Chicken Bacon Ranch Pasta is a simple, family-friendly dinner made with cubed chicken breast, crispy bacon and penne tossed in a creamy ranch cheese sauce. This one-skillet meal comes together quickly—about 25–30 minutes from start to finish—making it ideal for busy weeknights.
Everything cooks in one large skillet, so cleanup is easy. Most of the ingredients are pantry staples or items you can pick up at any grocery store.
If you enjoy quick chicken dinners, this recipe is a tasty variation on a classic one-pan chicken and pasta. Ranch dressing gives the sauce a familiar tang, and Monterey Jack melts into a creamy, cheesy coating. Crumbled bacon adds crunchy, smoky flavor and parsley brightens the dish.
Ingredients
Gather these simple ingredients:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onions
- 1 teaspoon Italian seasoning
- 2 cups penne pasta (uncooked)
- 2 cups water or chicken broth
- 1 cup ranch dressing (store-bought or homemade)
- 1 cup shredded Monterey Jack cheese
- 4 slices cooked bacon, crumbled
- 1 tablespoon chopped fresh parsley, for garnish
How to Make Chicken Bacon Ranch Pasta
Start by cutting the chicken into bite-sized cubes. Heat the olive oil in a large skillet over medium-high heat.
Add the cubed chicken to the skillet and season with sea salt, black pepper, garlic powder, dried minced onions and Italian seasoning. Cook until the chicken is no longer pink, turning occasionally so pieces brown evenly.
Once the chicken is cooked, add the uncooked penne and the water (or chicken broth) to the skillet. Use just enough pasta to fit comfortably in the pan—this recipe uses 2 cups of penne so everything cooks in one skillet.
Cook Time
Cover the skillet and cook the pasta over medium-high heat, stirring frequently so the pasta cooks evenly and the liquid reduces. The penne should reach an al dente texture in roughly 10 minutes.
When the pasta is nearly done, reduce the heat to medium or low and stir in the ranch dressing. Add the shredded Monterey Jack and stir until the cheese melts and the sauce becomes smooth and creamy.
Fold in the crumbled bacon and chopped parsley. If the sauce is too thick, thin it with a splash of milk or a little extra water until it reaches your preferred consistency.
The active cook time after prep is about 20–25 minutes. Serve the pasta hot and garnish with extra parsley if desired.
Bacon adds a savory crunch that complements the creamy ranch sauce—feel free to add more bacon if you like. This recipe is forgiving, so you can easily adjust seasonings and cheese to taste.
Variations
Customize this dish to suit your pantry and preferences:
- Swap Monterey Jack for cheddar, Colby Jack, mozzarella or Parmesan—the texture and flavor will change slightly but all work well.
- Use any short pasta shape you prefer instead of penne: rotini, shells, farfalle or ziti all cook nicely.
- For an even faster meal, substitute shredded rotisserie chicken for the cooked cubed chicken.
- If you don’t have prepared ranch dressing, use a packet of ranch seasoning stirred into sour cream or mayonnaise, or mix the seasoning into a cup of plain Greek yogurt.
- Add vegetables such as peas, spinach or diced bell pepper for color and extra nutrients; add them near the end of cooking so they stay bright and tender.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze in a freezer-safe container—separate into portions for convenience.
Reheat individual servings in the microwave or gently warm in a skillet over low heat, adding a splash of milk or water to loosen the sauce if it has thickened in the fridge.
Notes: Homemade ranch works well here, but any creamy ranch dressing is fine. If your dressing is very thick, add a little milk or water while stirring to achieve a smooth sauce. Cheese choice will alter flavor—cheddar will give a sharper bite, while Monterey Jack stays mild and creamy.
Chicken Bacon Ranch Pasta
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, cubed
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onions
- 1 teaspoon Italian seasoning
- 2 cups penne pasta
- 2 cups water or chicken broth
- 1 cup ranch dressing
- 1 cup Monterey Jack cheese, shredded
- 4 slices cooked bacon, crumbled
- 1 tablespoon chopped fresh parsley
Instructions
- Add the olive oil to a large skillet. Add the cubed chicken and season with sea salt, pepper, garlic powder, dried minced onions and Italian seasoning. Cook over medium-high heat until the chicken is no longer pink.
- Add the penne and water (or chicken broth). Cover and cook over medium-high heat, stirring frequently, until the pasta is nearly al dente and most of the liquid is absorbed.
- Lower the heat to medium or low. Stir in the ranch dressing and shredded cheese, and cook until the pasta is fully cooked and the cheese has melted into a creamy sauce.
- Stir in the crumbled bacon and chopped parsley. Serve immediately.
Notes
I use homemade ranch, but any ranch dressing works. If the dressing is very thick, add a splash of milk or water so the sauce becomes creamy. Cheddar or Colby Jack can replace Monterey Jack for a different flavor.
Nutrition
Calories: 432 kcal, Carbohydrates: 24 g, Protein: 21 g, Fat: 27 g, Saturated Fat: 7 g, Cholesterol: 66 mg, Sodium: 837 mg, Potassium: 334 mg, Fiber: 1 g, Sugar: 1 g, Calcium: 129 mg, Iron: 1.1 mg
Nutrition information is an estimate and should be used as a guideline only.
Additional Info
Course: Main
Cuisine: American
I hope you enjoy this cheesy chicken bacon ranch pasta as much as my family does. It’s a go-to for hectic evenings when you want something comforting and quick.
For more easy weeknight recipes and family-friendly meals, consider browsing other recipes or saving this one for later.
