Chicken Bacon Ranch Pasta

A wooden spatula scooping chicken and pasta from a sauté pan.

Chicken Bacon Ranch Pasta is made in a single pan and ready in 30 minutes. Chicken, bacon, and penne pasta are coated in a creamy cheese sauce with tangy ranch seasoning.

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Author Heather

Ingredients

6 slices bacon chopped
16 ounces boneless, skinless, chicken breasts cubed
18 ounces water
8 ounces penne pasta uncooked
1 tablespoon ranch seasoning
4 ounces heavy cream
1 cup sharp cheddar cheese freshly grated
1 tablespoon fresh parsley chopped

Instructions

In a sauté pan over medium heat, add chopped bacon and cook until crispy. Remove from pan and set aside. Drain all but 2 tablespoons of bacon grease. If needed, add olive oil to equal 2 tablespoons of total oil/grease in your pan.
Add cubed chicken and cook for about 3 to 4 minutes, or until cooked through. Remove from pan, set aside, and cover to keep warm.
Add water, penne pasta, and ranch seasoning to pan, stirring to combine. Bring to a simmer, cover, and reduce heat to low. Cook to al dente according to pasta's package directions. Most of the liquid should be absorbed. If pan starts to look dry, add another 1-2 ounces of water.
Add cooked chicken, bacon, heavy cream, and shredded cheese to pan. Stir until cheese has melted. Remove from heat and allow to set for 5 minutes, or until sauce has thickened. Top with fresh parsley and serve.

Video

Notes

Add veggies: Stir in a cup of peas, cooked broccoli, or a handful of spinach before adding your heavy cream.
Heavy cream substitute: Heavy cream can be substituted with sour cream.
Freshly grated cheese: Cheese should be freshly grated. Bagged, pre-shredded cheese is coated in a powder to prevent clumping, which can cause your sauce to be grainy.
Measure exactly: It is important to accurately measure your broth and pasta for this recipe. As written, you'll have just enough liquid to cook your pasta without leaving excess liquid in the pan.

Nutrition