This Chicken Bacon Ranch Pasta is the perfect one pot dinner for your family. Delicious, easy, and full of great flavors that will have everyone fighting over the last bites.
To make a great one pot meal, you need to be able to make it all one one pot (obviously). You also need it to have enough moisture that it is going to cook the pasta well, and enough flavor that in the end, after everything is absorbed, you want to devour it by yourself.
I know this recipe is a good one because when I left this chicken ranch pasta with my neighbor’s teenage son (to share with the family), she told me later that he had eaten a ton before dinner even happened. He even told his brother and his dad that it wasn’t very good so that he could have the rest for himself. Ah, carbs at their very finest.
How to Make Chicken Bacon Ranch Pasta
I love how simple this recipe is. It takes a bit of time for everything to cook, but so little of that time is hands-on. Here is a brief overview of how it comes together. Be sure to scroll to the recipe card at the bottom of the post for the full recipe including all ingredients and their measurements.
- Cook the bacon. I prefer to cut the bacon up with kitchen sheers before adding it to the pan, cooking until just crisp.
- Cook the chicken. Add the raw chicken that you’ve cut up to the hot skillet and cook until it is no longer pink.
- Make a roux. Whisk in some flour. Slowly add in some chicken stock, whisking until fully combined. Then add the ranch seasoning.
- Add the pasta. Stir in the pasta, bring the mixture to a boil, and cook on a low simmer for about 15 minutes or until the noodles are done.
- Add the cheese. Stir in some mozzarella cheese. Add more cheese on top and broil it for a few minutes.
Variations
There are a few ways you can mix this up. The one thing I wouldn’t really mess with is the liquid-to-noodle ratio.
- Switch up the pasta. Any medium-sized pasta can be used in this recipe! Rotini pasta, penne pasta, or shells would all work well.
- Add some veggies. Bulk up the nutrition by adding in some roughly chopped spinach when you add in the cheese. Give it time to wilt down before you pop it all in the oven. You could also add some drained diced tomatoes at the very end after you’ve pulled it out of the oven.
- Save time with cooked chicken. While cooking the cut up chicken only takes a few minutes, you can also make this recipe with frozen cooked chicken or a rotisserie chicken.
Chicken Bacon Ranch Casserole
I have a similar chicken bacon ranch pasta recipe that comes together in the oven. While the flavor of the two is similar, the way you prepare them is slightly different. You cook the pasta separately and then cook the whole casserole in the oven rather than all of it on the stovetop.
Chicken Bacon Ranch Casserole
Storing and Reheating Leftovers
Store any leftover chicken bacon ranch pasta in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or on the stovetop over low heat until heated through.
If you make this chicken bacon ranch pasta recipe or any of my other easy dinner recipes, be sure to come back and leave a comment letting me know what you think!
Chicken Bacon Ranch Pasta
Ingredients
- 1/2 pound thick cut bacon
- 1 pound boneless skinless chicken breasts diced
- 3 tablespoons all purpose flour
- 6 cups chicken broth
- 3 tablespoons ranch seasoning
- 1 pound rigatoni noodles uncooked
- 2 cups mozzarella
Instructions
- In a large oven-proof pot over medium heat, cook the bacon until almost crisp.1/2 pound thick cut bacon
- Add in the diced chicken breasts and cook until no longer pink, about 3 to 5 minutes.1 pound boneless skinless chicken breasts
- Whisk in the flour and then whisk in the chicken broth slowly, scraping up any browned bits. Stir in the ranch seasoning.3 tablespoons all purpose flour, 6 cups chicken broth, 3 tablespoons ranch seasoning
- Stir in the pasta, cover, turn up the heat, and bring to a boil. Reduce to a simmer and cook uncovered for 15 minutes.1 pound rigatoni noodles
- Stir in one cup of the mozzarella, and then sprinkle the rest on top. Broil for 5 minutes. Serve while warm and enjoy!2 cups mozzarella
Jayson Grice says
Hi Lisa!
We are planning on making this dish tonight but just realized we have almost every type pasta on earth except rigatoni! 😱😱😱
Is there a “best noodle / pasta substitute” you recommend for this recipe?
Also: Please don’t think we are complete morons but my wife and I have had this issue before with some of your other AMAZING recipes. We have searched for a guide to use when this happens but we think the rest of the world has more cooking intellect than we do for things like this…so I thought I might as well ask you now if you have any thoughts on such a reference guide or resource.
I would never think you are a moron, lol! Because this is a one pot recipe where the pasta cooks right in it and isn’t boiled separately it’s a very fair question. I’ve only tested this one with rigatoni, but if I were in your spot, I would swap it for penne.