Chicken Bacon Ranch Pasta Recipe

Chicken bacon ranch pasta in a Dutch oven.

5 from 1 vote

This one-pot, 30-minute, easy, cheesy, and creamy chicken bacon ranch pasta recipe is the answer to all of your weeknight dinner woes! It's sure to be a hit, and it's so easy to make.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Servings:

Author: Laurel Perry

Ingredients

14 ounces penne pasta or another small pasta shape
4 strips thick-cut bacon chopped
2 boneless skinless chicken breasts cut into bite-sized pieces
2 garlic cloves minced
2 tablespoons dry ranch seasoning mix
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon all-purpose flour
1 cup low-sodium chicken broth
¾ cup cream any kind 10-30% fat
1 cup sharp cheddar cheese
1 tablespoon chopped parsley

Instructions

Cook the pasta according to the package directions. In a Dutch oven or large skillet, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set on a paper towel.
14 ounces penne pasta, 4 strips thick-cut bacon
To the bacon fat, add in the chicken. Cook until browned and cooked through. Add in the garlic, ranch seasoning, salt, pepper, and flour. Cook, stirring, for 30-60 seconds or until fragrant.
2 boneless skinless chicken breasts, 2 garlic cloves, 2 tablespoons dry ranch seasoning mix, ½ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon all-purpose flour
Slowly stir in the chicken broth and then the cream. Bring the sauce to a simmer and turn off the heat.
1 cup low-sodium chicken broth, ¾ cup cream
Stir in the cheese until melted. Then stir in the pasta. Stir in the bacon and parsley. Serve immediately.
1 cup sharp cheddar cheese, 1 tablespoon chopped parsley

Video

Notes

Storage: Store leftovers in an airtight container in the fridge for 3 days, or freeze for 3 months.

Nutrition