Creamy Chicken Ranch Pasta
Tender chicken and crispy bacon meet a rich, cheesy ranch sauce in this creamy pasta recipe. Ready in just 30 minutes, it’s a protein-packed, weeknight-friendly meal that’s both satisfying and flavorful.
Equipment
- 1 large pot (for boiling pasta)
- 1 skillet or large sauté pan
- 1 wooden spoon or spatula
- Measuring Cups and Spoons
- Knife and cutting board
- Paper towels for bacon
Ingredients
- ½ pound penne pasta
- 1 pound chicken breast cut into bite-sized cubes
- ½ pound bacon
- 1 cup half-and-half
- ½ cup water or reserved pasta water
- ½ cup onion finely chopped
- 4 garlic cloves minced
- ½ cup sharp cheddar cheese shredded
- ½ cup parmesan cheese shredded
- 1 tablespoon olive oil or reserved bacon fat
- 2 tablespoons unsalted butter
- 1 ½ tablespoons ranch seasoning divided (1 Tbsp + ½ Tbsp)
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes
- Salt to taste
- Black pepper to taste
Instructions
- Prepare and Crisp the Bacon: Begin by chopping the bacon into small, bite-sized pieces. Heat a large skillet over medium-high heat and add the bacon. Cook, stirring occasionally, until the bacon becomes golden brown and crispy, releasing its flavorful fat. This usually takes about 8–10 minutes. Once done, transfer the bacon to a plate lined with paper towels to drain the excess grease. Set aside, reserving a small amount of bacon fat for later flavoring.
- Cook the Pasta Until Al Dente: Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt to enhance the pasta flavor. Add the penne pasta and cook according to the package instructions until al dente—tender but still firm to the bite. Before draining, reserve about 1 cup of the starchy pasta water; it will help adjust the creaminess of the sauce later. Drain the pasta and set it aside.
- Sauté Aromatics for Flavor: In the same skillet used for the bacon, reduce the heat to medium and add the butter and olive oil (or bacon fat, if using). Once the butter is melted and foamy, add the finely chopped onion. Sauté the onion for 3–5 minutes, stirring frequently, until it becomes soft, translucent, and fragrant. This step builds a flavorful foundation for the sauce.
- Cook the Chicken with Seasoning: Add the bite-sized chicken breast pieces to the skillet with the sautéed onions. Season the chicken with black pepper and 1 tablespoon of ranch seasoning. Stir to coat the chicken evenly, and cook for about 5–6 minutes until the exterior is lightly browned and the inside is no longer pink. Once the chicken is nearly cooked, stir in the minced garlic and cook for an additional 30 seconds, just until the garlic releases its aroma without burning.
- Build the Creamy Sauce: Lower the heat to medium-low and pour in the half-and-half, along with ½ cup of water or reserved pasta water. Sprinkle in the remaining ½ tablespoon of ranch seasoning, smoked paprika, red pepper flakes, and the cooked crispy bacon. Stir gently to combine all ingredients, allowing the flavors to meld. Let the mixture simmer gently for 2–3 minutes, creating a rich, flavorful sauce that coats the chicken and bacon.
- Incorporate the Cheeses: Gradually add the shredded cheddar and parmesan cheeses to the skillet. Stir constantly to ensure the cheeses melt evenly and blend into a smooth, creamy sauce. Continue cooking on low heat for 2–3 minutes, allowing the sauce to thicken slightly. Taste and adjust with salt and pepper as needed, keeping in mind the bacon and cheeses already add a savory flavor.
- Combine Pasta and Sauce: Add the cooked penne pasta to the skillet with the creamy chicken and bacon sauce. Gently stir to coat every piece of pasta thoroughly. If the sauce feels too thick, add a little reserved pasta water, a tablespoon at a time, until the desired consistency is achieved. Ensure the pasta is evenly coated and infused with the rich, creamy flavors of the sauce.
- Serve and Garnish: Serve the creamy chicken ranch pasta immediately while hot. Top each plate with additional crispy bacon pieces for texture and garnish with extra parmesan cheese if desired. Pair with garlic bread or a fresh salad for a complete, satisfying meal. Enjoy the perfect combination of tender chicken, crispy bacon, and cheesy, flavorful sauce in every bite.
Notes
- For best results, cut the chicken into evenly sized cubes so they cook uniformly.
- Reserve pasta water—it’s the secret to adjusting sauce consistency without watering down flavor.
- Bacon fat can be used instead of olive oil for extra depth of flavor.
- Don’t overcook the pasta; al dente texture works best with creamy sauces.
- Taste and adjust seasoning gradually, especially with bacon and cheeses, to avoid over-salting.
- This recipe can easily be doubled for meal prep or family-style serving.
