Easy slow cooker chicken bacon ranch pasta recipe, homemade with simple ingredients. A delicious weeknight dinner with spaghetti and tender chicken that is coated in creamy cheesy alfredo ranch sauce.
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I enjoy an easy weeknight meal that doesn't require a lot of work from me. It's also great because even kids enjoy it. The juicy texture of slow cooked chicken paired with bacon just can't be beat. It is just as delicious and creamy as my Slow Cooker Chicken Fettuccine Alfredo and Slow Cooker Chicken and Mushroom Pasta.
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Key ingredients
- Chicken- The best cut to use in this recipe is the breast.
- Garlic- Be sure it is fresh and finely minced.
- Spices and seasonings- Use onion powder, ranch seasoning, salt and pepper according to personal taste.
- Alfredo sauce- Be sure you have 2 jars that are 15 oz.
- Spaghetti- Boil and drain this before adding.
- Cheese- You will need both mozzarella and parmesan.
- Bacon- Adds loads of flavor and great texture.
- Garnish- I like to use fresh parsley.
Variations
- For pasta bake- You can make this into a casserole by following the same instructions below but instead of placing it in the crockpot you will put it in a 9x13 pan to bake for 30 minutes at 350 degrees.
- To make pasta salad- Cook the chicken per the instructions below, then shred it and let cool. Place in a large bowl and add the rest of the ingredients along with boiled and cooled pasta.
- Use other noddles- Such as rotini, penne, or bowtie noodles.
- Use canned chicken- This will cut cooking time and require less effort. You can also use leftover Slow Cooker Shredded Chicken. In fact, you could use the same pot you boiled the pasta in and just mix everything together for a quick meal.
- Add spinach- At the end for added nutrition and color.
How to make easy slow cooker chicken bacon ranch pasta recipe from scratch?
- Place chicken- In the crockpot then top with garlic and seasonings.
- Mix in- Alfredo sauce.
- Cover and cook- Until chicken is cooked through.
- Remove chicken- Then shred, replace in the pot, and mix.
- Add in- Pasta, cheeses and bacon.
- Garnish- And serve immediately.
What sides to serve with creamy crockpot spaghetti?
This dish is great with a green salad or vegetable side like these Slow Cooker Glazed Carrots. You can also pair it with various bread options, such as french bread, a baguette, or Slow Cooker Jalepeno Cornbread (With Jiffy).
Tips and techniques
- Shred fresh cheeses- Because the pre-shredded kind often contain additives and have a chalky texture.
- Use full fat ingredients- To obtain the maximum creaminess.
- Don't use low fat ranch powder- Because will not have the same full flavor.
- Pasta needs to be cooked- Before placing in the slow cooker or else you will get crunchy pasta.
- Use salted water- To boil the pasta for added flavor.
- To thicken sauce- Add in a corn starch slurry and let simmer. If it is too thick simply add in more milk.
Recipe FAQs
Yes, you can but not for this specific recipe.
No. That will only happen if too much liquid has been added or if the pasta is cooked for too long.
I don't recommend using legs, thighs, or wings, because you need more meat and don't want to hassle with the skin and bones.
Storage
- Refrigerate- Place in a sealed container for up to 3 days, reheat, and serve.
- Freeze- This is not recommended, because it does not thaw well and changes texture.
- Reheat- Add a little water to bring it to the desired consistency then heat it in the microwave or over the stovetop.
- Make ahead- This can be made up to 3 days in advance if kept in the fridge.
More crockpot pasta recipes
- Slow Cooker Pasta
- Slow Cooker American Goulash
- Slow Cooker Creamy Tomato Pasta
- Slow Cooker Chicken Pesto Pasta
- Slow Cooker Taco Pasta
Recipe
Slow Cooker Chicken Bacon Ranch Pasta
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Ingredients
- 2 Chicken breasts
- 2 cloves Garlic Finely minced
- ½ teaspoon Onion powder
- 1.5 tablespoon Ranch seasoning
- Salt To taste
- Pepper To taste
- 2 jars Alfredo sauce 15 oz. each
- 1 box Spaghetti Make sure to use a 1 pound box, Boiled and drained
- ½ cup Mozzarella cheese Full fat, Shredded
- ¼ cup Parmesan cheese Full fat, Shredded
- 7-8 slices Bacon Cooked, Roughly chopped
- 1-2 teaspoon Parsley Fresh, Finely chopped, For garnish
Instructions
- Place the chicken breasts in a large crockpot (6.5 quart or larger).
- Add garlic and sprinkle onion powder, ranch seasoning, salt, pepper on top of the chicken.
- Pour alfredo sauce.
- Mix until combined.
- Cover and cook on low heat for about 4 hours or until chicken is fully cooked through.
- Remove chicken breasts and use 2 forks to shred them OR use a sharp knife to cut them into small cubes and put them back in the slow cooker. Mix until combined.
- Add the boiled pasta, shredded cheeses, bacon and mix gently until all the cheese is melted.
- Garnish with fresh parsley and serve immediately.
Notes
- Use freshly shredded cheeses instead of the ones that come in bags which typically have additives and create a chalky and grainy after-taste.
- Use full fat ingredients for maximum creaminess.
- Don't use low fat ranch powder because it doesn't taste as good as the original full fat version.
- You need to boil and drain the pasta before mixing it into the creamy chicken sauce. Do not mix in dry pasta because there is not enough liquid in this recipe to cook it through fully.
- The pasta will absorb a lot of the liquid as it cools. When you reheat the next day, you may have to add a splash of water to bring the consistency to your desired preference.
- Make sure to boil pasta in salted water because it adds flavor.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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