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A close-up shot of a bowl of Creamy Chicken Bacon Ranch Pasta, topped with crispy bacon and fresh parsley.

Creamy Chicken Bacon Ranch Pasta Overload

This ultimate comfort food mashup delivers on every promise with tender chicken, crispy bacon, and a zesty ranch tang. Everything is enveloped in a luxuriously velvety cream cheese sauce that clings to every piece of pasta, creating an unapologetically rich and satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb short-cut pasta such as penne, rotini, or cavatappi
  • 8 slices thick-cut bacon, chopped
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 cup heavy whipping cream
  • 8 oz full-fat cream cheese, softened and cubed
  • 1 oz packet dry ranch seasoning mix
  • 1 cup shredded cheddar or Colby Jack cheese
  • 1/2 cup green onions, thinly sliced
  • 1 tablespoon olive oil or butter, if needed
  • Salt and black pepper, to taste

Equipment

  • Large pot
  • Colander
  • Large skillet or Dutch oven
  • Slotted spoon
  • Cutting board
  • Chef's knife
  • Whisk
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta.
  2. While the pasta cooks, place the chopped bacon in a large, cold skillet over medium heat. Cook, stirring occasionally, until brown and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the skillet.
  3. Pat the chicken cubes dry and season generously with salt and pepper. Add the chicken to the hot skillet in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken and set it aside with the bacon.
  4. Lower the heat to medium-low. Add the minced garlic to the skillet and sauté for 30-60 seconds until fragrant. Pour in the chicken broth to deglaze, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  5. Whisk in the softened cream cheese until it has melted and the sauce is mostly smooth. Slowly pour in the heavy cream while whisking continuously, then whisk in the dry ranch seasoning packet until fully combined. Let the sauce simmer gently for 2-3 minutes to thicken.
  6. Add the drained pasta, cooked chicken, and about half of the crispy bacon to the skillet with the sauce. Stir gently to coat everything evenly.
  7. Stir in the shredded cheese until it is completely melted and the sauce is glossy. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
  8. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with the remaining crispy bacon and freshly sliced green onions.

Notes

Pro Tips: Cook pasta just to al dente as it will cook more in the sauce. Keep the sauce at a gentle simmer after adding dairy to prevent it from separating. The reserved starchy pasta water is key for achieving the perfect sauce consistency.
Variations: For a spicy kick, add a diced jalapeño with the garlic or a pinch of red pepper flakes. For a smokier flavor, use smoked bacon and add 1 teaspoon of smoked paprika to the chicken. Stir in a handful of fresh spinach at the end until wilted for added color and nutrients.
Substitutions: Boneless, skinless chicken thighs or leftover rotisserie chicken can be used. Turkey bacon or pancetta are good alternatives to pork bacon. Half-and-half can work in place of heavy cream, but the sauce will be less rich. Monterey Jack, sharp cheddar, or Parmesan can be used instead of Colby Jack.