This pasta bake combines chicken, bacon, and ranch in one easy dish that feeds a crowd. It's simple comfort food that actually tastes as good as it sounds. Makes 6 servings.
Prep Time:15 minutesmins
Cook Time:20 minutesmins
Total Time:35 minutesmins
Equipment
13 x 9 baking dish
Ingredients
1poundpenne pasta(cooked according to package instructions and drained)
2cupschicken breast(cooked and shredded - a rotisserie chicken works great)
116 ounce jaralfredo sauce
1(1 ounce) packetranch seasoning
¾cupsour cream(can substitute with ¾ cup of ranch dressing)
6slicesbacon(cooked and chopped)
2cupsmozzarella cheese(shredded; can also use cheddar cheese)
2green onions(sliced for garnish)
Instructions
Prep. Preheat your oven to 350℉ (175℃). While heating the oven, spray a 13x9-inch baking dish with non-stick cooking spray to prevent sticking.
Cook the pasta. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.
Prepare the chicken. If not using pre-cooked chicken, cook and shred 2 cups of chicken breast. A rotisserie chicken is a convenient option for this step.
Mix the base. Combine the cooked pasta, shredded chicken, Alfredo sauce, ranch seasoning, and sour cream (or ranch dressing if substituted) in a large mixing bowl. Stir until all ingredients are well combined and evenly coated.
Assemble the dish. Pour the pasta mixture into the prepared baking dish, spreading it out evenly. Sprinkle the chopped bacon over the top, followed by the shredded mozzarella cheese, making sure it's an even layer.
Bake the casserole. Place the baking dish in the preheated oven. Bake for 15-20 minutes until the cheese is fully melted and bubbly. The edges should be slightly golden.
Garnish and serve. Once baked, remove the dish from the oven and let it rest for 5 minutes. Garnish with the sliced green onions before serving for a fresh, crisp finish.