Chicken Bacon Ranch Pasta Recipe

I have a family of 8 and everyone loves it. I triple the recipe and leave the bacon on the side for the ones who don't like it. I have made this 3 times and will continue to make it.

My family loved this dish. I used a rotisserie chicken and bacon crumbles from Costco. I fried the bacon crumbles in some butter to crisp them up a bit and to make up for the lack of bacon fat. I also used an 8oz. tub of cream cheese spread, the kind with "garden vegetables", because that is what I had on hand. I believe it enhanced the flavor overall. This would make a fast and tasty potluck dish. I will make this again, soon.

Hi all, I used this recipe just now (3/28/24) as a start. For the life of me, I can't just follow a recipe, but i did mostly. Pasta: boil the water. add the pasta. Turn off heat. give it a stir, return the lid. leave it alone for about 20 minutes. Bacon: iron skillet on medium. add bacon strips. Just when you think the bacon is NEVER going to brown up, BAM! it has. turn the strips. remove the bacon when crispy. Leave the bacon grease in the pan. Chicken: while you're waiting on your bacon, sprinkle dry ranch dressing over both sides of the meat. I used the dry spicy ranch powder. When you're all done with frying your bacon, add the chicken breasts to the skillet. Cook 5-7 minutes on first side. 4-6 minutes on the flip. Remove chicken to the bacon plate. Leave the grease in the skillet. Cream cheese: microwave it in a medium bowl for about a minute. Use a handmixer to cream the cheese. You can add some of the milk to help. SAUCE: Add the butter to the skillet. Add the flour when the butter is melted. stir it all up. Cook long enough to cook the flour. add the pasta water. add the cream cheese mix. add the rest of the milk. Really get in there and stir the sauce, to keep it from burning/sticking to the bottom. Combine and enjoy :) I did add a 1/2 of a red bell pepper and 1/2 of a yellow bell pepper to the skillet on the chicken flip. I also added a big handful of parmesan cheese after I combined everything. Also, I just left the chicken breasts whole. (It seems to make the hubs believe he's eating meat when he has to cut it up himself:) )

I made some changes. I cut the serving size by half. I didn't have any cream cheese and left it out. My chicken was still partially frozen so I couldn't preslice. After chicken was cooked I cut it up in bite size. Still wasn't enough chicken. I didn't get any chicken. I used penne pasta instead of rotini. I cooked the pasta in low sodium chicken both for more flavor (used no salt). I added diced zucchini and squash in the pan with the butter before adding the flour. The sauce looked dry so I used 1 cup of milk instead of cutting in half. I also used a full ranch seasonings pouch again for flavor. It turned out great! I will be making this again.

I put my own spin on it! I used whole milk (because that's what I had already) I used chicken broth instead of pasta water (because just why would you do that) and I added 2 tablespoons of Parmesan garlic sauce!

We loved this recipe! Only thing I changed was inadvertently using a spicy ranch dressing and was that ever a “good goof!” I kept the measurement low because I wasn’t sure how it would turn out, but for us, it added a mild “South of the Border” quality to the dish that was great. Next time I may add some green peas or little broccoli florets. It was easy to make and satisfyingly filling. I’m definitely a “happy camper!”

This was so delicious and so easy. Followed recipe exactly (expcept used gluten free pasta and flour) and opted out of the parsley. Will definitely become a staple for dinner.

This was good but a little bland. Needs something like spinach or chopped broccoli for color and nutritional value. Maybe add some red pepper flakes to give it a little more kick.

I made half recipe. There's just two of us. Added peas. Would add some pepper next time.

We made this exactly as written and it was okay. Both kids (11&14) said it was good but needs some tweaking. They said less ranch and less cream cheese. We used all our reserved starchy water and it could have thinned even more even after I added a splash more of milk. So we'll try this again with 2/3 package cream cheese, some extra milk (half cup?) and 4 tsp sauce ranch and a dash of ground pepper. We topped with fresh garden parsley and finely grated parmesan.

Think it would be great cold. Needs a little more sauce

Wonderful flavor.

Think it would be great cold. Needs a little more sauce

Wife loved it!

I’ll definitely make this again.

Oh it is delicious. The only chance I made was using dried parsley instead of fresh.

It wasn’t that great. Tasted heavy with the cream cheese. It needs something, but idk what

Bro, this recipe deserves an award.

So simple, yet so satisfying.

I’m obsessed — so good!