Creamy Chicken Bacon Ranch Pasta Bake
A comforting dish featuring tender pasta, savory chicken, and crispy bacon in a creamy ranch sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 12 oz penne pasta Cook according to package instructions.
- 2 cups cooked chicken breast, diced
- 6 slices bacon, cooked and crumbled
- 1.5 cups shredded mozzarella cheese Divided
- 1 cup shredded cheddar cheese Divided
- 2 cups heavy cream
- 1 packet ranch seasoning mix (1 oz)
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh parsley (optional) For garnish
- Salt and black pepper, to taste
Instructions
Preparation
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the heavy cream and ranch seasoning mix. Whisk until well combined and slightly thickened, about 3-4 minutes.
- Add the cooked chicken, crumbled bacon, and half of both cheeses to the sauce. Stir until the cheese is melted and the mixture is creamy.
Assembly and Baking
- Combine the cooked pasta with the creamy chicken bacon mixture. Season with salt and black pepper to taste. Transfer to the prepared baking dish.
- Top with the remaining mozzarella and cheddar cheese. Bake for 20-25 minutes, or until the cheese is bubbly and golden. Garnish with chopped parsley before serving, if desired.
Notes
To keep leftovers fresh, let cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for longer storage. Reheat in the oven at 350°F (175°C) until heated through, about 20-30 minutes.