Description

A creamy, flavorful one‑pan pasta dish that brings together tender chicken, smoky bacon, cheesy ranch sauce, and perfectly cooked pasta for the ultimate comfort-food experience.

Ingredients

12 oz pasta (penne, rotini, or fusilli)
2 tbsp olive oil or reserved bacon fat
2 chicken breasts, cubed
6–8 strips bacon
2 cloves garlic, minced
1 cup ranch dressing
½ cup milk or cream
1½ cups shredded cheddar cheese
2 tbsp chopped green onions or chives (plus extra for garnish)
Salt and pepper, to taste

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Instructions

Cook pasta: Boil in salted water until al dente, drain, and set aside, reserving a splash of pasta water.
Crisp bacon: Using a cold pan, cook bacon over medium heat until crisp. Remove, drain on paper towels—reserve some rendered fat.
Cook chicken: Season cubed chicken with salt and pepper, then sauté in the pan with bacon fat until golden and cooked through.
Make the sauce: Reduce heat, add garlic and cook briefly. Stir in ranch dressing and milk/cream, mixing until warmed.
Add cheese: Slowly stir in cheddar until the sauce is smooth and melted—season with salt and pepper to taste.
Combine: Add pasta and crushed bacon (reserving some for garnish), toss to coat. Add pasta water if needed to loosen sauce.
Finish and serve: Garnish with green onions/chives and reserved bacon bits before serving warm.

Notes

Shortcut: Use rotisserie chicken—just shred and stir in at the end.
Make it lighter: Swap turkey bacon, light ranch, and use half‑and‑half.
Gluten‑free: Use GF pasta and ensure bacon/ranch are GF.
Make‑ahead: Assemble up to the bake step; refrigerate, then warm and garnish before serving.