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Creamy Chicken Bacon Ranch Pasta

Creamy chicken bacon ranch pasta with rigatoni coated in a thick ranch cream sauce, loaded with shredded chicken, crispy bacon, and melted cheddar that pools between the tubes. This easy pasta dinner simmers a ranch cream sauce, tosses until glossy, and finishes with bacon crumbles and fresh 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
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Pasta and chicken
  • 1 lb rigatoni or penne pasta
  • 1.5 cup cooked chicken, shredded
  • 8 bacon cooked and crumbled
  • 3 garlic cloves, minced
Ranch cream sauce
  • 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
  • 1 salt and black pepper to taste
  • 0.25 cup fresh chives for garnish

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Cook the pasta and reserve pasta water
  1. Bring a large pot of salted water to a boil, then cook rigatoni or penne until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
Make the ranch cream sauce
  1. In the same pot over medium heat, sauté minced garlic for 1 minute, stirring so it doesn’t brown. Add heavy cream and chicken broth, then bring the mixture to a simmer.
  2. Stir in ranch seasoning mix and simmer for 3–4 minutes until slightly thickened. Reduce heat to keep it at a gentle simmer while you add the cheeses.
  3. Add shredded sharp cheddar and grated parmesan, then stir until fully melted and smooth. Season with salt and black pepper to taste.
Toss and serve
  1. Return drained pasta to the pot and add shredded chicken, then toss to coat. Add reserved pasta water a splash at a time if needed to loosen into a glossy, creamy consistency.
  2. Top the pasta with crumbled bacon and fresh chives, then serve immediately.

Notes

For best texture, reserve pasta water and add it gradually so the sauce turns silky without getting watery. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove or in the microwave, thinning with a splash of milk or broth if needed. Freezing is not recommended because the cream sauce can break after thawing. For a lighter option, use half-and-half instead of heavy cream (expect a thinner sauce).