Chicken Bacon Ranch Penne Pasta
This Chicken Bacon Ranch Penne Pasta is exactly what you want when comfort food cravings hit and you need something fast. Precooked chicken keeps the work to a minimum, while crispy bacon and a creamy, cheesy ranch sauce make it taste as if you went to a lot more trouble than you did. Easy, cozy, and sure to please!
A Quick Look At The Recipe
- Recipe Name: Chicken Bacon Ranch Penne Pasta
- Main Ingredients: penne pasta, cooked chicken, bacon, broccoli florets, unsalted butter, all-purpose flour
- Why You'll Love It: This Chicken Bacon Ranch Penne Pasta is a creamy, cheesy, and flavor-packed dish that combines smoky bacon, tender chicken, and a rich ranch-infused sauce for the ultimate comfort meal.
The Perfect Lazy Night Pasta Dish
There’s a reason folks go crazy for chicken, bacon, and ranch. Juicy chicken, salty bacon, and creamy ranch are a combo that’s hard to beat for comfort food lovers like us. Toss it into a bowl of pasta? Call me smitten.
One of my favorite things about this chicken bacon ranch penne pasta is that you can use leftover or rotisserie chicken, which takes the bother and extra time out of cooking it. I’ve done the same with recipes like my Creamy, Comforting Chicken Pot Pasta, because sometimes the last thing I want to do is deal with raw chicken — I just want to eat!
For those who love a little extra nutrition, adding broccoli gives this dish a fresh pop of color and a boost of veggies without sacrificing flavor. Serve it up with a side of crusty bread or a crisp salad, and you’ve got a meal that feels restaurant-worthy but comes together right in your own kitchen.
Ingredients
- Penne pasta (or your favorite!)
- Cooked chicken
- Bacon
- Broccoli florets (optional, for added veggies!)
- Unsalted butter
- All-purpose flour
- Milk (ideally whole milk or 2%)
- Heavy cream (or sub milk for a lighter version)
- Parmesan cheese
- Ranch dressing
- Seasoning (garlic powder, onion powder, black pepper, and salt)
- Fresh parsley (optional garnish)
Tips Before You Start
- Want to add more veggies? I’ve made this pasta with spinach, peas, bell peppers, and mushrooms, and they all work great for adding a little extra flavor and nutrition.
- I always save a cup of pasta water before draining. If the sauce ends up too thick, a splash of that starchy water loosens it right up without watering down the flavor.
- Let your bacon get really crispy. Chewy bacon in pasta just doesn’t hit the same, and it’ll soften a little once you toss it in the sauce anyway.
- Freshly grated Parmesan melts way better than the pre-shredded kind. The bagged stuff has a coating that can make your sauce grainy.
- Keep the heat medium-low while you make the sauce. If it gets too hot, the cream can scorch, and the cheese can clump.
How to Make Chicken Bacon Ranch Penne Pasta
1. Cook the Pasta
Bring a large pot of salted water to a boil and cook your penne pasta until al dente, following the package instructions.
If you’re adding broccoli, toss it into the boiling water for the last 2 minutes of cooking, then drain everything together and set it aside.
2. Cook the Bacon
In a large skillet over medium heat, cook your bacon until crispy. Once done, transfer it to a paper towel-lined plate to drain.
3. Prep the Chicken
If you’re using pre-cooked chicken, dice or shred it now and set it aside.
4. Make a Roux
In the same skillet, melt your butter over medium heat. Once melted, whisk in the flour and let it cook for 1-2 minutes until you’ve got a nice roux going.
5. Make the Pasta Sauce
Next, gradually whisk in milk and cream, stirring constantly until smooth and slightly thickened (about 3-4 minutes).
Stir in the parmesan cheese, then whisk in the ranch dressing, garlic powder, onion powder, salt, and pepper. Cook until the cheese melts and the sauce thickens and becomes creamy.
6. Combine & Serve
Now add the cooked pasta, chicken, broccoli (if using), and half of the crumbled bacon to the skillet. Give everything a good stir until it’s all nicely coated in that creamy ranch sauce.
Serve your chicken bacon ranch penne pasta immediately, garnished with the remaining bacon and fresh parsley if desired. We love it with this Crunchy Refrigerator Salad on the side!
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave with a splash of milk to keep the sauce from drying out.
Chicken Bacon Ranch Penne Pasta FAQs
Yes. If you’re using raw chicken, season with salt and pepper, then cook in the same skillet with the bacon grease until fully cooked (about 5-6 minutes per side) right after cooking the bacon. Remove and dice or shred.
You can, but the sauce tends to thicken up a lot as it sits. If you’re planning to reheat it, add a little milk or cream when warming it up on the stovetop over low heat and stir until it’s creamy again.
Use a hand mixer! Just place the cooked chicken in a bowl and mix on low for about 20-30 seconds. It shreds perfectly every time and saves you a ton of effort.
Any ranch dressing works here. I usually just grab whatever bottle I have in the fridge. That said, if you want a stronger ranch flavor, go with a thicker, full-fat version rather than a lite or watered-down one. Or add a little heat with my homemade Chipotle Ranch Dressing!
More Stovetop Pasta Recipes You’ll Love
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Chicken Bacon Ranch Penne Pasta
Ingredients
For the Pasta
- 12 oz penne pasta uncooked
- 2 cups cooked chicken diced or shredded
- 6 slices bacon chopped
- 2 cups broccoli florets optional
For the Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ cups milk whole or 2% preferred
- ½ cup heavy cream can substitute more milk
- ½ cup parmesan cheese grated
- ¼ cup ranch dressing
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ½ tsp salt
For Garnish
- Fresh parsley chopped, optional
Instructions
- Bring a large pot of salted water to a boil and cook penne pasta until al dente according to package instructions. If using broccoli, add it to the boiling water for the last 2 minutes of cooking. Drain and set aside.12 oz penne pasta, 2 cups broccoli florets
- In a large skillet over medium heat, cook bacon until crispy. Remove and place on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the skillet for extra flavor.6 slices bacon
- If you’re using raw chicken, season with salt and pepper, then cook in the same skillet with the bacon grease until fully cooked (about 5-6 minutes per side). Remove and dice or shred. If using pre-cooked chicken, simply dice or shred it and set aside.2 cups cooked chicken
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.2 tbsp unsalted butter, 2 tbsp all-purpose flour
- Gradually whisk in milk and cream, stirring constantly until smooth and slightly thickened (about 3-4 minutes).1 ½ cups milk, ½ cup heavy cream
- Stir in Parmesan cheese, ranch dressing, garlic powder, onion powder, salt, and pepper. Cook until the cheese is melted and the sauce is creamy.½ cup parmesan cheese, ¼ cup ranch dressing, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp salt, ¼ tsp black pepper
- Add the cooked pasta, chicken, broccoli (if using), and half of the crumbled bacon to the skillet. Toss everything together until evenly coated in the sauce.
- Serve immediately, garnished with the remaining bacon and fresh parsley if desired.
Notes