Creamy Chicken Bacon Ranch Pasta is such a cozy and satisfying dish. It’s full of tender chicken, crispy bacon, and that rich, creamy ranch sauce all tossed together with pasta. The flavors blend so well, making every bite comforting and flavorful without being complicated.
I love making this pasta when I want a meal that feels special but doesn’t take a ton of time. The bacon adds a nice crunch and smoky flavor that pairs perfectly with the creamy ranch and juicy chicken. Whenever I make it, everyone ends up asking for seconds, which is always a good sign!
One of my favorite ways to serve this is with a simple green salad and some crusty bread on the side. It’s a great dinner to enjoy on a cool evening or whenever you need a little extra comfort food. Plus, it freezes well, so you can save some for later and have a quick, tasty meal ready in no time.
Key Ingredients & Substitutions
Pasta: Bowtie (farfalle) pasta works great here with its fun shape that holds sauce well. You can swap it for penne, rotini, or fusilli if you prefer or what you have handy.
Chicken: Boneless, skinless breasts keep the chicken tender. If you want juicier pieces, use thighs instead—they add more flavor and stay moist.
Bacon: Bacon gives the dish a smoky crunch that balances the creamy sauce. Turkey bacon is a leaner swap but won’t be quite as crispy or flavorful.
Ranch Dressing: This is key for that herby tang in the sauce. Use your favorite brand or homemade ranch. For a lighter twist, use Greek yogurt ranch or a low-fat version.
Parmesan Cheese: Parmesan adds a nice salty richness. If you don’t have it, Pecorino Romano or Asiago are good alternatives.
How Can I Get the Sauce Smooth and Creamy Without It Breaking?
Making a creamy and smooth sauce means adding cream and cheese slowly and at the right temperature to prevent curdling.
- After reducing the broth, lower the heat before adding cream and ranch to avoid overheating.
- Stir gently but consistently to combine everything.
- Add cheese gradually, letting it melt fully before adding more.
- If the sauce seems too thick, thin it with a splash of pasta water or broth.
- Don’t boil the sauce hard once cream and cheese are in—keep it at a gentle simmer.
Equipment You’ll Need
- Large pot – perfect for boiling the pasta to al dente; I like a big one so the noodles have plenty of room.
- Skillet or large frying pan – I use this to cook the chicken, bacon, and make the sauce, which keeps everything in one dish.
- Cooking spoon – for stirring everything together smoothly without scratching the pan.
- Measuring cups and spoons – handy for keeping the sauce and ingredients just right, especially the ranch and cheese.
- Knife and cutting board – for chopping garlic and slicing chicken or bacon as needed.
Flavor Variations & Add-Ins
- Use cooked shrimp instead of chicken for a seafood twist that cooks quickly and adds a fresh flavor.
- Add sautéed mushrooms or spinach to boost veggies and earthy taste in the sauce.
- Swirl in a little hot sauce or red pepper flakes if you like some heat with your creamy dish.
- Top with chopped fresh herbs like chives, parsley, or cilantro for a burst of freshness and color.
Creamy Chicken Bacon Ranch Pasta
Ingredients You’ll Need:
For The Pasta and Protein:
- 12 ounces bowtie (farfalle) pasta
- 2 tablespoons olive oil, divided
- 2 boneless, skinless chicken breasts, sliced into strips
- Salt and pepper, to taste
- 6 slices bacon, cooked and crumbled
For The Sauce:
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup ranch dressing
- ½ cup grated Parmesan cheese
- 1 teaspoon dried parsley (plus extra for garnish)
- Freshly ground black pepper, for garnish
How Much Time Will You Need?
This dish takes about 30 minutes from start to finish. You’ll spend time boiling the pasta, cooking the chicken and bacon, and making a creamy ranch sauce. It’s a quick and satisfying meal ready on a busy weeknight.
Step-by-Step Instructions:
1. Cook The Pasta:
Fill a large pot with salted water and bring it to a boil. Add the bowtie pasta and cook following the package directions until al dente. Drain the pasta and set it aside for later.
2. Cook The Chicken:
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Season your chicken strips with salt and pepper. Add them to the skillet and cook until they’re golden brown and fully cooked, about 6 to 8 minutes. Remove chicken and set aside.
3. Make The Sauce:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and let it simmer for 2 to 3 minutes to reduce slightly.
4. Add Cream and Flavor:
Turn the heat to medium and stir in heavy cream, ranch dressing, and Parmesan cheese. Keep stirring until the cheese melts and the sauce thickens a little, about 3 to 5 minutes.
5. Combine and Serve:
Mix the cooked chicken and bacon into the sauce. Then add the cooked pasta, tossing it all together so every piece is coated in that creamy ranch goodness. Sprinkle dried parsley and fresh black pepper. Taste and add salt or pepper if needed.
6. Garnish and Enjoy:
Serve the pasta right away, garnished with more chopped parsley and crumbled bacon for extra flavor and crunch.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry well to avoid excess moisture that could affect the sauce.
Can I Make This Pasta Ahead of Time?
Absolutely! Prepare the pasta and sauce separately, then combine and reheat gently on the stove before serving. Store leftovers in an airtight container in the fridge for up to 3 days.
What Can I Substitute for Ranch Dressing?
If you don’t have ranch on hand, try mixing sour cream with dried herbs like parsley, dill, and garlic powder for a quick homemade alternative that still delivers those familiar flavors.
How Do I Store Leftover Creamy Chicken Bacon Ranch Pasta?
Keep leftovers in an airtight container in the refrigerator. When reheating, warm gently on the stove or in the microwave, stirring occasionally to keep the sauce creamy and avoid curdling.