Chicken Bacon Ranch Pasta
Chicken Bacon Ranch Pasta is exactly as amazing as it sounds! It’s a one pan dinner recipe that features tender bites of pasta tossed with peas, bacon and chicken. Holding it all together is a cheesy, creamy ranch sauce that’s seriously satisfying.
Chicken Bacon Ranch Pasta
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. All of the right boxes are checked – and then some.
I think what I love the most about this chicken pasta recipe (besides how delicious it is) is the fact that it all comes together in a single pan! That means it’s easy to make and even easier to clean up later. It’s also pretty easy to make in just 30 minutes or less, which is great for those crazy weeknights when you need something on the table nice and quick.
This recipe is also great for sneaking veggies and protein onto the plate of any picky eater! 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!
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.
Ingredient Notes
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.
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Get the Recipe: Chicken Bacon Ranch Pasta Recipe
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
Equipment
- 1 skillet
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.
2 Comments on “Chicken Bacon Ranch Pasta”
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!