Hey y'all! Craving a satisfying, crowd-pleasing lunch that comes together quickly and tastes absolutely irresistible? This Chicken Bacon Ranch Pasta for Easy Lunch is creamy, cheesy, and packed with the smoky flavor of bacon and the tang of ranch. It's perfect for busy weekdays, meal prepping, or even a comforting dinner with loved ones. Let's get cooking!
Why You'll Love This Chicken Bacon Ranch Pasta for Easy Lunch
- Quick and easy to prepare in under 30 minutes.
- Creamy, cheesy, and full of savory ranch flavor.
- Great for meal prep or feeding a hungry family.
- Uses simple, everyday ingredients you probably already have.
- Customizable with your favorite add-ins or protein swaps.
Ingredients for Chicken Bacon Ranch Pasta for Easy Lunch
- 8 oz (225 g) penne or rotini pasta
- 1 lb (450 g) boneless, skinless chicken breast, diced
- 1 teaspoon olive oil
- 6 slices bacon, chopped
- 1 cup (240 ml) heavy cream
- ½ cup (120 g) cream cheese, softened
- 1 packet (1 oz/28 g) ranch seasoning mix
- 1 cup (100 g) shredded cheddar cheese
- ¼ cup (25 g) grated Parmesan cheese
- ¼ cup (60 ml) milk (more as needed)
- ½ teaspoon black pepper
- 2 tablespoon chopped fresh parsley (optional, for garnish)
How to Make Chicken Bacon Ranch Pasta for Easy Lunch
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions, about 10-12 minutes, until al dente. Drain and set aside.
Step 2: Cook the Bacon
While the pasta cooks, heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in the skillet.
Step 3: Sauté the Chicken
Add olive oil to the skillet with the reserved bacon fat. Add diced chicken, season with black pepper, and cook for 5-6 minutes until cooked through and golden on the edges. Remove chicken from the skillet and set aside.
Step 4: Make the Creamy Ranch Sauce
In the same skillet, lower the heat and add heavy cream, cream cheese, and ranch seasoning. Stir until smooth, about 2 minutes. Add milk gradually until you reach your desired sauce consistency.
Step 5: Bring It All Together
Add the cooked pasta, chicken, and half of the crispy bacon back into the skillet. Stir in cheddar and Parmesan cheese. Mix everything well and cook for 2-3 minutes, allowing the cheese to melt and the sauce to coat the pasta.
Step 6: Serve
Garnish with remaining bacon and fresh parsley. Serve immediately while hot and enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Notes for Chicken Bacon Ranch Pasta for Easy Lunch
- For extra flavor, use smoked bacon or add a pinch of smoked paprika (learn more about bacon cooking techniques).
- If the sauce thickens too much, add a splash of pasta water or extra milk to loosen it.
- Feel free to use rotisserie chicken to save time (safe chicken storage tips).
Chicken Bacon Ranch Pasta for Easy Lunch: Variations
- Spicy Kick: Add a dash of hot sauce or sprinkle in some crushed red pepper flakes.
- Veggie Boost: Stir in sautéed broccoli, spinach, or peas for added nutrition and color.
- Low-Carb: Substitute with zucchini noodles or chickpea pasta for a lighter option (chickpea pasta benefits).
Required Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Colander
Storage Instructions for Chicken Bacon Ranch Pasta for Easy Lunch
Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to restore creaminess. Freezing is possible, but the sauce may separate slightly upon thawing—stir well when reheating.
Serving Recommendations & Pairings
- Serve with a crisp green salad and garlic bread for a balanced meal.
- Pair with a light white wine like Pinot Grigio or sparkling water with lemon.
- Great alongside roasted vegetables or a fresh fruit cup for lunchboxes.
Pro Tips for Chicken Bacon Ranch Pasta for Easy Lunch
- Use room temperature cream cheese for a smoother, lump-free sauce (how to soften cream cheese).
- Don't overcook the pasta—al dente texture helps the sauce cling better.
- Add cheese gradually and stir constantly for a velvety, non-grainy sauce.
Chicken Bacon Ranch Pasta for Easy Lunch FAQ
Can I make Chicken Bacon Ranch Pasta ahead of time?
Yes! Prepare the dish up to 2 days in advance and store in the fridge. Reheat gently and add a splash of milk to restore creaminess.
Can I use a different type of pasta?
Absolutely! Any short pasta like fusilli, shells, or rigatoni works great in this recipe.
Is there a lighter version of Chicken Bacon Ranch Pasta?
You can swap heavy cream for half-and-half or milk, use turkey bacon, and opt for reduced-fat cheese for a lighter alternative.
Ingredients
- 8 oz (225 g) penne pasta
- 2 cups cooked chicken breast, diced
- 6 slices bacon, cooked and crumbled
- 1 cup ranch dressing
- ½ cup shredded cheddar cheese
- ¼ cup chopped green onions
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
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1Cook the penne pasta according to package instructions. Drain and set aside.
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2In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until warmed through.
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3Add cooked pasta, crumbled bacon, and ranch dressing to the skillet. Stir to combine and heat for 2-3 minutes.
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4Sprinkle shredded cheddar cheese over the pasta and stir until melted and creamy.
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5Season with salt and black pepper to taste. Garnish with chopped green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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