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Chicken Bacon Ranch Pasta

This Chicken Bacon Ranch Pasta is not only easy to whip up but also packed with flavors that will have everyone asking for seconds. Perfect for busy weeknights or when you have friends over!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Bacon Ranch Pasta
  • 8 oz penne pasta This pasta shape holds the creamy sauce perfectly.
  • 2 tbsp olive oil A healthy fat to cook the chicken in.
  • 1 lb chicken breast, diced Juicy and tender chicken adds protein to your meal.
  • Salt and pepper
  • 6 strips bacon, cooked and crumbled Adds a smoky crunch.
  • 1 packet ranch dressing mix Infuses the dish with flavor.
  • 1 cup heavy cream For that luscious, creamy texture.
  • 1 cup shredded cheddar cheese Melty cheese is always a good idea.
  • 1 cup cherry tomatoes, halved A burst of freshness and color to the dish.
  • 2 green onions sliced Adds a nice crunch and mild onion flavor.
  • Fresh parsley, for garnish (optional)

Equipment

  • Large Skillet
  • Large Pot

Method
 

  1. Step 1: Cook the penne pasta according to package instructions. Drain and set aside.
  2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
  3. Step 3: Stir in the crumbled bacon and ranch dressing mix. Mix well to combine.
  4. Step 4: Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally.
  5. Step 5: Add the cooked pasta, cheddar cheese, cherry tomatoes, and green onions to the skillet. Toss to combine and heat through until the cheese is melted.
  6. Step 6: Serve immediately, garnished with fresh parsley if desired.

Notes

Keep leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop, adding a splash of milk if it becomes too thick.