This chicken bacon ranch pasta is an easy dinner that takes only minutes to prepare. This creamy pasta recipe is loaded with chicken and bacon and tastes so good everyone is sure to love it!
Chicken Bacon Ranch Pasta
When dinner time rolls around, I never seem to have quite enough time on hand. Between after-school activities, play dates, work obligations, and school events, our afternoons and evenings are usually pretty full. It’s all too easy to just go through the drive-through for dinner, or to order takeout.
During the last year, I’ve made an effort to get back on track with homemade meals for my family. For me to get a quality meal on the table with busy schedules, it has to be quick easy, but also taste good! In order for me to get dinner on the table, it has to be quick and easy.
This chicken bacon ranch pasta is incredibly flavorful and delicious, a huge favorite with both kids and adults, and (best of all) it takes just a few minutes to make!
This recipe is loaded with chunks of tender chicken and savory bacon, and perfectly cooked al dente pasta. This recipe makes about four adult servings of pasta, so feel free to scale the recipe up or down, depending on the size of your family. It’s sure to be a new favorite!
Ingredients You’ll Need
- Barilla Ready Pasta – I love using this pasta because it is literally ready in just 60 seconds. I definite time-saver!
- Chicken – I like to grab a rotisserie chicken at the store and shred it to save time cooking it.
- Bacon – I prefer to use a thicker cut of bacon because I like the texture of it.
- Ranch Seasoning Mix – I personally like the Hidden Valley mix but really any brand works great.
- Cheddar Cheese – For this recipe I use a block of cheese and cut it up into smaller squares.
How To Make Chicken Bacon Ranch Pasta
Pasta Prep – Cook the pasta according to the directions on the package.
Sauce – First, melt the butter over medium heat. Next, you’ll whisk in the flour and let the mixture cooke for about 3 minutes until it’s brown and bubbling. Then you’ll want to slowly whisk in the milk and cook for about 5 minutes or until it has thickened.
Seasoning – Once the sauce has thickened, you’ll whisk in the ranch seasoning mix and add the salt to taste.
Compile – Pour the chicken, pasta and bacon into the saucepan and let it cook until everything is warm.
Cheese – Once the chicken bacon ranch pasta is warm, remove it from the heat and then stir in the small cubes of cheddar cheese until they’ve melted.
Keep From Boiling Over – If you decide to use traditional pasta, you’ll want to use a spill stopper when cooking it. These things have changed my life!:)
How To Cook Bacon – If you didn’t buy pre-cooked bacon, you’ll want to read about what I think the best way to cook bacon is.
Crock Pot – If you prefer to make it in a slow cooker, take a look at our Crock Pot Chicken Ranch Pasta Recipe.
Storing – You can store this chicken ranch pasta in the fridge for about 3-4 days.
More Easy Pasta Recipes
- One Pot BBQ Chicken Pasta
- Chicken Caesar Pasta Salad
- Taco Stuffed Pasta Shells
- Build Your Own Pasta Bar
- BLT Pasta Salad Recipe
Chicken Bacon Ranch Pasta Recipe
- 2 8.5 oz rotini pasta, Barilla Ready Pasta Rotini packages
- 2 cups chicken, chopped cooked rotisserie
- 4 slices bacon, cooked and chopped (or precooked bacon)
- 1 tablespoon butter
- 1 tablespoon flour
- 2 cups milk
- 1/2 teaspoon salt
- 1 tablespoon ranch seasoning mix, dry
- 2 ounces cheddar cheese, cut into small cubes
- Heat the pasta in the microwave, according to the package directions. Set aside and let cool slightly.
- In a large skillet, melt the butter over medium heat. Whisk in the flour and cook 2-3 minutes, or until golden brown and bubbly.
- Slowly add the milk, a little at a time, whisking constantly. Continue to cook for 3-5 minutes, or until thickened. Whisk in the salt and ranch seasoning mix.
- Add the pasta, chicken, and bacon, and cook until heated through. Remove from heat and stir in the cheddar cheese until the cheese has melted. Serve hot.
This post is a sponsored conversation written by me on behalf of Barilla. The opinions and text are all mine.