Can I freeze this pasta dish?

Yes, this pasta freezes well. Allow it to cool completely, then transfer it into an airtight container. It will keep for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stovetop or in the oven. Add a splash of milk or cream to loosen the sauce if needed.

Is this the same as chicken bacon ranch pasta Pioneer Woman?

Not quite. The chicken bacon ranch pasta Pioneer Woman recipe often leans into heavier cream and butter with fewer step-by-step layers. This version keeps the richness but builds in flavor with searing, roux-based sauce, and flexible ingredient swaps — more weekday-friendly without losing the indulgence.

Can I make it without ranch seasoning?

You can. Replace the ranch mix with a blend of garlic powder, dried parsley, onion powder, and a pinch of dill. It won’t be exactly the same, but you’ll still get a creamy herb sauce that pairs beautifully with chicken and bacon.

What's the best pasta shape to use?

Rotini, penne, fusilli, or even ditalini all work well. Shapes that hold sauce and have texture are ideal. If you're planning to bake it, sturdier shapes like penne hold up especially well for a true chicken bacon ranch casserole finish.

How can I make it dairy-free?

Swap the half and half for an unsweetened dairy-free alternative (like oat or almond milk) and use dairy-free cheese. The sauce won't be as rich but still satisfying if well-seasoned.

Creamy Chicken Bacon Ranch Pasta Recipe (Easy + Irresistible)

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Creamy chicken bacon ranch pasta made with juicy chicken, savory beef bacon, and a rich homemade ranch cheese sauce. Perfect for weeknight comfort.

Author: Emily Parker
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop or Baked
Cuisine: American

Ingredients

Scale

2 small boneless skinless chicken breasts
6 strips beef bacon, cooked and chopped
2 cups uncooked rotini pasta
2 tablespoons butter
2 tablespoons flour
1 tablespoon garlic, minced
2 cups half and half
2 cups cheddar cheese, shredded
2 tablespoons dry ranch seasoning mix
Salt and pepper, to taste
1 teaspoon onion powder
1 teaspoon Italian seasoning

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Instructions

1. Cook beef bacon until crispy, reserve 2 tbsp drippings, and chop bacon.
2. Slice chicken breasts, season, and sear in bacon drippings until golden and cooked through. Let rest, then chop.
3. Boil pasta in salted water until al dente. Drain and set aside.
4. Melt butter in skillet, sauté garlic, then stir in flour to make a roux.
5. Gradually add warmed half and half, stirring until smooth. Reduce heat.
6. Add ranch seasoning and shredded cheese. Stir until melted.
7. Fold in pasta, chicken, and most bacon. Stir gently to coat.
8. Optional: Transfer to baking dish, top with cheese, and bake at 350°F for 25–30 minutes.

Notes

Use freshly shredded cheddar for the smoothest sauce.
For extra richness, stir in a tablespoon of cream cheese.
Pairs well with garlic bread or a light pasta salad.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 plate
Calories: 552
Sugar: 1g
Sodium: 893mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 25g
Fiber: 1g
Protein: 34g
Cholesterol: 137mg

Find it online: https://www.flavourrecipe.com/chicken-bacon-ranch-pasta-recipe/