Chicken Bacon Ranch and Tofu Pasta

Creamy Chicken Bacon Ranch and Tofu Pasta combines tender chicken, crispy bacon, tofu, and penne in a rich homemade ranch-Parmesan sauce for an easy, cheesy chicken pasta dinner.

Cook Time

Servings

Difficulty

Easy

Prep Time

15 Minutes

Ingredients

Cook the Bacon
Add the chopped bacon to a large skillet over medium heat.
Cook until browned and crispy.
Remove the bacon from the skillet and set aside, leaving a little of the bacon grease in the pan.
Cook the Chicken
Add the bite-size chicken thigh pieces to the same skillet.
Season with some of the salt, black pepper, and garlic powder.
Cook over medium-high heat until the chicken is browned and cooked through.
Remove the chicken from the skillet and set aside with the bacon.
Brown the Tofu
Add the tofu cubes to the skillet, adding a little vegetable oil if the pan is dry.
Cook until lightly golden on the outside, turning gently so the cubes don't break apart.
Remove from the skillet and set aside.
Cook the Pasta
Cook the penne according to the package directions until al dente.
Before draining, reserve a little pasta water in case you want to loosen the sauce later.
Drain the pasta and set aside.
Make the Creamy Ranch-Parmesan Sauce
Melt the butter in the large skillet over medium heat.
Add the minced garlic and cook for about 30 seconds, just until fragrant.
Sprinkle in the flour and stir continuously for about 1 minute.
Slowly pour in the chicken broth while whisking until smooth.
Stir in the heavy cream, dry ranch seasoning, onion powder, and black pepper.
Bring the sauce to a gentle simmer and cook until it begins to thicken.
Reduce the heat and stir in the Parmesan and mozzarella until completely melted and smooth.
Thicken the Sauce
Mix 1 TBSP cornstarch with 2 TBSP water until completely smooth.
Slowly stir the slurry into the simmering sauce.
Cook for another minute or two, stirring, until the sauce is creamy and thick enough to cling to the pasta.
Bring It All Together
Add the drained penne, chicken, tofu, and most of the cooked bacon directly to the sauce.
Gently toss everything together until the pasta, chicken, and tofu are completely coated in the creamy ranch-Parmesan sauce.
Taste and adjust the remaining salt and pepper if needed.
Sprinkle the remaining bacon over the top and finish with a light sprinkle of grated Parmesan before serving.

For the creamiest pasta, don’t skip the cornstarch slurry. It thickens the ranch-Parmesan sauce just enough to cling to the pasta, chicken, and tofu instead of pooling at the bottom of the bowl. Add it gradually and give the sauce a minute or two to thicken before mixing everything together.

Frequently Asked Questions

Can I make Chicken Bacon Ranch and Tofu Pasta without tofu?

Yes. Simply leave out the tofu and make the recipe with chicken and bacon. You can also add a little extra chicken if you'd like.
What kind of chicken works best for this pasta?

Boneless, skinless chicken thighs work especially well because they stay tender and juicy in the creamy ranch-Parmesan sauce. Chicken breast can also be used.
Can I use a different type of pasta?

Absolutely. Rotini, rigatoni, bow ties, or another short pasta will work well. Choose a shape with plenty of ridges or curves to hold onto the creamy sauce.
How do I keep the ranch-Parmesan sauce creamy?

Keep the heat fairly low after adding the cheese and stir until it melts smoothly. The cornstarch slurry helps the sauce thicken and cling to the chicken, tofu, and pasta without making it overly heavy.
How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a small splash of milk or chicken broth if the sauce has thickened too much.