Chicken Bacon Ranch Pasta
Creamy, juicy, and packed with savory bacon and tangy ranch, this Chicken Bacon Ranch Pasta is the kind of comfort dinner that disappears off plates before anyone has a second bite.
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Servings: 4 servings
Equipment
- Large Pot
- Skillet
Ingredients
Pasta
- 12 oz Pasta (penne, rotini, or fusilli) Cooked according to package instructions and drained.
Chicken
- 1.5 lbs Boneless chicken breast or thighs Cut into bite-sized pieces.
Bacon
- 8 slices Bacon Chopped.
Cooking Fat
- 2 tbsp Olive oil or butter For cooking chicken.
Ranch Dressing
- 1 cup Ranch dressing Store-bought or homemade.
Parmesan Cheese
- 1/2 cup Grated Parmesan cheese Plus extra for serving.
Garlic
- 2 cloves Garlic Minced.
Seasoning
- Salt and freshly ground black pepper To taste.
Garnish
- 1/4 cup Chopped fresh chives or parsley For garnish.
Optional Vegetables
- 1 cup Halved cherry tomatoes or steamed broccoli florets For color and veggies.
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain, toss with a tiny drizzle of oil to prevent sticking, and set aside.
- While the pasta cooks, heat 2 tablespoons olive oil or butter in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper.
- Add the chicken to the skillet in a single layer and cook until nicely browned and cooked through, about 6–8 minutes total, flipping once. Remove the chicken to a plate and tent with foil to keep warm.
- In the same skillet, add the chopped bacon and cook over medium heat until crispy, about 5–7 minutes. Use a slotted spoon to transfer crispy bacon to a paper towel-lined plate.
- Add the minced garlic to the skillet fat and sauté for about 30 seconds until fragrant. Return the chicken to the skillet along with any juices. Add the cooked pasta and toss to combine.
- Reduce heat to low and pour in 1 cup of ranch dressing and 1/2 cup grated Parmesan. Stir gently until everything is coated and warmed through, about 1–2 minutes.
- Stir in crispy bacon pieces, taste and adjust salt and pepper. Fold in optional cherry tomatoes or steamed broccoli if using. Remove from heat and garnish with chopped chives or parsley and extra Parmesan before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For freezing, you can freeze this pasta for up to 2 months in a freezer-safe container.