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Chicken bacon ranch pasta is a creamy, cheesy, one-pan dinner made with tender chicken, crispy bacon, ranch seasoning, and pasta cooked right in the sauce. It’s cozy, family-friendly, and perfect for busy weeknights when you want something satisfying without a pile of dishes.
This is one of those recipes I come back to again and again because it’s reliable and flexible, I’ve tested it multiple times to keep it truly one-pan and weeknight-easy. The sauce stays creamy, the chicken stays tender, and the pasta cooks up perfectly right in the skillet.
One reader told me they “can’t wait to serve this for Sunday dinner for our whole crew” and I love that this recipe works just as well for a weeknight as it does for feeding a crowd.
Why You’ll Love This Chicken Pasta
This Chicken Bacon Ranch Pasta is my weeknight dinner hero – it’s creamy, cozy, and seriously satisfying without being complicated.
- Great for leftovers: The sauce thickens as it sits, but reheats beautifully with a splash of broth or cream.
- One-pan dinner: The pasta cooks right in the sauce, which means fewer dishes and big flavor.
- Fast + family-friendly: It’s a quick meal that’s picky-eater approved (hello, bacon + ranch + cheese).
- Creamy, cheesy comfort: Cream cheese and shredded cheese make the sauce extra rich and velvety.
- Loaded with flavor: Smoky bacon, tender chicken, and ranch seasoning bring that “everyone goes back for seconds” vibe.
- Easy to customize: Swap the pasta shape, use rotisserie chicken, or toss in extra veggies like broccoli or spinach.
It’s safe to say that this chicken bacon ranch pasta recipe is a family favorite in my house. This pasta dish is requested on an almost weekly basis and it’s not hard to see why! Every element that you want in a comforting dinner recipe can be found here. It’s got pasta, a cheesy cream sauce with ranch flavor, hearty chicken and plenty of bacon.
Peas are in the mix to provide a touch of nutrients and fresh flavor to this otherwise super savory dish. There’s also plenty of chicken there to make sure everyone’s nice and full after just one serving. Like I said, this easy pasta recipe really hits the spot in all of the best ways!
Ingredients For Chicken Bacon Ranch Pasta
Here are just a few little tips about the ingredients used! Scroll to the recipe card for measurements.
- Bacon – You can use turkey bacon if you’d like, but it might not yield the same amount of fat as regular pork bacon. Supplement missing fat with butter to cook the chicken in.
- Chicken – I use chicken breasts but thighs also work well. I recommend making sure the meat is boneless and skinless with whatever cut you choose.
- Onion – Yellow or white onions both work just fine.
- Garlic – Fresh garlic will yield better flavor than pre-minced.
- Seasonings – All you need is some salt, pepper, and ranch seasoning.
- Milk – Low fat milk is great. We’ll be using cream cheese, mozzarella and cheddar to thicken the sauce, so we don’t need whole milk to thicken things up.
- Chicken Stock – I love using homemade chicken stock whenever I can.
- Pasta – I like using a small pasta shape that really grips the sauce well.
- Frozen Peas – Let them thaw for about 30 minutes on the kitchen counter before using.
- Shredded Cheeses – Both the sharp cheddar and mozzarella will be best if freshly shredded!
- Cream Cheese – It needs to adjust to room temperature prior to using, so let it sit on the countertop with the peas for about 30 minutes.
How to Make Chicken Bacon Ranch Pasta
This chicken pasta with bacon and ranch is so simple! For more details about how to make this one pot recipe, scroll down to the recipe card at the bottom of this page.
- Cook the bacon. Cook the bacon until crisp in a large, deep skillet over medium-high heat. Use a slotted spoon to transfer the bacon to a plate. You want some of the bacon fat to stay in the pan.
- Cook the chicken. Add the chicken to the pan. Cook it in the rendered bacon fat until golden brown. Once cooked, transfer it to the plate with the bacon.
- Add onions and garlic. Toss the onions into the same pan and cook for just a few minutes until softened. Stir in the garlic and cook for just one more minute, or until fragrant.
- Bring to a boil. Stir in the salt, pepper, ranch seasoning, milk and chicken stock. Bring to a boil. Once boiling, lower the heat to medium low.
- Cook the pasta. Stir the pasta into the dish and cover the pan (or pot) with a lid. Let it all simmer for about 10 minutes, or until the pasta is tender.
- Add the final ingredients. Add the peas, then stir in the cheeses until melted. Gently fold in the chicken and bacon. Garnish with shredded cheese and parsley before serving.
Make-Ahead and Casserole-Style Variation
Want a baked version? Prepare the pasta as directed, then pour into a greased 9×13 baking dish. Top with extra cheese and bake at 375°F for 10-15 minutes or until hot and bubbly. Broil 1–2 minutes for a golden top (watch closely).
Kellie’s Tips for Success
- For the creamiest finish, let the cream cheese soften a bit (it melts faster and smoother).
- Cook bacon until crisp so it stays crunchy when stirred back in.
- Don’t overcook the chicken – remove it as soon as it’s cooked through so it stays juicy.
- Once the dairy is added, keep things at a gentle simmer (not a hard boil) to prevent the sauce from breaking.
- Stir the pasta occasionally while it cooks so it doesn’t stick to the pan.
- If the sauce thickens too much as it sits, just add a splash of chicken stock, milk, or cream and stir until creamy again.
Leftover Storage and Reheating
This pasta is best fresh, but leftovers are totally doable, just know the pasta will soak up sauce as it sits.
To store: Refrigerate leftover chicken pasta in an airtight container for up to 3 days.
To freeze (optional): Freeze Leftover chicken pasta for up to 2 months. (Creamy sauces can change texture a bit after freezing, but it’s still tasty.)
To reheat:
- Reheat gently on the stovetop over low heat with a splash of chicken stock, milk, or cream to loosen the sauce.
- You can also microwave in 30-second bursts, stirring between each, and adding a little liquid as needed.
What to Serve With Chicken Bacon Ranch Pasta
This is a hearty skillet meal, so I like pairing it with something fresh or green:
- Simple house salad with a tangy vinaigrette
- Steamed broccoli or roasted green beans
- Steamed asparagus or sautéed zucchini
- Garlic bread or warm dinner rolls
- For a lighter plate: serve smaller portions and add a big salad on the side
More of the best comforting pasta dinner recipes!
- Baked Chicken Florentine Pasta
- One-Pot Chicken Parmesan Pasta Recipe
- Creamy Chicken and Broccoli Pasta
- Cheesy Taco Pasta
- Tuscan Chicken Pasta
- One Pot Spaghetti and Meatball Stew
- Beefaroni
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Chicken Bacon Ranch Pasta Recipe
Equipment
- 1 skillet
Ingredients
- 6 slices bacon, cut into 1/2 inch pieces
- 1 pound boneless skinless chicken breasts, cut into bite size pieces
- 1 onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1 packet dry ranch seasoning or homemade ranch seasoning
- 1 cup low fat milk
- 2 1/2 cups chicken stock
- 2 cups pasta
- 1 cup frozen peas, thawed
- 1 cup shredded sharp cheddar
- 1 cup shredded mozzarella
- 6 ounces cream cheese, room temperature and cut into pieces
Instructions
- In a large, deep skillet over medium high heat cook the bacon until crisp. Using a slotted spoon, transfer the bacon to a platter and set aside.
- Add the chicken to the pan and cook until golden brown. Transfer to chicken to the platter with the bacon.
- Add the onion to the pan and cook until softened, approximately 4-5 minutes. Stir in the garlic and cook for 1 minute longer.
- Stir in the salt, pepper, ranch seasoning, milk and chicken stock. Bring to a boil and then turn the heat to medium low.
- Add the pasta and cover the pan with a lid. Simmer for 10 minutes or until the pasta is tender.
- Remove the lid, add the peas and stir in the cheeses until melted.
- Fold in the chicken and sprinkle with the bacon.
- Sprinkle with shredded cheddar, parmesan cheese and chopped parsley before serving.
Notes
- Cheese tip: Shred cheese from a block for the smoothest melting.
- Gentle heat: Once dairy is added, keep the sauce at a gentle simmer to stay creamy.
- Leftovers: Pasta absorbs sauce as it sits. Reheat with a splash of chicken stock, milk, or cream to loosen.
- Storage: Refrigerate up to 3 days.
- Freezing: Freeze up to 2 months (texture may change slightly). Reheat slowly and stir well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes. The bacon adds smoky flavor, but you can skip it. If the pan looks dry when cooking the chicken, add 1–2 teaspoons olive oil or butter.
Definitely. Skip the raw chicken step and stir in cooked chicken near the end just long enough to heat through.
Short pasta that holds sauce works best – rotini, penne, bowties, shells. Avoid very delicate pasta since it can overcook in the skillet.
You can prep components ahead (cook bacon, cut chicken, shred cheese), but it’s best cooked fresh since pasta continues absorbing sauce.
Yes, but creamy sauces can separate slightly. Freeze up to 2 months and reheat slowly with a splash of liquid, stirring well.
Add a splash of chicken stock, milk, or cream and stir over low heat until creamy again.
I’ll have to leave the bacon out. Will it make a big difference?.
As a recent subscriber I am fairly excited about what I have found on your site! Sunday dinner is one wife, 4 adult children, 3 spouses, 10 grandchildren, and 3-4 various friends. I can’t wait to serve this chicken, bacon, pasta dish.
God Bless, g
I’m happy you found us! This is one of our newest favorites, for sure!