How to Make Chicken Bacon Ranch Pasta in 30 Minutes
Love creamy, cheesy pasta? Try this Chicken Bacon Ranch Pasta recipe for an easy, flavor-packed meal. Perfect for busy weeknights! Discover now.
Ingredients
- Pasta penne or rotini 1 pound Choose a shape that holds sauce well
- Boneless skinless chicken breasts 1.5 pounds Cut into 1-inch cubes
- Bacon 8 ounces Diced
- Ranch seasoning packet 1 1 oz packet Or 3 tablespoons homemade mix
- Heavy cream 1 cup Half-and-half can substitute
- Cream cheese 4 ounces Softened
- Chicken broth 1/2 cup Low-sodium preferred
- Garlic 3 cloves Minced
- Onion 1 medium Finely diced
- Parmesan cheese 1/2 cup Freshly grated
- Cheddar cheese 1 cup Shredded
- Salt and pepper To taste
- Olive oil 2 tablespoons
- Fresh parsley 2 tablespoons Chopped for garnish
Instructions
- Initial PreparationFill a large pot with water (approximately 4 quarts), add 1 tablespoon salt, and bring to a rolling boil for the pasta.While waiting for the water to reach boiling point, prepare the chicken by trimming any excess fat, then cutting into uniform 1-inch cubes for consistent cooking.Season the cubed chicken generously with freshly ground black pepper and approximately 1/2 teaspoon salt to build the flavor profile of your chicken bacon ranch pasta.Cut bacon slices into small, bite-sized pieces approximately 1/2-inch wide.Peel and finely dice the onion, ensuring pieces are small enough to cook quickly and integrate smoothly into the sauce.Peel garlic cloves and mince finely or press through a garlic press.Measure and organize remaining ingredients in preparation for efficient cooking process.2. Cooking the Pasta to PerfectionOnce water reaches a vigorous boil, add pasta and stir immediately to prevent sticking.Cook according to package directions, but reduce the suggested time by 1-2 minutes to achieve ideal al dente texture (typically 8-10 minutes depending on pasta shape).Before draining, carefully reserve approximately 1/2 cup of the starchy pasta cooking water in a heat-safe measuring cup or bowl.Drain pasta thoroughly in a colander, then return to the empty pot and toss with a light drizzle of olive oil (approximately 1 teaspoon) to prevent clumping while you prepare other components.3. Rendering the BaconPlace a large, cold skillet on the stovetop and arrange bacon pieces in a single layer.Turn heat to medium and cook bacon slowly, stirring occasionally, until pieces become crispy and golden brown (approximately 5-7 minutes).Using a slotted spoon, carefully transfer crispy bacon to a paper towel-lined plate to absorb excess grease.Importantly, preserve approximately 2 tablespoons of the rendered bacon fat in the pan to impart tremendous flavor to the chicken in the next step. 4. Sautéing the ChickenIncrease heat under the skillet with reserved bacon fat to medium-high.Once the fat is shimmering but not smoking, carefully add seasoned chicken pieces in a single layer, being careful not to overcrowd (work in batches if necessary).Allow chicken to sear undisturbed for approximately 3-4 minutes until golden brown on the first side.Flip pieces and continue cooking until chicken reaches an internal temperature of 165°F (74°C) and develops a beautiful golden crust, approximately 3-4 minutes more.Transfer chicken to a clean plate and tent loosely with foil to keep warm.5. Creating the Signature Ranch SauceReduce skillet heat to medium and assess remaining fat—if less than 1 tablespoon remains, add a small amount of olive oil.Add diced onion to the skillet and sauté until softened and translucent, approximately 3-4 minutes, stirring occasionally.Add minced garlic and cook for just 30 seconds until fragrant, being careful not to brown the garlic which would introduce bitterness.Sprinkle the ranch seasoning packet evenly across the onion-garlic mixture and stir continuously for 30 seconds to toast the herbs and spices, releasing their aromatic oils.Pour in chicken broth while using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan—these contain concentrated flavor compounds essential to developing depth in your chicken bacon ranch pasta.Slowly pour in heavy cream while whisking continuously to incorporate.Bring mixture to a gentle simmer, then reduce heat to medium-low.Add softened cream cheese in small portions, whisking constantly until completely melted and the sauce achieves a smooth, velvety consistency.6. Combining All ElementsAdd the freshly grated Parmesan and shredded cheddar cheeses to the sauce gradually, stirring constantly until completely melted and incorporated.Return the cooked chicken pieces and approximately two-thirds of the crispy bacon to the skillet, stirring gently to coat with sauce.Add the cooked pasta directly to the sauce, using tongs or a large spoon to fold everything together until pasta is thoroughly coated.If the sauce appears too thick, gradually add splashes of the reserved pasta cooking water while stirring until reaching your desired consistency. The starch in this water helps the sauce cling beautifully to the pasta.7. Final Presentation and ServingTransfer the completed chicken bacon ranch pasta to a large serving bowl or platter for family-style serving, or portion directly onto individual plates.Sprinkle the remaining crispy bacon pieces evenly across the top of the dish.Finish with a generous sprinkle of freshly chopped parsley for a bright color contrast and fresh flavor note.Serve immediately while the sauce is at its creamiest and the pasta at its perfect temperature.
Notes
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 580 |
| Protein | 35g |
| Carbohydrates | 42g |
| Fat | 28g |
| Saturated Fat | 14g |
| Fiber | 2g |
| Sodium | 870mg |
| Sugar | 3g |