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When you want everyone in your family to cheer when you tell them what’s for dinner, say the magic words: Chicken Bacon Ranch Pasta.

Chicken Bacon Ranch Pasta stovetop recipe in a bowl

Maybe it’s because I grew up on chicken bacon ranch Subway sandwiches or because I dipped my pizza in ranch dressing as a kid, but the phrase “chicken bacon ranch” makes my heart flutter.

Add “pasta” into the equation, and I am a goner! (Same story with these Chicken Bacon Ranch Fries.)

This stovetop chicken bacon ranch pasta is the fast-cooking cousin of my Chicken Bacon Ranch Casserole.

Better yet, it cooks in ONE POT.


Find more one-pot meals in my recipe index.

Creamy Chicken Bacon Ranch Pasta with Peas in a bowl

How to Make Chicken Bacon Ranch Pasta

Whether you serve it to your picky kids or discerning boss, this pasta will be met with clean plates and requests for seconds.

Its wide appeal stems from a masterful combination of comforting, universally-adored ingredients—bacon, gooey cheese—with light, wholesome ones that balance the dish and bring it to life: vegetables, lean protein, and whole wheat pasta.

This is a healthy chicken bacon ranch casserole, compared to most you find online.

  • In addition to the whole grains and vegetables, this chicken bacon ranch casserole uses no alfredo sauce from a jar.
  • Simple, from-scratch ingredients give you better results and this pasta isn’t difficult at all (did I mention ONE POT?!).


If you love creamy pastas (me too!), don’t miss this Sun-Dried Tomato Pasta, Salmon Pasta, Avocado Pesto, and Ricotta Pasta.

The Ingredients

  • Pasta. I recommend trying chicken bacon pasta shells or orecchiette. I adore the way the veggies and bits of bacon nestle into these shapes and how the creamy sauce clings to the pasta’s lightly ridged exterior. Every forkful guarantees tasty morsels.

Substitution Tip

You can also use penne or fusilli noodles.

  • Bacon. With its undeniably delicious savory flavor, bacon is the ultimate crowd-pleasing ingredient.
  • Chicken. You can’t have chicken bacon ranch without the chicken. Chicken breasts are a healthy and delicious addition to this pasta.


Cut this recipe time even further by swapping in precooked chicken or leftover chicken made with one of these easy methods (or use store-bought rotisserie chicken):

  • Milk. I made this chicken bacon ranch pasta with milk instead of cream to keep things lighter.
  • Flour. Flour helps thicken the sauce, making it luscious and creamy.
  • Spices. To create that beloved ranch-like flavor, I used a mix of garlic powder, onion powder, dried dill weed, salt, pepper, and cayenne (you’ll see the same mix in my Creamy Ranch Dip).
  • Greek Yogurt. Adds creaminess and tang to the sauce. Plus, Greek yogurt is rich in protein.
  • Cheeses. This recipe uses a magical blend of Mozzarella, sharp cheddar, and Parmesan. It’s the perfect trio of melty goodness and distinct, cheesy flavor.
  • Frozen Peas. Using frozen peas is a quick and easy way to sneak in extra veggies.

The Directions

  1. Cook and drain the pasta, reserving 1 cup of the pasta water.
  2. Whisk the milk and flour together.
Bacon being cooked in a pot
  1. Cook the bacon.
Chicken being cooked in a pot
  1. Sauté the onion, then add the chicken. Remove both to the plate with bacon.
Sauce for chicken bacon ranch pasta in a pot
  1. Whisk the spices in the pot. Pour in the milk mixture, whisking until smooth.
Sauce simmering in a pot
  1. Add the remaining milk. Let simmer.
Cheese and yogurt being stirred into a pot of sauce
  1. Remove the pot from the stovetop. Once cool, stir in the yogurt and cheeses.
Bacon and chicken being added to a creamy saucce
  1. Add the pasta, chicken, onions, bacon, and peas.
A pot of creamy chicken bacon ranch pasta
  1. Stir in pasta water as needed to thin the sauce. DIG IN!

Dietary Note

For a low-carb chicken bacon ranch recipe, check out these CBR Spaghetti Squash Boats.

healthy chicken bacon ranch pasta in a stovetop pot

Storage Tips

  • To Store. Refrigerate pasta in an airtight container for up to 3 days.
  • To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
  • To Freeze. Freeze pasta in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Prep Tip

Up to 1 day in advance, cut the bacon, chicken, and onion. Refrigerate each ingredient in a separate airtight storage container until you’re ready to finish the recipe.

If you’re grating your own cheese (good job!), you can do that up to 1 week in advance as well.

Chicken Bacon Ranch Pasta with Peas with no al fredo sauce

What to Serve with Chicken Bacon Ranch Pasta

Each Chicken Bacon Ranch Pasta in a bowl

Recommended Tools to Make this Recipe

  • Dutch Oven. Perfect for making chicken bacon ranch pasta.
  • Small Whisk. A small whisk like this one is easier to handle than larger whisks.
  • Measuring Spoons. This set of magnetic measuring spoons will stay neat in your drawer.

Whether you need a fast supper for tonight or a winning meal to serve friends over the weekend, you can rely on this healthy chicken bacon ranch pasta to be your delectable partner in dinner crime!

Frequently Asked Questions

Can I Make Gluten Free Chicken Bacon Ranch Pasta?

Yes! To make this recipe gluten free, use a gluten free pasta and swap the all-purpose flour for a 1:1 gluten free flour.

What Other Veggies Can I Add?

If you’d like to bulk up the veggies a bit more, I think chopped spinach, mushrooms, or broccoli would be delicious in this dish.

Can I Use Chickpea or Lentil Pasta?

Yes, you can make this recipe using chickpea or lentil pasta. However, you may want to rinse the pasta before adding it to the recipe to keep it from becoming soggy; refer to your package for tips.

Chicken Bacon Ranch Pasta

4.77 from 13 votes
This easy, creamy chicken bacon ranch pasta recipe is a healthy stovetop version with no Alfredo sauce. Made in one pot and under 40 minutes!

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Servings: 6 servings


  • 8 ounces whole wheat shells pasta or similar short shape such as orecchiette, penne, or fusilli
  • 2 cups milk divided
  • 2 tablespoons all-purpose flour
  • 6 slices bacon cut into ½-inch pieces
  • 1 small yellow onion chopped
  • 1 1/4 pounds boneless, skinless chicken breasts chopped into bite-size pieces
  • 3/4 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 2/3 cup plain Greek yogurt 2% or whole milk; fat free may curdle
  • 1/2 cup shredded Mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan
  • 1 cup frozen peas no need to thaw
  • Chopped fresh parsley or chives optional for serving


  • Cook the pasta in a large pot of boiled salted water until al dente. RESERVE 1 CUP OF THE COOKING LIQUID (don't forget!). Drain and set aside.
  • Meanwhile, using a small bowl or large measuring cup, whisk together 1/2 cup of the milk and the flour. Keep near the stove.
  • Heat a Dutch oven or other large, sturdy pot over medium-low heat. Add the bacon and let cook until it is crisp and the fat has rendered, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and set aside. Discard all but 2 tablespoons drippings from the pan.
  • Increase the heat to medium high. Add the onion and cook for 2 minutes. Then, add the chicken. Sauté until the onion is beginning to soften and the chicken is cooked through, about 4 to 6 minutes. Remove to the plate with the bacon (get all of the chicken out of the pot, but don’t worry if there is some onion still in the bottom).
  • Reduce the pot heat to medium. Add the salt, garlic powder, onion powder, dill, black pepper, and cayenne. Whisk the spices to heat them, then immediately pour in the milk mixture. Cook, whisking constantly, for 30 seconds, until the mixture looks a little golden and is smooth.
  • Slowly add the remaining 1 1/2 cups milk, whisking constantly to remove any lumps. Bring to a simmer and let cook, whisking very frequently, until thickened and creamy, 7 to 10 minutes.
  • Remove the pot from the heat and let cool a minute or two. Stir in the Greek yogurt, Mozzarella cheese, cheddar cheese, and Parmesan.
  • To the pot, add the cooked pasta, the reserved chicken, onions, bacon, and peas.
  • If the pasta sauce is too thick, add some of the reserved pasta water as needed to loosen it. Serve hot, sprinkled with herbs as desired.


  • Adapted from my Chicken Bacon Ranch Casserole.
  • TO STORE: Refrigerate pasta in an airtight storage container for up to 3 days.
  • TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze pasta in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.


Serving: 1(of 6)Calories: 493kcalCarbohydrates: 42gProtein: 41gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 99mgPotassium: 761mgFiber: 2gSugar: 7gVitamin A: 611IUVitamin C: 12mgCalcium: 319mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. I made this recipe for my fiance and I for dinner, and it was amazing! I even used low sodium bacon and fat free half and half, but you could never tell. We will definitely be making this again. I have it for lunch today and can’t wait for my lunch hour!5 stars

    1. Justine, I’m so happy to hear you enjoyed the recipe! Thank you for taking the time to share your tweaks and to leave this wonderful review!

    1. Hi Tanya! Half-and-half is an equal parts mixture of milk and cream. I hope you enjoy the recipe if you try it!

  2. AMAZING!! I didn’t have cheddar so I doubled up on the mozzarella, I’m sure it would have been just as amazing with the cheddar but goodness!! So good! Will definitely be a regular in my kitchen. Thanks Erin!5 stars

  3. This was absolutely delicious and came together fast. Only change was to swap out peas for broccoli, may family is not a big fan of peas. Will definitely be making it again!5 stars

  4. Sooooo nice! Yes I made it and I will make it again… It lasted two days, the second I hit it up in a pan with little milk mmmmmm!!! 😊😉5 stars

  5. This was sooo delicious! My husband and I love a good creamy pasta, and what I love even more is that I don’t have to feel guilty about this because it uses healthier ingredients. My husband said this is a “repeat recipe”. Will definitely make again!5 stars

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