Creamy, cheesy, and loaded with flavor, Chicken Bacon Ranch Pasta is a weeknight winner that brings comfort food to your table in under an hour. It’s a family favorite for good reason.
Juicy chicken, smoky bacon, and ranch-seasoned sauce are tossed with tender pasta and melty cheddar cheese in every bite. Whether stovetop or casserole-style, this dish is pure comfort.
Ingredients That Make Chicken Bacon Ranch Pasta Irresistible
- Chicken breasts – Lean and tender, the chicken is seared with savory herbs for a flavorful bite in every forkful.
- Bacon – Crisped to perfection, bacon adds rich, smoky depth and irresistible crunch.
- Pasta (rotini) – Rotini’s spirals catch every drop of creamy sauce, making each bite extra luscious.
- Cheddar cheese – Sharp cheddar melts into the ranch sauce, adding bold, creamy richness.
- Half and half – A velvety base that gives the sauce its luscious, creamy texture.
- Dry ranch seasoning mix – The signature ranch flavor brings tang and herby notes that define the dish.
- Garlic – Adds a warm, aromatic depth that boosts every layer of flavor.
- Butter & flour – The duo forms a roux, building the silky foundation for the rich cheese sauce.
- Onion powder & Italian seasoning – These seasonings bring the chicken to life, layering flavor with ease.
How to Make This Comfort Food Classic
Start by crisping up the bacon low and slow to build deep flavor, then set it aside. Use the rendered drippings to sear seasoned chicken until golden and juicy, and let it rest.
Boil the pasta in salted water until al dente, then make the creamy ranch sauce. Sauté garlic in butter, whisk in flour, and slowly stir in warmed half and half. Once thickened, fold in ranch seasoning and melty cheddar.
Combine everything back in the skillet—pasta, chicken, and a good sprinkle of bacon. Stir until the sauce hugs every spiral of pasta. Garnish with extra bacon and dig in!
Creamy Tips & Tasty Twists
For extra creaminess, use heavy cream instead of half and half. Freshly shredded cheese is key—it melts smoother and tastes sharper than pre-shredded.
Try swapping the chicken for smoked sausage or shredded rotisserie chicken for variety. Want a veggie boost? Stir in frozen peas or mixed vegetables for a complete one-pan meal.
If you’re cooking for a crowd or planning ahead, this dish transforms beautifully into a baked casserole. Just layer it in a baking dish, top with extra cheddar, and bake until bubbly and golden.
Leftovers That Still Taste Like a Dream
To store leftover Chicken Bacon Ranch Pasta, let it cool completely, then refrigerate in an airtight container for up to 4 days.
Reheat on the stovetop or microwave with a splash of milk or cream to revive the creamy texture. For longer storage, freeze in individual portions for up to 2 months—just thaw overnight before reheating.
Chicken Bacon Ranch Pasta
Ingredients
- 2 tablespoons dry ranch dressing seasoning mix
- 6 strips thick-cut bacon
- 2 small boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons all-purpose flour
- 2 cups shredded cheddar cheese
- 1 tablespoon minced garlic
- 2 tablespoons unsalted butter
- 1 teaspoon onion powder
- 2 cups rotini pasta uncooked
- 2 cups half and half
- Olive oil or bacon drippings as needed
Instructions
- Render the bacon over low heat in a large skillet until crisp; this ensures maximum flavor. Transfer the cooked bacon to a paper towel-lined plate and reserve the drippings separately. Once cooled, coarsely chop the bacon.
- Slice the chicken breasts horizontally into 2–3 thinner portions. Pat dry, then season both sides lightly with salt, pepper, onion powder, and Italian seasoning. Heat two tablespoons of bacon drippings or oil over medium-high heat and sear the chicken for 3–4 minutes per side until a golden crust forms. Remove to rest before cutting into bite-sized cubes.
- Meanwhile, bring a pot of salted water to a boil and cook the rotini until al dente. Drain and set aside.
- In the same skillet, melt butter over medium heat. Sauté the garlic briefly for one minute, then whisk in the flour and stir continuously for another minute. Warm the half and half in the microwave for 40 seconds to temper, then gradually incorporate it into the skillet, stirring to combine. Allow the mixture to gently bubble, then reduce the heat.
- Stir in the ranch seasoning followed by the shredded cheddar cheese, ensuring a smooth consistency as it thickens.
- Fold the cooked pasta into the creamy sauce, then add the chicken. Let everything warm through thoroughly. Stir in the chopped bacon or reserve it as a garnish before serving.
