Servings
Font
Back
5.0 from 3 votes

Chicken Bacon Ranch Pasta

This Chicken Bacon Ranch Pasta is a family-friendly meal that's loaded with flavor! It's a comfort dish featuring tender pasta, juicy chicken bites, and crispy bacon, all tossed in a creamy three-cheese ranch sauce.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 6 servings
Calories: 732 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 16 ounces uncooked cavatappi
  • ½ pound about 6 slices thick-cut bacon, diced
  • 1 pound boneless skinless chicken breast cut into ½” pieces
  • 2 tablespoons ranch seasoning divided
  • ½ cup diced yellow onion
  • 2 large cloves garlic minced (use more if you really like garlic!)
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups shredded Mozzarella cheese divided (I recommend whole milk mozzarella)
  • 1½ cups grated parmesan divided
  • 1 cup shredded cheddar cheese
  • ½ teaspoon red pepper flakes optional and to taste
  • 3 tablespoons sliced green onions optional garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 400° F and lightly grease a 9" x 13” baking dish (a 3 or 4 quart pan will work as well) with non-stick cooking spray. 
  2. Bring a large pot of salted water to a boil and cook the cavatappi just until al dente, according to the package directions. Reserve ½ cup of pasta water before draining. Set aside. 
  3. Heat a large Dutch oven or pot over medium heat. Add the bacon and cook, stirring often, for 5-7 minutes, or until crisp and browned. Remove the bacon to a paper towel-lined plate using a slotted spoon and leave the grease in the pan. 
  4. Season the chicken pieces with 1 tablespoon of the ranch seasoning. Add the chicken to the pan with the bacon drippings and sear for 2-3 minutes per side, or until the chicken is lightly browned – it won’t be fully cooked yet, that’s okay! Remove the chicken to a plate and set it aside. 
  5. Discard all but 2 tablespoons of the drippings (no need to wash the pan). Add the diced onion to the drippings and cook for 3-5 minutes, or until tender. 
  6. Add the garlic and flour. Cook for an additional minute, stirring often. 
  7. Next stir in the milk and cream, making sure to scrape any browned bits from the bottom of the pan. Use a whisk to smooth out any lumps. 
  8. Bring the mixture to a simmer and cook for 1-2 minutes, or until bubbly and just barely thickened. It will thicken much more when the cheese is added. 
  9. Add 1 cup of the shredded mozzarella, 1 cup of the grated parmesan, all of the cheddar, and the remaining tablespoon of ranch seasoning (and the red pepper flakes, if using). Stir until the cheese has completely melted. 
  10. Remove the pan from the heat and stir in the pasta, chicken, and bacon. 
  11. Transfer the pasta to the greased baking dish and then sprinkle over the remaining mozzarella and parmesan. 
  12. Bake uncovered for 20 minutes, or until the cheese is melted and lightly browned. 
  13. Garnish with sliced green onions and serve immediately. 

Nutrition Information

Serving 1 Calories 732kcal (37%) Carbohydrates 41g (14%) Protein 51g (102%) Fat 40g (62%) Saturated Fat 22g (110%) Polyunsaturated Fat 13g Trans Fat 1g Cholesterol 177mg (59%) Sodium 1168mg (49%) Fiber 2g (8%) Sugar 8g (16%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 732

% Daily Value*

Serving 1
Calories 732kcal 37%
Carbohydrates 41g 14%
Protein 51g 102%
Fat 40g 62%
Saturated Fat 22g 110%
Polyunsaturated Fat 13g 76%
Trans Fat 1g 50%
Cholesterol 177mg 59%
Sodium 1168mg 49%
Fiber 2g 8%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.