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cheddar bacon ranch chicken pasta
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cheddar bacon ranch chicken pasta

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: dinner
Calories: 580
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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. 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. 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 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.