Go Back

Creamy Chicken Bacon Ranch Pasta

Creamy chicken bacon ranch pasta with rigatoni coated in a thick ranch cream sauce, plus crispy bacon crumbles and melted cheddar pooling between the tubes. The method uses a quick ranch-thickening simmer and tosses in pasta water for a glossy, clingy finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or penne pasta
  • 1 lb rigatoni or penne pasta Use salted boiling water to cook al dente.
Chicken
  • 1.5 cup cooked chicken Shred cooked chicken; about 1.5 cups.
Bacon
  • 8 strips bacon Cook until crisp, then crumble.
Garlic
  • 3 garlic cloves Minced.
Ranch seasoning
  • 1 oz ranch seasoning mix 1 packet.
Heavy cream
  • 2 cup heavy cream For the ranch cream base.
Chicken broth
  • 1 cup chicken broth Helps loosen and simmer the sauce.
Cheddar cheese
  • 1.5 cup sharp cheddar cheese Shredded; melts into the sauce.
Parmesan cheese
  • 0.5 cup parmesan cheese Grated.
Seasoning
  • salt and black pepper To taste.
Garnish
  • 1 fresh chives Chopped for topping.

Equipment

  • 1 Dutch oven

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil and cook the rigatoni (or penne) until al dente, stirring occasionally.
  2. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
Make ranch cream sauce
  1. In the same pot over medium heat, sauté the minced garlic for 1 minute until fragrant, not browned.
  2. Add heavy cream and chicken broth, then bring the mixture to a simmer.
  3. Stir in the ranch seasoning mix and simmer for 3–4 minutes until slightly thickened.
  4. Add the cheddar and parmesan and stir until fully melted and smooth.
Toss and serve
  1. Return the drained pasta to the pot and add the shredded chicken, then toss until coated; loosen with reserved pasta water if needed.
  2. Top with crumbled bacon and fresh chives, then serve immediately.

Notes

Pro tip: when melting cheese into cream, keep the heat at a gentle simmer so the sauce stays smooth. Refrigerate leftovers in a sealed container for up to 3 days; reheat on the stove with a splash of milk or broth to loosen. Freezing is not recommended because the cream sauce can break after thawing. For a lighter option, use half-and-half instead of heavy cream, knowing the sauce may be slightly thinner.