Name: Chicken Bacon Ranch Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz (340 g) penne pasta; 1 lb (450 g) boneless skinless chicken breasts, cut into 1-inch pieces; 6 slices bacon, chopped; 1 cup (240 ml) ranch dressing; 1/2 cup (120 ml) milk (or pasta cooking water to thin); 1/2 cup (50 g) grated Parmesan cheese; 1 cup (100 g) shredded cheddar cheese; 1 small yellow onion, diced; 2 cloves garlic, minced; 2 tbsp olive oil; Salt and freshly ground black pepper, to taste; 2 tbsp chopped fresh parsley, for garnish (optional)

So here’s the story while the water boils

I make this Chicken Bacon Ranch Pasta when the day’s been a bit of a whirlwind and I need dinner to taste like a hug. The first time I cooked it, my brother wandered in, stole a forkful straight form the skillet, and just said yep. Which is both annoying and the highest compliment. There’s something about creamy ranch, salty bacon, and tender chicken that just gets people to stop mid sentence and find a bowl. And yes, I still have the same slightly scorched wooden spoon I used that night, which I swear stirs better than the fancy silicone one I bought on sale. Go figure.

Also, quick detour. If you ever misplace your pasta strainer and discover it days later on top of the dryer, you are in good company. Not relevant, but it felt important to share.

Why I keep making this

I make this when I want something reliably delicious without babysitting a million steps. It is low drama.
My family goes a bit wild for the crispy bacon bits and the silky ranch sauce. Me too if I am honest.
It reheats nicely, actually I find it works better if the sauce sits a bit. But also, it rarely survives the night.
I used to battle split sauces, and this one is kind. It forgives a distracted stir or two. Mostly.
It feels fancy enough for guests but easy enough for Tuesday. Win win, mate.

What you’ll need, roughly

12 oz 340 g short pasta like penne or rotini I use whatever is in the cupboard
6 slices bacon diced thick cut if you can swing it
1 lb 450 g chicken breast or thighs cut into bite size pieces rotisserie works if you are in a hurry
2 tbsp butter
2 cloves garlic minced or a big squeeze of the jar stuff no judgement
1 tbsp flour for a quick roux
1 cup 240 ml chicken stock
2 cups 480 ml milk or half and half I sometimes do 1 cup milk plus 1 cup cream when I am feeling extra
3 tbsp ranch seasoning or one packet homemade is lovely see below
1 cup shredded cheese cheddar or mozzarella or a cheeky mix
Freshly ground pepper and a pinch of salt taste as you go since bacon is salty
Optional handful of peas or small broccoli florets or a spoon of cream cheese for ultra creaminess
Finishers chopped chives or parsley a squeeze of lemon flakes of chili

Sub notes my grandmother always insisted on the green packet brand for ranch, but honestly any version works fine. I sometimes swap in turkey bacon if I am out of the real stuff, and on second thought, chicken sausage can be tasty too.

If you like doing things from scratch, I really like this simple ranch dressing approach for flavor ideas homemade ranch basics. And if you prefer the oven for bacon, here is a very clear walkthrough bacon on a baking sheet.

Alright, let’s cook

Bring a large pot of well salted water to a boil. It should taste pleasantly salty. Not the ocean. More like a warm day at the shore. If you want a quick primer, this guide is great how to salt pasta water.
Cook the pasta until just shy of al dente a minute less than the box suggests. Scoop out a mug of pasta water and set it by the stove. Drain the rest.
While the pasta cooks, set a large skillet over medium heat and cook the bacon until crisp about 7 to 9 minutes. This is where I usually sneak a taste. Transfer bacon to a plate, keep the drippings in the pan.
Add the chicken to the same skillet. Season with a pinch of salt and pepper. Cook until golden and just cooked through 5 to 7 minutes depending on size. Move chicken to the plate with bacon.
Melt the butter in the skillet. Stir in the garlic for 30 seconds. Sprinkle in the flour and whisk for about a minute. It will look a bit clumpy, do not worry.
Slowly whisk in the stock, then the milk. Keep whisking until the sauce smooths out and thickens slightly 3 to 5 minutes. If it looks a bit weird at this stage it always does. Breathe.
Whisk in ranch seasoning. Start with 2 tbsp, taste, then add the third if you want more oomph. I probably do the full amount.
Stir in the cheese until melted and glossy. If the sauce feels too thick, add a splash of pasta water. If too thin, let it simmer and reduce for a minute or two.
Fold the pasta, chicken, and most of the bacon into the sauce. Toss gently until everything is coated. Add peas now if using. A squeeze of lemon perks it right up.
Taste and adjust salt and pepper. Finish with the remaining bacon on top and scatter herbs. Serve hot with extra ranch vibes on the table.

Notes from the messy middle

If you only have milk and no stock, use all milk and add a pinch more ranch mix. Worked fine for me.
Leftover grilled chicken is brilliant here, but reduce salt since grilled bits can be seasoned already.
I once tried dumping the cheese all at once at a hard boil and regretted it because it clumped. Gentle heat keeps things smooth.
Using a handful of mozzarella makes it stretchy in a fun way, cheddar makes it sharper. I like half and half.

Variations I’ve tried

Broccoli version steam small florets for 3 minutes, shock in cold water, then stir in at the end. Bright and not mushy.
Spicy ranch toss in a spoon of chili crisp or a pinch of cayenne. It sings.
Lightened up swap half the milk for unsweetened almond milk and add a tablespoon of cream cheese for body. Shockingly creamy.
All yogurt sauce did not work for me. The sauce split and tasted a bit tangy in a weird way. A dollop of Greek yogurt as a finish is good though.

Do you really need special gear

Look, I will say a big cast iron skillet is ideal because it holds heat and makes the bacon behave. Essential, really. But if you do not have one, a decent heavy pan or even a wide saucepan absolutely works. I have made it in a dutch oven when the skillet was in the sink, no problem.

Storing and reheating without drama

Cool leftovers then store in an airtight container for up to 3 days. Add a splash of milk when reheating on the stove over low heat so the sauce loosens. Microwave in short bursts with a cover and stir between. Though honestly, in my house it never lasts more than a day.

How I like to serve it

Big bowls, extra black pepper, and a handful of chopped chives on top. If we are doing Friday movie night, I crumble a few kettle chips over each bowl for crunch. Sounds odd, tastes great. A simple green salad with a lemony dressing on the side keeps the plate from feeling too heavy. Garlic bread if you are feeling extra, no one complains.

Things I learned the hard way

I once tried rushing the roux step and regretted it because the sauce stayed grainy. One full minute of stirring makes it silky.
Salting pasta water matters more than you think. I used to skip and then wonder why everything tasted flat.
Turning the heat up high to melt cheese faster is tempting, but it can split the sauce. Medium heat, patience, maybe a podcast.
Do not forget to reserve pasta water. I still keep a mug in the colander as a reminder. And yes, I still forget sometimes.

Questions folks ask me

Can I use rotisserie chicken

Absolutely. Shred about 3 cups and fold it in at the end just to warm through so it stays juicy.

What if I do not have ranch seasoning

Mix dried parsley, chives, dill, garlic powder, onion powder, salt, and pepper. Start small, taste, adjust. It does not have to be perfect.

Will turkey bacon work

Yep, but add a splash of oil at the start since it is lean. Flavor is lighter, still tasty.

Can I make this gluten free

Use your favorite gluten free pasta and swap the flour for a gluten free blend or a teaspoon of cornstarch whisked into cold milk. Thicken gently.

Is there a way to make it dairy free

You can use unsweetened almond milk and a dairy free cheese that melts nicely. The flavor will be a touch different, but good. I tend to think a spoon of plant cream helps.

How do I keep leftovers from drying out

Add a splash of milk or stock when reheating and stir till it loosens. A tiny knob of butter does wonders too.

Can I bake this into a casserole

Yes. Spoon everything into a baking dish, top with extra cheese and maybe buttered breadcrumbs, and bake at 375 F for 12 to 15 minutes until bubbling. I like to finish under the broiler for color but keep an eye on it.

Chicken Bacon Ranch Pasta