Get my Cookbooks! Chicken Bacon Ranch Pasta
This Chicken Bacon Ranch Pasta is an easy dinner idea that you can make on the stovetop or bake as a casserole! You’ll love the cheesy, creamy pasta with seasoned bites of chicken and crispy bacon.
Chicken Bacon Ranch Pasta
This recipe is the ultimate comfort food with cheesy, creamy pasta and juicy bites of seasoned chicken with a golden crust from being seared in bacon drippings.
The bacon adds a nice crunch and delicious flavor. Make this with any kind of pasta you have on hand, you can even swipe out the chicken for some smoked sausage!
Frozen vegetables are an easy addition to complete the meal along with some Garlic Bread with Cheese.
Ready to make it?!
How to Make It
*See recipe card below this post for ingredient quantities and full instructions.
Cook the bacon over low heat until crispy on each side. Roughly chop and set aside. Reserve bacon drippings in a small bowl.
Wipe the skillet clean and add 2 Tbsp. bacon drippings.
Slice the chicken into thinner slices, pat dry, and season each side. Sear over medium-high heat for 3-4 minutes on each side. (Do this in batches if needed.) Set aside and let rest for at least 5 minutes prior to cutting into pieces of desired size.
Melt butter in the same skillet and heat garlic for 1 minute. Add the flour and use a silicone spatula to stir for 1 more minute. Add half and half in splashes, stirring as you do so. Bring it to a gentle bubble, then reduce heat to low.
Add the Ranch seasoning and stir to combine. Gradually stir in the cheese until smooth. 
Add the cooked pasta, chicken, and bacon. Serve.
Pro Tips
- Heavy cream can be used instead of half and half.
- If possible, shred the cheese from a block instead of using bagged shredded cheese as it will melt and taste much better. I use Cracker Barrel Sharp Yellow Cheese in this recipe.
- Thick Cut bacon will produce more drippings for you to cook the chicken in.
- Leftover chicken can also be used in this recipe.
- Any kind of pasta can be used for this recipe, I prefer Rotini as it clings onto this sauce really well. Penne, Bowtie Pasta, Cavatappi, or Cellentani all work well too.
- Sliced smoked sausage would make a nice addition to this meal instead of chicken.
- Frozen mixed vegetables can be added to make it a complete meal as well.
- Garlic Bread with Cheese makes a great side dish!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. I do find that this pasta freezes well.
Casserole Method
- Prepare recipe as outlined, be sure to cook the pasta until just al dente.
- Transfer to a 9 x 13 casserole dish (or leave in an oven-safe skillet).
- Top with 1.5 cups additional shredded cheddar cheese.
- Cover and bake at 350° for 30 minutes.
Make Ahead Method
- Cook pasta for 1 minute less than al dente, follow all other instructions as outlined.
- Transfer to a 9 x 13 casserole dish (or leave in an oven-safe skillet).
- Top with 1.5 cups additional shredded cheddar cheese.
- Cover and refrigerate for up to 2 days.
- When ready to serve, bake (covered) at 350° for 40 minutes.
- Remove cover and bake for 5 more minutes.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 14-inch oven-safe nonstick pan. Perfect for preparing this recipe without having to transfer it to a casserole dish.
- 9 x 13 inch casserole dish– an Alternative baking vessel that’s the perfect size for most casseroles.
- Silicone Spatula– Makes it easy to gently incorporate the pasta into the sauce without breaking the noodles.
- Kitchen Tongs– Makes it easy to handle the bacon and chicken while cooking.
Try These Next
-
- Chicken Parmesan
-
- Chicken Potato Soup
-
- Chicken Piccata
-
- Chicken Spaghetti
-
- Stuffed Bell Peppers
-
- Creamy Herb Chicken
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Tried This Recipe?
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Chicken Bacon Ranch Pasta
Ingredients
- 2 cups cheddar cheese, shredded
- 6 strips bacon
- Salt/Pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 small boneless skinless chicken breasts
- 2 cups uncooked pasta, I used rotini
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon garlic, minced
- 2 cups half and half
- 2 tablespoons dry ranch dressing seasoning mix
Instructions
Cook the Bacon
- Cook the bacon in a large skillet over low heat (low and slow is best for bacon). Set aside and pour bacon drippings into a small bowl. Carefully wipe the skillet clean. Roughly chop the bacon once cooled.
Prepare the Chicken
- Cut the chicken breasts into thinner slices, 2-3 slices each. They will plump up more when cooked. Pat dry and season each side with a light sprinkling of salt/pepper, as well as onion powder and Italian seasoning.
- Heat 2 Tbsp. bacon drippings in the skillet over medium-high heat. Olive or vegetable oil may also be used in lieu of drippings.
- Sear the chicken on each side for 3-4 minutes, until a golden brown crust has developed. Set aside on a plate once cooked through. Let it rest for 5 minutes, then cut into cubes of desired size.
Boil the Pasta
- Now is a good time to boil salted water and cook the pasta. Drain once finished. Prepare the sauce while the pasta boils.
Make the Sauce
- Melt butter in the same skillet over medium heat. Sauté the garlic for 1 minute. Add the flour and use a silicone spatula to stir continuously for 1 more minute.
- Temper the half and half by heating in the microwave for 40 seconds. Add it to the skillet in splashes, stirring as you do so. Bring it to a gentle bubble, then reduce heat to low.
- Add the Ranch seasoning and stir to combine. Gradually stir in the cheese. (Note: It will continue to thicken upon standing.)
Combine the Pasta/Chicken/Bacon
- Add the pasta to the skillet and use a silicone spatula to carefully combine with the sauce. Add the chicken and allow it to heat back up a bit. Garnish with bacon or stir it right into the sauce and serve!
Notes
- Heavy cream can be used instead of half and half.
- If possible, shred the cheese from a block instead of using bagged shredded cheese as it will melt and taste much better. I use Cracker Barrel Sharp Yellow Cheese in this recipe.
- Thick Cut bacon will produce more drippings for you to cook the chicken in.
- Leftover chicken can also be used in this recipe.
- Any kind of pasta can be used for this recipe, I prefer Rotini as it clings onto this sauce really well. Penne, Bowtie Pasta, Cavatappi, or Cellentani all work well too.
- Sliced smoked sausage would make a nice addition to this meal instead of chicken.
- Frozen mixed vegetables can be added to make it a complete meal as well.
- Garlic Bread with Cheese makes a great side dish!
Casserole Method
- Prepare recipe as outlined, be sure to cook the pasta until just al dente.
- Transfer to a 9 x 13 casserole dish (or leave in an oven-safe skillet).
- Top with 1.5 cups additional shredded cheddar cheese.
- Cover and bake at 350° for 30 minutes.
- Cook pasta for 1 minute less than al dente, follow all other instructions as outlined.
- Transfer to a 9 x 13 casserole dish (or leave in an oven-safe skillet).
- Top with 1.5 cups additional shredded cheddar cheese.
- Cover and refrigerate for up to 2 days.
- When ready to serve, Bake (covered) at 350° for 40 minutes.
- Remove cover and bake for 5 more minutes.
I’ve had this recipe on my Pinterest board for a couple years and I finally made it tonight. My toddler and fiance approve! I’ll be adding veggies next time. But this is getting added to my recipe box.
Nothing better than when the toddler approves, nice work Sarah! Great to hear this is getting added to the recipe box. Thanks so much for the great comments and review!🩷
This recipe was absolutely delicious! Everyone loved it, definitely a keeper!!
I’m so happy to hear that Sarah! Thanks so much for the review!
This was beyond delicious! Changes I made: used 4 boneless skinless chicken thighs, boiled the chicken (left out the Italian seasoning),used 10 slices thick cut bacon, added onion & red bell pepper, and used elbow pasta (cooked in chicken broth after i boiled the chicken) . HIGHLY RECOMMEND! ill definitely be making this again
Nice work Kelsi! This one makes a great family meal, I’m so happy it was such a success for you. Thanks so much for the great review!❤️
Is there enough liquid when it thaws to prevent it from being dry or should I add extra “sauce”?
Hi! If you’re trying to make this as a freezer meal, you can use a little less pasta so that it’s extra saucy 🙂
LOVED this recipe and better yet so did my toddler!! Will definitely make this again!
I’m so happy your toddler loved it Sarah! Such a victory! Thanks so much for the great review🩷
First time in a long time all three of my kids ate the same meal! Thanks so much it was very yummy.
That is the BEST Nicole! I am so glad that you found something that everyone likes! Thank you so much for the review, I really appreciate it! -Stephanie
Do you add the onion and Italian seasoning with the ranch seasoning
Amazing! Even my husband who doesn’t like ranch loved this. Easy and very yummy.
Thanks so much for the great review Bonnie! I’m so happy your husband liked it too!🩷
Loved it! Made it exactly as writen only doubled.
I’m sooo happy that you loved it Anita!! Thank you so much for the review, I appreciate it so much!!! -Stephanie 🙂
This is very good! Made the casserole version of this and it was a hit! I gave it a 4 out of 5 stars due to it being a little greasy. But the flavor was fantastic !! Thanks for sharing !
I’m so happy that you loved it Amanda! 🙂
This was so easy to make and delicious! In the middle of cooking I realized my half and half was spoiled so I had to use 2% milk and it still came out great! This will be added to my recipe binder to include in our dinner rotation. Thanks!
I’m sooo happy that you loved it Sara!!! Love that you have a new one for your regular dinner rotation! Thank you so much for the review!! -Stephanie