A quick look at this dish
This Chicken Bacon Ranch Pasta is an easy, creamy, and comforting meal you can make any night. It combines tender cooked chicken, crispy bacon, and ranch dressing with pasta and cheese. If you like simple one-skillet meals or a cheesy pasta bake, this will fit right in. For a richer, extra-cheesy take, you can also try a cheesy version that amplifies the comfort-food feel.
What makes this recipe a winner
- Fast to prepare if your chicken is already cooked.
- Uses few ingredients but delivers big flavor.
- Kid-friendly and great for feeding a group.
- Easy to adapt — swap the pasta shape or cheese to suit your taste.
Step-by-step: How to make Chicken Bacon Ranch Pasta
Follow these clear steps to get a creamy, well-coated pasta dish. If you want different ways to cook the chicken or wrap it in bacon first, check ideas like this bacon-wrapped ranch chicken for inspiration.
Ingredients:
- 8 ounces pasta (penne or rotini)
- 1 pound chicken breast, cooked and cubed
- 6 slices bacon, cooked and crumbled
- 1 cup ranch dressing
- 1 cup shredded cheese (cheddar or a blend)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions or parsley for garnish
Directions:
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the cooked chicken and bacon, stirring to combine.
- Pour in the ranch dressing and bring to a simmer.
- Add the cooked pasta and toss to coat everything with the sauce.
- Stir in the shredded cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve garnished with chopped green onions or parsley.
Best ways to serve your Chicken Bacon Ranch Pasta
Serve it hot straight from the skillet or transfer to a baking dish and bake at 375°F (190°C) for 10–15 minutes until bubbly and golden on top. Add a sprinkle of extra cheese and a few fresh herbs right before serving for color.
Keep it fresh: how to store leftovers
- Cool the pasta to room temperature, then store in an airtight container.
- Refrigerate for up to 3–4 days.
- To reheat, warm gently in a skillet over low heat or microwave in short bursts, stirring between intervals. Add a splash of milk or extra ranch to loosen the sauce if it’s thickened.
- For longer storage, freeze portions in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Simple tips to make this dish even better
- Use hot pasta straight from the pot so it absorbs more sauce.
- Don’t overcook the chicken ahead of time — slightly undercooked and finished in the skillet keeps it juicy.
- Crisp the bacon well for texture contrast.
- For a lighter version, use Greek yogurt mixed with ranch seasoning instead of full ranch dressing.
- If you want extra flavor, add a pinch of garlic powder or smoked paprika.
Easy variations you can try
- Veggie boost: stir in steamed broccoli, peas, or spinach.
- Spicy twist: add sliced jalapeños or a dash of hot sauce.
- Creamier: mix in a few ounces of cream cheese before adding the shredded cheese.
- Bake it: top with breadcrumbs and bake until crunchy.
Nutrition at a glance (approximate per serving)
- Calories: 600–700 kcal
- Protein: 35–45 g
- Carbohydrates: 45–55 g
- Fat: 30–40 g
- Sodium: variable (depends on bacon and ranch)
These are rough estimates and will change with specific brands and portion sizes.
Family-friendly serving ideas
- Plate with a simple green salad and light vinaigrette for a full meal.
- Offer raw veggie sticks (carrots, celery) as a crunchy side for kids.
- Serve in shallow bowls so everyone gets lots of sauce. Try a stromboli or roll-up inspired by this dish for a fun twist: stromboli twist.
What pairs well with this pasta
- Green salads (mixed greens, Caesar, or crunchy slaw).
- Roasted or steamed vegetables like broccoli, asparagus, or green beans.
- Crusty bread or garlic bread to mop up the sauce.
- A light, crisp white wine or a citrusy iced tea for non-alcoholic pairing.
Frequently asked questions
Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken is a great shortcut and adds good flavor. Just shred or cube and add as directed.
Q: Can I make this vegetarian?
A: Replace the chicken with extra vegetables (mushrooms, bell peppers) and use vegetarian bacon or skip the bacon entirely. Use a ranch dressing without anchovies if avoiding meat/fish.
Q: How do I prevent the sauce from getting too thick when refrigerated?
A: Add a splash of milk, cream, or reserved pasta water when reheating to loosen the sauce.
Q: Is there a low-fat version?
A: Use low-fat ranch or a plain Greek yogurt mixed with ranch seasoning, lean chicken breast, and reduce the cheese amount.
Q: Can I prepare this ahead of time for a party?
A: Yes. Assemble the pasta and sauce, keep it chilled, and bake or reheat before serving. If baking, add a few extra minutes if it’s cold from the fridge.
Conclusion
If you want a baked, bubbly version to serve a crowd, see this Chicken Bacon Ranch Pasta Bake – Cooking in the Midwest. For another easy stovetop method with similar flavors and nutrition notes, check Chicken Bacon Ranch Pasta – The Real Food Dietitians. For a cozy, homestyle take on the recipe, the Chicken Bacon Ranch Pasta – The Cozy Cook version has more tips and ideas.
Chicken Bacon Ranch Pasta
Ingredients
Pasta
- 8 ounces pasta (penne or rotini)
Main Ingredients
- 1 pound chicken breast, cooked and cubed You can use rotisserie chicken for convenience.
- 6 slices bacon, cooked and crumbled Crisp the bacon for better texture.
- 1 cup ranch dressing Use your favorite ranch dressing brand.
- 1 cup shredded cheese (cheddar or a blend) For extra creaminess, mix in a few ounces of cream cheese.
- 1 tablespoon olive oil Use for sautéing.
- to taste salt and pepper
- to taste chopped green onions or parsley for garnish Adds freshness to the dish.
Instructions
Cooking
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the cooked chicken and bacon, stirring to combine.
- Pour in the ranch dressing and bring to a simmer.
- Add the cooked pasta and toss to coat everything with the sauce.
- Stir in the shredded cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve garnished with chopped green onions or parsley.
Serving
- Serve hot straight from the skillet or transfer to a baking dish and bake at 375°F (190°C) for 10-15 minutes until bubbly and golden on top.
- Add a sprinkle of extra cheese and fresh herbs right before serving for color.
