Homemade Chicken Bacon Ranch Pasta
The aroma of sizzling bacon and garlic hitting a hot pan is enough to bring anyone into the kitchen, but it’s the combination of zesty ranch and velvety cream sauce that truly makes this Creamy Chicken Bacon Ranch Pasta a household favorite. This dish is the ultimate comfort food, featuring tender pieces of seasoned chicken and crispy bacon bits nestled in a sea of perfectly coated pasta.
Ingredients
- 1 lb penne or fettuccine pasta
- 1.5 lbs boneless skinless chicken breasts cubed
- 6 slices thick-cut bacon chopped
- 2 cups heavy cream
- 1 packet 1 oz dry Ranch seasoning mix
- ¾ cup freshly grated Parmesan cheese
- 2 cloves garlic minced
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.
- In a large skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels, leaving about 1 tablespoon of fat in the pan.
- Season chicken cubes with paprika, salt, and pepper. Add to the skillet and cook until golden and cooked through (about 6-8 minutes).
- Add the minced garlic to the pan and cook for 1 minute until fragrant.
- Pour in the heavy cream and whisk in the dry ranch seasoning. Bring to a gentle simmer for 3 minutes.
- Stir in the Parmesan cheese until melted and the sauce has thickened slightly.
- Add the cooked pasta and half of the crispy bacon to the skillet. Toss to coat, adding reserved pasta water if needed to reach your desired consistency.
- Top with the remaining bacon and fresh parsley before serving.