Chicken Bacon Ranch Pasta (One-Pot)

This quick and easy One-Pot Chicken Bacon Ranch Pasta is made with crispy bacon, juicy chicken, and tender pasta in a creamy ranch sauce. It’s pure comfort food, perfect for busy weeknights.

Creamy Chicken Bacon Ranch Pasta

I’m attempting to start this school year with more homemade dinners and less DoorDash. I typically gravitate toward healthy-ish dishes that refrigerate and reheat well for at least a few days, but sometimes, I’ll splurge with this creamy chicken bacon ranch pasta.

It is one of my favorite pasta recipes, and it takes just 30-40 minutes to make from start to finish. Plus, everything cooks in the same pot, saving time on dishes while locking all those salty, bacony flavors in one place.

But mostly, chicken bacon ranch pasta is just really damn delicious, and no one in my family complains when I tell them what I’m making for dinner.

Winning.

Cooking Tips

• Save time with pre-cooked chicken. When I’m short on time, I like to add shredded rotisserie chicken or leftover cooked chicken breasts. This cuts about 15 minutes off the total cooking time, and no one will know the difference.
• Add a veggie. I typically add frozen peas or cooked broccoli florets. I always keep a bag of peas in the freezer for meals like this, and broccoli is my son’s favorite vegetable.
• Use your favorite pasta shape. I love rotini pasta for this dish, but you can use whichever shape you prefer. Shorter pasta shapes like penne or fusilli (bowtie) pasta will give the best results.
• Bring the heavy cream and cream cheese to room temperature. When you add cold cream or cream cheese directly into a hot or boiling liquid, the sudden temperature difference can cause the milk proteins in the cream to contract rapidly, leading to curdling.

Key Ingredients and Substitutions

Find the printable recipe with measurements in the recipe card below.

• Bacon: The bacon is cooked separately, then removed from the pot and added back to the pasta later. It adds a smoky, salty flavor and a bit of crunch.
• Chicken: For this recipe, I’ve chosen to use boneless, skinless chicken thighs, but chicken breasts will also work. For something completely different, you could even try adding smoked sausage, like kielbasa.
• Butter: Butter is used to sauté the onion and garlic.
• Onion and garlic: For added flavor.
• Dry Ranch Seasoning Mix: Ranch seasoning imparts a slightly tangy flavor and adds to the creaminess, which is key to this dish’s overall flavor. You can try making my homemade dry ranch seasoning or buy pre-made ranch seasoning from the grocery store.
• Paprika, Salt, and Black Pepper: Additional seasoning.
• Chicken Broth: Used to cook the pasta.
• Pasta: I’ve chosen to use rotini pasta, but feel free to use your favorite pasta shape.
• Heavy Cream and Cream Cheese: Creates the creamy, luscious sauce. Remember to remove them from the refrigerator and bring them to room temperature before adding them to the boiling liquid. Half and half may be used in place of the heavy cream.
• Cheeses: This recipe includes freshly shredded cheddar and mozzarella cheese. The cheese adds extra flavor and creaminess.

How to Make Chicken Bacon Ranch Pasta

1. Remove the heavy cream and cream cheese from the refrigerator. This should allow them enough time to reach room temperature before being added to the pan at the end of the recipe.

2. Cook the bacon. Cook the bacon in a large pan over medium heat until crispy. This usually takes me about 5-7 minutes. Use a slotted spoon to remove the bacon from the pan and set it aside on a clean plate lined with paper towels. Meanwhile, remove all but two tablespoons of grease from the pot.

3. Cook the chicken. Return the pan to medium heat and add the chicken pieces. Cook the chicken until it is no longer pink and it is cooked through (165 degrees F as measured with a digital meat thermometer). Remove the chicken to a clean plate and set aside.

4. Sauté and season the onion and garlic. Melt the butter in the same pan set over medium heat. Once the butter has melted, add the onion and mix to combine with the melted butter. Cook the onions until translucent, about 5 minutes, then stir in the garlic, ranch seasoning, salt, pepper, and paprika, and cook for 30 seconds.

5. Cook the pasta. Pour in the chicken broth and bring it to a boil over high heat. Reduce the heat to medium and stir in the pasta. Continue stirring every 10 seconds or so for the first minute, then cover with a lid and cook for 7-8 minutes or until al dente, stirring every 2 minutes to prevent sticking/burning.

6. Add the heavy cream and cream cheese. Reduce the heat to medium-low and stir in the heavy cream and cream cheese until completely incorporated and heated through.

7. Fold in the cheeses, cooked chicken, and bacon. Turn off the heat, stir in the cheese until melted, then fold in the cooked chicken and bacon. Reserve some of the bacon for topping and serve with chopped chives for garnish, if desired.

Storage and Freezing

Transfer leftovers to an airtight container and place in the refrigerator for up to 3-4 days.

Reheat gently on the stovetop or in the microwave until heated through. Note: You may need to add additional broth or heavy cream to thin the sauce, as the pasta will continue to absorb liquid even after it is finished cooking.

I do not recommend freezing this chicken bacon ranch pasta.

More Creamy Pasta Recipes

• Best Alfredo Sauce Recipe
• Creamy Penne Pasta Recipe
• Creamy Lemon Chicken Pasta
• Easy Bacon Broccoli Pasta Recipe
• Ground Turkey Pasta Recipe
• Pasta with Bacon and Peas
• Crack Chicken Casserole
• Browse all of my Pasta Recipes and Chicken Recipes.