Description

This Chicken Bacon Ranch Pasta is creamy, cheesy, and packed with savory flavors. Tender chicken, crispy bacon, and pasta are coated in a rich ranch-flavored sauce, making it a comforting dish perfect for busy weeknights or family dinners

Ingredients

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For the Pasta:
- 12 oz pasta (penne, rotini, or your favorite shape)
- 2 cups cooked chicken, diced or shredded (grilled or rotisserie works well)
- 6 slices bacon, cooked until crispy and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
For the Ranch Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk preferred for creaminess)
- 1 cup heavy cream
- 1/2 cup ranch dressing
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt, to taste

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Instructions

Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Make the Ranch Sauce:
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the flour and cook for 1 minute to create a roux.
- Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens, about 3–5 minutes.
- Add the ranch dressing, onion powder, black pepper, and red pepper flakes (if using). Stir well to combine.
Combine Everything:
- Add the cooked chicken and crumbled bacon to the sauce. Stir to coat evenly.
- Add the drained pasta and toss until everything is well mixed.
- Stir in the cheddar cheese and Parmesan until melted and creamy. Adjust seasoning with salt if needed.
Serve:
- Garnish with chopped fresh parsley and extra bacon bits, if desired.
- Serve hot and enjoy!

Notes

Shortcut Tip: Use store-bought rotisserie chicken and pre-cooked bacon to save time.
Spicy Version: Add more red pepper flakes or diced jalapeños for extra heat.
Make Ahead: This dish can be made ahead and reheated. Add a splash of milk when reheating to maintain creaminess.