One Pot Chicken Ranch Pasta
This cheesy baked pasta comes together so effortlessly in ONE PAN, topped with crisp bacon. It just doesn’t get any better!
I hope you are all staying cool by the pool this weekend.
Butters and I will either be home, stuffing our faces with this epic pasta here, or we’ll be by the pool, also stuffing our faces with this.
What? Pastas, bikinis, pools and margaritas. Aren’t they supposed to go together?
I mean, let’s be real here, you guys. With this Ranch cheesy goodness and extra topped bacon, it’s welcome anywhere.
One Pot Chicken Ranch Pasta
This cheesy baked pasta comes together so effortlessly in ONE PAN, topped with crisp bacon. It just doesn’t get any better!
Ingredients
- 4 slices bacon, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk, or more, as needed
- 1 ½ cups leftover diced rotisserie chicken
- 8 ounces rotini pasta
- 1 1-ounce package Ranch Seasoning and Salad Dressing Mix
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
- Add garlic to the skillet and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Stir in chicken broth, milk, chicken, pasta and Ranch Seasoning; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 15-16 minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached.
- Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
- Serve immediately, garnished with bacon and parsley, if desired.
Did you make this recipe?
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Great this is such an easy recipe. It taste really good when you use the spicy ranch seasoning.
We love this.
SO delicious! My husband can’t wait for he to make this again. This will definitely be a dish on our weekly menu. Thank you for your easy one pot recipes!!
The pasta was a little gummy (maybe because I used a creuset instead of a skillet. The taste was pretty good though. I also used some fresh broccoli florets and a small amount of diced fresh tomatoes.
It was great? Not too heavy. I added a bag of steamed broccoli, drained before the cheese! Yum.
We love this recipe and it’s now my daughters favorite meal. It’s quick and easy . I also have made it without the chicken as a side dish, it’s like an awesome Pasta Roni.
This is really delicious. I followed the recipe as written and the skillet was wiped absolutely clean. I love to make these one-pot pasta meals when my 2 teenager boys have conflicting practices and they need a good meal ready at different times. I have it ready on the stove and they serve themselves until it’s gone. They always love them. Cooking the pasta this way makes it irresistible! I’ll add diced broccoli next time for some green. Thank you and keep these one-pot pastas coming!!
While I did enjoy this recipe I wouldn’t call it “one pot” anything considering it requires about 2 pots and a baking dish. It definitely just need to be called a “casserole.”
??? It’s all done in one skillet.
How?? It’s literally all cooked in the same pot if you follow the directions..
I’m making this tonight, looks great but I don’t think the nutritional information is correct. One packet of Ranch dressing seasoning has 2160 mg of sodium. That would be 540 mg for four servings alone. That’s not even adding in the other ingredients. Just wanted to point this out for anyone who is on a sodium limited diet.
By my calculations it’s more like 1155 mg of sodium per serving for four servings.
Can this be made ahead and frozen ?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
I used Gluten Free penne which comes in 12 oz box. I deglazed the pan with dry sherry after I cooked the garlic–just a splash of sherry. I used 2 1/2 cups chicken broth and 2 cups milk. The last minute of cooking I added three handfuls of baby spinach. Super yummy!
This was a winner at my dinner table. I added in mushrooms, and a half a cup of heavy cream, soo good.
It’s high time I gave a review of this easy and delicious recipe! Been making it for a year now and everyone who eats it, loves it. I like the “look” with bow-tie pasta. I really look forward to your recipes and have pinned many. Thanks!
could use ground beef or ground pork in this recipe instead
Yes, of course.
I’m always hesitant to try one-pan meals because I’m afraid it’ll just turn out with just one texture and flavour. This one was great! I made it just as listed and everyone liked it, including my picky toddlers. Super easy and with great flavours and textures. Thanks!!
I know you made this a while ago, but just wanted to thank you for this recipe which is a nice change from my meat & veggies/salads riff, and to thank you your blog in general. The half-hour easy prep stuff you do has been reliably delicious, gets devoured & allows us to eat together when week nights get crazy. I have you to thank for helping me get everyone together even when I’m not together!!
Would this recipe work in the oven??? Any suggestions?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Just tried this one pan dish very good liked by all.
You just made my day! Loooove these.
Genius!!!!! I am so making these this week!