Go Back

Cheesy Chicken Bacon Ranch Pasta Casserole

A creamy, cheesy, and savory dish that brings together chicken, bacon, and Alfredo sauce for a comforting meal perfect for family dinners or potlucks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 757
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 lb bacon, cooked and chopped
  • 1 lb boneless, skinless chicken, diced Choose between breasts or thighs.
  • 1 tablespoon olive oil
  • 1 packet dry ranch dressing mix
  • 8 oz pasta, such as shells Can substitute with penne, rotini, or elbow macaroni.
  • 14.5 oz Alfredo sauce Can substitute with a different creamy pasta sauce if needed.
  • 1 cup shredded mozzarella cheese Swap for Monterey Jack or provolone if desired.
  • 1/2 cup shredded cheddar cheese Can replace with Colby Jack.
  • Salt and pepper to taste Be cautious with salt as other ingredients may be salty.

Method
 

Preparation
  1. Preheat the oven to 375°F. Grease a 9x9-inch baking dish.
  2. Cook the bacon in a large skillet over medium heat until crisp, about 7 minutes. Transfer to a paper towel-lined plate and pour off the grease.
  3. In a gallon-size bag, add olive oil, diced chicken, and ranch seasoning. Seal the bag and shake to coat the chicken evenly.
  4. Cook the coated chicken in the skillet until no longer pink and reaches an internal temperature of 165°F.
  5. Boil the pasta according to package directions until just al dente. Drain well.
  6. In the greased baking dish, stir the cooked chicken and Alfredo sauce into the pasta until well combined.
Baking
  1. Top the pasta mixture with mozzarella, cheddar, and chopped bacon. Season with salt and pepper to taste.
  2. Bake for 15 minutes, or until the cheese has melted and the casserole is hot and bubbly. Serve warm.

Notes

Let the casserole cool before storing. Refrigerate leftovers in an airtight container within two hours and consume within 3-4 days. Can be frozen for up to 2 months.