Chicken Bacon Ranch Pasta Bake (Print Version)
# Ingredients:
→ For the Pasta Bake
01 -
1 pound dry penne pasta
02 -
6 slices bacon
03 -
2½ cups shredded cooked chicken
04 -
1 jar (15 ounces) Alfredo sauce
05 -
4 ounces cream cheese, room temperature and cubed
06 -
½ cup ranch dressing
07 -
2 cups freshly shredded mozzarella cheese
08 -
Fresh parsley for garnish (optional)
# Instructions:
01 -
Heat oven to 350°F and grease a 9x13-inch casserole dish with oil or nonstick spray.
02 -
Boil the penne to al dente according to package instructions. While pasta cooks, fry the bacon until crispy and chop into pieces.
03 -
In a large bowl, combine pasta, shredded chicken, Alfredo sauce, cream cheese cubes, and ranch dressing. Stir until well mixed.
04 -
Pour the pasta mixture into your prepared baking dish and spread it evenly. Sprinkle the chopped bacon on top, then cover with shredded mozzarella.
05 -
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.
# Notes:
01 -
Using rotisserie chicken saves time on cooking and shredding chicken
02 -
Try swapping ranch dressing for creamy Italian dressing for a different flavor
03 -
Pancetta or prosciutto work well as bacon alternatives