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Cheddar Bacon Ranch Chicken Pasta Recipe
Ash Tyrrell

Cheddar Bacon Ranch Chicken Pasta Recipe

When I first made this Cheddar Bacon Ranch Chicken Pasta, it became an instant favorite in my household! The creamy ranch-infused sauce combined with crispy bacon, cheesy goodness, and flavorful chicken creates a comforting dish you’ll want to make again and again.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Side Dish
Calories: 552
Ingredients Method Notes

Ingredients
  

  • 1 lb pasta penne or rotini works best: These shapes hold onto the sauce well. Avoid overcooking for perfect texture.
  • 6 slices thick-cut bacon cooked and crumbled: Fry until crispy for the optimal crunch.
  • 2 small boneless skinless chicken breasts, cut into bite-sized pieces: Use fresh chicken for the best flavor and tenderness.
  • Salt and pepper to taste: Adds basic seasoning for the chicken.
  • 1 teaspoon Italian seasoning: Adds depth to the flavor.
  • 1 tablespoon butter: Helps deglaze the pan during cooking.
  • 2 tablespoons flour: Helps thicken the sauce for a creamy consistency.
  • 2 cups chicken broth: Forms the base of the sauce. Use low-sodium if preferred.
  • 1 package 1 oz dry ranch seasoning mix: Provides the signature ranch flavor.
  • 1 cup heavy cream or half-and-half: Ensures the sauce is rich and smooth.
  • 2 cups cheddar cheese shredded: Grate fresh for the best melting quality.
  • 1 tablespoon fresh parsley chopped (optional): Adds a splash of color and freshness for garnish.

Method
 

  1. Start by cooking the pasta according to the package instructions in salted boiling water. Drain and set it aside. While the pasta boils, you can multitask by preparing the bacon and chicken.
  2. Cook the bacon in a large skillet over medium heat until it’s crispy. Once done, set the bacon aside on a paper towel to drain, and reserve about 2 tablespoons of the bacon drippings in the skillet.
  3. Season the chicken pieces with salt, pepper, and Italian seasoning. Using the same skillet with the reserved bacon drippings, cook the chicken over medium-high heat until it’s golden and cooked through. Remove the chicken and set it aside.
  4. Melt the butter in the skillet, then stir in the flour to create a roux. Gradually whisk in the chicken broth and ranch seasoning mix. Allow the mixture to simmer until it thickens slightly. Stir in the cream and shredded cheddar cheese until smooth and creamy. Now, Add the cooked pasta, chicken, and half the crumbled bacon to the sauce.
  5. Now, mix everything until well-coated. Stir gently over low heat to warm through. Serve on plates or bowls, garnished with the remaining bacon and parsley.

Notes

  • Grate the Cheese Fresh: Pre-shredded cheese contains anti-caking agents that can make the sauce less creamy.
  • Don’t Overcook the Pasta: Slightly undercooked pasta works best, as it will continue cooking in the sauce.
  • Use Thick-Cut Bacon: It gives the dish a meaty, crispy texture.
  • Season in Layers: Taste as you go and adjust seasoning to avoid a bland final dish.