Cheddar Bacon Ranch Chicken Pasta is a comfort food dream come true. This easy, family-friendly dinner combines tender chicken, crispy bacon, tangy ranch seasoning, and loads of cheddar cheese in a creamy pasta dish that’s both indulgent and satisfying. It’s perfect for busy weeknights or when you’re craving a hearty, flavorful meal that comes together in one pan.
What Makes This Dish Special?
This pasta dish is all about bold, familiar flavors. The smoky bacon, creamy ranch sauce, and melty cheddar cheese blend beautifully with pasta and juicy chicken. It’s a recipe that’s rich, satisfying, and universally loved. Best of all, it’s made with pantry staples and can be on the table in under 30 minutes. Whether you’re feeding picky eaters or entertaining guests, this pasta hits all the right notes.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4–6
Ingredients
- 12 oz pasta (penne, rotini, or your choice)
- 1 lb boneless, skinless chicken breast or thighs, diced
- 6 slices bacon, chopped
- 2 cups shredded cheddar cheese
- 1 (1 oz) packet ranch seasoning mix
- 1 ½ cups heavy cream or half-and-half
- ½ cup chicken broth
- 1 tbsp olive oil
- Salt and black pepper, to taste
- Optional: chopped parsley or green onions for garnish
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
2. Cook the Bacon
In a large skillet, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of the bacon fat in the pan.
3. Cook the Chicken
Season the diced chicken with a little salt and pepper. In the same skillet with bacon fat, add olive oil if needed. Cook the chicken over medium-high heat for 6–8 minutes or until fully cooked and lightly browned.
4. Make the Creamy Ranch Sauce
Reduce heat to medium. Add the heavy cream and chicken broth to the skillet. Stir in the ranch seasoning mix and bring to a gentle simmer. Cook for 2–3 minutes until slightly thickened.
5. Add Cheese and Combine
Stir in the shredded cheddar cheese until melted and smooth. Return the cooked bacon and chicken to the skillet. Add the cooked pasta and toss everything together until evenly coated.
6. Serve
Serve hot, garnished with chopped parsley or green onions if desired.
Variations
- Spicy Kick: Add crushed red pepper flakes or diced jalapeños to the sauce.
- Veggie Boost: Stir in steamed broccoli, spinach, or sautéed mushrooms.
- Lighter Option: Use Greek yogurt in place of some of the cream for a lighter sauce.
- Baked Version: Transfer the pasta to a casserole dish, top with extra cheese, and broil until bubbly and golden.
Equipment You’ll Need
- Large skillet or sauté pan
- Medium saucepan (for pasta)
- Slotted spoon
- Wooden spoon or spatula
- Knife and cutting board
Nutritional Information (Approx. Per Serving)
- Calories: 580
- Protein: 30g
- Carbohydrates: 35g
- Fat: 36g
- Fiber: 2g
- Sugar: 3g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop or in the microwave. Add a splash of milk or broth to loosen the sauce if needed.
- Freezing: Not recommended, as creamy sauces can separate when thawed.
My Cooking Experience
Cheddar Bacon Ranch Chicken Pasta is one of those dishes I turn to when I want a satisfying meal that’s guaranteed to be a hit. I love how quickly it comes together and how the flavors really meld into something special. It’s creamy, cheesy, and loaded with that comforting ranch-bacon combination. The leftovers (if there are any) are just as good the next day.
Conclusion
Cheddar Bacon Ranch Chicken Pasta is the perfect dinner when you want something hearty, cheesy, and crowd-pleasing. It’s easy to make, packed with bold flavors, and ideal for any night of the week. Whether served as a casual weeknight dinner or the centerpiece of a comfort food spread, this dish will quickly become a favorite in your rotation.
cheddar bacon ranch chicken pasta
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of the bacon fat in the pan.
- Season the diced chicken with a little salt and pepper. In the same skillet with bacon fat, add olive oil if needed. Cook the chicken over medium-high heat for 6–8 minutes or until fully cooked and lightly browned.
- Reduce heat to medium. Add the heavy cream and chicken broth to the skillet. Stir in the ranch seasoning mix and bring to a gentle simmer. Cook for 2–3 minutes until slightly thickened.
- Stir in the shredded cheddar cheese until melted and smooth. Return the cooked bacon and chicken to the skillet. Add the cooked pasta and toss everything together until evenly coated.
- Serve hot, garnished with chopped parsley or green onions if desired.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop or in the microwave. Add a splash of milk or broth to loosen the sauce if needed.
- Freezing: Not recommended, as creamy sauces can separate when thawed.
