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Creamy Chicken Bacon Ranch Pasta

Creamy chicken bacon ranch pasta with rigatoni coated in a thick ranch cream sauce, tender pasta, and visible shredded chicken in every bite. Cheddar and parmesan melt into a glossy sauce that clings to the pasta tubes, finished with crispy bacon crumbles and chives.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Creamy chicken bacon ranch pasta
  • 1 lb rigatoni or penne pasta
  • 1.5 cup cooked chicken, shredded
  • 8 strip bacon, cooked and crumbled
  • 3 garlic cloves, minced
  • 1 packet (1 oz) ranch seasoning mix
  • 2 cup heavy cream
  • 1 cup chicken broth
  • 1.5 cup sharp cheddar cheese, shredded
  • 0.5 cup parmesan cheese, grated
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 0.25 fresh chives for garnish
  • 0.5 cup pasta water reserved 1/2 cup

Equipment

  • 1 Dutch oven

Method
 

Cook pasta
  1. Cook rigatoni or penne pasta in salted boiling water until al dente, then reserve 1/2 cup pasta water and drain.
  2. Keep the pasta water handy so you can loosen the sauce to a glossy coating consistency later.
Make the ranch cream sauce
  1. In the same pot over medium heat, sauté minced garlic for 1 minute, stirring until fragrant and not browned.
  2. Add heavy cream and chicken broth, bring to a simmer, and keep it at a steady gentle bubble.
  3. Stir in ranch seasoning mix and simmer for 3–4 minutes until slightly thickened, with a creamy look that coats a spoon.
  4. Reduce heat to low and add shredded sharp cheddar and grated parmesan, stirring until fully melted and smooth.
Toss and serve
  1. Return drained pasta to the pot and add shredded cooked chicken, then toss to coat until the pasta is evenly slick with sauce.
  2. If needed, add reserved pasta water a splash at a time to loosen the sauce so it clings to the pasta tubes.
  3. Top the pasta with crumbled bacon and fresh chives and serve immediately.

Notes

Pro tip: simmer the ranch sauce until it looks slightly thick before adding cheese, then loosen with reserved pasta water to get that thick-but-saucy coating. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water or milk to loosen. Freezing is not recommended because the cream sauce can separate. If you want a lighter option, substitute half-and-half for heavy cream (sauce may be slightly thinner).