or sautéed green beans
- Roasted carrots or asparagus
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop with a splash of milk or in the microwave in 30-second bursts, stirring between each until heated through.
This dish also freezes well—just skip the pasta and freeze the sauce and chicken separately.
Why This Dish Works All Year Long
The zesty, creamy ranch flavor combined with hearty pasta and crispy bacon makes this dish perfect for winter comfort. But it’s also light enough to enjoy during summer, especially when served with a fresh green salad or side of grilled veggies. It’s versatile, filling, and crowd-approved no matter the season.
Final Thoughts
If you’re looking for a go-to pasta dinner that’s rich, flavorful, and quick to make, this Chicken Bacon Ranch Pasta hits the mark. Every bite is packed with juicy chicken, crispy bacon, and a ranch-spiced creamy cheese sauce that will have everyone asking for seconds.
Perfect for weeknight dinners, meal prep, or feeding a hungry crowd—this recipe is a keeper in every sense.
Chicken Bacon Ranch Pasta
Ingredients
Main
- 2 cups shredded cheddar cheese
- 6 strips bacon
- Salt and pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 small boneless skinless chicken breasts
- 2 cups uncooked pasta rotini recommended
Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon minced garlic
- 2 cups half and half
- 2 tablespoons dry ranch dressing seasoning mix
Instructions
Step 1: Cook the Bacon
- In a large skillet over low heat, cook the bacon until crispy. Transfer to a paper towel-lined plate, then roughly chop once cooled. Reserve the bacon drippings in the skillet for added flavor.
Step 2: Sear the Chicken
- Slice the chicken breasts into thinner cutlets for quicker cooking. Season with salt, pepper, onion powder, and Italian seasoning. In the same skillet with the bacon drippings, sear the chicken over medium-high heat until golden and cooked through, about 4–5 minutes per side. Let rest for a few minutes, then cube the chicken.
Step 3: Boil the Pasta
- Bring a large pot of salted water to a boil. Add the rotini and cook until al dente, according to package instructions. Drain and set aside.
Step 4: Make the Ranch Cheese Sauce
- In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 30 seconds. Stir in the flour and cook for 1 minute, forming a roux.
- Gradually whisk in the half and half, stirring constantly until the sauce thickens—about 2–3 minutes. Stir in the ranch seasoning and shredded cheddar cheese, mixing until smooth and creamy.
Step 5: Combine and Serve
- Add the cooked pasta to the sauce and toss to coat. Stir in the cubed chicken and top with the chopped bacon.
- Serve hot and garnish with extra cheese or fresh herbs, if desired.
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