Chicken Bacon Ranch Pasta

A cozy, cheesy, and surprisingly quick dish that combines the savory flavors of chicken and smoky bacon with a creamy ranch sauce.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

Pasta and Cheese

2 cups cheddar cheese, shredded Use sharp cheddar for bolder taste.
2 cups uncooked pasta (Rotini recommended) Rotini traps sauce nicely.

Chicken and Bacon

6 strips bacon Reserve bacon fat for searing.
2 small boneless skinless chicken breasts Slice thinner for even cooking.

Seasonings and Sauce

1 teaspoon onion powder
1 teaspoon Italian seasoning
2 tablespoons butter
2 tablespoons flour
1 tablespoon garlic, minced Fresh garlic = bigger flavor.
2 cups half and half Keeps sauce rich, not cloying.
2 tablespoons dry ranch dressing seasoning mix

Method

Preparation

Cook the bacon in a large skillet over low heat until crispy. Remove and set aside, keeping the drippings in the pan.
Slice the chicken breasts thinner and season with salt, pepper, onion powder, and Italian seasoning.

Cooking

Sear the chicken in the hot bacon drippings over medium-high heat for about 3–4 minutes per side. Remove and let rest before cubing.
Cook the pasta in salted boiling water until al dente, about 8–10 minutes. Drain and set aside.
In the skillet, melt butter and sauté garlic for about 30 seconds. Sprinkle in the flour and stir to form a roux. Gradually whisk in the half and half and simmer until thickened, about 2–3 minutes.
Stir in ranch seasoning and 1 1/2 cups of cheddar until smooth. Adjust seasoning to taste.
Add drained pasta and cubed chicken to the sauce, tossing gently to coat. Top with chopped bacon and remaining cheese.

Notes

Time-saver: Cook pasta while chicken rests to save time. If sauce splits, whisk in a splash of cold half-and-half off heat. Can add spinach or substitute cheese for variations.