Chicken Bacon Ranch Pasta
by Sommer Collier — on Aug 1, 2025 This rich, creamy and so incredibly flavorful chicken pasta recipe is loaded with tender pieces of chicken, crispy bacon, ranch dressing mix, and a luscious cream cheese and Parmesan Alfredo-inspired sauce. One pot chicken bacon ranch pasta is kid-friendly, and sure to have everyone at the table asking for seconds!
Sommer’s Recipe Notes
There’s a reason we have an entire section of the site dedicated to One Pot (or Pan) Recipes… Whether you are a busy professional, a caretaker, or both, we all love those reliable recipes that are quick, easy, and delicious – and, I’m going to say it again because it’s that important, easy!
This ridiculously cozy, creamy chicken bacon ranch pasta recipe is so simple to make, it will definitely end up in your weekly rotation. My whole family especially loves the addition of cavatappi or corkscrew pasta. Kids and adults alike can’t get enough!
Why You’ll Love This Bacon Chicken Ranch Pasta Recipe
- One pot wonder – Juicy pieces of chicken are cooked with bacon, combined with cooked noodles, and finished with a luscious cream cheese parmesan sauce. It’s all made in the same pot on the stovetop!
- Fast and easy – From start to finish, this recipe takes only about 40 minutes. But you can shorten that time significantly by purchasing chicken cutlets (versus full chicken breasts) or using precooked chicken, and/or cooking the pasta separately in a second pot.
- Crowd-pleasing flavors – Crisp smoky bacon, zesty ranch dressing mix, and tangy cream cheese make a delicious combination of flavors that’s irresistible with tender chicken and pasta.
My family loves it and I’m sure yours will, too!
Ingredients and Tips
- Chicken – Use boneless and skinless chicken, either whole chicken breasts or cutlets.
- Pasta – We prefer corkscrew-style cavatappi, but feel free to use any small pasta you like, including elbow macaroni, rotini pasta, or penne pasta.
- Bacon – Thick-cut bacon is best for frying up nice and crisp!
- Garlic and onions – This aromatic duo kicks up the savory flavor!
- Cream cheese and parmesan cheese – I like to use blocks of full-fat cream cheese and freshly grated Parmesan for the most luscious Alfredo-ish sauce.
- Ranch dip mix – Yup, just that classic packet of ranch seasoning mix you know and love!
Recipe Variations
- Precooked chicken – Save yourself time by using chopped cooked chicken, either leftover chicken or pulled from a rotisserie chicken.
- Gluten-free – Simply use your favorite GF pasta noodles, and be sure the dip mix you’re using is gluten-free as well. (Sometimes a sneaky little bit of gluten can be in there.)
- Low fat cream cheese – This will make the dish slightly lighter as far as fat and calories go, but still oh-so rich and satisfying!
Protein Pointer – This easy pasta recipe already has plenty of protein with the chicken, bacon, cream cheese, and Parmesan. However, you can double the chicken breast in the recipe if you so desire. You can also choose a higher protein pasta, like chickpea pasta or black bean pasta.
How to Make Chicken Bacon Ranch Pasta
Tip for Success – This is a one pot dish where all ingredients are cooked in the same pot, including the pasta, for easy clean up. However, if you prefer to cook the pasta separately and add it to the recipe, reduce the water in the sauce to 2 cups only.
Find the full Bacon Chicken Ranch Pasta recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Store cooled leftovers in an airtight container and keep in the refrigerator for up to 3 days.
- Reheating – It’s best to reheat cold pasta with chicken in the microwave in short bursts at 50% power, or gently on the stovetop in a small pot.
Serving Suggestions
With all of this cheesy, meaty, carb-y goodness going on, you might consider serving chicken bacon ranch pasta with a fresh salad or cooked green veggies. Keep things simple (and easy) and pair with steamed broccoli, tender air fryer asparagus or green beans, peas, or any other vegetables you like. Or double the carby goodness with a side of garlic bread.
Chicken Bacon Ranch Pasta
Video
Ingredients
- 1 ½ pounds chicken breast or chicken cutlets
- 1 pound small dried pasta We used cavatappi
- 6-7 strips thick-cut bacon about 7 oz
- 1 bunch green onions chopped and separated into green and white ends
- 2-3 cloves garlic minced (or 1 tsp garlic powder)
- 6 cups water
- 8 ounce cream cheese cut into cubes
- 2 packets ranch dip mix
- ½ cup grated parmesan cheese
Instructions
- Before cooking, slice the chicken breasts into three thin pieces to create thinner chicken cutlets. Salt and pepper the chicken cutlets on both sides. Chop the bacon. Then chop the green onions, separating the greens from the whites, and mince the garlic.
- Set a 6-8 quart Dutch oven (or a large 14-inch sauté pan) over medium heat. Add the bacon to the pan. Stir and brown the bacon for approximately 5 minutes, until crisp.
- Set a holding plate on the side of the stove. Use a slotted spoon to scoop the bacon pieces out of the grease and place them on the holding plate.
- Place the chicken cutlets in the hot bacon grease. Sauté the chicken cutlets for 3-4 minutes per side. Then move the chicken cutlets to the holding plate. *If using a sauté pan, they should all fit in the pan. If using a Dutch oven, you may have to work in batches.
- Add the scallion whites and minced garlic to the pan. Stir and sauté for 2 minutes. Then add the water and pasta to the pan.
- Turn the heat up to high and bring the water to a boil. Stir and simmer the pasta for 5-10 minutes, cooking according to the package instructions. *Be sure to stir it every minute to make sure the pasta doesn’t stick to the bottom of the pan.
- While the pasta is cooking, chop the cooked chicken cutlets into 1 inch bite-size pieces.
- Once the pasta reaches al dente, stir the cream cheese, ranch packets, and Parmesan cheese into the remaining pasta water. Stir well, and allow the sauce to thicken.
- Once the sauce is smooth and coats the pasta well, toss in the chopped chicken, bacon pieces, and scallion greens. Stir well to coat the chicken in sauce and warm it. Turn off the heat and serve warm.
Nutrition
Frequently Asked Questions
We serve this dish nice and hot, because A) it tastes yummy and cozy, and B) with flavor this amazing, it’s nearly impossible to wait until the pasta cools! But leftovers are delicious to enjoy either cold or reheated.
I do not recommend freezing this cheesy pasta dish. The frozen, then thawed, cream cheese Alfredo sauce doesn’t reheat well, so it’s best to enjoy chicken bacon ranch pasta within a few days of making.
