I first made this Chicken Bacon Ranch Pasta on a rainy weeknight when I wanted something creamy, cheesy, and reliably comforting without a lot of fuss. It delivers rich cheddar, smoky bacon, tender seared chicken, and a tangy ranch punch in a single skillet sauce that clings to rotini. If you enjoy easy, crowd-pleasing chicken dinners, you might also like my collection of chicken recipes for more weeknight inspiration.

Why you’ll love this dish

This recipe hits several marks at once: it’s fast, uses pantry staples, and tastes indulgent without complicated technique. The ranch seasoning gives an instant flavor boost, sharp cheddar melts into a silky sauce, and bacon drippings add smoky depth to the chicken. It’s perfect for busy weeknights, potlucks, or when kids (and adults) demand something comforting.

"A total crowd-pleaser — creamy sauce, plenty of bacon, and the ranch seasoning makes it addictive. I made it for guests and everyone went back for seconds."

Step-by-step overview

Before you start, here’s the basic flow so you know what to expect:

Crisp bacon in a skillet and reserve the drippings.
Season and sear sliced chicken in the bacon fat; rest and cube.
Boil rotini until al dente.
Make a quick roux in the same skillet, whisk in half-and-half, then add ranch mix and cheddar to create the sauce.
Toss pasta in the sauce, fold in chicken, and top with chopped bacon.

This keeps most cooking in one pan plus a pot for pasta, so cleanup is minimal.

What you’ll need

2 cups cheddar cheese, shredded (sharp cheddar for more flavor)
6 strips bacon
Salt and pepper, to taste
1 teaspoon onion powder
1 teaspoon Italian seasoning
2 small boneless skinless chicken breasts
2 cups uncooked pasta (rotini recommended)
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon garlic, minced (about 2–3 cloves)
2 cups half and half
2 tablespoons dry ranch dressing seasoning mix

Notes and substitutions:

Want lighter sauce? Use 2 cups low-fat milk thinned with 2 tablespoons cream, but the sauce will be less rich.
No rotini? Penne, farfalle, or cavatappi also work because their grooves hold sauce.
For a dairy-free swap, try a dairy-free cheddar alternative and unsweetened oat milk, but sauce texture will change.

Directions to follow

Cook the bacon: Place bacon strips in a large skillet over low heat. Cook slowly until crisp, turning occasionally. Transfer to a paper towel-lined plate to drain. Reserve about 1–2 tablespoons of the drippings in the skillet; discard excess fat if there is a lot. When cooled, roughly chop the bacon.
Prepare the chicken: Slice each chicken breast into thinner cutlets or long strips so they sear quickly. Season both sides with salt, pepper, onion powder, and Italian seasoning. Heat the skillet with the reserved drippings over medium-high heat. Sear the chicken until golden and cooked through, about 3–4 minutes per side depending on thickness. Transfer to a cutting board and let rest for 5 minutes, then cube.
Boil the pasta: Bring a pot of salted water to a rolling boil. Add the rotini and cook until al dente (follow package directions minus 1 minute for firmer pasta). Reserve ½ cup of pasta cooking water, then drain the pasta.
Make the sauce: Wipe the skillet if there are burnt bits, leaving a thin coating of flavor. Melt the butter over medium heat, add the minced garlic and sauté 30 seconds until fragrant. Stir in the flour and cook 30–60 seconds to form a roux. Gradually whisk in the half and half until smooth. Bring to a gentle simmer while whisking to thicken. Stir in the ranch seasoning, then add the shredded cheddar a handful at a time, stirring until the sauce is smooth.
Combine: Add the drained pasta to the sauce and toss to coat. If the sauce is too thick, stir in a splash of reserved pasta water until you reach the desired consistency. Fold in the cubed chicken, then top with chopped bacon. Taste and adjust seasoning with salt and pepper. Serve warm.

Best ways to enjoy it

Serve this pasta hot from the skillet or plated with a sprinkle of extra cheddar and freshly cracked black pepper. Good pairings:

A crisp green salad with vinaigrette to cut the richness.
Roasted broccoli, asparagus, or sautéed spinach for color and nutrients.
Garlic bread or crusty sourdough to mop up extra sauce.
For a complete family-style meal, present it in a big baking dish and let everyone help themselves.

How to store & freeze

Refrigeration: Cool leftovers to room temperature and store in an airtight container for up to 3–4 days. Cheese and cream-based sauces thicken when chilled.
Reheating: Reheat gently on the stovetop over low heat with a splash of milk or reserved pasta water to loosen the sauce; stir frequently. Microwave in short bursts, stirring between intervals.
Freezing: You can freeze the cooked pasta, but texture will change (sauce may separate slightly). Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat slowly, adding a little cream or milk to bring back creaminess.
Food safety: Do not leave the dish at room temperature longer than 2 hours. Reheat to 165°F (74°C) before serving.

Pro chef tips

Use bacon drippings to sear the chicken for extra flavor depth. If there isn’t enough, add 1 tablespoon olive oil.
Let cooked chicken rest 5 minutes before cubing so juices redistribute and the meat stays moist.
Whisk continuously when adding half and half to the roux to prevent lumps. If lumps form, strain the sauce or vigorously whisk until smooth.
Save a bit of pasta water; the starch helps the sauce cling to noodles.
For another crunchy, garlicky chicken idea, try the Garlic Parmesan Chicken Tenders recipe as a crispy side or alternative protein.

Creative twists

Buffalo ranch: Stir 2–3 tablespoons hot sauce into the finished sauce and top with blue cheese crumbles.
Veg-forward: Add sautéed mushrooms, bell peppers, or peas when you fold in the pasta.
Smokier flavor: Use smoked cheddar or add ½ teaspoon smoked paprika.
Lighter option: Replace half-and-half with whole milk plus 2 tablespoons cornstarch dissolved in a little water to mimic thickness.
Vegetarian: Omit bacon and replace chicken with roasted chickpeas or smoked tofu.

Helpful answers

How long does this take to make? From start to finish expect 30–40 minutes: bacon and chicken sear quickly, and the sauce comes together in about 10 minutes.
Can I use pre-cooked or rotisserie chicken? Yes — fold in shredded pre-cooked chicken at the end to warm through. Reduce searing steps accordingly.
Is ranch seasoning gluten-free? Not always. Check the package label for gluten-free certification if you have celiac disease or gluten sensitivity.
Why did my sauce separate? High heat can make dairy separate. Reheat gently and whisk in a splash of milk or pasta water to recombine. Avoid boiling the sauce.
Can I prepare this ahead? You can cook components (bacon, chicken, pasta) ahead and assemble just before serving. Keep sauce refrigerated and reheat gently.
What cheese yields the best result? Sharp cheddar melts well and gives bold flavor. A mix of mild cheddar and Monterey Jack gives a creamier melt.

Final thoughts

Give this Chicken Bacon Ranch Pasta a try next time you need a fuss-free, flavorful dinner — it’s forgiving, fast, and consistently satisfying. If you make it, I’d love to hear what tweaks you tried in the comments.

Chicken Bacon Ranch Pasta

A creamy and cheesy pasta dish that combines smoky bacon, tender chicken, and tangy ranch seasoning for a comforting meal in one skillet.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

Pasta and Chicken

2 cups uncooked pasta (rotini recommended)
2 small boneless skinless chicken breasts sliced into thinner cutlets or long strips

Sauce

2 tablespoons butter
1 tablespoon garlic, minced (about 2–3 cloves)
2 tablespoons all-purpose flour
2 cups half and half
2 tablespoons dry ranch dressing seasoning mix
2 cups cheddar cheese, shredded (sharp cheddar for more flavor)

Bacon and Seasoning

6 strips bacon crispy; reserve drippings
1 teaspoon onion powder
1 teaspoon Italian seasoning
Salt and pepper, to taste

Method

Cooking the Bacon

Place bacon strips in a large skillet over low heat. Cook slowly until crisp, turning occasionally. Transfer to a paper towel-lined plate to drain and reserve about 1–2 tablespoons of the drippings in the skillet; discard excess fat.
When cooled, roughly chop the bacon.

Preparing the Chicken

Slice each chicken breast into thinner cutlets or long strips. Season both sides with salt, pepper, onion powder, and Italian seasoning.
Heat the skillet with the reserved drippings over medium-high heat. Sear the chicken until golden and cooked through, about 3–4 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cube.

Boiling the Pasta

Bring a pot of salted water to a rolling boil. Add the rotini and cook until al dente (follow package directions minus 1 minute for firmer pasta).
Reserve ½ cup of pasta cooking water, then drain the pasta.

Making the Sauce

Wipe the skillet if there are burnt bits, leaving a thin coating of flavor. Melt the butter over medium heat, add the minced garlic and sauté 30 seconds until fragrant.
Stir in the flour and cook 30–60 seconds to form a roux. Gradually whisk in the half and half until smooth. Bring to a gentle simmer while whisking to thicken.
Stir in the ranch seasoning, then add the shredded cheddar a handful at a time, stirring until the sauce is smooth.

Combining the Ingredients

Add the drained pasta to the sauce and toss to coat. If the sauce is too thick, stir in a splash of reserved pasta water until you reach the desired consistency.
Fold in the cubed chicken, then top with chopped bacon. Taste and adjust seasoning with salt and pepper. Serve warm.

Notes

For lighter sauce, use 2 cups low-fat milk thinned with 2 tablespoons cream. If no rotini, use penne, farfalle, or cavatappi. For dairy-free, substitute with dairy-free cheddar and unsweetened oat milk.