Let Me Tell You How This Chicken Bacon Ranch Pasta Happened
Alright, so I’ve lost count of how many times I’ve made this Chicken Bacon Ranch Pasta for weeknights—probably because it’s the only thing that everyone in my house will agree to eat, even my very suspicious ten-year-old. (He once tried to pick out every piece of bacon, but, honestly, who takes bacon out of anything?) The first time I threw it together, I was elbow-deep in laundry and racing the clock before soccer practice. Next thing I knew, there was basically a stampede to the kitchen. It’s become my secret weapon for those nights when the calendar looks like a losing game of Tetris. Oh, and one time I forgot to defrost the chicken, so I just used some leftover rotisserie—no one even noticed. Or maybe they were just too hungry to care?
Why I Make This (A Lot)
I make this when I need a dinner that looks like I tried, but really, I’m just winging it (pun, sort of, intended). My family goes crazy for this because it’s got all the “good stuff”—creamy ranch, plenty of bacon, and heaps of cheese. I’ve even caught myself sneaking extra bites while cleaning up. The only trick is making enough for leftovers (spoiler: leftovers don’t last). And I used to dread recipes with more than three steps, but this one’s so forgiving, even if you miss something, you can fake it. If you ever get distracted by the dog barking at the mailman and accidentally burn the bacon a bit? Same. Actually, the little crispy bits are the best part.
What You’ll Need (And Some Swaps I’ve Tried)
- 12 oz pasta (penne, rotini, or whatever you dig out of the pantry; I sometimes use fusilli if I’m feeling fancy)
- 2 cups cooked chicken, shredded or chopped (leftover rotisserie totally works; I’ve even used grilled chicken from a salad kit once)
- 6 strips bacon, chopped (my grandmother always insisted on thick-cut, but honestly any bacon will do; turkey bacon in a pinch)
- 1 cup shredded cheddar cheese (I go for sharp, but mild is fine; once I used a mix of random odds and ends from the fridge and no one noticed)
- ½ cup ranch dressing (Hidden Valley is a classic, but I’ve made it with Greek yogurt ranch in a “healthier” moment—it was still good!)
- ½ cup milk or half-and-half (depends on how creamy you want it)
- ¼ cup chopped fresh parsley or green onions (optional, but it looks prettier)
- Salt and pepper, to taste
- Optional extras: A handful of baby spinach, sun-dried tomatoes, or a pinch of chili flakes for some zip
How I Actually Make It (With a Few Side Notes)
- Start by bringing a big pot of water to a boil. Salt it like you mean it (I once under-salted and regretted it—pasta tasted like cardboard).
- Cook your pasta according to the box—al dente is my jam, but you do you. Drain, but save half a mug of pasta water. I always forget and end up using regular water. Not the end of the world.
- While that’s happening, grab a skillet and cook the chopped bacon over medium heat until crispy. I sometimes get distracted and let it get extra crispy. That’s fine. Remove bacon, but leave a little of the fat in the pan (for flavor—don’t argue). Toss the chicken right in, heating it up and letting it soak in all that bacon goodness. If using raw chicken, dice and cook it until just done, then proceed.
- Now, lower the heat. Pour in the ranch dressing and milk. Stir, scraping up all the brown bits (that’s where the flavor hides). When it starts to look creamy, add in the cheese, a handful at a time. This is where I usually sneak a taste—make sure it’s cheesy enough. If it’s a bit thick, splash in some of that reserved pasta water.
- Add the cooked pasta, bacon (save a bit for topping, if you can resist), and any optional extras. Toss everything together until it’s all coated and melty. Don’t worry if it looks a bit weird at this stage—it always comes together in the end.
- Season with salt and pepper (careful, bacon and cheese are salty). Sprinkle with parsley or green onions if you’re feeling fancy.
Some Notes I Jotted Down
- Once, I tried making this with just bottled ranch—straight up—and it was way too tangy. Diluting with milk or half-and-half makes it much better.
- If you forget to save the pasta water, don’t stress, a splash of regular water works in a pinch.
- I think this tastes even better the next day, but honest to goodness, there’s rarely anything left.
Variations I’ve Attempted (and One Flop)
- I’ve swapped out rotini for shells, and actually, I find it works better if the pasta has some ridges to hold the sauce.
- Veggie version? I tried it with roasted broccoli and it was surprisingly tasty. My husband wanted meat, though, so that experiment was short-lived.
- I once threw in a dash of sriracha—didn’t love it, but hey, live and learn.
About the Gear (And a Few Workarounds)
- You’ll want a big skillet. I love my cast iron, but a regular nonstick pan is fine. If you don’t have a skillet big enough, just mix everything in the pasta pot. Works a treat.
- Colander for draining pasta. Or, uh, just tip the pot carefully and use the lid if you dare—I’ve done it, and yes, I’ve lost a few noodles to the sink.
How I Store Leftovers (When There Are Any)
This keeps in the fridge for about 2 days in an airtight container, though honestly, in my house it never lasts more than a day! If you do have leftovers, a splash of milk before microwaving brings the creaminess back. Freezing? I’ve tried it, and the texture goes a bit weird, so I don’t recommend unless you’re desperate.
How We Serve This (Family Rituals and Random Sides)
I love piling this into big bowls and topping with extra bacon (if I’ve managed to hide some from the kids). If we’re feeling virtuous, I’ll throw together a green salad—sometimes just a bagged Caesar from the store. My sister swears by garlic bread as a side. Once, we ate it straight out of the pot during a movie night (no regrets).
Pro Tips (Learned the Hard Way)
- I once tried rushing the cheese step and dumped everything in at once—it turned kinda gloopy. Add cheese slowly, and let it melt before adding more. Trust me.
- Don’t skip seasoning the pasta water. Bland pasta is the enemy of weeknight happiness.
- If you’re using leftover chicken, shred it up so it soaks in the sauce—chunks don’t catch as much flavor (I learned that after a few dry bites).
FAQ (Yes, I Get Asked These!)
- Can I make this ahead?
- Yep! Actually, I think it tastes better the next day, just add a splash of milk when reheating. But don’t try to freeze it—gets weirdly grainy.
- What if I don’t have ranch dressing?
- You can mix mayo and Greek yogurt with herbs and garlic powder—honestly, it’s pretty darn close. Or, here’s a homemade ranch recipe I’ve used: Simply Recipes Ranch.
- I’m out of cheddar—help?
- Use mozzarella, Monterey Jack, or that orphaned block of Colby-Jack in the fridge. I once even tossed in a handful of Parmesan. Tasted great.
- Can I use gluten-free pasta?
- Absolutely—just watch the cook time. Some brands get mushy if you look at them wrong. Minimalist Baker has good tips here.
Random side note: If you ever find yourself down a YouTube rabbit hole looking for pasta hacks—I’ve lost hours there, not that I’m proud of it. But if you discover a new twist for this recipe, let me know!
Ingredients
- 12 oz penne pasta
- 2 cups cooked chicken breast, diced
- 6 slices bacon, cooked and crumbled
- 1 cup ranch dressing
- ½ cup milk
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
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1Cook the penne pasta according to package instructions. Drain and set aside.
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2In a large skillet over medium heat, add the cooked chicken and crumbled bacon. Stir to combine and heat through.
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3Pour in the ranch dressing and milk. Stir well and bring to a gentle simmer.
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4Add the cooked pasta to the skillet, tossing to coat evenly in the sauce.
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5Stir in the mozzarella and Parmesan cheeses until melted and creamy. Season with salt and black pepper to taste.
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6Garnish with chopped fresh parsley and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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