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Creamy Chicken Bacon Ranch Pasta (One-Pan Dinner in 35 Minutes)

 A rich, cheesy, one-pan chicken bacon ranch pasta made with cream cheese, ranch seasoning, and crispy beef or turkey bacon. Ready in 35 minutes with minimal washing up.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 680
Ingredients Method Notes

Ingredients
  

  • For the pasta:
  • 350 g 12 oz penne or rotini pasta
  • 500 g 1.1 lb boneless chicken breast, cut into 2cm cubes
  • 150 g 5 oz beef bacon or turkey bacon, roughly chopped
  • 3 tablespoons ranch seasoning one 28g packet
  • 240 ml 1 cup heavy cream
  • 115 g 4 oz cream cheese, softened
  • 120 ml ½ cup chicken stock
  • 3 garlic cloves minced
  • 100 g 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons olive oil
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • To finish:
  • 2 tablespoons fresh parsley or chives chopped
  • Extra shredded cheddar optional

Method
 

  1. Heat 1 tablespoon olive oil in a large deep skillet over medium heat. Add chopped bacon and cook 5 to 6 minutes until crispy. Remove and set aside; keep the fat in the pan.
  2. Add remaining olive oil. Season chicken with paprika, salt, and pepper. Increase heat to medium-high. Sear chicken cubes 3 to 4 minutes without stirring, then flip and cook 3 more minutes. Check internal temperature reaches 74°C (165°F). Wash hands after handling raw chicken.
  3. Reduce heat to medium. Add garlic and stir 30 seconds. Pour in stock and scrape up browned bits. Add cream cheese chunks and stir until melted, about 2 minutes. Add heavy cream and ranch seasoning. Stir to combine.
  4. Add uncooked pasta to the pan and stir to coat. Add a splash of water or stock if pasta is not nearly submerged. Bring to a gentle simmer, cover, and cook 12 to 14 minutes, stirring every 3 minutes, until pasta is tender.
  5. Remove from heat. Stir in shredded cheddar until melted. Fold in the reserved crispy bacon. Adjust seasoning. Top with fresh parsley or chives.

Notes

Notes:
  • Softened cream cheese (left out 20 minutes before cooking) melts more smoothly than cold.
  • If sauce is too thick after sitting, stir in warm water or stock, 1 tablespoon at a time.
  • Homemade ranch seasoning: 1 tablespoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried parsley, pinch of salt.
  • For a baked version, transfer finished pasta to a baking dish, top with cheddar, and bake at 200°C (400°F) for 10 to 12 minutes.
Nutrition per serving (approximate):
  • Calories: 680 kcal
  • Protein: 46g
  • Carbohydrates: 52g
  • Fat: 31g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 890mg
  • Serving size: approximately 400g
  • Servings per recipe: 4
Nutritional values are estimates and will vary based on specific brands, portion size, and ingredient substitutions. Calculated using standard nutritional databases.
Allergen information: Contains dairy (cream, cream cheese, cheddar) and gluten (pasta). Some ranch seasoning packets also contain wheat starch and may contain other allergens. Check labels before serving to anyone with allergies. Cross-contamination risk depends on your kitchen setup.