Chicken Bacon Ranch Pasta is an easy-to-make recipe that the entire family will love! It’s loaded with pasta, chicken, broccoli, bacon, cheese, and plenty of ranch flavor. This is the perfect recipe for weeknight dinners or even meal prep.
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I am obsessed with my recipe for Ranch Bacon Chicken Casserole. My family loves it just as much and it has consistently been one of the most popular recipes on Delicious Little Bites.
I thought it would be fun to put a different spin on that recipe by turning it into an easy chicken pasta dish.
Chicken Bacon Ranch Pasta is made with pasta that is tossed with juicy chunks of chicken and broccoli. The sauce is made from a combination of cream cheese, cheddar cheese and tangy ranch dressing. I opted not to use chicken stock to keep the sauce thick and creamy and allow a more intense ranch and rich cheese flavor to come through,
The dish is topped with even more cheese and crispy bacon. It’s a comfort food lovers dream come true!
Why This Recipe Works
This family-friendly recipe can be made in 30 to 35 minutes.
The recipe can easily be made gluten free simply by using gluten free pasta. Since ingredients in prepared foods can vary greatly, it is always a good idea to double check that your ranch dressing is, in fact, gluten free.
Leftovers are perfect for lunch the next day or you can use this recipe for your weekly meal prep.
How to Make Chicken Bacon Ranch Pasta
Ingredients
- Pasta: you only need 1/2 pound. Gluten free pasta can be used if needed.
- Chicken: I prefer to use chicken breasts, but dark meat cuts can also be used.
- Bacon: you can cook and crumble the bacon ahead of time, use leftover, or even use bacon bits, if preferred.
- Broccoli
- Cheese: cream cheese and cheddar cheese.
- Garlic
- Ranch Dressing
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Set the cream cheese out about an hour before you begin to allow it time to come to room temperature. This is not entirely necessary, but it does help it melt faster when cooking.
Cook and crumble the bacon if you are not using leftovers.
You will also need to cut the chicken and broccoli into bite-size pieces, mince the garlic, and shred the cheddar cheese.
Chef’s Tip: it is strongly recommended to shred the cheese from a block rather than using pre-shredded bagged cheese which contains extra starch. Freshly shredded cheese also melts much better and won’t leave your sauce with a gritty texture.
Create!
I found to get the best results, cooking the pasta separate from the rest of the skillet gave the best, most reliable results. Therefore, there are several parts of this recipe that can all be prepared simultaneously – the pasta, the chicken and the broccoli.
Cook the pasta al dente, according to the instructions on the package. Drain and set aside.
Meanwhile, heat the olive oil in a large, deep skillet over medium-high. Season the chicken with salt and pepper and add to the hot skillet.
Cook until the chicken is no longer pink in the center, turning occasionally, about 7-10 minutes. Remove to a plate, tent with foil, and set aside.
While the chicken is cooking, bring a medium saucepan filled 2/3rds of the way with water to a boil.
Add the broccoli, cover, and cook for about 2 minutes or until bright green. Drain and set aside.
Add the garlic to the same skillet used for the chicken and lower the heat to medium. Cook for 30 seconds, then add the cream cheese. Once partially melted, stir in the ranch dressing and 1/2 cup of the cheddar cheese. Continue to cook, stirring frequently, until melted and smooth.
Stir in the pasta, chicken and broccoli.
Top with the remaining cheese and bacon.
Either cover the skillet with a lid and allow the cheese to melt, or turn on the broiler and place the skillet (if oven proof!) about 6 inches from the heating element for 1-2 minutes to melt the cheese.
Present!
Serve hot right from the skillet.
Tips and Techniques
- Set the cream cheese out about an hour before you begin to allow it time to come to room temperature.
- It is strongly recommended to shred the cheese from a block rather than using pre-shredded bagged cheese which contains extra starch. Freshly shredded cheese also melts much better.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
FAQ’s
Can You Make Chicken Bacon Ranch Pasta Ahead Of Time?
Yes. You can prepare the dish ahead of time and keep it tightly covered in the refrigerator. Bake at 350°F for 20-30 minutes or until it reaches 165°F in the center.
Can You Freeze Chicken Bacon Ranch Pasta?
It is not recommended to freeze this casserole. The texture of the sauce may become gritty and separate when thawed and reheated. Pasta may also become mushy when reheated.
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Chicken Bacon Ranch Pasta
Ingredients
- 1/2 pound pasta
- 1 tablespoon extra virgin olive oil
- 1 pound boneless, skinless chicken (cut into bite size pieces)
- salt
- pepper
- 4 cups broccoli florets
- 2 cloves garlic (minced)
- 8 ounces cream cheese (at room temperature)
- 1/2 cup ranch dressing
- 1 1/2 cups cheddar cheese (shredded, divided)
- 6 slices bacon (cooked and crumbled)
Instructions
- Cook the pasta al dente, according to the instructions on the package. Drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium-high. Season the chicken with salt and pepper and add to the hot skillet.
- Cook until the chicken is no longer pink in the center, turning occasionally, about 7-10 minutes. Remove to a plate, tent with foil, and set aside.
- While the chicken is cooking, bring a medium saucepan filled 2/3rds of the way with water to a boil. Add the broccoli, cover, and cook for about 2 minutes or until bright green. Drain and set aside.
- Add the garlic to the same skillet used for the chicken and lower the heat to medium. Cook for 30 seconds, then add the cream cheese. Once partially melted, stir in the ranch dressing and 1/2 cup of the cheddar cheese. Continue to cook, stirring frequently, until melted and smooth.
- Stir in the pasta, chicken and broccoli.
- Top with the remaining cheese and bacon.
- Either cover the skillet with a lid and allow the cheese to melt, or turn on the broiler and place the skillet (if oven proof!) about 6 inches from the heating element for 1-2 minutes to melt the cheese, watching closely to prevent burning.
Notes
Tips and Techniques
- Set the cream cheese out about an hour before you begin to allow it time to come to room temperature.
- It is strongly recommended to shred the cheese from a block rather than using pre-shredded bagged cheese which contains extra starch. Freshly shredded cheese also melts much better.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
