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A skillet is filled with chicken bacon ranch pasta.
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5 from 1 vote

Chicken Bacon Ranch Pasta Recipe

Easy Chicken Bacon Ranch Pasta is made with noodles, tender chicken, ranch seasoning, cheese and bacon. A great one pot dinner for busy weeknights.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Servings: 7
Author: Kellie
Cost: $15

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

Calories: 488kcal | Carbohydrates: 25g | Protein: 32g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 800mg | Potassium: 590mg | Fiber: 2g | Sugar: 7g | Vitamin A: 819IU | Vitamin C: 11mg | Calcium: 281mg | Iron: 1mg