Creamy and packed with flavor this chicken bacon ranch pasta is a weeknight dinner my family begs for when comfort food is on the menu The smoky bacon tender chicken ranch seasoning and gooey cheddar come together in a sauce that hugs every twist of pasta

I first whipped this up on a night when everyone seemed hungry for something cheesy and filling It was an instant hit and now I keep these ingredients handy just in case

Ingredients

• Rotini pasta: This spiral shaped noodle expertly holds the creamy ranchy sauce Look for bronze die cut pasta for best texture
• Bacon: Choose a thick cut for more meaty bites Crisping it well in the pan delivers that irresistible smoky crunch
• Yellow onion: A little sweet sharpness that helps build flavor Use a fresh firm onion for best results
• Boneless skinless chicken breasts: Sliced small ensures quick even cooking Opt for organic chicken if possible for great texture
• Paprika: Adds beautiful color and subtle warmth Reach for sweet or smoked for a deeper layer
• Garlic powder: An easy way to boost savory notes Choose a fresh jar for the most intense flavor
• Onion powder: Bumps up those background savory flavors again fresher jars give a noticeable edge
• Ranch seasoning: Brings zesty herby tang Go for a quality blend with real dried herbs
• Minced garlic: Freshly minced delivers aromatic richness Chop it fine for even cooking
• Alfredo sauce: Creamy base for the sauce Look for one with minimal fillers and plenty of parmesan
• Cheddar cheese: Melts into gooey pools Aim for a block you can shred yourself rather than pre shredded

Step by Step Instructions

Cook the Pasta:

In a large pot bring water to a boil and cook rotini according to package directions until al dente Drain and set aside so the noodles do not overcook

Cook the Bacon:

In a large skillet over medium high heat cook diced bacon until crisp then transfer it to a plate lined with paper towel Reserve about two tablespoons of bacon fat in the pan for added flavor

Sauté Onion and Chicken:

Add diced yellow onion to the hot bacon fat Cook it down for two to three minutes until soft and fragrant Add diced chicken cook it while tossing often Sprinkle the chicken with paprika garlic powder onion powder and ranch seasoning Make sure each piece gets coated and let it cook until fully done and no longer pink inside This takes about seven to eight minutes

Build the Sauce:

Stir in the minced garlic and give it a minute to become aromatic Pour in the alfredo sauce Stir to combine and let it simmer gently so flavors meld

Combine Everything:

Add the drained rotini directly to the skillet Add about half the cooked bacon Mix everything until the pasta is glossy and coated with sauce

Finish and Serve:

Scatter the cheddar cheese across the top Add remaining bacon Cover until cheese melts completely Scoop up and serve steaming and gooey

Save

I have always loved the combination of ranch with cheddar cheese There is something about the tangy herbs with sharp cheese that makes each bite mouthwateringly delicious My youngest always helps sprinkle on the bacon at the end and that has become our little tradition

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days The sauce thickens as it sits so add a glug of milk when reheating in a skillet to bring it creamy again Avoid microwaving too long or bacon can get chewy

Ingredient Substitutions

You can swap rotini for penne or fusilli Any short pasta will do For a lighter option try turkey bacon For extra green add a handful of spinach or broccoli florets to the skillet when adding the sauce

Serving Suggestions

This pasta is hearty enough for a meal on its own but sometimes I serve it alongside a crisp green salad or roasted vegetables Leftovers make a fantastic packed lunch and my family likes to jazz it up with extra ranch drizzle