Description
Ultra-creamy ranch, cheddar, and bacon chicken pasta that comes together fast—perfect for busy weeknights and guaranteed to be a family favorite.
Ingredients
Units
Scale
Chicken
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- salt and freshly ground black pepper (to taste)
Pasta & Sauce
- 16 oz penne or shell pasta
- 8 oz cream cheese (softened)
- 1 cup low-sodium chicken broth
- 1 cup shredded cheddar cheese
- 1 oz dry ranch dressing mix (one packet)
- 1 cup milk
- 1/2 cup cooked and crumbled bacon
Garnish
- chopped fresh parsley (for garnish)
Instructions
- Season and sear the chicken: Pat chicken dry. Season all over with smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high. Sear 6–7 minutes per side until golden and cooked through (165°F/74°C). Rest on a cutting board.
- Boil the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook pasta to al dente per package. Reserve 1/2 cup pasta water (optional), then drain.
- Start the creamy sauce: In the same skillet, add chicken broth and scrape up browned bits. Add softened cream cheese and stir until fully melted and smooth.
- Make it cheesy: Stir in ranch seasoning, milk, and cheddar. Reduce heat to low and stir until the sauce is silky and uniform.
- Combine: Slice or cube the rested chicken. In the pasta pot, combine drained pasta and chicken. Pour sauce over and toss to coat. Loosen with a splash of reserved pasta water if needed.
- Finish & serve: Fold in the crumbled bacon. Warm 1–2 minutes on low. Garnish with parsley and serve immediately.
Notes
For extra flavor, swap half the cheddar for Monterey Jack. If the sauce thickens as it sits, thin with a splash of milk or pasta water. Use rotisserie chicken to cut prep time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta
- Cuisine: American
Nutrition
- Calories: 650
- Fat: 30
- Carbohydrates: 55
- Protein: 40
