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Creamy Chicken Bacon Ranch Pasta

Creamy chicken bacon ranch pasta with rigatoni coated in a thick ranch cream sauce, plus melted cheddar pooling between the tubes. Tender shredded chicken and crispy bacon crumbles are tossed throughout for an easy weeknight dinner you can make start to finish in under 40 minutes.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil and cook the rigatoni or penne until al dente, then reserve 1/2 cup pasta water and drain. Use a quick taste test so the pasta still feels firm in the center.
Make ranch cream sauce
  1. In the same pot over medium heat, sauté the minced garlic for 1 minute until fragrant. Watch for a light sizzle without browning.
  2. Add the heavy cream and chicken broth and bring to a simmer, stirring to combine. Keep it at a gentle simmer so the sauce starts to thicken.
  3. Stir in the ranch seasoning mix and simmer for 3–4 minutes until slightly thickened. The sauce should coat the back of a spoon.
  4. Add the shredded cheddar and grated parmesan, then stir until fully melted and smooth. Turn off the heat as soon as the cheese disappears so it stays creamy.
Combine and serve
  1. Return the drained pasta to the pot, add the shredded chicken, and toss to coat, loosening with reserved pasta water if needed. Stop when the noodles look glossy and the chicken is evenly distributed.
  2. Top with crumbled bacon and fresh chives, season with salt and black pepper to taste, and serve immediately. Finish while the sauce is still bubbling and thick.

Notes

Pro tip: If the sauce gets too thick while you toss, add pasta water 1 tablespoon at a time until it becomes silky and clings to the rigatoni. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of cream or broth to restore texture. Freezing: yes, up to 2 months, though the sauce may be slightly less smooth when thawed. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (it will be a bit thinner).