Print

Chicken Bacon Ranch Pasta Bake

Chicken Bacon Ranch Pasta Bake in a white 9x13 casserole dish with golden melted mozzarella and crispy chopped bacon on top
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, cheesy baked pasta casserole with al dente penne, tender shredded chicken, crispy bacon, Alfredo sauce, cream cheese, and ranch dressing – topped with melted mozzarella and baked until golden and bubbly. Ready in just 40 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 pound dry penne pasta (or any short pasta shape)
  • 6 slices bacon, cooked crispy and chopped (or pancetta or prosciutto)
  • 2 1/2 cups shredded cooked chicken (rotisserie chicken recommended)
  • 15 oz Alfredo sauce (1 jar)
  • 4 oz cream cheese, room temperature and cubed (1/2 brick)
  • 1/2 cup ranch dressing (or creamy Italian dressing)
  • 2 cups freshly shredded mozzarella cheese
  • Fresh parsley, optional for garnish

Instructions

  1. Preheat oven to 350 degrees F. Grease a 9×13-inch casserole dish with nonstick spray or oil and set aside.
  2. Bring a large pot of salted water to a boil. Cook penne according to package directions until just al dente – do not overcook as it continues cooking in the oven. Drain and set aside.
  3. While the pasta water heats and the pasta cooks, fry bacon in a skillet over medium-high heat until crispy. Transfer to a paper towel-lined plate, let cool, then chop into bite-sized pieces.
  4. In a large bowl, combine cooked penne, shredded chicken, Alfredo sauce, room-temperature cream cheese cubes, and ranch dressing. Stir thoroughly until the cream cheese is fully incorporated and everything is evenly coated in creamy sauce.
  5. Pour the mixture into the prepared casserole dish and spread into an even layer.
  6. Sprinkle the chopped bacon evenly over the top of the pasta.
  7. Sprinkle freshly shredded mozzarella cheese generously and evenly over the entire top.
  8. Bake uncovered for 15 to 20 minutes until the cheese is fully melted, golden, and bubbling. Internal temperature should reach 165 degrees F. For extra golden cheese, broil for the final 2 to 3 minutes – watch closely.
  9. Remove from oven and let rest for 5 minutes before serving. Garnish with freshly chopped parsley if desired and serve immediately.

Notes

  • Cream cheese must be fully at room temperature before mixing – cold cream cheese will clump and never blend smoothly into the sauce.
  • Cook pasta to al dente only – it continues cooking in the oven and will become mushy if fully cooked beforehand.
  • Always use freshly shredded mozzarella from a block – pre-shredded bagged cheese contains anti-caking agents that prevent smooth melting.
  • Make-ahead: Assemble through Step 7, cover tightly with foil, and refrigerate for up to 1 day. Bake covered at 350 degrees F for 25 to 30 minutes until bubbling and heated through to 165 degrees F.
  • Freeze assembled unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking.

Nutrition

Find it online: https://www.benefitiany.com/chicken-bacon-ranch-pasta-bake/