This chicken bacon ranch pasta recipe combines crispy bacon, tender chicken thighs and perfectly cooked noodles with a creamy ranch pasta sauce. A guaranteed picky eater pleaser!
Looking for a new dinner idea that will have everyone licking their plates? Try chicken bacon ranch pasta! It’s easy to make and combines crispy bacon with your favorite pasta shape and creamy sauce. Boneless chicken thighs are quickly seasoned, then roasted in the oven while you assemble the rest of the dish, which takes about 30 minutes from start to finish. Not bad for a luscious pasta dinner that tastes like a million bucks.
Why You’ll Love This Chicken Bacon Ranch Pasta Recipe
- Flavorful. I mean, this pasta includes bacon so you know it’s going to be delicious. Ranch seasoning adds tangy flavor to a creamy sauce that’s tossed with tender noodles and roasted chicken. The end result is totally irresistible. It reminds me of this crack chicken noodle soup recipe, which is INSANELY good.
- Quick & easy. The chicken thighs roast in the oven while you cook up the pasta and make a simple sauce with bacon. Then slice the chicken, toss everything together, and serve. Voila! Done.
- Picky eater approved. Picky eaters who have tried this recipe agree: this pasta is lip-smacking good. Did they go back for seconds? Oh yes.
How to Make Chicken Bacon Ranch Pasta
Here’s a quick look at how to make this creamy chicken bacon ranch pasta recipe. Be sure to scroll down to the recipe card for ingredients and specific amounts.
Make the Ranch Seasoning
I sometimes make ranch seasoning from scratch if I don’t have a packet of ranch mix in the pantry. I figured I’d share how to do it so that you can make your own DIY ranch mix too if you like. 🙂
- Make the ranch mix. Combine powdered buttermilk, dried parsley, onion powder, garlic powder, dried dill, kosher salt, and black pepper in a food processor. Pulse until well combined.
Bake the Chicken
- Prep your tools. Preheat the oven to 425F and line a baking sheet with aluminum foil.
- Season the chicken and bake. Arrange the chicken in a single layer on the prepared baking sheet and bake for 25 minutes or until the juices run clear.
Make the Pasta & Sauce
While the chicken is baking, make the pasta and the sauce. It’s super easy to do:
- Cook the pasta according to package instructions. Drain and reserve 1 cup of starchy pasta water.
- Cook the bacon. While the pasta is cooking, cook the bacon in a large heavy-bottomed pan over medium-high heat. Set aside to cool when done and leave the bacon grease behind.
- Cook the veggies. In the same pan where you cooked the bacon, saute the onion, then add the garlic and cook until fragrant.
- Finish the sauce. Add the chicken stock and bring it to a boil. Reduce the heat to medium. Slowly whisk in the heavy whipping cream. Bring the mixture back to a simmer. Reduce the heat to low. Whisk in 2 tablespoons of the ranch mix. Let the sauce simmer for 2-3 minutes until thickened.
- Slice the chicken. Slice the cooked chicken into bite-sized pieces.
- Put it all together. Add the cooked pasta and the chicken to the pan with the sauce. Toss to coat the pasta and chicken in the sauce. If you find that the sauce is too thick and does not want to cling to the pasta, add some of the starchy pasta water, 1/4 cup at a time, stirring to combine after each addition. Add the bacon to the pasta and toss to combine. Serve!
Tips & Variation Ideas
While this chicken bacon ranch recipe is pretty straightforward, it never hurts to have a few tips:
- Use store-bought ranch mix. If you don’t want to make ranch seasoning from scratch, you can use 2 tablespoons of pre-made ranch mix.
- Half and half works too. If you don’t have heavy cream you can also use half and half. I don’t recommend milk because it doesn’t have the creaminess you need to make a luscious sauce.
- Use leftover chicken. This recipe is a great way to use up leftover chicken! Any kind of chicken except perhaps leftover BBQ chicken would work. Just slice it up and add it to the pasta in the last step, then heat until the chicken is warmed through.
- Add veggies. Want to add some vegetables to this dish? You can add diced carrots, sliced zucchini, or sliced summer squash to the step where the onion and garlic are cooked. If you want to add baby spinach, add that to the step where the sauce is simmered for 2-3 minutes.
- Make it spicy. Add some red pepper flakes at the end, or even a splash of Cholula hot sauce.
- Add cheese. You can sprinkle shredded Parmesan cheese on top for serving, or stir in some melty mozzarella cheese at the end.
Serving Suggestions
Chicken bacon ranch pasta is a hearty and filling meal on its own, but if you want to make something to serve on the side a simple salad or roasted veggies are great options. We love this spring mix salad with pretty much everything. In terms of veggie sides, oven roasted broccoli or air fryer asparagus would be perfect pairings. During the fall, roasted delicata squash would be delicious with this pasta!
How to Store and Reheat Leftovers
Let your pasta cool then transfer it to an airtight container and store it in the fridge for up to 3 days. When you’re ready to eat some of your pasta, simply scoop a single serving into a microwave-safe bowl and zap until warm. This will take about 1 minute 30 seconds to 2 minutes, depending on your serving size. Note that the bacon won’t be as crispy, but your pasta will still be delicious.
Can I Freeze It?
Yes, you can freeze leftover chicken bacon ranch pasta. Let it cool completely, then transfer it to an airtight, freezer-safe container and store it in the freezer for up to 3 months. Thaw overnight in the fridge and reheat on the stove when you’re ready to dig in. You may need to add a splash of cream or half-and-half to give the sauce its creaminess again.
More Chicken Dinner Ideas
- Empress Chicken
- Million Dollar Chicken Casserole
- Crockpot Salsa Chicken
- Chicken Rollatini
- White Chicken Béchamel Lasagna
Chicken Bacon Ranch Pasta
Ingredients
For the ranch mix*
- ¼ cup powdered buttermilk
- ¾ tablespoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 ½ teaspoons dried dill
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the roasted chicken
- 1 pound boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ tablespoon olive oil
For the pasta and sauce
- 1 tablespoon kosher salt
- 1 pound uncooked pasta, I like bowtie pasta but any pasta will do
- 8 slices thick-cut bacon, diced
- 1 large onion, diced
- 2 cloves garlic, thinly sliced
- 1 cup chicken stock
- 1 cup heavy whipping cream
- Fresh cilantro, chopped, for garnish.
Instructions
Make the ranch mix
- Pulse. Combine the powdered buttermilk, dried parsley, onion powder, garlic powder, dried dill, kosher salt, and black pepper in a food processor. Pulse until well combined.
Roast the chicken
- Prep. Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
- Season the chicken. Add the chicken thighs, kosher salt, black pepper, garlic powder, and olive oil to a large mixing bowl. Toss it all together to coat the chicken in olive oil and seasoning.
- Bake. Arrange the chicken in a single layer on the prepared baking sheet and bake for 25 minutes or until the juices run clear.
Make the pasta and sauce while the chicken is roasting
- Make the pasta. Bring a large pot of salted water to a boil. Add the pasta. Cook according to the instructions on the package. Drain the pasta and reserve 1 cup of starchy pasta water.
- Cook the bacon. While the pasta is cooking, heat a large heavy-bottomed pan over medium-high heat. Add the bacon to the pan and sauté until cooked through (about 5 minutes). Use a slotted spoon to transfer the bacon to a bowl. Set aside. Leave the bacon grease behind.
- Cook the onion and garlic. Add the onion to the pan. Sauté until translucent. Add the garlic and sauté until fragrant.
- Finish the sauce. Add the chicken stock and bring it to a boil. Reduce the heat to medium. Slowly whisk in the heavy whipping cream. Bring the mixture back to a simmer. Reduce the heat to low. Whisk in 2 tablespoons of the ranch mix. Let the sauce simmer for 2-3 minutes until thickened.
- Slice the chicken. Slice the cooked chicken into bite-sized pieces.
- Put it all together. Add the cooked pasta and the chicken to the pan with the sauce. Toss to coat the pasta and chicken in the sauce. If you find that the sauce is too thick and does not want to cling to the pasta, add some of the starchy pasta water, 1/4 cup at a time, stirring to combine after each addition. Add the bacon to the pasta and toss to combine. Sprinkle some chopped fresh cilantro on top, if desired. Serve!
Notes
Nutrition
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