There’s something magical about the combination of chicken, bacon, and ranch that just speaks to the soul. This Chicken Bacon Ranch Pasta Bake transforms those beloved flavors into a comforting casserole that’s perfect for weeknight dinners or casual gatherings with friends.
I created this recipe on a chilly evening when I was craving something hearty yet simple to make. The creamy sauce, tender chicken, and crispy bacon bits come together with al dente pasta to create a dish that’s greater than the sum of its parts. Trust me, this will quickly become a requested favorite in your home!
Why You’ll Love This
- One-dish wonder that combines protein, carbs, and incredible flavor in every bite
- Make-ahead friendly – assemble earlier in the day and bake when ready
- Uses ingredients you likely already have in your pantry and refrigerator
- Customizable to your family’s preferences – easy to add vegetables or adjust spice levels
- Leftovers taste even better the next day (if there are any!)
Ingredients
- 1 pound dry penne pasta
- 6 slices bacon
- 2½ cups shredded cooked chicken
- 1 jar (15 ounces) Alfredo sauce
- 4 ounces cream cheese, room temperature and cubed
- ½ cup ranch dressing
- 2 cups freshly shredded mozzarella cheese
- Fresh parsley for garnish (optional)
Instructions
- Heat oven to 350°F and grease a 9×13-inch casserole dish with oil or nonstick spray.
- Boil the penne to al dente according to package instructions. While pasta cooks, fry the bacon until crispy and chop into pieces.
- In a large bowl, combine pasta, shredded chicken, Alfredo sauce, cream cheese cubes, and ranch dressing. Stir until well mixed.
- Pour the pasta mixture into your prepared baking dish and spread it evenly. Sprinkle the chopped bacon on top, then cover with shredded mozzarella.
- Bake for 15-20 minutes until the cheese is melted and bubbly. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Tips & Variations
- Add a cup of frozen peas or broccoli florets to incorporate some vegetables into this dish.
- For a spicier version, mix in a diced jalapeño or a dash of hot sauce to the cream sauce.
- Short on time? Use rotisserie chicken and pre-cooked bacon to cut prep time in half.
- Make your own ranch seasoning with dried herbs if you prefer to control the sodium content.
- For a lighter version, use whole wheat pasta and reduced-fat cheese.
- This can be assembled up to 24 hours in advance and refrigerated until ready to bake (may need extra 5-10 minutes baking time).
Serving Suggestions
This hearty pasta bake pairs beautifully with a simple green salad dressed with vinaigrette to cut through the richness. For a complete meal, add some garlic bread on the side to soak up any extra creamy sauce.
If you’re serving this for a casual gathering, consider setting out additional toppings like extra ranch dressing, hot sauce, or fresh herbs that guests can add according to their preference.
Notes
- The pasta will continue to absorb sauce as it sits, so it’s best served immediately after baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk to restore creaminess.
- You’ll know it’s done when the edges are bubbling and the top is golden brown.
FAQs
Can I freeze this pasta bake?
Yes! Freeze before baking, well-wrapped, for up to 3 months. Thaw overnight in the refrigerator before baking, adding an extra 10-15 minutes to the baking time.
Can I use a different pasta shape?
Absolutely! Any medium pasta shape works well – rotini, farfalle, or shells are great alternatives to penne.
What can I substitute for ranch seasoning?
You can make your own with a mixture of dried dill, garlic powder, onion powder, dried parsley, salt, and pepper.
Is there a way to make this vegetarian?
Yes! Skip the chicken and bacon, and add sautéed mushrooms and bell peppers instead. Use vegetable broth in place of chicken broth.
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