Chicken Bacon Ranch Pasta

Name: Chicken Bacon Ranch Pasta
Prep time: 5 min
Cook time: 25 min
Ingredients: 1 pound chicken breast, cut into bite-size pieces; 2 cups Gigli pasta ((or penne, rotini, bowtie, or shells)); 8 bacon strips, chopped; 4 tbsp olive oil; 2 tbsp butter; 3 garlic cloves, minced; 4 cups chicken broth, divided ((use 3 cups initially, then add more as needed)); 3/4 cup half-and-half; 2 cups cheddar cheese, shredded; Ranch seasoning mix, to taste; Salt and black pepper, to taste; Italian herbs, to taste; 1 tsp dried parsley; 1 tsp dried dill; 2 tsp garlic powder; 2 tsp onion powder; 0.5 tsp salt; 0.5 tsp black pepper ((or white pepper)); fresh chopped parsley ((optional, for garnishing))

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This Chicken Bacon Ranch Pasta is creamy, cheesy, and full of comforting flavor—but it’s also practical. It’s made with simple ingredients, comes together in about 30 minutes, and doesn’t require juggling multiple pots or complicated steps. This is the kind of dinner you make when everyone’s hungry, time is short, and you just want something you know will turn out right.

If you’re looking for an easy chicken pasta recipe, a family-friendly weeknight dinner, or a comfort food pasta that doesn’t feel like a production, this one deserves a spot in your regular rotation.

Why You’ll Love This Chicken Bacon Ranch Pasta

There are a lot of pasta recipes online, but this one works especially well for real life. Here’s why this pasta recipe is one of the easiest to make and has the best taste:

Ready in about 30 minutes, start to finish
One-pan pasta recipe, including cooking the pasta
Creamy and comforting without being too heavy
Made with familiar, easy-to-find ingredients
Flexible and forgiving if you need to swap ingredients
Leftovers reheat very well for lunch or dinner the next day

This is not a “save for someday” recipe. This is a make-it-on-a-Tuesday recipe.

Ingredients You’ll Need

Main Ingredients

1 pound chicken breast, cut into bite-size pieces
2 cups Gigli pasta (or penne, rotini, bowtie, or shells).
8 bacon strips, chopped
4 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
4 cups chicken broth, divided (use 3 cups first, then add more as needed)
3/4 cup half-and-half
2 cups cheddar cheese, shredded (or any other type of cheese)
Ranch seasoning mix, to taste
Salt and black pepper, to taste
Italian herbs, to taste

Note: I used an Italian Gigli Pasta from Trader Joe’s, but any short pasta that holds sauce will work here.

Homemade Ranch Seasoning (What I Used)

You can absolutely use store-bought ranch seasoning. I often make my own so I can control the salt and adjust the flavor to taste. I simply mix these ingredients together and season gradually until it tastes right.

1 part dried parsley
1 part dried dill
2 parts garlic powder
2 parts onion powder
Salt, to taste
Black pepper, to taste

Ingredient Notes & Why They Matter

This is how a lot of “good” recipes become great recipes. Understanding why each ingredient matters helps you get consistent results every time.

Chicken Breast
Chicken breast keeps this dish lighter while still being filling. Cutting it into small, even pieces helps it cook quickly and stay tender. If you’re worried about dry chicken, don’t be—because it finishes cooking in the sauce, so it stays juicy.

You can also use chicken thighs if you prefer darker meat. They’re more forgiving and add a slightly richer flavor.

Bacon
Bacon brings salt, smokiness, and depth. Cooking it first and leaving a little bacon fat in the pan adds flavor to the entire dish. This is one of those small steps that makes the final result taste much more intentional.

Pasta
Short pasta shapes work best for this creamy chicken pasta recipe. Gigli (also knows as Campanelle) is great, but penne, rotini, shells, or bowtie pasta all work well. These shapes hold onto the sauce and cook evenly in the pan.

Chicken Broth
Instead of boiling pasta in water, this recipe cooks the pasta directly in chicken broth. This adds flavor and helps create a naturally creamy sauce as the pasta releases starch.

Half-and-Half
Half-and-half gives you creaminess without making the sauce too heavy. Heavy cream will make the dish richer, while whole milk will lighten it slightly. All three work—you just get different results.

Cheddar Cheese
Freshly shredded cheddar melts smoothly and gives the sauce body. Pre-shredded cheese is good as well if you’re in a rush or don’t have a whole piece ready.

Ranch Seasoning
Ranch seasoning ties everything together with herbs, garlic, and savory flavor. Because different blends vary in saltiness, it’s best to start with less and adjust at the end.

Ingredient Swaps & Easy Variations

This recipe is designed to be flexible, which is exactly what you want for busy nights.

Chicken breast -> Chicken thighs: Juicier and more forgiving
Half-and-Half -> Heavy Cream: Richer, more indulgent taste
Half-and-Half -> Whole Milk: Lighter but still creamy
Cheddar cheese -> Colby Jack or Monterey Jack: Mild and melty
Bacon -> Turkey bacon: Works, but with less richness
Ranch seasoning mix -> Ranch sauce can be used

Add-In Ideas

If you want to add vegetables or stretch the meal, you can also add:

Broccoli florets
Frozen peas
Fresh spinach stirred at the end
Sautéed mushrooms
Red pepper flakes for heat

How To Make Chicken Bacon Ranch Pasta
(Step by Step)

Step 1. Cook the Bacon
Heat a large skillet or deep sauté pan over medium heat. Add a little oil and the chopped bacon and cook until crispy, stirring occasionally so it cooks evenly.
Once cooked, remove the bacon and set it aside. Leave the bacon fat in the pan. This builds flavor for the rest of the dish.

Step 2. Cook the Chicken
Add the olive oil and butter to the pan with the bacon fat. Once melted, add the chicken pieces.
Season lightly with salt, black pepper, and Italian herbs. Cook for 4–5 minutes, stirring occasionally, until the chicken is almost cooked through and lightly browned.

Step 3. Build the Sauce Base
Lower the heat slightly and add the minced garlic. Cook for about 30 seconds, just until fragrant. Be careful not to let it brown.
Pour in 3 cups of chicken broth and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan.
Add the ranch seasoning and mix well.

Step 4. Cook the Pasta in the Sauce
Add the dry pasta directly to the pan. Stir well, cover, and let it cook over medium heat.
Stir every minute or two so the pasta doesn’t stick. As the liquid absorbs, add the remaining 1 cup of chicken broth as needed. You want the pasta tender and the sauce creamy—not dry.
This step usually takes 10–12 minutes, depending on the pasta shape and the desired pasta doneness level.

Step 5. Make it Creamy
Once the pasta is cooked to the desired level, lower the heat and stir in the half-and-half, cooked bacon, and stir well, then add the shredded cheese.
Stir until the cheese melts completely and the sauce looks smooth and creamy.

Step 6. Bring Everything Together
Taste and adjust seasoning. This is where you decide if it needs more ranch flavor, salt, or pepper.

Step 7. Serve
Serve hot. If you like, garnish with chopped parsley or a little extra cheese, but it’s optional.

Chicken Bacon Ranch Pasta recipe last step

Why This One-Pan Method Works

Cooking pasta directly in the sauce isn’t just about convenience—it improves flavor and texture.

The pasta absorbs seasoned liquid instead of plain water
Released starch naturally thickens the sauce
Everything finishes cooking at the same time
Cleanup is minimal

This method works best with short pasta shapes and regular stirring. Like this recipe? Check-out another recipe: an easy One-Pot Cajun Chicken Pasta recipe from us!

Tips for the Best Results

Shred your own cheese for the smoothest sauce
Add broth gradually – you can always add more
Stir frequently while the pasta cooks to avoid sticking
Taste before adding extra salt or seasoning

Troubleshooting & Fixing

Sauce too thick?
Add a splash of chicken broth or milk and stir gently.

Sauce too thin?
Let it simmer uncovered for a minute or two. It will thicken as it cools.

Cheese clumping?
Lower the heat and stir slowly. High heat can cause cheese to seize.

Pasta unevenly cooked?
Stir more frequently and make sure the pasta stays submerged.

Storage & Reheating

Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating
Reheat gently on the stovetop or in the microwave. Add a splash of chicken broth or milk to loosen the sauce.

Freezing
This dish is best enjoyed fresh. Cream-based sauces don’t freeze well and may separate.

Prefer visuals? Watch how this Chicken Bacon Ranch Pasta comes together below.

Frequently Asked Questions

Yes, but it’s best fresh. If making ahead, slightly undercook the pasta and add extra liquid when reheating.

Absolutely. Use about 1½–2 tablespoons, then adjust to taste.

No. Add red pepper flakes or hot sauce if you want heat.

Broccoli, peas, spinach, and mushrooms all work well.

Yes. Use a very large pan and add liquid gradually.

Yes—use gluten-free pasta and monitor liquid closely.

Final Thoughts

This Chicken Bacon Ranch Pasta is comforting, dependable, and designed for real life. It’s creamy without being fussy, flavorful without being complicated, and flexible enough to work with what you already have in the fridge.

It’s the kind of recipe that saves dinner—and earns its place in your weekly meal plan.

Chicken Bacon Ranch Pasta (Creamy, Easy Weeknight Dinner)