Chicken Bacon Ranch Pasta

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Zesty ranch seasoning flavors the simple cheese sauce in this chicken bacon ranch pasta. It’s a family favorite!

I confess that whenever we don’t know what to have for dinner, pasta is what we often turn to. Throwing together a box of pasta and jar of sauce is quick and easy, but with picky eaters (one of my kids) and those who don’t want to eat the same thing weekly (me), turning pasta night into something different is a must.

This chicken bacon ranch pasta is one we like to pull into rotation because full of juicy chicken, crisp bacon, and a zesty cheese sauce. I like to think of it as a pumped up macaroni and cheese. 

Even though there are a few steps to making this dish, it’s actually quite straightforward. And if you’ve got leftover cooked chicken and bacon on hand, it will be even easier.

The ranch cheese sauce comes together easily, and I promise, you don’t need to add cream cheese to make it smooth and creamy!

Ingredients for chicken bacon ranch pasta

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Diced uncooked chicken
• Bacon slices, cut into small pieces
• Pasta – I like using cavatappi, but penne or medium shells are great too.
• Italian seasoning
• Ranch seasoning
• Unsalted butter
• Flour
• Milk – 2% will work just fine here.
• Shredded cheddar cheese
• Shredded mozzarella cheese

You can save time making this recipe by using precooked chicken (baked, grilled, or rotisserie) and precooked bacon. Cut both into bite-size pieces.

I recommend using cheese you shred yourself. It’s cheaper to buy the blocks instead of the pre-shredded bags, and because there are no fillers to prevent clumping, the cheese you shred at home will melt better for a smoother sauce.

Make sure to use low-moisture mozzarella, not the fresh kind that is sold in balls.

How to make this recipe

Fill a large pot with 3 quarts of water and set over high heat to boil. Once boiling, add salt, then add the pasta. Cook according to package directions (it will vary depending on the shape of pasta you’re using). Reserve 1/2 cup of the pasta, drain the rest, and set pasta aside.

While the pasta is cooking, heat a wide deep-sided skillet over medium-high. Add bacon pieces and cook, stirring often, until crisped. Remove with tongs or a slotted spoon to a paper-towel lined bowl or plate.

Season the chicken all over with salt, pepper, and the Italian seasoning. Add to the pan you just cooked the bacon in, and cook until golden brown and cooked through, 7-8 minutes.

Depending on the size of your pan, you may want to do this in two batches so the chicken browns instead of steams. Remove the chicken to a plate. 

Reduce heat to medium. Add the butter to the pan and let it melt, scraping the bottom of the pan to release any stuck bits of chicken. 

Sprinkle the flour over the butter and whisk together. Cook for about 2 minutes, whisking as needed.

While whisking, pour in the milk. Continue to cook, mixing every so often, until the mixture thickens and gets bubbly. This will take about 5 minutes; keep an eye on it because it will go from thin to thickened rather quickly. Reduce heat down to low.

Whisk in the ranch seasoning until well mixed, then add the cheeses and whisk until completely melted and smooth. 

Stir in the pasta, bacon, and chicken, mixing well to coat. If needed, add a little bit of the pasta water to thin and emulsify the sauce.

Serve garnished with chopped fresh parsley, diced green onions, or extra bacon bits.

Recipe suggestions

If you’re using leftover chicken, I recommend dicing or slicing the chicken rather than shredding it. This makes for a better taste as the chicken won’t soak up too much of the cheesy sauce. 

You can also use chicken thighs in this recipe, but keep in mind you will need to cook them for slightly longer.

The Italian seasoning can be swapped for garlic powder if you like, or keep it simple with salt and pepper. 

For heat, add a bit of ground cayenne pepper to the ranch seasoning, or finish the sauce with crushed red pepper flakes. If not everyone at the table likes it spicy, have the pepper flakes on the table for everyone to customize to their taste.

Storage and reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.

I recommend portioning into individual serving containers. This makes it easier to serve and reheat, especially if you’re taking it to the office.

When heating, cover the container, bowl, or plate loosely with a paper towel or silicone lid. This will prevent splatters in the microwave and keep some of the moisture in the pasta.

Heat for 1 minute and stir well, then cook for any additional time as desired.

Serve this easy chicken bacon ranch pasta with some garlic bread for a great family dinner!