Chicken Bacon Ranch Pasta

 A rich, creamy pasta loaded with shredded chicken, smoky bacon, sweet peas, and carrots—brought together with ranch seasoning and a velvety cream of chicken sauce.

    This is the kind of pasta dish that hits all the right notes: creamy, savory, a little smoky, and packed with comforting textures and flavors. Inspired by the flavors of a classic chicken bacon ranch sandwich, this bowtie pasta gets a hearty upgrade with shredded chicken, colorful veggies, and a creamy sauce built from pantry staples like cream of chicken soup and ranch seasoning.

    But we’re not stopping there. We add depth with sautéed aromatics, finish it with sharp cheese for tang and richness, and use crisped-up real bacon for texture and punch. The result? A weeknight-friendly comfort dish that feels indulgent enough for the weekend.

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Ingredients

Pasta & Protein

• 12 oz bowtie pasta (farfalle)

• 2 cups cooked shredded chicken (rotisserie or poached)

Sauce Base

• 1 tbsp olive oil or butter

• 1 small yellow onion, finely diced

• 2 cloves garlic, minced

• 1 (10.5 oz) can cream of chicken soup

• 1 cup milk (or half and half for creamier texture)

• 1 packet ranch seasoning mix (about 1 oz)

• 1/2 tsp black pepper

• 1/2 tsp smoked paprika (optional, for depth)

Vegetables

• 1 cup frozen peas

• 3/4 cup diced carrots (frozen or fresh)

Finishing Touches

• 1/2 cup cooked bacon, crumbled (or real bacon bits)

• 1/2 cup shredded sharp cheddar or Monterey Jack cheese

• 1 tbsp chopped parsley (optional, for garnish)

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Instructions

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente, according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.

2. Sauté Aromatics
   In a large skillet or Dutch oven, heat olive oil or butter over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Add garlic and cook another 30 seconds until fragrant.

3. Build the Sauce
   Stir in cream of chicken soup, milk, ranch seasoning, black pepper, and smoked paprika. Mix well and bring to a gentle simmer.

4. Add Veggies & Chicken
   Stir in peas, carrots, and shredded chicken. Let the sauce simmer gently for 5–7 minutes, or until the vegetables are tender and the chicken is heated through.

5. Combine with Pasta
   Add the cooked bowtie pasta to the sauce. Stir in cheese and about half of the crumbled bacon. If the sauce is too thick, add reserved pasta water a splash at a time until you reach your desired consistency.

6. Serve & Garnish
   Serve hot, topped with remaining bacon and a sprinkle of parsley if using. Extra cheese on top? Not a bad idea.

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Pro Tips / Notes

• Make It Fresher: Add a squeeze of lemon juice or a touch of Dijon mustard to brighten up the richness.

• Add Crunch: Top with toasted breadcrumbs or crushed butter crackers before serving.

• Cheese Matters: A sharp cheese like white cheddar cuts through the creamy sauce beautifully.

• Veggie Swap: Broccoli or spinach can sub in for peas and carrots for a green twist.

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Nutritional Estimates (Per Serving – yields 6 servings)

Calories: 510
Fat: 24g
Carbohydrates: 45g
Protein: 28g
Fiber: 3g
Sodium: 960mg

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    This Chicken Bacon Ranch Pasta proves you don’t need a complicated sauce or a long list of ingredients to create something special. By building flavor step by step—starting with sautéed onions and garlic, finishing with smoky bacon and cheese—you get a dish that’s deeply comforting and just a little bit elevated. Whether you’re feeding a crowd or just batch-cooking for the week, this pasta delivers every time.