Chicken Bacon Ranch Pasta
A creamy, cheesy, and comforting pasta dish featuring tender chicken, crispy bacon, and rich ranch-flavored sauce—perfect for weeknight dinners or cozy weekends with family.
Ingredients
- 12 oz 340 g pasta (penne, rotini, or fusilli)
- 1½ lbs 680 g boneless chicken breast or thighs
- 8 slices bacon
- 2 tbsp olive oil or butter
- 3 cloves garlic minced
- 2 cups heavy cream
- 1 cup chicken broth
- 2 tbsp ranch seasoning mix
- 1 cup grated Parmesan cheese
- 1 cup mozzarella cheese optional
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Bring salted water to a boil and cook the pasta until al dente, about 9–10 minutes. Drain, toss with a little olive oil, and set aside.
- Cut chicken into cubes, season with salt, pepper, and a pinch of ranch seasoning, then sauté in olive oil until golden and cooked through. Remove and set aside.
- Cook bacon in the same skillet until crispy, keeping about a tablespoon of grease for flavor. Once cooled, crumble the bacon.
- Sauté minced garlic in the reserved bacon fat for a minute, then stir in heavy cream, chicken broth, ranch seasoning, and Parmesan. Simmer until the sauce thickens; add more broth if needed.
- Return the chicken and bacon to the pan, toss in the pasta, and stir until coated. Mix in mozzarella until melted, season to taste, and top with chopped parsley before serving.