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.
Equipment
- Large pot
- Large skillet
- Whisk
- Colander
- Cutting board
- Chef's knife
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
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 (opt.) | Chopped, for garnish |
Instructions
-
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 minReserving pasta water helps thin the sauce later if it becomes too thick. -
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 minLeaving a little bacon fat adds a smoky depth to the ranch sauce. -
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 minWatch the garlic closely so it doesn't burn. -
Sprinkle the flour over the butter and garlic. Whisk constantly for 1-2 minutes to cook off the raw flour taste.
~2 minThis mixture (roux) will thicken your sauce. -
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 minIf the sauce is too thick, splash in a little of the reserved pasta water. -
Remove the skillet from the heat. Stir in the grated cheddar cheese until melted and smooth.
~2 minGrate your own cheese from a block for a smoother sauce; pre-shredded cheese contains anti-caking agents that can make sauces grainy. -
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 -
Garnish with the remaining bacon and fresh chopped parsley. Serve immediately.
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.