Of course! You’ve chosen a true crowd-pleaser. This creamy, savory, and incredibly satisfying pasta dish is a weeknight hero.
Here is a complete guide to making Chicken Bacon Ranch Pasta, including a classic version, a popular shortcut version, and tips for perfection.
Classic Chicken Bacon Ranch Pasta
This version builds the sauce from scratch, giving you the most control over flavor and creaminess.
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
· Pasta:
· 12 oz (340g) short pasta like penne, fusilli, or farfalle
· Chicken & Bacon:
· 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
· 6 slices thick-cut bacon, chopped
· 1 tbsp olive oil
· 1 tsp garlic powder, paprika, salt, and black pepper
· Sauce:
· 3 tbsp unsalted butter
· 3 cloves garlic, minced
· 2 tbsp all-purpose flour
· 2 cups whole milk or half-and-half
· 1 cup chicken broth
· 1 oz packet (3 tbsp) ranch seasoning mix (or homemade – see note)
· 1 cup shredded mozzarella cheese
· ½ cup freshly grated Parmesan cheese
· Garnish:
· Fresh chopped parsley or chives
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- Cook the Bacon: While the pasta cooks, heat a large skillet or Dutch oven over medium heat. Add the chopped bacon and cook until crispy. Remove with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of bacon fat in the skillet.
- Cook the Chicken: Pat the chicken pieces dry and season with garlic powder, paprika, salt, and pepper. Add olive oil to the bacon fat in the skillet and increase heat to medium-high. Add the chicken in a single layer and cook for 5-7 minutes, turning, until golden brown and cooked through. Remove the chicken and set aside.
- Make the Sauce: Reduce the heat to medium. Melt the butter in the same skillet. Add the minced garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for another minute to form a roux.
- Combine the Sauce: Slowly pour in the milk and chicken broth while whisking constantly to avoid lumps. Whisk in the ranch seasoning. Bring the sauce to a gentle simmer, stirring frequently, until it begins to thicken (about 3-5 minutes).
- Add Cheese & Combine: Turn off the heat. Stir in the mozzarella and Parmesan cheese until melted and smooth. Taste and adjust seasoning if needed.
- Bring it All Together: Add the cooked pasta, chicken, and most of the cooked bacon to the sauce. Stir until everything is evenly coated and heated through.
- Serve: Garnish with the remaining crispy bacon and fresh parsley. Serve immediately.
Popular “Shortcut” One-Pot Version
This method is faster and saves on dishes! The starch from the pasta helps create a creamy sauce.
Instructions:
- In a large pot or Dutch oven, cook the chopped bacon until crispy. Remove and set aside.
- Add the cubed chicken to the pot with the bacon fat and season. Cook until done. Remove and set aside with the bacon.
- In the same pot, add the butter, garlic, chicken broth, milk, and ranch seasoning. Bring to a boil.
- Add the uncooked pasta to the boiling liquid. Stir, reduce heat to a simmer, and cover. Cook for 10-15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
- Turn off the heat. Stir in the cheeses until melted. Then, stir the chicken and most of the bacon back in. Let it sit for 2-3 minutes to warm through. Garnish and serve.
Recipe Notes & Tips for Success
· Homemade Ranch Seasoning: If you don’t have a packet, combine: 2 tbsp dried parsley, 1½ tsp dill weed, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp black pepper, 1 tsp salt, and ½ tsp paprika.
· Creamier Sauce: For an even richer sauce, substitute 1 cup of the milk with heavy cream.
· Vegetable Add-Ins: Feel free to add veggies! Sautéed mushrooms, spinach (wilt it in at the end), or sun-dried tomatoes are excellent additions.
· Don’t Overcook the Pasta: It will continue to cook slightly in the sauce, so boiling it to al dente is key to avoiding mushy pasta.
· Cheese is Key: For the best melt and flavor, grate your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
· Chicken Variation: Using shredded rotisserie chicken is a huge time-saver! Just stir it in at the end to warm through.
Enjoy your delicious homemade Chicken Bacon Ranch Pasta