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Chicken Bacon Ranch Pasta in a black skillet with a wood spoon lifting some up
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5 from 14 votes

Chicken Bacon Ranch Pasta

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Dish
Cuisine: American, Chicken, Gluten Free
Diet: Gluten Free
Servings: 6 servings
Calories: 701kcal


  • 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)


  • 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.


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.
** Nutritional information is an estimate and may vary.


Serving: 1serving | Calories: 701kcal | Carbohydrates: 36g | Protein: 35g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 771mg | Potassium: 696mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1207IU | Vitamin C: 56mg | Calcium: 290mg | Iron: 2mg