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close-up of chicken bacon ranch pasta in a white bowl

Chicken Bacon Ranch Pasta

 This chicken bacon ranch pasta is total comfort food! The creamy sauce is addictive, and it's ready in only 30 minutes.
Course Main Course
Cuisine American
Keyword chicken bacon ranch pasta, ranch chicken bacon pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 644kcal


  • 8 ounces uncooked pasta
  • 2 chicken breasts cut in half lengthwise
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
  • 4 strips bacon cut into small pieces
  • 3/4 cup low-sodium chicken broth
  • 8 ounces cream cheese (a block of Philly) softened
  • 1 tablespoon ranch seasoning
  • Freshly grated parmesan cheese optional, to taste


  • Boil a salted pot of water and cook the pasta al dente according to package directions. If you haven't had time to let the cream cheese soften on the counter prior to starting the recipe, microwave it for 20-30 seconds or until it's very soft.
  • Meanwhile, cut the bacon into small pieces (kitchen shears make the job easy), and cook it over medium-high heat until crispy. Once it's done, spoon the bacon onto a paper towel lined plate. Leave the bacon fat in the pan.
  • While the bacon is cooking, cut the chicken in half lengthwise so you've got 4 thinner pieces. Season the chicken with the garlic powder and some salt & pepper (but go easy on the salt since the ranch seasoning and bacon are fairly salty).
  • Add the chicken to the skillet and cook it in the remaining bacon grease for 5-6 minutes/side or until golden and cooked through. Transfer cooked chicken to a plate and keep warm (cover loosely with foil).
  • Add the chicken broth, cream cheese, and ranch seasoning to the skillet. Cook for about 5 minutes, stirring until the cream cheese has melted in and the sauce thickens up a bit. Keep in mind that the sauce will thicken up quickly and thickens more after it cools a bit. You can always add a splash more chicken broth or hot pasta water if it gets too thick.
  • Meanwhile, cut the cooked chicken into strips.
  • Toss the drained pasta with the sauce (stir in some bacon and reserve some for topping each bowl if you want). Top each bowl with the cooked chicken and some freshly grated parmesan if desired.


  • This recipe is quite rich, so I kept the portions fairly small. If you've got very hungry people to feed, I recommend either serving this with a side or keeping the chicken the same but doubling the sauce (and adding more pasta).
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 644kcal | Carbohydrates: 48g | Protein: 38g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 149mg | Sodium: 757mg | Potassium: 704mg | Fiber: 2g | Sugar: 3g | Vitamin A: 795IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg