Is there anything better than a creamy, cheesy pasta dish that’s loaded with tender chicken and smoky bacon? I don’t think so. This Cheesy Chicken Turkey Bacon Pasta is one of those recipes that checks all the boxes—quick, hearty, packed with flavor, and totally family-approved. Whether you’re whipping this up on a busy Tuesday or serving it up for a laid-back weekend dinner, it’s the kind of meal that brings everyone running to the kitchen.
I first came up with this dish during one of those “what do I make with what’s in the fridge” moments. I had some leftover turkey bacon, a couple of chicken breasts, and half a block of cheddar cheese that was begging to be used. I threw everything together with some rotini and a ranch-seasoned cream sauce, and it was love at first bite. Since then, it’s become a weeknight favorite in our house—and I’m so excited to share it with you.
Let’s get into how you can make this cheesy, savory, comforting dish right in your own kitchen.
Why You’ll Love This Recipe
There’s a lot to love here:
Creamy cheddar ranch sauce that coats every bite perfectly.
Tender chunks of seasoned chicken, pan-seared for flavor.
Crispy turkey bacon adds smoky goodness and just the right amount of crunch.
Family-friendly and ready in under an hour.
Totally customizable—use your favorite pasta, switch up the cheese, or sneak in some veggies!
Ingredients You’ll Need
Here’s everything you’ll need to make this cheesy masterpiece:
1 ½ cups cheddar cheese, shredded
Salt and pepper, to taste
1 teaspoon onion powder
1 teaspoon Italian seasoning
3 tablespoons flour
6 strips bacon (turkey bacon or regular)
2 boneless, skinless chicken breasts
2 cups uncooked pasta (rotini, penne, rigatoni, or bow tie)
1 tablespoon garlic, minced
2 cups half and half (or whole milk)
2 tablespoons dry ranch dressing seasoning mix
Simple, pantry-friendly ingredients that come together for an ultra-satisfying meal.
STEPS
Step 1: Prep the Cheese and Bacon
Start by shredding your cheddar cheese and setting it aside at room temperature. This little trick helps it melt more smoothly into your sauce later—no clumping here!
Then grab your bacon. If you’re using turkey bacon (which I often do), let it sit out for about 5 minutes to take the chill off. Use kitchen scissors to cut it into bite-sized pieces. This makes for easier crisping in the pan and ensures every bite has a little bacon magic.
Step 2: Crisp the Bacon
In a large skillet over low heat, cook the bacon slowly to render out the fat. Be patient here—this step gives the bacon its golden crispness and infuses your skillet with that delicious smoky flavor. Turn the pieces occasionally to make sure they cook evenly. Once crisp, leave 2 tablespoons of the bacon drippings in the skillet and set the bacon aside for later.
Step 3: Season and Dredge the Chicken
While the bacon is cooking, cut your chicken breasts into bite-sized chunks. Season them with salt, pepper, onion powder, and Italian seasoning. Then toss the seasoned chicken in flour until evenly coated. This little coating helps the chicken get a golden crust and thickens the sauce slightly when added back in.
Step 4: Cook the Chicken
Add the floured chicken pieces to the same skillet with the reserved bacon drippings. Cook over medium-high heat for about 5 minutes, stirring occasionally, until the chicken is golden and fully cooked through. Then remove the chicken and set it aside with the bacon.
Step 5: Boil the Pasta
While the chicken is doing its thing, bring a large pot of salted water to a boil. Cook your pasta according to the package instructions. Drain it well and set it aside. I love using rotini because it holds onto the sauce beautifully, but penne or bow tie pasta work great too.
Cheesy Chicken Turkey Bacon Pasta: Bringing It All Together
Alright, now that we’ve got the bacon crisped, chicken golden, and pasta cooked to perfection, it’s time for the best part—bringing all those amazing ingredients together with a rich, cheesy ranch sauce that takes this dish to the next level. This is where the flavors really come alive, and your kitchen will start smelling absolutely incredible.
What I love about this recipe is how everything happens in one skillet (well, except for the pasta pot). You get all those layers of flavor from cooking the bacon and chicken, and then use that same base to build the sauce. Fewer dishes, more flavor. Win-win!
Let’s dive into the rest of the steps to finish off this comforting, crowd-pleasing meal.
Step 6: Sauté the Garlic
With your chicken set aside, keep that skillet going—there’s flavor in there we don’t want to waste. Add 1 tablespoon of minced garlic and sauté for about a minute, just until it’s fragrant. You don’t want to brown the garlic—just warm it enough to release its aroma and infuse that base with extra depth.
Step 7: Warm and Add the Half and Half
Now it’s time to start the sauce. Take 2 cups of half and half (or whole milk if that’s what you’ve got) and warm it in the microwave for about 30 to 40 seconds. This step helps prevent curdling when it hits the hot pan.
Gradually whisk the warm half and half into the skillet with the garlic. Go slowly, whisking continuously to make sure everything blends smoothly. You’re not looking for a boil—just a gentle heat to help the sauce come together.
Step 8: Stir in Cheese and Ranch Seasoning
Once the half and half is warmed through, it’s time for the magic. Slowly sprinkle in your shredded cheddar cheese and whisk gently as it melts. The cheese will begin to thicken the sauce into a rich, velvety consistency.
Next, add 2 tablespoons of dry ranch dressing seasoning mix. This is what gives the sauce its signature tangy, herby flavor. Keep stirring until everything is creamy and well blended.
Tip: If your sauce feels too thick at this point, you can thin it with a splash of milk or a bit of the reserved pasta water. A little goes a long way.
Step 9: Add Chicken and Pasta
Now bring everything together. Return the cooked chicken to the skillet and stir it into the sauce. Then, fold in your drained pasta, making sure everything is coated evenly. It’s starting to look (and smell) amazing, isn’t it?
You’ll want to turn the heat down to low and let everything sit for a few minutes. This gives the sauce a chance to settle and thicken slightly, which is key for that ultra-creamy finish.
Step 10: Top with Crumbled Bacon
Just before serving, crumble your crispy bacon and sprinkle it over the top. This adds a final hit of smoky flavor and a bit of crunch that really brings the whole dish together.
Tips & Tricks for Success
Here are a few extra pointers to make sure your pasta turns out just right:
Don’t skip warming the half and half—cold dairy straight into a hot pan can cause the sauce to split.
Use freshly shredded cheese instead of pre-packaged. It melts better and gives a smoother sauce.
Make it your own: Toss in some sautéed mushrooms or onions for added flavor. A handful of baby spinach stirred in at the end would be delicious too.
Reheating leftovers? Add a splash of milk or cream before microwaving to bring the sauce back to life.
This dish is so flexible, and honestly, it’s hard to mess up. As long as you keep your heat low and stir often while the sauce comes together, you’re good to go.
Cheesy Chicken Turkey Bacon Pasta: FAQs and Final Thoughts
Before we wrap things up, I know some of you might have a few questions—especially if you’re making this recipe for the first time. Whether you’re wondering about substitutions, leftovers, or just looking for ways to customize it, I’ve got you covered.
This dish is incredibly forgiving and flexible, so don’t be afraid to tweak it to suit your taste or what you have on hand. Let’s jump into the most common questions I get when sharing this recipe.
Frequently Asked Questions
1. Can I use regular bacon instead of turkey bacon?
Absolutely. Regular bacon works just as well and gives the dish a deeper, smokier flavor. Just be sure to drain off excess grease, leaving only about 2 tablespoons in the skillet to build your sauce.
2. What type of pasta works best for this recipe?
Rotini, penne, rigatoni, or bow tie pasta are all great choices. These shapes hold onto the creamy sauce really well, so every bite is full of flavor.
3. Can I make this ahead of time?
You can definitely prep parts of it in advance. Cook the bacon and chicken ahead of time, and even cook the pasta and store it separately. Just reheat everything gently in the skillet with a splash of milk to bring it all together when you’re ready to serve.
4. How do I reheat leftovers without drying out the sauce?
Add a splash of milk, half and half, or even a bit of chicken broth when reheating. Warm it slowly on the stove or in the microwave, stirring occasionally, until the sauce is creamy again.
5. Can I add vegetables to this recipe?
Yes! This pasta is super versatile. Try adding sautéed mushrooms, spinach, broccoli, or even peas. They’ll complement the creamy sauce and add some extra nutrition.
6. Is there a way to make it lighter?
You can use whole milk instead of half and half, reduce the cheese slightly, and opt for a lower-fat ranch mix if you’re looking to lighten things up. It won’t be quite as rich, but it’ll still be tasty.
7. Can I freeze this pasta?
Creamy sauces don’t always freeze well because they can separate when thawed, but you can freeze it in a pinch. Reheat gently with added liquid and give it a good stir to bring the sauce back together.
Final Thoughts
There’s just something about this Cheesy Chicken Turkey Bacon Pasta that makes it feel like a warm hug in a bowl. It’s rich and creamy, full of savory goodness from the chicken and bacon, and that ranch-seasoned cheddar sauce is what really ties everything together. Whether you’re feeding a hungry family or just looking for a cozy dinner that comes together in under an hour, this one’s a keeper.
I love how easy it is to customize with different add-ins, pasta shapes, or even switching up the cheese. And the leftovers? Just as good the next day—if you have any left, that is.
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Cheesy Chicken Turkey Bacon Pasta
Description
This creamy and savory pasta dish combines tender chicken, smoky turkey bacon, and a velvety cheddar ranch sauce over your favorite pasta. With layers of bold flavor from garlic, Italian herbs, and a hint of ranch seasoning, it’s a hearty and comforting meal perfect for weeknight dinners or gatherings.
Ingredients
1 ½ cups cheddar cheese, shredded
Salt and pepper, to taste
1 teaspoon onion powder
1 teaspoon Italian seasoning
3 tablespoons flour
6 strips bacon (turkey bacon or regular)
2 boneless, skinless chicken breasts
2 cups uncooked pasta (rotini, penne, rigatoni, or bow tie)
1 tablespoon garlic, minced
2 cups half and half (or whole milk)
2 tablespoons dry ranch dressing seasoning mix
Instructions
1️⃣ Shred the cheddar cheese and set it aside at room temperature. This helps it melt more smoothly into the sauce.
2️⃣ Let the bacon sit out for about 5 minutes to take the chill off. Use kitchen scissors to cut it into bite-sized pieces.
3️⃣ In a large skillet over low heat, cook the bacon slowly to render out the fat. Turn it occasionally for even crisping. Once crisp, leave 2 tablespoons of the bacon drippings in the skillet and set the bacon aside.
4️⃣ Cut the chicken into bite-sized pieces. Season with salt, pepper, onion powder, and Italian seasoning. Toss the seasoned chicken in the flour until evenly coated.
5️⃣ Add the chicken to the skillet with the reserved bacon drippings. Cook over medium-high heat for about 5 minutes, stirring occasionally, until the pieces are golden and cooked through. Remove and set aside.
6️⃣ While the chicken cooks, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
7️⃣ In the same skillet, add the minced garlic and sauté for about a minute until fragrant.
8️⃣ Warm the half and half slightly in the microwave for 30 to 40 seconds to temper it. Gradually whisk it into the skillet.
9️⃣ Slowly add the shredded cheddar cheese and ranch seasoning mix, stirring continuously until the cheese is fully melted and the sauce is creamy and smooth.
🔟 Return the cooked chicken to the skillet and add the drained pasta. Stir everything together until evenly combined.
1️⃣1️⃣ Turn the heat to low and allow the pasta to sit for a few minutes so the sauce thickens to a rich, velvety consistency.
1️⃣2️⃣ Just before serving, crumble the cooked bacon and sprinkle it over the top for added crunch and flavor.
Notes
You can substitute turkey bacon with regular bacon depending on your preference. For extra flavor, try adding sautéed onions or mushrooms to the sauce. If the sauce gets too thick, stir in a splash of reserved pasta water or milk to loosen it. Leftovers reheat well the next day with a bit of added liquid to refresh the sauce.
