Description
This comforting Chicken Bacon Ranch Pasta is a creamy, cheesy casserole loaded with shredded chicken, crispy bacon, and seasoned with ranch dressing mix. It’s an easy-to-make meal perfect for family dinners, combining tender penne pasta with rich flavors and a golden, bubbly melted cheese topping.
Ingredients
Units
Scale
Main Ingredients
- 2 cups cooked and shredded chicken (rotisserie recommended)
- 1 teaspoon minced garlic (about 2 cloves)
- 2 tablespoons Ranch Dressing Seasoning mix
- 1 can condensed cream of chicken soup (10.75 ounces)
- 1 cup sour cream (230 grams)
- 2 cups shredded mozzarella cheese (divided)
- 7 slices bacon, cooked, drained, and crumbled (divided: about 3-4 tablespoons reserved for topping)
- 8 ounces penne pasta, cooked and drained
Instructions
- Preheat oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Combine ingredients: In a 9x13 inch casserole dish, mix the shredded chicken, minced garlic, ranch dressing seasoning mix, condensed cream of chicken soup, sour cream, and 1 cup of shredded mozzarella cheese. Reserve about 4 tablespoons of the crumbled bacon for topping and add the remaining bacon into the mixture.
- Add pasta and stir: Add the cooked and drained penne pasta to the casserole dish. Gently stir everything together so the pasta is evenly coated with the creamy sauce.
- Top casserole: Spread the pasta mixture evenly in the dish. Sprinkle the remaining 1 cup mozzarella cheese on top, then evenly distribute the reserved crumbled bacon over the cheese.
- Bake: Place the casserole in the oven and bake uncovered for 15 to 20 minutes, until it's bubbly, warm, and the cheese on top is melted. Baking uncovered will allow the top to get crispy.
- Serve: Remove from oven and serve warm for a delicious, hearty meal.
Notes
- Rotisserie chicken is an easy shortcut and adds great flavor.
- You can substitute the cream of chicken soup with a homemade white sauce for a fresher taste.
- If you prefer less sodium, use a low-sodium cream of chicken soup and reduce or omit added salt.
- To make it gluten-free, substitute the penne pasta with gluten-free pasta.
- The casserole can be made ahead and refrigerated, then baked just before serving.
- Cover the casserole with foil while baking if you prefer a softer topping rather than crispy.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
