Chicken Bacon Ranch Pasta

Name: Chicken Bacon Ranch Pasta (30-Minute Weeknight Dinner)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb bacon; 1 lb boneless, skinless chicken breasts; Cajun seasoning, to taste; Garlic and herb seasoning, to taste; 1 tbsp olive oil; 1 shallot, diced; 2 cups heavy whipping cream; 1 cup chicken broth; 2 tbsp ranch seasoning powder; 1 tsp black pepper; 1 cup shredded cheddar cheese; 1/2 cup grated Parmesan cheese; 1 lb bowtie pasta, cooked; 1 tbsp fresh parsley, chopped for garnish

Chicken Bacon Ranch Pasta is a creamy, savory one-pan dinner that combines seasoned chicken, crispy bacon, and a rich ranch cream sauce tossed with bowtie pasta, ready in under 30 minutes.

🌍American 🏷️Chicken bacon ranch pasta 🏷️Pasta 🏷️Chicken 🏷️Bacon Ranch

🏷️

🏷️Creamy pasta

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TikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb bacon
1 lb boneless, skinless chicken breasts
Cajun seasoning, to taste
Garlic and herb seasoning, to taste
1 tbsp olive oil
1 shallot, diced
2 cups heavy whipping cream
1 cup chicken broth
2 tbsp ranch seasoning powder
1 tsp black pepper
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 lb bowtie pasta, cooked
1 tbsp fresh parsley, chopped for garnishoptional

14 Ingredients

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Instructions

1
Preheat oven to 400°F (200°C). Arrange bacon in a single layer on a foil-lined baking sheet.
2
Bake for 20-25 minutes, or until crispy. Remove from the oven and set aside.
3
While the bacon cooks, pat the chicken breasts dry and season generously on both sides with Cajun seasoning and garlic & herb seasoning.
4
Heat olive oil (or reserved bacon grease) in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through.
5
Remove the chicken from the skillet and set aside to rest.
6
In the same skillet, add the diced shallot and sauté for 1-2 minutes until softened and fragrant.
7
Pour in the heavy whipping cream and chicken broth, scraping up any browned bits from the bottom of the pan.
8
Season the sauce with ranch seasoning powder, black pepper, and a little more garlic & herb seasoning. Whisk to combine.
9
Stir in the shredded cheddar and Parmesan cheese. Whisk continuously until the cheese is fully melted and the sauce is smooth.
10
Turn off the heat and add 1 pound of cooked bowtie pasta to the skillet. Stir to coat the pasta in the sauce.
11
Chop the cooked chicken and crispy bacon into bite-sized pieces.
12
Add the chopped chicken and bacon to the pasta and stir to combine.
13
Garnish with fresh parsley and serve immediately.

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Tips & Notes

Pro tips

Cook bacon until crispy, then use the rendered fat to sear chicken for deeper flavor — no extra oil needed.
Season chicken with Cajun and garlic-herb seasoning before searing; this builds flavor faster than seasoning the sauce alone.
Add cream and broth slowly to the pan drippings and whisk constantly to create a smooth, lump-free sauce.
Toss pasta with the sauce immediately after draining; the starchy pasta water helps the cream coat evenly.

Substitutions

Heavy whipping cream → half-and-half or whole milk (sauce will be thinner; reduce by 2–3 minutes to thicken)
Boneless, skinless chicken breasts → boneless, skinless thighs (reduce cook time by 2–3 minutes)
Bowtie pasta → penne, fettuccine, or any short-cut pasta (cooking time may vary slightly)
Ranch seasoning powder → Italian seasoning blend with garlic powder and dried dill (adjust salt to taste)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop over medium heat, stirring in a splash of chicken broth to restore creamy consistency.

Common Questions

Can I use chicken thighs instead of breasts?

Yes. Dark meat has more fat and stays juicier; reduce cooking time slightly as thighs cook faster than breasts.

Can I make this ahead?

Cook pasta and sauce separately, then combine when reheating. Store in an airtight container for up to 3 days; add a splash of broth when warming to loosen the sauce.