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30-Minute Chicken Bacon Ranch Pasta

A comforting, creamy pasta dish ready in just 30 minutes. Featuring a rich, from-scratch ranch sauce, tender cooked chicken, and crispy bacon tossed perfectly with penne pasta.

30-Minute Chicken Bacon Ranch Pasta
Prep 10 min Cook 20 min Total 30 min Level Easy
Serves 6

Ingredients

Main

  • 12 ounces Penne pasta — Or any short pasta like rotini or macaroni
  • 6 slices Bacon — Chopped
  • 2 cups Cooked chicken — Shredded or diced (rotisserie chicken works perfectly)
  • 3 tablespoons Unsalted butter
  • 3 cloves Garlic — Minced
  • 3 tablespoons All-purpose flour
  • 2 cups Whole milk — Warmed slightly
  • 1 packet Dry ranch seasoning mix — About 1 ounce or 3 tablespoons
  • 1 cup Cheddar cheese — Freshly grated
  • 2 tablespoons Fresh parsley (optional) — Chopped, for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.

    ~10 min
    Reserving pasta water helps thin the sauce later if it becomes too thick.

  2. While the pasta is boiling, place the chopped bacon in a large skillet over medium heat. Cook until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Carefully wipe out the skillet, leaving about 1 tablespoon of the bacon fat.

    ~8 min
    Leaving a little bacon fat adds a smoky depth to the ranch sauce.

  3. Reduce the heat to medium-low. Add the butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.

    ~1 min
    Watch the garlic closely so it doesn't burn.

  4. Sprinkle the flour over the butter and garlic. Whisk constantly for 1-2 minutes to cook off the raw flour taste.

    ~2 min
    This mixture (roux) will thicken your sauce.

  5. Gradually pour in the milk, whisking continuously to prevent lumps. Whisk in the dry ranch seasoning. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until the sauce thickens and coats the back of a spoon.

    ~5 min
    If the sauce is too thick, splash in a little of the reserved pasta water.

  6. Remove the skillet from the heat. Stir in the grated cheddar cheese until melted and smooth.

    ~2 min
    Grate your own cheese from a block for a smoother sauce; pre-shredded cheese contains anti-caking agents that can make sauces grainy.

  7. Add the cooked pasta, shredded chicken, and most of the crispy bacon to the skillet. Toss well to coat everything in the creamy ranch sauce.

    ~2 min

  8. Garnish with the remaining bacon and fresh chopped parsley. Serve immediately.

Nutrition
540
Calories
32
Protein (g)
48
Carbs (g)
24
Fat (g)
12
Sat. Fat (g)
2
Fiber (g)
5
Sugar (g)
890
Sodium (mg)
95
Cholesterol (mg)
Equipment
  • Large pot
  • Large skillet
  • Whisk
  • Colander
  • Cutting board
  • Chef's knife
Tips & Storage
  • To save even more time, use leftover grilled chicken or a store-bought rotisserie chicken.
  • If you like a kick, add a pinch of red pepper flakes to the sauce or stir in some diced jalapeños.
  • Do not boil the sauce once the cheese is added, as high heat can cause the cheese to separate and become oily.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water to loosen the sauce as it will thicken significantly when cooled.
Tags
30-minute american bacon cheese chicken comfort food creamy dinner family friendly kid-friendly main course nut_free pasta quick ranch savory stovetop weeknight

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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