Creamy, cheesy, and packed with flavor, Chicken Bacon Ranch Pasta is one of those dishes that brings comfort to the dinner table with every bite. There’s something about the combination of tender chicken, crispy bacon, and a rich ranch sauce that feels like pure indulgence.

It’s a meal that’s hearty enough for a cozy weeknight dinner, yet easy enough to pull together without much fuss. One tip I’ve picked up along the way is to save a bit of the pasta water to help the sauce cling perfectly to the noodles.

The result is a smooth, velvety finish that ties the whole dish together. Plus, the smoky bacon and tangy ranch are just too good to resist.

Why I Love This Recipe?

The flavors are bold, creamy, and comforting, with just the right balance of savory goodness.
It’s a simple, one-pan meal that’s perfect for busy weeknights.
You can easily customize it by adding veggies or switching up the pasta.

Chicken Bacon Ranch Pasta Recipe

This Chicken Bacon Ranch Pasta is the ultimate comfort meal. It’s loaded with creamy ranch flavor, cheesy goodness, crispy bacon, and tender chicken. You can make this easy recipe right on the stovetop or bake it as a casserole for an extra cozy twist!

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine American

Servings 6

Calories 496 kcal

Ingredients

2 Cups Cheddar Cheese Shredded
6 Strips Bacon
Salt/Pepper To Taste
1 Tsp Onion Powder
1 Tsp Italian Seasoning
2 Small Boneless Skinless Chicken Breasts
2 Cups Uncooked Pasta Rotini or your favorite
2 Tbsp Butter
2 Tbsp Flour
1 Tbsp Garlic Minced
2 Cups Half and Half
2 Tbsp Dry Ranch Dressing Seasoning Mix

Instructions

Cook bacon over low heat in a large skillet for crispy results. Set aside and save bacon drippings in a bowl. Wipe the skillet clean. Once cooled, chop the bacon into bite-sized pieces.
Slice each chicken breast into thinner pieces (about 2-3 slices each). Season both sides with salt, pepper, onion powder, and Italian seasoning. Heat 2 tablespoons of bacon drippings (or oil) in the skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown and fully cooked. Let it rest for 5 minutes, then cut into cubes.
While cooking the chicken, bring salted water to a boil and cook the pasta until al dente. Drain and set aside.
Melt butter in the same skillet over medium heat. Add garlic and sauté for 1 minute. Stir in the flour and cook for another minute.
Temper the half and half by microwaving it for 40 seconds and slowly add it to the skillet, stirring continuously. Bring the sauce to a gentle simmer, then reduce the heat. Stir in the ranch seasoning and gradually add the shredded cheese, stirring until melted.
Add the cooked pasta to the skillet and toss to coat in the sauce. Stir in the cooked chicken and let it heat through. Garnish with bacon or mix it into the sauce for extra flavor. Serve warm!

Notes

For a casserole version, transfer the mixture to a baking dish, top with extra cheese and bacon, and bake at 375°F (190°C) for 10-15 minutes until bubbly and golden on top.
Substitute half and half with full-fat coconut milk for a dairy-free option.