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Creamy Chicken Bacon Ranch Pasta

Creamy chicken bacon ranch pasta with rigatoni coated in a thick ranch cream sauce, tender shredded chicken, and crispy bacon crumbles. The cheddar melts into the sauce and pools between the pasta tubes for a rich, creamy weeknight dinner texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or penne pasta
  • 1 lb rigatoni or penne pasta Cook in salted water until al dente; reserve pasta water before draining.
Shredded chicken
  • 1.5 cup cooked chicken, shredded Use pre-cooked chicken; shred before assembling the sauce.
Bacon
  • 8 bacon, cooked and crumbled Cook until crisp, crumble, and reserve some for topping.
Garlic
  • 3 garlic cloves, minced Minced fresh for best flavor in the cream sauce.
Ranch seasoning
  • 1 packet (1 oz) ranch seasoning mix Stir into the simmering cream to season and thicken slightly.
Cream
  • 2 cup heavy cream Simmer gently to avoid scorching and keep the sauce silky.
Chicken broth
  • 1 cup chicken broth Used with cream to create a pourable ranch sauce base.
Cheese
  • 1.5 cup sharp cheddar cheese, shredded Add to the hot sauce and stir until fully melted.
Parmesan
  • 0.5 cup parmesan cheese, grated Melts into the sauce for extra savory depth.
Seasoning
  • 1 salt and black pepper to taste Season after combining pasta and sauce, adjusting to preference.
Garnish
  • 1 fresh chives for garnish Finish with chives and extra bacon if desired.

Equipment

  • 1 Dutch oven

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a rolling boil, then cook the rigatoni or penne until al dente. Reserve 1/2 cup pasta water and drain the pasta.
Make the ranch cream sauce
  1. In the same pot over medium heat, sauté the minced garlic for 1 minute until fragrant. Add the heavy cream and chicken broth and bring to a simmer.
  2. Stir in the ranch seasoning mix, then simmer for 3–4 minutes until slightly thickened. Whisk occasionally so the seasoning dissolves evenly.
  3. Add the shredded cheddar and grated parmesan, then stir until fully melted and smooth. If the sauce looks too thick, loosen it with a splash of reserved pasta water.
Toss and serve
  1. Return the drained pasta to the pot and add the shredded chicken, then toss to coat the pasta in the ranch sauce. Add pasta water as needed to loosen and help the sauce cling to the noodles.
  2. Top with crumbled bacon and fresh chives, then serve immediately. Finish with a pinch of salt and black pepper to taste if needed.

Notes

Pro tip: use reserved pasta water a tablespoon at a time to adjust thickness so the sauce clings to every tube. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently on the stove with a splash of cream or broth to loosen. Freezing is not recommended because the cream sauce may separate when thawed. For a lighter option, swap half the heavy cream for evaporated milk while keeping the cheese amounts the same for a still-creamy texture.