Chicken Bacon Ranch Pasta

Crispy bacon, seared chicken, and a creamy ranch sauce come together with pasta in one skillet for a rich, crowd-pleasing dinner. Cooking the chicken in the leftover bacon fat builds flavor from the start, and the ranch dressing does double duty as a quick, no-fuss sauce base. It's ready in about 30 minutes, making it an easy weeknight go-to.

Seared chicken and crispy bacon toss with pasta in a creamy ranch sauce for a rich, easy weeknight dinner.

Why You'll Love This Recipe

• Fast: ready in about 30 minutes (10 min prep, 20 min cook)
• Simple: 11 everyday ingredients
• Feeds the family: 4 servings
• Light: about 600 calories per serving

Ingredients

• 1 pound Chicken Breasts (Diced)
• 6 slices Bacon (Cooked and crumbled)
• 8 ounces Pasta (Penne, rotini, or fettuccine)
• 1 cup Ranch Dressing (Store-bought or homemade)
• ½ cup Heavy Cream
• 2 tablespoons Olive Oil
• 2 cloves Garlic (Minced)
• Salt (to taste)
• Pepper (to taste)
• ½ cup Parmesan Cheese (Grated (for serving))
• 1 cup Vegetables (Broccoli, bell peppers, or spinach (for added nutrition))

Instructions

1. Cook the bacon in a large skillet over medium heat until crispy, about 6 to 8 minutes.
2. Remove the bacon to a paper towel-lined plate, leaving about a tablespoon of bacon fat in the skillet.
3. Add the diced chicken to the skillet with the remaining bacon fat.
4. Season with salt and pepper and cook for 7 to 10 minutes, stirring occasionally, until golden brown and cooked through.
5. Add the minced garlic during the last minute of cooking.
6. Reduce the heat to low, pour in the ranch dressing and heavy cream, and stir well to combine.
7. Let the sauce simmer for a few minutes until it thickens slightly, adding a splash of chicken broth or water if it's too thick.
8. While the sauce simmers, cook the pasta according to the package instructions, then drain.
9. Add the cooked pasta to the skillet with the chicken and sauce, tossing until well coated.
10. Stir in the crumbled bacon and any optional vegetables, mixing until heated through.

Cooking Tips

• Cook the bacon until fully crispy so it holds its texture once mixed into the sauce.
• Leave a bit of bacon fat in the pan for cooking the chicken — it adds a lot of flavor.
• Toss the pasta with the sauce right after draining so it soaks up more flavor while hot.

Substitutions

• Turkey bacon can replace regular bacon for a lighter option.
• Any short pasta shape works in place of penne, rotini, or fettuccine.
• Half-and-half can be used instead of heavy cream for a lighter sauce.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.

Serving Suggestions

• Top with extra Parmesan cheese and crumbled bacon.
• Add steamed broccoli or spinach for extra vegetables.
• Serve with garlic bread on the side.

Nutrition (per serving)

Nutrient	Amount
Calories	600 kcal

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