If there’s one thing that instantly turns a stressful day around, it’s a big comforting bowl of creamy, cheesy pasta. And let me tell you, this Cheesy Chicken Turkey Bacon Pasta hits all the right notes! It’s hearty, packed with flavor, and super easy to whip up — everything you could want in a cozy dinner recipe.
I remember the first time I made this dish — it was one of those nights where I just needed something quick, easy, and satisfying after a long day. I had some leftover turkey bacon from breakfast, a couple of chicken breasts, and a block of cheddar cheese that was begging to be used. A little of this, a little of that, and suddenly we had a new family favorite on our hands!
This pasta is one of those dishes that feels like a big, warm hug. It’s creamy without being too heavy, the turkey bacon adds just the right smoky touch, and the ranch seasoning? Totally irresistible. Plus, it’s one of those meals you can tweak based on what you have on hand — switch up the pasta shape, add a little extra cheese (because why not?), or sneak in some veggies if you’re feeling fancy.
Alright, let’s dive into the first steps so you can get this goodness onto your dinner table!
Ingredients You’ll Need:
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1 ½ cups cheddar cheese, shredded
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Salt and pepper, to taste
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1 teaspoon onion powder
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1 teaspoon Italian seasoning
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3 tablespoons flour
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6 strips turkey bacon
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2 boneless, skinless chicken breasts
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2 cups uncooked pasta (rotini, penne, rigatoni, bow tie, etc.)
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1 tablespoon garlic, minced
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2 cups half and half (or substitute whole milk)
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2 tablespoons dry ranch dressing seasoning mix
STEPS: Preparing the Ingredients
1. Get your cheese ready:
Start by shredding the cheddar cheese and setting it aside at room temperature. This little trick helps the cheese melt faster and smoother when you add it to the sauce later. Trust me, it’s worth the extra few minutes.
2. Prep the turkey bacon:
Let the turkey bacon sit out for about 5 minutes. This helps it cook more evenly. Then, using a good pair of kitchen scissors, cut it into small squares. It’s way easier (and safer) than trying to chop it up on a cutting board!
3. Crisp up that bacon:
Heat a large skillet over low heat and add the turkey bacon pieces. Take your time here — cooking them slowly on low heat makes sure they get nice and crispy without burning. Once they start curling and crisping up, give them a little flip so both sides get evenly cooked. When they’re done, make sure to save 2 tablespoons of the bacon drippings right there in the pan. You’ll want that extra flavor boost for the next steps!
STEPS: Cooking the Chicken
4. Season and flour the chicken:
While the bacon’s cooking, go ahead and cut your chicken breasts into bite-sized pieces. Toss them with a little salt, pepper, onion powder, and Italian seasoning. After that, lightly coat the chicken pieces in flour. This not only adds flavor but also helps them get that beautiful golden crust when you cook them.
5. Cook the chicken:
Once the bacon is out of the skillet, crank the heat up to medium-high. Add the floured chicken pieces to the reserved bacon drippings and let them cook for about 5 minutes. Stir them around a bit so they cook evenly. You’re looking for that gorgeous golden brown color and making sure they’re cooked all the way through. When they’re ready, pull them out of the pan and set them aside.
Cheesy Chicken Turkey Bacon Pasta Recipe
Alright, now that our chicken and bacon are perfectly cooked and ready to go, it’s time to move on to the really good stuff — the pasta, the sauce, and bringing everything together into one irresistible dish. I promise, once you smell that cheesy, ranch-seasoned sauce coming together, you’ll be counting down the minutes until it hits your plate!
This next part comes together pretty quickly, so make sure you have everything prepped and ready to go. You’re just a few easy steps away from the ultimate comfort food dinner.
STEPS: Cooking the Pasta and Starting the Sauce
6. Boil your pasta:
Bring a large pot of salted water to a boil. Toss in your pasta of choice — rotini, penne, rigatoni, bow tie, whatever you have handy — and cook it according to the package directions until it’s just al dente. You want it to still have a little bite to it since it’ll get coated in that dreamy sauce later. Once it’s done, drain it and set it aside.
7. Sauté the garlic:
Remember that same skillet you used for the chicken and bacon? No need to wash it out — all those yummy bits at the bottom are pure flavor. Toss in the minced garlic and sauté it over medium-low heat for about one minute, just until it gets nice and fragrant. Keep an eye on it because garlic can burn quickly if the heat’s too high.
STEPS: Making the Cheesy Ranch Sauce
8. Warm your half and half:
Here’s a little pro tip — to help the sauce come together smoothly, temper your half and half (or whole milk) by popping it in the microwave for about 40 seconds. This keeps it from curdling when it hits the hot pan.
9. Build the sauce:
Slowly whisk the warmed half and half into the skillet with the garlic. Keep whisking to make sure everything stays smooth and creamy. Then, little by little, add in your shredded cheddar cheese, stirring constantly as it melts. You’ll see the sauce start to thicken and get super creamy — this is when it gets really exciting.
10. Add the ranch seasoning:
Once the cheese is melted and the sauce is looking rich and luscious, stir in the dry ranch dressing seasoning mix. This step is what gives the whole dish that unmistakable tangy, savory flavor that ties everything together.
STEPS: Bringing it All Together
11. Combine chicken, pasta, and sauce:
Add your cooked chicken back into the skillet, along with the drained pasta. Gently stir everything together so every piece of pasta gets coated in that creamy ranch cheese sauce. You might feel like you want to dive in right then and there — and honestly, who could blame you?
12. Let it sit:
Turn the heat down to low and let the pasta sit in the skillet for a few minutes. This gives the sauce time to thicken up even more and lets all the flavors really sink into the pasta. It’s totally worth the wait.
13. Top with bacon:
Finally, crumble up your crispy turkey bacon and sprinkle it all over the top. If you want, you can even give it a quick toss to mix it in, or just leave it on top so you get a little bit of smoky, crispy goodness with every bite.
Helpful Tips and Variations
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Cheese options: Feel free to mix it up by using different cheeses like Monterey Jack, Colby, or even Pepper Jack for a little kick.
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Add veggies: If you want to sneak in some greens, stir in a handful of spinach or some cooked broccoli when you mix the chicken and pasta into the sauce.
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Use pork bacon: If you prefer classic bacon over turkey bacon, go for it! Just cook it the same way, and don’t forget to save some drippings for the sauce.
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Lighten it up: You can use whole milk instead of half and half for a lighter version, but the sauce will be a bit thinner. It’ll still taste amazing.
Cheesy Chicken Turkey Bacon Pasta Recipe
You’ve made it to the final stretch! By now, you’re probably already imagining that first creamy, cheesy, bacon-packed forkful — and trust me, it’s every bit as good as you’re picturing. Before we wrap things up, I wanted to go over a few questions you might have and share some helpful tips to make sure your Cheesy Chicken Turkey Bacon Pasta turns out absolutely perfect every single time.
Let’s dive into a few quick FAQs before we finish up!
Frequently Asked Questions
1. Can I make this dish ahead of time?
Yes, you can! You can make the whole dish ahead and store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or half and half to help loosen the sauce.
2. What’s the best pasta shape to use?
Short, sturdy pastas like rotini, penne, rigatoni, or bow tie work best because they hold onto the sauce really well. But honestly, use whatever you have on hand!
3. Can I freeze Cheesy Chicken Turkey Bacon Pasta?
It’s not the best candidate for freezing because creamy sauces can sometimes separate after thawing. If you do freeze it, be sure to stir it really well when reheating.
4. How can I make this even cheesier?
Easy — just add more cheese! You can toss an extra half cup of shredded cheddar into the sauce or sprinkle some on top before serving.
5. Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using pre-cooked rotisserie chicken is a great time-saver. Just chop it up and toss it into the sauce when you add the pasta.
6. Is there a way to make this spicier?
Yes! Stir in some crushed red pepper flakes or use Pepper Jack cheese instead of regular cheddar to give it a nice little kick.
7. Can I swap out turkey bacon for regular bacon?
Definitely. Regular pork bacon will make the dish a bit richer, but it’s delicious either way. Just follow the same cooking steps.
Final Thoughts
If you’re anything like me, you’re always looking for dinner recipes that are simple, satisfying, and packed with flavor. This Cheesy Chicken Turkey Bacon Pasta is exactly that — and then some. It’s the kind of dish that disappears fast, with everyone asking for seconds (or even thirds).
What I love most is how customizable it is. You can make it richer, lighter, cheesier, or even sneak in a few veggies without losing that creamy, savory magic that makes it so comforting. Plus, it’s a total lifesaver on busy weeknights when you just need a dependable, crowd-pleasing meal without spending hours in the kitchen.
I’d love to hear how it turns out for you! If you try this recipe, let me know in the comments what you thought. Did you add your own twist? Maybe a different cheese blend or a handful of spinach? I’m always looking for new ideas and would love to hear your variations.
Happy cooking, and enjoy every delicious bite of your new favorite pasta dish!
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Cheesy Chicken Turkey Bacon Pasta
Description
A rich, flavorful dish that’s packed with tender chicken, smoky turkey bacon, creamy ranch-seasoned cheese sauce, and your favorite pasta. Perfect for cozy dinners, this pasta combines classic comfort flavors into one satisfying meal.
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 turkey bacon
2 boneless, skinless chicken breasts
2 cups uncooked pasta (rotini, penne, rigatoni, bow tie, etc.)
1 tablespoon garlic, minced
2 cups half and half (or substitute whole milk)
2 tablespoons dry ranch dressing seasoning mix
Instructions
Shred the cheddar cheese and set it aside at room temperature to help it melt smoothly later.
Let the turkey bacon sit at room temperature for about 5 minutes. Cut it into smaller squares using kitchen scissors.
Heat a large skillet over low heat and add the turkey bacon. Cook slowly, turning the pieces as they begin to curl to ensure even crisping. Reserve 2 tablespoons of bacon drippings in the pan once cooked.
Cut the chicken breasts into bite-sized pieces. Season the chicken with salt, pepper, onion powder, and Italian seasoning, then toss the pieces in flour until lightly coated.
Increase the skillet heat to medium-high and add the chicken. Cook for about 5 minutes, or until golden brown and cooked through. Remove the chicken and set aside.
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
Add the minced garlic to the same skillet and sauté for about one minute until fragrant.
Temper the half and half by warming it in the microwave for about 40 seconds. Gradually whisk the warmed half and half into the skillet, ensuring it stays smooth.
Slowly whisk in the shredded cheddar cheese and the dry ranch dressing seasoning mix, stirring constantly until the cheese melts and the sauce becomes creamy.
Return the cooked chicken to the skillet and stir in the cooked pasta. Mix everything together until evenly coated in the sauce.
Turn the heat to low and allow the dish to sit for a few minutes; the sauce will continue to thicken as it stands.
Crumble the cooked turkey bacon into smaller pieces if desired and sprinkle it over the pasta just before serving.
Notes
For extra flavor, you can use a blend of cheeses like sharp cheddar and Monterey Jack. If you want a lighter dish, substitute half and half with whole milk, but expect a slightly thinner sauce. Turkey bacon keeps this meal lighter than traditional pork bacon, but either can be used based on preference. Garnish with chopped parsley for a fresh, colorful finish.
