This Crockpot chicken bacon ranch pasta is a comforting and effortless dish. Easy enough to prepare for any weeknight dinner. It takes the classic flavors of ranch dressing, combines them with savory chicken and salty bacon, and melds them together in a creamy, cheesy sauce. The chicken mixture is then tossed with cooked pasta for a satisfying meal!
Serve with steamed microwave broccoli, honey-glazed carrots, or buttery peas & carrots.
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This crockpot chicken bacon ranch pasta is the answer when you're seeking the perfect blend of convenience and flavor.
All it takes is 5 minutes of prep work, some basic ingredients, and your trusty slow cooker to make a delicious meal that your family will love.
Take a look at my full collection of easy crockpot recipes for more dinner ideas and all of my crockpot chicken recipes!
🥘 Ingredients
Making this delightful meal is a breeze. All you need are common ingredients you likely already have or can readily pick up at your local grocery store.
- Chicken Breast - 1 pound of chicken breast cubed boneless, skinless chicken. You can also use thighs if desired.
- Garlic Powder - ½ teaspoon of garlic powder.
- Onion Powder - ½ teaspoon of onion powder or use an onion powder substitute.
- Paprika - ½ teaspoon of paprika or use a paprika substitute.
- Salt & Pepper - ¼ teaspoon of each salt & pepper, to taste.
- Cream Cheese - 8 ounces of cubed cream cheese or a cream cheese substitute.
- Alfredo Sauce - 16 ounces of alfredo sauce. You can use my recipe or your favorite store-bought version.
- Ranch Seasoning - 1 packet of ranch seasoning.
- Bacon - 6 slices of thick-cut bacon that are crisped and chopped.
- Mozzarella Cheese - 1 cup of shredded mozzarella cheese.
- Pasta - 16 ounces of pasta that's cooked and drained. Short pasta is best - use cellantini, penne, rigatoni, or rotini pasta
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Crockpot Chicken Bacon Ranch Pasta
This chicken bacon ranch pasta recipe couldn't be easier to prepare as the crockpot does most of the work.
Take out your crockpot (slow cooker), a wooden spoon, a grater, a cutting board, a chef's knife, and some measuring spoons to get started.
This recipe will make approximately 6 servings, so there's plenty for everyone and maybe even leftovers for lunch the next day.
Step 1: Add chicken & seasonings. Add the cubed boneless, skinless 1 pound of chicken breast (454 grams) to your crockpot and season with ¼ teaspoon (1 gram) of each salt, pepper, ½ teaspoon (1 gram) of paprika, ½ teaspoon (1 gram) of onion powder, and ½ teaspoon (1.5 grams) of garlic powder.
Step 2: Add ingredients. Top the seasoned chicken with cubed 8 ounces (227 grams) of cream cheese, 16 ounces (454 milliliters) of alfredo sauce, and then 1 packet of ranch seasoning (28 grams).
Step 3: Cook. Cook on the low setting for 4-6 hours or on high for 2-3 hours.
Step 4: Add cheese & bacon. Stir 1 cup (112 grams) of mozzarella cheese and 6 slices thick-cut bacon (216 grams) into the chicken in your crockpot and turn to warm while the pasta cooks.
Step 5: Cook pasta. Prepare the 16 ounces (454 grams) of pasta according to the boxed instructions to an al dente texture, then drain and rinse in cold water.
Step 6: Add pasta & serve. Pour the pasta into your chicken bacon ranch mixture, stir to combine, and serve immediately.
🍽️ What To Serve With
You can serve it with a few side dishes for a well-rounded meal. Try my air fryer garlic bread, green garden salad, or steamed broccoli.
For more ideas, look at all of my easy side dishes. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Alfredo Sauce Measurement: For reference, 16 ounces of Alfredo sauce equals 2 cups. A homemade sauce recipe is available if preferred.
- Ranch Dressing Packet Size: A standard ranch dressing packet contains about 1 ounce of seasoning mix.
- Pasta Selection: While any type of pasta can be used, short pasta varieties such as cellantini, penne, rigatoni, or rotini are recommended for their ability to withstand slow cooking without becoming mushy.
- Cooking Times: For cubed chicken, the general cooking time is 2 hours on high or 4 hours on low. For whole chicken breasts intended for shredding, cooking times range from 3 to 6 hours.
- Checking Chicken Temperature: Always verify the chicken's internal temperature has reached 165°F (74°C) to ensure it is thoroughly cooked.
🥄 Make Ahead Options
If you'd like to prepare this recipe ahead of time, you can assemble the ingredients in the crockpot (aside from the pasta, mozzarella, and bacon) the night before and refrigerate it.
In the morning, simply turn on the crockpot and let it cook. Be sure to check the cooking time, as it might be slightly longer if the ingredients are cold from the refrigerator.
🥡 Storing & Reheating
Place your leftovers into an airtight container and store it in the refrigerator for up to 3-4 days.
Freezing
Allow the chicken pasta to cool to room temperature. Then transfer it and sauce into airtight, freezer-safe containers or resealable freezer bags.
Remove as much air as possible to minimize the risk of freezer burn. Store in your freezer and enjoy within 2-3 months. Thaw it in the refrigerator overnight before reheating.
Reheating
When you're ready to enjoy your leftovers, you can reheat it in the microwave or on the stovetop over medium heat.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Absolutely! You can follow the same steps to prepare this recipe using 1 pound of boneless chicken thighs. Just ensure that all the thigh pieces are uniform in size and thickness to ensure even cooking.
Of course! You can add vegetables like diced bell peppers, onions, or broccoli to the slow cooker for added flavor and nutrition. Add them during the last hour or so of cooking to prevent overcooking. Keep in mind that vegetables tend to cook faster than chicken.
Yes, it's best to cook the bacon separately until crispy. Then, chop your slices before adding them to the Crockpot for better texture and flavor.
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📖 Recipe Card
Crockpot Chicken Bacon Ranch Pasta
Ingredients
- 1 lb chicken breast cubed boneless, skinless chicken - thighs can also be used
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon each, salt & pepper to taste
- 8 oz cream cheese cubed
- 16 oz alfredo sauce
- 1 packet ranch seasoning
- 6 slices thick cut bacon crisped, chopped
- 1 cup mozzarella cheese shredded
- 16 oz pasta cooked and drained, short pasta is best - use cellantini, penne, rigatoni, or rotini pasta
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Add the cubed boneless, skinless 1 lb chicken breast to your crockpot and season with ¼ teaspoon each, salt & pepper salt, pepper, ½ teaspoon paprika, ½ teaspoon onion powder, and ½ teaspoon garlic powder.
- Top the seasoned chicken with cubed 8 oz cream cheese, 16 oz alfredo sauce, and then the 1 packet ranch seasoning.
- Cook on the low setting for 4-6 hours, or on high for 2-3 hours.
- Stir the 1 cup mozzarella cheese and 6 slices thick cut bacon into the chicken in your crock pot or slow cooker and turn to warm while the pasta cooks.
- Prepare the 16 oz pasta according to the boxed instructions to an al dente texture, then drain and rinse in cold water.
- Pour the pasta into your chicken bacon ranch mixture, stir to combine, and serve immediately.
Notes
- 16 ounces alfredo sauce is 2 cups (see recipe for homemade sauce).
- Ranch dressing packets are typically 1 ounce of seasoning mix.
- You can use any kind of pasta you want, but I highly recommend using short pasta like cellantini, penne, rigatoni, or rotini pasta as they hold up well in slow cooking.
- In general, the cooking times are 2 hours on high or 4 hours on low for the cubed chicken and 3-6 hours for whole chicken breasts if you prefer to shred them.
- Remember to check the chicken's internal temperature to ensure it's fully cooked at 165°F (74°C).
- To store: Place your leftover chicken pasta into an airtight container and store it in the refrigerator for up to 3-4 days.
- To freeze: Allow the chicken bacon ranch pasta to cool to room temperature. Then transfer it and sauce into airtight, freezer-safe containers or resealable freezer bags. Remove as much air as possible to minimize the risk of freezer burn. Store in your freezer and enjoy within 2-3 months. Thaw it in the refrigerator overnight before reheating.
- To reheat: When you're ready to enjoy your leftover pasta, you can reheat it in the microwave or on the stovetop over medium heat.
Gerry says
This is so yummy!! Several friends have tasted it and requested the recipe!