Creamy, smoky, and packed with bold flavors, this Chicken Bacon Ranch Pasta is the ultimate comfort food with a gourmet twist. Inspired by the rich, indulgent pasta dishes of Italy and the all-American love for ranch seasoning, this dish strikes the perfect balance between creamy, cheesy decadence and savory depth.
This pasta pairs beautifully with a Kani Salad offering a refreshing contrast of tangy feta, crisp veggies, and Mediterranean herbs. For a laid-back pairing, sip on a Witches’ Brew letting its caramel notes cut through the richness of the dish.
Cooking this dish is all about layering flavors for maximum impact. Searing the chicken for a golden crust, crisping up the bacon just right, and emulsifying the sauce properly ensures a restaurant-quality finish at home.
Perfect For A Cozy Weekend Dinner!
- A balance of indulgence and freshness – The creamy pasta satisfies, while the crisp zucchini salad keeps things light.
- Pairs with your favorite drinks – A bold Whiskey and Coke or even a chilled white wine enhances the flavors.
- Great for meal prep – Make a big batch, and enjoy effortless leftovers that taste just as good the next day.
- Customizable for any palate – Swap the protein, adjust the seasoning, or add heat with a dash of red pepper flakes.
- Simply delicious – The smoky bacon, herby ranch, and creamy sauce create a crave-worthy dish every time.
Chicken Bacon Ranch Pasta Recipe
Equipment
- Large pot
- Large skillet
- Whisk
- Slotted spoon
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1 lb skinless, boneless chicken breasts, cut into bite-sized pieces
- 3¾ cups uncooked rotini pasta
- 1 tbsp dry ranch dressing mix
- 4 thick-cut bacon slices
Sauce
- 1 tbsp chopped fresh parsley (Optional)
- 2 tbsp flour
- 5 tsp dry ranch dressing mix
- ½ cup reserved pasta water
- 1 package cream cheese, softened
- 1 pinch salt
- 2 tbsp butter
- 1½ cups milk
Instructions
- Boil a large pot of salted water and cook rotini until al dente, about 8 minutes. Drai
- Drain, reserving ½ cup of pasta water.
- In a large skillet over medium-high heat, cook bacon until crispy, about 10 minutes.
- Transfer to paper towels, leaving the bacon grease in the pan.
- Season the chicken with 1 tablespoon of ranch seasoning and cook in the same skillet until golden brown, about 5 to 8 minutes.
- Remove from the skillet and set aside.
- Rinse out the skillet, then melt butter over medium heat.
- Whisk in flour until smooth and cook for 2 minutes.
- Gradually add milk, whisking continuously until the sauce is smooth.
- If too thick, add reserved pasta water one tablespoon at a time.
- Stir in softened cream cheese until fully combined, then mix in the remaining 5 teaspoons of ranch seasoning and season with salt.
- Return the cooked pasta and chicken to the skillet, stirring until fully coated.
- Finely chop the cooked bacon and mix it in before serving.
- Garnish with parsley if desired.
Notes
- Use freshly grated cheese for a smoother sauce, as pre-shredded cheese contains anti-caking agents that affect texture.
- Swap pasta types if needed—penne, fusilli, or farfalle work well in place of rotini.
- Adjust thickness by adding more milk for a looser sauce or extra pasta water for a silkier texture.
- Enhance the flavor by adding a pinch of smoked paprika or garlic powder to the sauce.
| Nutrition | Value |
| Calories | 606kcal |
| Carbohydrates | 47g |
| Fibre | 2g |
| Fat | 31g |
| Protein | 32g |
| Cholesterol | 117g |
