Can I use a different type of pasta for this recipe?

Yes! While rotini and penne work best for holding the creamy sauce, you can also use fusilli, bowtie, or even spaghetti. If you prefer a gluten-free option, swap in your favorite gluten-free pasta.

How can I make this dish healthier?

To lighten the recipe, use turkey bacon instead of regular bacon, swap half and half for a lower-fat milk or unsweetened almond milk, and add extra vegetables like spinach, bell peppers, or mushrooms for more nutrients.

Can I make this recipe ahead of time?

Yes! You can cook the chicken, bacon, and sauce in advance and store them separately in the fridge for up to two days. When ready to serve, cook the pasta fresh and combine everything while reheating.

What should I do if the sauce is too thick or too thin?

If the sauce is too thick, add a splash of milk or pasta water to loosen it. If it’s too thin, let it simmer a bit longer to thicken or add a little extra cheese.

Creamy Chicken Bacon Ranch Pasta

Name: Creamy Chicken Bacon Ranch Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 6 strips thick-cut bacon, chopped; 2 small boneless, skinless chicken breasts, sliced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon onion powder; 1 teaspoon Italian seasoning; 2 cups uncooked rotini or penne pasta; 2 tablespoons butter; 1 tablespoon minced garlic; 2 tablespoons all-purpose flour; 2 cups half and half; 2 tablespoons dry ranch seasoning mix; 2 cups shredded cheddar cheese

Description

This Chicken Bacon Ranch Pasta is the perfect creamy, cheesy comfort meal with smoky bacon, tender chicken, and a rich ranch-infused sauce. Ready in 30 minutes, this easy pasta dish is a great choice for busy weeknights or a satisfying family dinner.

Ingredients

Scale

6 strips thick-cut bacon, chopped
2 small boneless, skinless chicken breasts, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon Italian seasoning
2 cups uncooked rotini or penne pasta
2 tablespoons butter
1 tablespoon minced garlic
2 tablespoons all-purpose flour
2 cups half and half
2 tablespoons dry ranch seasoning mix
2 cups shredded cheddar cheese

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Instructions

Cook the Bacon: In a large skillet over medium-low heat, cook the bacon until crispy, stirring occasionally. Once cooked, transfer the bacon to a paper towel-lined plate, leaving the bacon drippings in the pan for added flavor.
Prepare the Chicken: Season the sliced chicken with salt, pepper, onion powder, and Italian seasoning. In the same skillet with the reserved bacon drippings, cook the chicken over medium-high heat for about 4-5 minutes per side until golden brown and fully cooked. Remove from the pan and set aside.
Boil the Pasta: In a large pot, bring salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside while preparing the sauce.
Make the Sauce: Melt butter in the same skillet over medium heat, then add minced garlic and sauté until fragrant. Stir in the flour and cook for about one minute to form a roux. Gradually pour in the half and half, whisking constantly until the sauce starts to thicken. Add the ranch seasoning and shredded cheddar cheese, stirring until smooth and fully melted.
Combine Everything: Add the drained pasta to the sauce, stirring to coat it evenly. Toss in the cooked chicken and mix well to distribute the flavors. Crumble the crispy bacon on top and gently fold it in before serving warm.

Notes

For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
If the sauce thickens too much after sitting, add a splash of milk or pasta water when reheating.
For extra veggies, stir in spinach, mushrooms, or bell peppers for added texture and nutrients.
To make it gluten-free, use gluten-free pasta and a gluten-free thickening agent like cornstarch instead of flour.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 552 kcal
Sugar: 3g
Sodium: 810mg
Fat: 33g
Saturated Fat: 16g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 2g
Protein: 32g
Cholesterol: 105mg