This chicken bacon ranch pasta is the dinner hero you never knew you needed, combining three beloved flavors into one irresistible bowl of comfort. Trust me, your family will be begging for seconds before they even finish their first plate!
Why This Recipe Works
- The crispy bacon adds smoky depth and texture that contrasts beautifully with the tender chicken and creamy sauce
- Homemade ranch seasoning blend allows you to control the flavor intensity and avoid preservatives found in store-bought mixes
- Cooking the pasta in the same pot as the sauce helps it absorb maximum flavor and creates the perfect saucy consistency
- Using both cream cheese and heavy cream creates a luxuriously rich base that clings to every noodle without becoming greasy
- The quick 30-minute total time makes this impressive enough for company but easy enough for busy weeknights
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 8 slices thick-cut bacon, chopped into 1/2-inch pieces
- 1 pound penne pasta
- 4 ounces cream cheese, softened and cubed
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded Parmesan cheese, plus extra for serving
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon dried dill weed
- 2 teaspoons dried parsley
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- Salt to taste
- 2 tablespoons chopped fresh chives for garnish
Equipment Needed
- Large pot or Dutch oven
- Colander
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Mixing bowls
- Tongs
Instructions
Cook the Bacon to Crispy Perfection
Place your chopped bacon in a cold large pot or Dutch oven, then turn the heat to medium. This cold start allows the fat to render slowly, resulting in perfectly crispy bacon without burning. Cook for 8-10 minutes, stirring occasionally, until the bacon bits are golden brown and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot. Reserve the remaining bacon grease in a small bowl – you’ll use some for cooking the chicken and can save the rest for another recipe. The bacon should make a satisfying crunch when pressed between your fingers, indicating it’s properly crisped.
Brown the Chicken in Bacon Goodness
Increase the heat to medium-high and add the cubed chicken to the pot with the reserved bacon grease. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 5-6 minutes, stirring only occasionally to allow proper browning on each side. The chicken is ready when it develops a golden-brown crust and reaches an internal temperature of 165°F when checked with an instant-read thermometer. Remove the chicken from the pot and set aside with the bacon. Pro tip: Don’t overcrowd the pot – if necessary, cook the chicken in two batches to ensure proper browning rather than steaming.
Create the Creamy Ranch Base
Reduce the heat to medium and add the butter to the pot. Once melted, add the minced garlic and cook for 1 minute until fragrant but not browned. Add the cream cheese cubes and stir constantly for 2-3 minutes until completely melted and smooth. Gradually whisk in the heavy cream and milk until the mixture is uniform. Add all the dried herbs and spices – dill weed, parsley, onion powder, garlic powder, remaining black pepper, and paprika. Whisk continuously for 3-4 minutes until the sauce thickens slightly and the spices become fragrant. The sauce should coat the back of a spoon without immediately running off.
Combine Everything and Simmer
Final Touches and Serving
Remove from heat and let stand for 2-3 minutes – this allows the sauce to thicken further as it cools slightly. Taste and adjust seasoning with additional salt and pepper if needed. The pasta should be creamy but not soupy, with the sauce clinging to every noodle. Garnish with the reserved crispy bacon, fresh chives, and extra Parmesan cheese. Serve immediately while hot, as the pasta will continue to absorb the sauce as it sits. For best results, use shallow bowls rather than deep plates to showcase the beautiful ingredients and prevent the pasta from becoming mushy.
Tips and Tricks
For the crispiest bacon possible, start with a cold pan and cook slowly over medium heat rather than high heat. This allows the fat to render properly without burning the meat. If you’re watching your sodium intake, you can reduce the salt and use low-sodium bacon, but be aware that bacon contributes significant saltiness to the dish. When cubing the chicken, make sure all pieces are approximately the same size (about 1-inch cubes) to ensure even cooking. Pat the chicken dry with paper towels before seasoning – this helps achieve that beautiful golden sear rather than steaming in its own moisture.
If your sauce seems too thick after adding the pasta, you can add additional milk or cream, 1/4 cup at a time, until it reaches your desired consistency. Conversely, if it’s too thin, let it simmer uncovered for a few extra minutes to reduce. For an extra flavor boost, consider using the leftover bacon grease to make a quick garlic bread – just brush it on sliced French bread with some minced garlic and toast until golden. When measuring Parmesan cheese, always grate it fresh rather than using pre-shredded varieties, which contain anti-caking agents that can prevent smooth melting.
If you need to make this dish ahead of time, prepare all components separately and combine just before serving. The sauce can be made up to 2 days in advance and stored in the refrigerator. When reheating leftovers, add a splash of milk or cream to restore the creamy consistency, as the pasta will continue to absorb liquid. For a lighter version, you can substitute half-and-half for the heavy cream, but the sauce won’t be quite as rich and luxurious. Always reserve some bacon and fresh herbs for garnish – not only does it look beautiful, but it adds fresh texture and flavor right before serving.
Recipe Variations
- For a spicy kick, add 1/2 teaspoon crushed red pepper flakes to the sauce or use pepper jack cheese instead of Parmesan. You could also mix in some diced jalapeños with the garlic for an extra layer of heat that complements the creamy ranch flavor beautifully.
- Transform this into a baked pasta dish by transferring the finished mixture to a greased 9×13 inch baking dish, topping with additional Parmesan and mozzarella cheese, and baking at 375°F for 15-20 minutes until bubbly and golden brown on top.
- Make it vegetarian by omitting the chicken and bacon, adding sautéed mushrooms, sun-dried tomatoes, and spinach instead. Use vegetable broth instead of water and consider adding a tablespoon of nutritional yeast for extra savory flavor.
- For a gluten-free version, use your favorite gluten-free pasta and ensure all other ingredients are certified gluten-free. Brown rice pasta or chickpea pasta work particularly well with this rich sauce.
- Create a seafood variation by substituting the chicken with cooked shrimp or lump crab meat added during the last 2 minutes of cooking. The briny seafood pairs wonderfully with the creamy ranch and bacon flavors.
Frequently Asked Questions
Can I use store-bought ranch dressing instead of making the seasoning?
While you can use 1 cup of store-bought ranch dressing in place of the homemade seasoning and dairy components, I don’t recommend it for the best results. Bottled dressings contain additional stabilizers and preservatives that can make the sauce thin and separate when heated. The homemade version allows you to control the flavor intensity and creates a much creamier, more stable sauce that clings beautifully to the pasta. If you must use bottled, reduce the heavy cream to 1/2 cup and add the dressing at the very end off the heat to prevent curdling.
How long will leftovers keep in the refrigerator?
Properly stored in an airtight container, this pasta will keep for 3-4 days in the refrigerator. The sauce may thicken considerably as it cools, so when reheating, add a splash of milk or cream and warm gently over medium-low heat, stirring frequently. Avoid boiling when reheating as this can cause the dairy to separate. For best results, reheat in a saucepan rather than the microwave to maintain the creamy texture. You can also freeze leftovers for up to 2 months, though the pasta may become slightly softer upon thawing and reheating.
Can I use a different type of pasta?
Absolutely! While penne works beautifully because its tube shape captures the creamy sauce, you can use any short pasta with crevices or textures that hold sauce well. Fusilli, rigatoni, farfalle (bowtie), or shells all work wonderfully. Avoid long pasta like spaghetti or linguine as the heavy sauce tends to slide off rather than cling to the noodles. If using a different pasta shape, adjust the cooking time according to package directions and check for doneness a minute or two before the suggested time since you’re cooking it directly in the sauce.
Is there a way to make this recipe lighter?
Yes, there are several modifications for a lighter version. Use turkey bacon instead of pork bacon, though it won’t render as much fat so you may need to add a tablespoon of olive oil. Substitute half-and-half for the heavy cream and use reduced-fat cream cheese. You can also increase the proportion of chicken to pasta for more protein and fewer carbs. Adding vegetables like spinach, broccoli, or peas can bulk up the dish with nutrients and fiber while reducing the overall calorie density per serving.
Summary
This chicken bacon ranch pasta combines crispy bacon, tender chicken, and homemade ranch seasoning in a luxuriously creamy sauce that coats every noodle perfectly. Quick enough for weeknights but impressive enough for company, it’s the ultimate comfort food mashup that will have everyone coming back for more.
