This Chicken Bacon Ranch Pasta offers an effortless dinner option that can be quickly whipped up on the stovetop or transformed into a baked casserole! Indulge in the luscious blend of cheesy, creamy pasta peppered with seasoned chicken chunks and crispy bacon.

This dish epitomizes comfort food with its irresistibly creamy sauce and a quick 30-minute preparation time.

Combining chicken, bacon, and ranch—beloved flavors by many—I’m excited to share this recipe. If you enjoy this, you might also like my Cheddar Bacon Ranch Cream Cheese Chicken, Chicken Bacon Ranch Casserole, or Bacon Ranch Tortellini. This dish is ideal for hectic evenings and picky eaters!

Experience the pinnacle of comfort with this recipe featuring cheesy, creamy pasta and succulent, seasoned chicken that sears perfectly in bacon fat. The bacon imparts a delightful crunch and rich taste. Feel free to use any pasta you have and substitute the chicken with smoked sausage for a tasty variation!

Why You’ll Love Chicken Bacon Ranch Pasta

In just 30 minutes, you can whip up this incredibly simple Chicken Bacon Ranch Pasta for dinner. It combines soft rotini pasta, crispy bacon bits, tender chicken, and a rich ranch-flavored cheese sauce.

Utilizing rotisserie chicken or leftovers from my Slow Cooker Garlic Whole Chicken is a budget-friendly approach to preparing this meal, while also minimizing food waste—a definite plus in my kitchen! The trio of chicken, bacon, and ranch never disappoints. Toss in some creamy pasta and you’ve got yourself a dish as comforting as our beloved Chicken Cobbler Casserole.

Ingredients Notes For Chicken Bacon Ranch Pasta

• Bacon: Use either regular-cut or thick-cut bacon. Leftover cooked bacon or precooked bacon bits are also suitable.
• Pasta: Rotini is my choice, but feel free to use similar types such as penne or rigatoni.
• Onion: A sweet onion was used.
• Herbs and Spices: Include minced garlic cloves, salt, black pepper, optional red pepper flakes, and dry ranch seasoning.
• Dairy: Incorporate butter, half-and-half, and cream cheese.
• Cheese: Grate your own cheddar, either mild or sharp.
• Flour: All-purpose flour is necessary.
• Chicken: Diced rotisserie chicken or leftover chicken are both good options.

How To Make Chicken Bacon Ranch Pasta

• Cook the Bacon: In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and place it on paper towels to drain excess grease.
• Prepare the Sauce: Discard all but a few tablespoons of the bacon grease from the skillet. Melt the butter in the remaining grease, then add the diced onion and garlic. Sauté until the onion is tender and the garlic is fragrant. Whisk in the flour, then gradually pour in the milk, whisking constantly to create a smooth sauce.
• Simmer and Add Cream Cheese: Bring the mixture to a simmer, then reduce the heat. Add the cubed cream cheese and stir frequently to prevent sticking or burning.
• Season: Mix in the dry ranch dressing mix, salt, and pepper.
• Add Cheese and Pasta: Stir in half of the shredded cheese and whisk until the sauce is smooth. Meanwhile, cook the pasta al dente according to the package instructions if you haven’t already.
• Combine and Serve: Add the remaining cheese, cooked pasta, bacon, and cooked chicken to the skillet. Toss everything together until the cheese is fully melted and combined. Garnish with red pepper flakes if desired. Serve and enjoy!

Tips For Chicken Bacon Ranch Pasta

• For an extra touch, pair this easy recipe with homemade Ciabatta Garlic Bread and a side salad of your choice.
• Whole milk adds creaminess to the cheese sauce, complemented by cream cheese. If you need an alternative, other milk options are fine, but avoid skim milk as it can make the sauce too watery.
• If your sauce turns out too thick, stir in a small amount of pasta water to reach your desired consistency, instead of adding more milk.
• Consider substituting cheddar cheese with mozzarella for a different flavor profile.

Storage Options:

Storing: Place leftover chicken penne in an airtight container and refrigerate for up to 3 days. Ensure the pasta is completely cooled before storing.

Reheating: For individual servings, microwave the pasta, stirring every 30 seconds until thoroughly heated. For larger portions, use a saucepan over medium-low heat. To restore creaminess, add a splash of milk or broth, or a bit of extra cream cheese if needed.

Variations and Substitutions:

• Pasta: Feel free to use any type of pasta you like! Twirly shapes like fusilli, ridged varieties such as rigatoni or penne, or even wagon wheels work great. Spaghetti is a good option too, but I prefer smaller, bite-sized pasta that’s easy to scoop up with chicken and bacon.
• Sauce: Make sure to use dry ranch seasoning mix instead of ranch dressing or dip. The dry seasoning will blend seamlessly into the Alfredo sauce, giving it the right amount of ranch flavor. Ranch dressing or dip might make the sauce watery as it melts.
• Chicken: Cut the chicken breast into bite-sized cubes to keep it moist while cooking. You can also use leftover cooked chicken or rotisserie chicken for convenience.

SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Chicken Bacon Ranch Pasta

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 8

Ingredients

• 6 strips of bacon chopped
• 3 cups dry Rotini pasta or any pasta of your choice
• 2 tablespoons butter
• 1 cup onion diced
• 3 cloves garlic minced
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 4 ounces cream cheese cubed
• 2 tablespoons dry ranch seasoning
• 2 cups diced rotisserie chicken
• 2 cups shredded cheddar cheese
• 1/2 teaspoon red pepper flakes optional
• Salt and black pepper to taste

Instructions

• Bring a large pot of water to a boil. Add pasta and cook until al dente. Drain and set aside.
• In a large skillet over medium-high heat, cook the chopped bacon until crispy, about 10 minutes. Transfer to a paper towel to drain.
• Reduce the heat to medium. Discard all but 2 tablespoons of bacon grease, then melt the butter in the skillet. Sauté the onion until soft, about 2-3 minutes. Add garlic and cook for an additional minute.
• Stir in the flour and cook for a couple of minutes. Gradually whisk in the milk until smooth.
• Bring the mixture to a low simmer, then reduce the heat to medium-low. Add the cream cheese and simmer until the mixture thickens.
• Stir in the ranch seasoning and half of the shredded cheese until smooth.
• Mix in the cooked pasta, chicken, cooked bacon, and the remaining cheese. Simmer for 2-3 minutes to heat through and melt the cheese.
• Garnish with chopped parsley and red pepper flakes if desired.

Notes

• Half and half can be used as a substitute for whole milk by combining equal parts heavy cream and milk.
• Feel free to use any type of pasta you prefer. Rotini is recommended for its ability to hold the sauce well.