Chicken Bacon Ranch Pasta
A rainy October evening, a wool blanket, and the warm, savory aroma of pasta sizzling with herbs — that’s how this Chicken Bacon Ranch Pasta first became a weekly ritual in my kitchen. I remember serving it to friends who joked that the first bite tasted like fall wrapped in a hug. It’s creamy, slightly tangy, and satisfying, and it’s no surprise this recipe is a reader favorite: it’s simple enough for weekday dinners, cozy enough for seasonal gatherings, and endlessly adaptable.
Introduction
This Chicken Bacon Ranch Pasta brings together tender chicken, smoky turkey bacon, and a rich ranch-infused cream sauce, all tossed with your favorite pasta shape. It’s a comforting crowd-pleaser that home bakers and seasonal cooks love because it feels homemade without hours of fuss. If you enjoy pairing savory mains with sweet, comforting sides, check out this tasty companion recipe for brown sugar chicken tenders to round out your menu brown sugar chicken tenders.
Ingredients
- 12 oz pasta (penne, rotini, or shells)
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 6 oz turkey bacon, chopped
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp ranch seasoning mix
- 1 cup shredded cheddar cheese (or mix cheddar and mozzarella)
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Optional: red pepper flakes for a little heat
If you’re exploring more easy chicken-and-pasta ideas to rotate through your weekly dinners, you’ll love this roundup of best chicken pasta recipes for inspiration.
Step-by-step Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Cook the bacon: In a large skillet over medium heat, cook the chopped turkey bacon until crisp. Remove with a slotted spoon to a paper towel-lined plate, leaving a little fat in the pan.
- Sear the chicken: Season chicken pieces with salt and pepper. Add olive oil to the skillet if needed and sear the chicken until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.
- Sauté aromatics: In the same pan, add the onion and cook until translucent, then stir in garlic and cook 30 seconds until fragrant.
- Make the sauce: Lower heat and pour in chicken broth, scraping up browned bits. Stir in heavy cream, sour cream, and ranch seasoning. Simmer gently until slightly thickened, about 3–5 minutes.
- Combine: Return chicken and bacon to the pan, add cooked pasta, and toss to coat. If the sauce is too thick, loosen with reserved pasta water. Stir in shredded cheese until melted and glossy.
- Finish: Sprinkle with fresh parsley and serve warm.
For a lighter prep or a picnic-ready cold pasta version, you can borrow assembly ideas from this flavorful chicken pasta salad recipe chicken caesar pasta salad.
Tips for Success
- Cook pasta al dente: It continues to soften slightly in the sauce, so resist overcooking.
- Control sauce thickness: Use reserved pasta water to loosen the sauce without diluting flavor.
- Even browning: Don’t overcrowd the pan while searing chicken; work in batches if needed.
- Taste as you go: Ranch seasoning mixes vary in saltiness — adjust seasonings after adding the mix.
- Cheese melt: If your cheese is clumpy, grate it from a block for smoother melting.
If you love rich sauces and bold flavors, try the butter-forward technique in this cowboy butter chicken pasta recipe to boost richness in winter dinners cowboy butter chicken pasta.
Possible Variations
- Gluten-free: Swap the pasta for a gluten-free variety and use gluten-free ranch seasoning to make this dish suitable for gluten-sensitive guests.
- Streusel topping: For a fall twist, top with a savory crumb made from panko, parmesan, and chopped herbs, then broil briefly until golden.
- Veggie boost: Add sautéed mushrooms, spinach, or roasted butternut squash for seasonal flair.
- Cheese swap: Try smoked gouda or Gruyère for a deeper, nuttier flavor.
If you enjoy creamy garlic notes, the techniques in this creamy garlic parmesan chicken pasta guide can help you perfect sauce texture and flavor creamy garlic parmesan chicken pasta.
Storage Recommendations
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat with a splash of cream or broth to revive the sauce.
- Freezer: For longer storage, freeze in a shallow airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat slowly to preserve texture.
- Make-ahead tip: Prepare components ahead (cook chicken and bacon, make sauce) and assemble right before serving for the freshest results.
Conclusion
This Chicken Bacon Ranch Pasta is a warm, reliable recipe that brings fall comfort to any table, whether you’re feeding a family or prepping for guests. For another take and helpful step-by-step photos, see Chicken Bacon Ranch Pasta – The Cozy Cook.
FAQs
Q: Can I make Chicken Bacon Ranch Pasta ahead of time?
A: Yes — you can cook the components ahead and assemble just before serving. Store chicken, bacon, and sauce separately in the fridge for up to 2 days and combine with pasta when ready to reheat.
Q: Is Chicken Bacon Ranch Pasta suitable for freezing?
A: You can freeze the assembled dish, but the texture may change slightly. Freeze in a shallow container for up to 2 months and thaw overnight in the fridge before reheating gently.
Q: What can I substitute for turkey bacon if I want a different flavor?
A: Thinly sliced smoked chicken or cured beef strips work well as alternatives to turkey bacon and provide a similar smoky depth without changing the recipe technique.
Q: How do I prevent the sauce from becoming grainy when reheating?
A: Reheat slowly over low heat and add a splash of chicken broth or cream. Stir gently and avoid high heat to keep the sauce smooth.
Chicken Bacon Ranch Pasta
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
A creamy and savory Chicken Bacon Ranch Pasta that’s perfect for cozy dinners and seasonal gatherings.
Ingredients
- 12 oz pasta (penne, rotini, or shells)
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 6 oz turkey bacon, chopped
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp ranch seasoning mix
- 1 cup shredded cheddar cheese (or mix cheddar and mozzarella)
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Optional: red pepper flakes for a little heat
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Cook the bacon: In a large skillet over medium heat, cook the chopped turkey bacon until crisp. Remove with a slotted spoon to a paper towel-lined plate, leaving a little fat in the pan.
- Sear the chicken: Season chicken pieces with salt and pepper. Add olive oil to the skillet if needed and sear the chicken until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.
- Sauté aromatics: In the same pan, add the onion and cook until translucent, then stir in garlic and cook 30 seconds until fragrant.
- Make the sauce: Lower heat and pour in chicken broth, scraping up browned bits. Stir in heavy cream, sour cream, and ranch seasoning. Simmer gently until slightly thickened, about 3–5 minutes.
- Combine: Return chicken and bacon to the pan, add cooked pasta, and toss to coat. If the sauce is too thick, loosen with reserved pasta water. Stir in shredded cheese until melted and glossy.
- Finish: Sprinkle with fresh parsley and serve warm.
Notes
For a lighter prep or picnic-ready version, consider making a cold pasta salad. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American