How to Make Chicken Bacon Ranch Pasta in 30 Minutes
This creamy, restaurant-quality Chicken Bacon Ranch Pasta combines tender seared chicken, crispy bacon, and rich ranch flavors in a one-pot dish that's ready in just 30 minutes. Perfect for busy weeknights or meal prep, this comfort food favorite delivers 45g of protein per serving and uses simple pantry ingredients to create an impressive dinner the whole family will love.
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch pieces
- 8 oz thick-cut bacon chopped
- 12 oz penne pasta
- 1 cup heavy cream
- 1 packet 1 oz ranch dressing mix
- 1 cup chicken broth
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons fresh chives chopped
Instructions
- Heat large skillet over medium heat. Add chopped bacon and cook 6-8 minutes until crispy. Remove bacon with slotted spoon and set aside on paper towels, leaving rendered fat in pan.
- Season chicken pieces with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Increase heat to medium-high. Add seasoned chicken to bacon fat in single layer. Sear 3-4 minutes without moving, then flip and cook additional 3-4 minutes until internal temperature reaches 165°F.
- Meanwhile, cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Add chicken broth to skillet with chicken, scraping up any browned bits. Whisk in ranch dressing mix until completely dissolved.
- Reduce heat to medium-low. Gradually add heavy cream, whisking constantly to prevent lumps.
- Add drained pasta to skillet and toss to coat. Gradually stir in cheddar and Parmesan cheeses until melted and creamy.
- If sauce seems too thick, add reserved pasta water 1/4 cup at a time until desired consistency is reached.
- Remove from heat. Stir in three-quarters of the cooked bacon. Taste and adjust seasoning.
- Serve immediately, garnished with remaining bacon and fresh chives.
Notes
- For best results, use an instant-read thermometer to ensure chicken reaches 165°F internal temperature
- Don't skip the resting time—let chicken rest 3 minutes after cooking to retain juices
- Pasta water helps adjust sauce consistency - add gradually as needed
- Store leftovers in refrigerator up to 3 days; reheat gently with splash of broth or milk
- For lighter version, substitute half the heavy cream with Greek yogurt (add off heat)
- Can be made ahead: cook chicken and bacon up to 2 days in advance, then assemble when ready to serve
- Freezer-friendly for up to 2 months, though cream sauce may separate slightly when reheated