Chicken Bacon Ranch Pasta
A creamy, comforting dish featuring pasta, crispy bacon, and a delicious ranch sauce that brings warmth and joy to any table.
Ingredients
Pasta and Chicken
- 12 ounces pasta (penne or rotini) These shapes hold sauce beautifully.
- 2 cups cooked chicken, shredded or cubed Leftover rotisserie chicken works great.
Bacon and Dairy
- 6 slices bacon Use turkey bacon for a leaner option.
- 2 tablespoons butter Substitute olive oil for dairy-free preference.
- 1 cup heavy cream Use half-and-half or Greek yogurt for a lighter option.
- 1/2 cup sour cream Substitute Greek yogurt for a healthier version.
- 1/2 cup ranch dressing Add extra herbs if using plain yogurt.
- 1 cup shredded cheddar or mozzarella Optional for topping.
- 1/4 cup grated Parmesan For umami and salt balance.
Seasonings and Garnish
- 3 cloves garlic, minced The aromatic backbone of the sauce.
- to taste Salt and black pepper
- Fresh parsley, chopped for brightness at the end.
Optional Ingredients
- 1 teaspoon dried dill or parsley For herby ranch flavor.
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
Cooking Bacon
- While pasta cooks, crisp the bacon in a skillet over medium heat until golden and crunchy. Transfer to a paper towel and crumble when cool.
- Keep 1 tablespoon of bacon fat in the pan for flavor.
Making Sauce
- In the same skillet, melt butter with the bacon fat. Add garlic and cook until fragrant, about 30 seconds to 1 minute.
- Pour in the heavy cream, sour cream, and ranch dressing. Stir and bring to a gentle simmer.
- If the sauce seems too thick, stir in a splash of the reserved pasta water to loosen it.
Combine Ingredients
- Add the shredded chicken, half of the crumbled bacon, and most of the cheese to the sauce. Stir until everything is warmed through and the cheese melts into a silky sauce.
- Toss the drained pasta into the skillet, coating every noodle in the creamy ranch sauce.
- Taste and season with salt and pepper. If desired, finish with a squeeze of lemon for brightness.
Serve
- Serve in bowls sprinkled with the remaining bacon, chopped parsley, and extra Parmesan. Enjoy immediately while the cheese is melty and the bacon is still crisp.
Notes
Add vegetables like peas, roasted broccoli, or sun-dried tomatoes for color and nutrition. For a gluten-free option, use gluten-free pasta. For a dairy-free version, substitute with a cashew cream sauce.