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This chicken bacon ranch pasta recipe combines crispy bacon, tender chicken thighs and perfectly cooked noodles with a creamy ranch pasta sauce. A guaranteed picky eater pleaser!
Why You’ll Love This Recipe
- Flavorful. I mean, this pasta includes bacon so you know it’s going to be delicious. Ranch seasoning adds tangy flavor to a creamy sauce that’s tossed with tender noodles and roasted chicken. The end result is totally irresistible. It reminds me of this crack chicken noodle soup recipe, which is INSANELY good.
- Quick & easy. The chicken thighs roast in the oven while you cook up the pasta and make a simple sauce with bacon. Then slice the chicken, toss everything together, and serve. Voila! Done.
- Picky eater approved. Picky eaters who have tried this recipe agree: this pasta is lip-smacking good. Did they go back for seconds? Oh yes.
What You’ll Need
Here’s a quick look at what you’ll need to make chicken bacon ranch pasta. Be sure to scroll down to the recipe card for ingredient amounts.
For the ranch mix
You can also use store-bought ranch mix. You’ll need 2 tablespoons total for this recipe.
- Powdered buttermilk
- Seasonings – Dry parsley, dry dill, garlic powder and onion powder. Kosher salt and black pepper.
For the roasted chicken
- Boneless skinless chicken thighs – You can also use chicken breast. You will need to decrease your cook time by about 5 minutes. Chicken thighs are done at 170F and chicken breasts are done at 165F.
- Seasonings – Kosher salt, ground black pepper and garlic powder.
- Olive oil
For the pasta and sauce
- Kosher salt
- Uncooked pasta – I like bowtie pasta but any pasta will do.
- Thick-cut bacon – I recommend uncured.
- Onion and garlic
- Chicken stock – Vegetable stock also works.
- Heavy whipping cream – You can also use half-and-half.
- Fresh cilantro – For garnish.
Tips For Success
- Adjust the sauce thickness. If you find that the sauce is too thick and does not want to cling to the pasta, add some of the starchy pasta water, 1/4 cup at a time, stirring to combine after each addition.
- Use leftover chicken. This recipe is a great way to use up leftover chicken! Any kind of chicken except perhaps leftover BBQ chicken would work. Just slice it up and add it to the pasta in the last step, then heat until the chicken is warmed through. I sometimes use extra shredded chicken for this recipe.
- Add veggies. Want to add some vegetables to this dish? You can add diced carrots, sliced zucchini, or sliced summer squash to the step where the onion and garlic are cooked. If you want to add baby spinach, add that to the step where the sauce is simmered for 2-3 minutes.
- Make it spicy. Add some red pepper flakes at the end, or even a splash of Cholula hot sauce.
- Add cheese. You can sprinkle shredded Parmesan cheese on top for serving, or stir in some melty mozzarella cheese at the end.
How to Store and Reheat Leftovers
- Fridge. Let the pasta cool then transfer to an airtight container and store in the fridge for up to 3 days.
- To reheat. Scoop a single serving into a microwave-safe bowl and zap until warm. This will take about 1 minute 30 seconds to 2 minutes, depending on your serving size.
More Chicken Dinner Ideas
Chicken Bacon Ranch Pasta
This chicken bacon ranch pasta makes a creamy, delicious dinner that includes tender chicken thighs and crispy bacon.
Ingredients
For the ranch mix*
- ¼ cup powdered buttermilk
- ¾ tablespoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 ½ teaspoons dried dill
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the roasted chicken
- 1 pound boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ tablespoon olive oil
For the pasta and sauce
- 1 tablespoon kosher salt
- 1 pound uncooked pasta, I like bowtie pasta but any pasta will do
- 8 slices thick-cut bacon, diced
- 1 large onion, diced
- 2 cloves garlic, thinly sliced
- 1 cup chicken stock
- 1 cup heavy whipping cream
- Fresh cilantro, chopped, for garnish.
Instructions
Make the ranch mix
- Pulse. Combine the powdered buttermilk, dried parsley, onion powder, garlic powder, dried dill, kosher salt, and black pepper in a food processor. Pulse until well combined.
Roast the chicken
- Prep. Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
- Season the chicken. Add the chicken thighs, kosher salt, black pepper, garlic powder, and olive oil to a large mixing bowl. Toss it all together to coat the chicken in olive oil and seasoning.
- Bake. Arrange the chicken in a single layer on the prepared baking sheet and bake for 25 minutes or until the juices run clear.
Make the pasta and sauce while the chicken is roasting
- Make the pasta. Bring a large pot of salted water to a boil. Add the pasta. Cook according to the instructions on the package. Drain the pasta and reserve 1 cup of starchy pasta water.
- Cook the bacon. While the pasta is cooking, heat a large heavy-bottomed pan over medium-high heat. Add the bacon to the pan and sauté until cooked through (about 5 minutes). Use a slotted spoon to transfer the bacon to a bowl. Set aside. Leave the bacon grease behind.
- Cook the onion and garlic. Add the onion to the pan. Sauté until translucent. Add the garlic and sauté until fragrant.
- Finish the sauce. Add the chicken stock and bring it to a boil. Reduce the heat to medium. Slowly whisk in the heavy whipping cream. Bring the mixture back to a simmer. Reduce the heat to low. Whisk in 2 tablespoons of the ranch mix. Let the sauce simmer for 2-3 minutes until thickened.
- Slice the chicken. Slice the cooked chicken into bite-sized pieces.
- Put it all together. Add the cooked pasta and the chicken to the pan with the sauce. Toss to coat the pasta and chicken in the sauce. If you find that the sauce is too thick and does not want to cling to the pasta, add some of the starchy pasta water, 1/4 cup at a time, stirring to combine after each addition. Add the bacon to the pasta and toss to combine. Sprinkle some chopped fresh cilantro on top, if desired. Serve!
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Notes
*Store extra ranch mix in an airtight container in the pantry for up to 1 month. You can also use pre-made ranch seasoning mix from the store, you’ll need 2 tablespoons total for this recipe.
Nutrition
Calories: 477kcal | Carbohydrates: 7g | Protein: 25g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 2226mg | Potassium: 477mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 650IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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