Chicken Bacon Ranch Pasta

Yields: 6 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Cooking Intensity: Easy

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Nutritional Information (Per Serving)

• Calories: ~720 kcal

• Total Fat: 38g

• Saturated Fat: 19g

• Cholesterol: 145mg

• Sodium: 980mg

• Total Carbohydrates: 55g

• Dietary Fiber: 2g

• Sugars: 5g

• Protein: 40g

Please note: Nutritional information is an estimate and may vary based on specific ingredients used.

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Ingredients

For the Pasta & Proteins:

• 12 oz (340g) penne pasta (or fusilli, farfalle)

• 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and black pepper, to taste

• 1 tbsp olive oil

• 8 slices thick-cut bacon, chopped

For the Homemade Ranch Sauce:

• 2 tbsp unsalted butter

• 3 cloves garlic, minced

• 2 tbsp all-purpose flour

• 2 cups whole milk or half-and-half

• 1 cup chicken broth

• 1 cup freshly grated Parmesan cheese

• 1/2 cup sour cream

• 1 oz packet Ranch seasoning mix (or 3 tbsp)

For Garnish:

• 2 tbsp fresh parsley, chopped

• Extra grated Parmesan cheese

• Freshly cracked black pepper

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Equipment

• Large pot or Dutch oven

• Large skillet (if not using a single pot)

• Tongs

• Whisk

• Measuring cups and spoons

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Instructions

Step 1: Cook the Bacon & Chicken

1. In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Using a slotted spoon, remove the bacon and place it on a paper towel-lined plate. Leave the bacon drippings in the pot.

2. While the bacon cooks, season the cubed chicken pieces with garlic powder, onion powder, salt, and pepper.

3. Increase the heat to medium-high. Add the seasoned chicken to the hot bacon drippings in the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pot and set it aside with the bacon.

Step 2: Cook the Pasta

1. To the same pot, add 4-6 quarts of water and a generous pinch of salt. Bring to a boil.

2. Add the penne pasta and cook according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Drain the pasta and set it aside.

Step 3: Create the Creamy Ranch Sauce

1. Wipe the same pot clean with a paper towel. Return it to medium heat and melt the butter.

2. Add the minced garlic and cook for 1 minute until fragrant.

3. Whisk in the flour and cook for another minute to create a roux, which will thicken the sauce.

4. Slowly pour in the milk and chicken broth while whisking constantly to avoid lumps. Bring the mixture to a gentle simmer, continuing to whisk until it begins to thicken, about 3-5 minutes.

Step 4: Combine and Finish the Dish

1. Reduce the heat to low. Whisk in the Ranch seasoning mix, sour cream, and grated Parmesan cheese until the sauce is smooth and creamy.

2. Add the cooked chicken, most of the cooked bacon (reserve some for garnish), and the drained pasta to the sauce. Stir everything together until well coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

3. Taste and adjust seasoning with more salt or pepper if needed.

Step 5: Serve

1. Divide the pasta among bowls. Garnish generously with the remaining crispy bacon, fresh chopped parsley, and an extra sprinkle of Parmesan cheese.

2. Serve immediately while hot and enjoy!

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Chef’s Notes & Variations

• One-Pot Method: For a true one-pot meal, after removing the chicken, you can build the sauce directly in the same pot without boiling the pasta separately. Use about 3 cups of liquid (a combination of milk and broth) and add the uncooked pasta. Simmer, covered, until the pasta is al dente, stirring frequently and adding more liquid if needed.

• Protein Swaps: Feel free to use shredded rotisserie chicken to save time. You can also substitute the bacon with pancetta or turkey bacon.

• Vegetable Add-Ins: Sauté 1 cup of chopped spinach, sun-dried tomatoes, or broccoli florets with the garlic for an extra veggie boost.

• Lighter Version: Use low-fat milk, Greek yogurt instead of sour cream, and lean turkey bacon to reduce the calorie and fat content.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little milk or broth to loosen the sauce.

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The Last Slice: Why This Recipe Works

The magic of this Chicken Bacon Ranch Pasta lies in its perfect balance of flavors and textures. The crispy, salty bacon provides a savory crunch against the tender, seasoned chicken. The homemade sauce, built on a foundation of bacon drippings and a simple roux, is rich and creamy without being overly heavy, with the signature tang of ranch cutting through the richness. Using the reserved pasta water is a chef’s secret—the starch helps the sauce cling perfectly to every noodle, ensuring every single bite is packed with flavor. It’s a deceptively simple dish that delivers a restaurant-quality experience right in your own kitchen.