One-Pot Chicken Bacon Ranch Pasta can be made entirely from scratch or from leftovers. You can easily swap out some ingredients for store-bought ones your family prefers. This one-pot wonder is ready in just 30-minutes.
Back-to-School has hit our neck of the woods and it’s been welcomed by both parents and students alike. With back-to-school, however, comes a different set of weeknight problems; homework, after-school activities, sports, and the list goes on and on, making getting a meal on the table even more of a challenge.
This tasty dish stars many ingredients kids love; namely pasta, bacon, and cheese – and it practically cooks itself. So while this dish toils away on the stove, I can help my daughter with her homework.
Looking for just a straightforward chicken bacon ranch alfredo sauce without the skillet dinner? You can find it here: Chicken Bacon Ranch Alfredo!
One-Pot Chicken Bacon Ranch Pasta
Ingredients
- 4 slices bacon
- 1/2 cup white onion , diced fine
- 1 tsp garlic , minced
- 3 cups chicken stock
- 2 tbsp powdered ranch dressing [See Note 1]
- 8 oz cream cheese , softened and cubed
- 2 cups penne pasta , uncooked
- 2 cups cooked chicken , shredded or chopped
- 2 cups Colby Jack shredded cheese blend [See Note 2]
- Salt and pepper to taste
- 1 sliced green onion , for garnish (optional)
Instructions
- In a 12-inch non-stick skillet over medium heat, brown 4 pieces of bacon and set aside on bacon paper towels to drain then crumble. Drain fat from pan reserving 1 tablespoon inside the pan. [See Note 3]
- Add the onion and garlic and cook until softened, about 3 minutes.
- Add the cream cheese and melt into the chicken stock, stirring occasionally.
- Add the pasta and shredded cheese, stir to combine. Cover and cook 16-19 minutes, depending on your desired tenderness of the pasta.
- Once the pasta is cooked, add the shredded chicken. Stir well.
- Season with salt and pepper to taste. (I found I used less salt since the bacon was quite salty enough.)
- Sprinkle the crumbled bacon over the top.
- Garnish with sliced green onions (scallions).
Notes
- Traditional powdered ranch dressing packets are loaded with MSG, therefore, I make my own and always have it on hand. If you prefer, you may substitute 1 seasoning packet.
- I used a block of Colby Jack cheese and hand grated it, I find block cheese to be more flavorful than the pre-shredded variety. If you prefer, you may substitute in 1 bag of shredded cheese.
- If you prefer not to cook with bacon fat, drain pan fully and then wipe clean with paper towels and then add 1 tablespoon or your preferred cooking oil.
Super easy and you could add shrimp Or andouille sausage and mix it up. Super yummy.
Okay, I remember your original recipe for chicken bacon alfredo and it did not have cream cheese in it. The main reason I tried that recipe was that you mentioned that you never liked alfredo sauce until you made that. (I have never liked it either until that awesome recipe!) I had it bookmarked on my laptop and I make it often (my son’s top request!) So imagine my confusion when I find this new recipe in its place. Just wondering if it might be possible to see your original recipe? I would really appreciate it so much (so would my son.)
Hi Gigi – I had removed it back to drafts for better photos. I have re-published it for you – sorry for the confusion. https://kitchendreaming.com/chicken-bacon-ranch-alfredo/
Thank you. That link brings me right back to this recipe. I will try this one I guess. Wish I could go back in time and write down the original recipe. I thought that I was doing something wrong at first but tried the link twice. Forgot to ever respond till now, lol Thank you for trying!
Hi Gigi,
I did a little digging and see what you mean. I have sent you an email to the account you listed here on the site with the recipe attached. Have a great day and I hope to see you back around the kitchen soon!