I can’t get enough of my Creamy Chicken Bacon Alfredo Pasta, where tender chicken and crispy bacon mingle in a silky ranch cream sauce to create an easy family favorite that’s perfect for busy weeknights.
I never expected a simple pasta dinner to become my go to, but here we are. I toss crispy bacon into a pan, stir in a generous amount of ranch dressing and somehow the whole thing turns into something wildly addictive.
This Creamy Chicken Bacon Ranch Pasta feels fancy enough for guests yet stupidly simple on those nights when I dont have energy to fuss, and it still makes people swoon. My family always asks for seconds and I keep wondering why I didnt think of this sooner.
If you love Chicken Bacon Ranch Recipes Easy Dinners youre gonna want to try it soon.
Ingredients
- Pasta give quick carbohydrates for energy, fills you up and comforts the soul.
- Chicken is lean protein that builds muscle and keeps you full, soaks up sauce.
- Bacon adds smoky salty crunch, big on flavor but high in fat and sodium.
- Cream cheese makes sauce velvety rich, mostly fat and calories, adds mild tang.
- Heavy cream is concentrated dairy fattiness that creates silky sauce and richness.
- Ranch dressing brings creamy herb and garlic taste, adds seasoning, can be pretty high in calories.
- Parmesan gives sharp umami boost, little goes far, has protein and calcium, salty finish.
- Onion and garlic builds savory depth, they add aroma plus some antioxidants.
Ingredient Quantities
- 12 ounces dry pasta (penne, rotini or shells)
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite size pieces
- 6 to 8 slices bacon, chopped
- 4 ounces cream cheese, softened
- 1 cup heavy cream
- 1/2 cup whole milk (or more if you want it thinner)
- 1 cup ranch dressing (store bought or homemade)
- 1 tablespoon ranch seasoning mix, optional but nice
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 cup chicken broth
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley or chives, chopped, for garnish
How to Make this
1. Bring a large pot of salted water to a boil and cook 12 ounces pasta until just al dente, following package directions; reserve about 1/2 cup pasta water then drain and set aside.
2. While pasta cooks, in a large skillet over medium heat cook 6 to 8 chopped bacon slices until crisp, about 6 to 8 minutes; transfer bacon to paper towels leaving the fat in the pan.
3. Pat 1 1/2 pounds bite size chicken pieces dry, season with salt and freshly ground black pepper, then add 1 tablespoon olive oil and 2 tablespoons butter to the skillet with the bacon fat and brown the chicken in batches so it gets a little color, about 4 to 5 minutes per batch; remove chicken to a plate.
4. In the same skillet add the finely chopped small onion and 3 minced garlic cloves, sauté 2 to 3 minutes until softened and fragrant, scraping up browned bits from the bottom.
5. Lower heat to medium low and add 4 ounces softened cream cheese, 1 cup heavy cream, 1/2 cup whole milk, 1 cup ranch dressing, and 1/2 cup chicken broth; stir until the cream cheese melts and the sauce is smooth.
6. Stir in 1 tablespoon ranch seasoning mix if using, and 1/2 cup grated Parmesan cheese; simmer gently 2 to 3 minutes so the sauce thickens slightly, taste and add salt and pepper as needed.
7. Return the cooked chicken and crispy bacon to the skillet, stir to coat with the sauce and let everything heat through for another 2 minutes.
8. Add the drained pasta to the skillet and toss to combine, adding reserved pasta water a little at a time or extra milk if you want the sauce thinner; cook together 1 more minute so the pasta soaks up the flavors.
9. Turn off the heat, sprinkle 2 tablespoons chopped fresh parsley or chives and extra grated Parmesan over the top, give one last toss and serve immediately while it’s warm and creamy.
Equipment Needed
1. Large pot for boiling the pasta water
2. Colander plus a small heatproof bowl or measuring cup to reserve about 1/2 cup pasta water
3. Large heavy skillet or saute pan for cooking bacon chicken and sauce
4. Cutting board and sharp chef knife for chopping bacon onion garlic and cutting chicken into pieces
5. Tongs or slotted spoon to turn and remove chicken and bacon
6. Wooden spoon or silicone spatula to scrape browned bits and stir the sauce
7. Measuring cups and spoons for cream cheese cream milk ranch dressing broth and seasonings
8. Plate and paper towels to drain the bacon and rest the cooked chicken
9. Box grater or microplane for grating Parmesan and extra for serving
FAQ
Creamy Chicken Bacon Ranch Pasta – The Ultimate Comfort Food! Recipe Substitutions and Variations
- Bacon substitutions
- Turkey bacon, crisp it up for a leaner swap thats still smoky.
- Pancetta, diced and fried, richer and a little saltier.
- Smoked sausage or kielbasa, chopped, gives a bigger meaty punch.
- Vegetarian option: smoked tempeh or coconut bacon, adds that smoky bite.
- Cream cheese / heavy cream swaps
- Greek yogurt + a splash of milk, lowers fat and adds tang but stir gently so it wont split.
- Half and half, if you want it lighter than heavy cream.
- Mascarpone or ricotta blended smooth, very creamy and slightly sweet.
- Dairy free: coconut cream or cashew cream (use unsweetened coconut or soaked blended cashews).
- Ranch dressing / seasoning alternatives
- Homemade: mayo + sour cream + lemon juice + dill + garlic powder, quick and easy.
- Buttermilk + herbs for a tangier, thinner ranch style sauce.
- Caesar dressing for a different herby, savory twist.
- Italian dressing wont taste like ranch but keeps the pasta saucy and flavorful.
- Pasta swaps
- Whole wheat pasta, nuttier flavor and more fiber.
- Gluten free rice or corn pasta, cooks a bit faster so watch it closely.
- Ziti, fusilli or farfalle, any short shape that holds sauce will do if you dont have penne.
- Low carb: spiralized zucchini or shirataki noodles, add them at the end so they dont get soggy.
Pro Tips
1) Get the pan properly hot for browning then dont crowd it, or the chicken will steam instead of getting color. Cook in batches if you must, let pieces rest a minute so they stay juicy.
2) Cube the cream cheese and warm it into the milk or cream off heat before stirring it in so it melts smooth, no lumps. If you still get lumps a quick whisk or immersion blender fixes it fast.
3) Save that pasta water and add it slowly, a few tablespoons at a time, until the sauce is silky. The starch helps the sauce cling, so you rarely need extra cream if you use the water right.
4) Keep some bacon fat for flavor but dont let the sauce be greasy, spoon out excess or blot the bacon on paper towels. If the bacon softened while sitting, pop it back in the hot pan for 30 seconds to re-crisp before tossing.
5) For make ahead or leftovers store sauce separate from pasta, reheat gently with a splash of milk and finish with fresh herbs and a little lemon juice to brighten everything up.
Creamy Chicken Bacon Ranch Pasta – The Ultimate Comfort Food! Recipe
I can’t get enough of my Creamy Chicken Bacon Alfredo Pasta, where tender chicken and crispy bacon mingle in a silky ranch cream sauce to create an easy family favorite that’s perfect for busy weeknights.
6
servings
881
kcal
Equipment: 1. Large pot for boiling the pasta water
2. Colander plus a small heatproof bowl or measuring cup to reserve about 1/2 cup pasta water
3. Large heavy skillet or saute pan for cooking bacon chicken and sauce
4. Cutting board and sharp chef knife for chopping bacon onion garlic and cutting chicken into pieces
5. Tongs or slotted spoon to turn and remove chicken and bacon
6. Wooden spoon or silicone spatula to scrape browned bits and stir the sauce
7. Measuring cups and spoons for cream cheese cream milk ranch dressing broth and seasonings
8. Plate and paper towels to drain the bacon and rest the cooked chicken
9. Box grater or microplane for grating Parmesan and extra for serving
Ingredients
-
12 ounces dry pasta (penne, rotini or shells)
-
1 1/2 pounds boneless skinless chicken breasts, cut into bite size pieces
-
6 to 8 slices bacon, chopped
-
4 ounces cream cheese, softened
-
1 cup heavy cream
-
1/2 cup whole milk (or more if you want it thinner)
-
1 cup ranch dressing (store bought or homemade)
-
1 tablespoon ranch seasoning mix, optional but nice
-
1/2 cup grated Parmesan cheese, plus more for serving
-
1 small onion, finely chopped
-
3 cloves garlic, minced
-
1 tablespoon olive oil
-
2 tablespoons butter
-
1/2 cup chicken broth
-
Salt and freshly ground black pepper, to taste
-
2 tablespoons fresh parsley or chives, chopped, for garnish
Directions
- Bring a large pot of salted water to a boil and cook 12 ounces pasta until just al dente, following package directions; reserve about 1/2 cup pasta water then drain and set aside.
- While pasta cooks, in a large skillet over medium heat cook 6 to 8 chopped bacon slices until crisp, about 6 to 8 minutes; transfer bacon to paper towels leaving the fat in the pan.
- Pat 1 1/2 pounds bite size chicken pieces dry, season with salt and freshly ground black pepper, then add 1 tablespoon olive oil and 2 tablespoons butter to the skillet with the bacon fat and brown the chicken in batches so it gets a little color, about 4 to 5 minutes per batch; remove chicken to a plate.
- In the same skillet add the finely chopped small onion and 3 minced garlic cloves, sauté 2 to 3 minutes until softened and fragrant, scraping up browned bits from the bottom.
- Lower heat to medium low and add 4 ounces softened cream cheese, 1 cup heavy cream, 1/2 cup whole milk, 1 cup ranch dressing, and 1/2 cup chicken broth; stir until the cream cheese melts and the sauce is smooth.
- Stir in 1 tablespoon ranch seasoning mix if using, and 1/2 cup grated Parmesan cheese; simmer gently 2 to 3 minutes so the sauce thickens slightly, taste and add salt and pepper as needed.
- Return the cooked chicken and crispy bacon to the skillet, stir to coat with the sauce and let everything heat through for another 2 minutes.
- Add the drained pasta to the skillet and toss to combine, adding reserved pasta water a little at a time or extra milk if you want the sauce thinner; cook together 1 more minute so the pasta soaks up the flavors.
- Turn off the heat, sprinkle 2 tablespoons chopped fresh parsley or chives and extra grated Parmesan over the top, give one last toss and serve immediately while it’s warm and creamy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 408g
- Total number of serves: 6
- Calories: 881kcal
- Fat: 63.9g
- Saturated Fat: 26.7g
- Trans Fat: 1g
- Polyunsaturated: 5g
- Monounsaturated: 23.3g
- Cholesterol: 186mg
- Sodium: 610mg
- Potassium: 482mg
- Carbohydrates: 46.3g
- Fiber: 2.2g
- Sugar: 5g
- Protein: 51.2g
- Vitamin A: 3000IU
- Vitamin C: 2mg
- Calcium: 142mg
- Iron: 1.2mg