If there’s one dinner my whole family can agree on, it’s this chicken bacon ranch pasta. My kids request it regularly, and with good reason! The combination of hearty chicken, savory bacon, and creamy ranch dressing is unbelievably good. I love rich, creamy pastas, and this one fits the bill. Oven-baked to gooey perfection, it’s an easy meal that I can’t get enough of.
Top Reader Reviews
I just use the alfredo sauce and ranch dressing, bottled kind. I omit the cream cheese. turns out great.
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Very tasty and makes enough for a crowd. I will definitely make this again!
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Chicken Bacon Ranch Pasta Bake
This bacon chicken ranch pasta bake actually started as a fridge cleanout meal. I had some shredded chicken, cheese, half a pack of bacon, ranch dressing, and cream cheese in the fridge. Inspired by my crack chicken pasta, I headed to my pantry to see what else I could rustle up to make this dish stand out. A jar of Alfredo sauce and some penne pasta later, I created this chicken bacon ranch Alfredo pasta. This is so much creamier and tangier than a traditional Alfredo, and finishing it in the oven gives it a bubbly, golden top that’s totally irresistible!
I love how forgiving this recipe is. I can use rotisserie chicken when I’m short on time, swap in pancetta for bacon, or even try a different dressing for a new twist. However I make it, this creamy chicken bacon ranch pasta casserole always turns out hearty, cheesy, and totally crowd-pleasing.
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Easily Melt the Cream Cheese
For a smooth sauce, I recommend letting the hot pasta melt the cubed cream cheese before stirring everything together. This little trick helps it blend in perfectly without lumps.
Chicken Bacon Ranch Pasta Recipe
Equipment
- 9×13-inch Casserole Dish
Ingredients
- 1 pound dry penne pasta
- 6 slices bacon (*)
- 2½ cups shredded cooked chicken (**)
- 15 ounces Alfredo sauce (1 jar)
- 4 ounces cream cheese (½ brick; room temperature and cubed)
- ½ cup ranch dressing (***)
- 2 cups freshly shredded mozzarella cheese
- fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch casserole dish with oil or nonstick spray. Set aside.
- Boil the pasta to al dente according to the package instructions. While the pasta cooks, fry the bacon and chop it into pieces.1 pound dry penne pasta, 6 slices bacon
- In a large bowl, add the pasta, chicken, Alfredo sauce, cream cheese, and ranch dressing. Stir to combine.2½ cups shredded cooked chicken, 15 ounces Alfredo sauce, 4 ounces cream cheese, ½ cup ranch dressing
- Pour the mixture into the prepared baking pan and spread it into an even layer.
- Sprinkle the chopped bacon on top of the mixture.
- Next, sprinkle with mozzarella cheese.2 cups freshly shredded mozzarella cheese
- Bake for 15-20 minutes, or until the cheese is bubbly. Remove the pan from the oven and let it rest for 5 minutes before serving. Optionally, garnish with freshly chopped parsley.fresh parsley
Notes
- Freshly shredded cheese melts better than the bagged stuff!
- Any short pasta shape will work in this recipe.
- Feel free to stir in some frozen fresh spinach to add a healthier twist.
- Make sure your casserole is 165°F internally so it’s nice and hot and the chicken is safe to eat.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Bacon Ranch Pasta Step by Step
Prep: Gather up all of the ingredients you need to begin. Preheat your oven to 350°F, grease a 9×13-inch casserole dish, and set aside. Cook and chop 6 slices of bacon. Shred the cooked chicken if it’s not already shredded.
Boil the Pasta: Cook 1 pound of pasta to al dente according to the package, drain, and set over 4 ounces (½ brick) of cubed room-temperature cream cheese in a large bowl to melt. Placing the hot pasta over the cream cheese helps it melt more quickly.
Mix the Filling: Add 2½ cups of shredded cooked chicken, 15 ounces (1 jar) of alfredo sauce, and ½ cup of ranch dressing. Stir well until everything is evenly melted and the pasta is coated.
Add to the Pan: Spread the creamy pasta mixture into your prepared baking pan.
Top with Bacon: Sprinkle the chopped bacon over top of the pasta.
Top with Cheese: Sprinkle 2 cups of freshly shredded mozzarella cheese all over the top of the casserole.
Bake the Casserole: Bake your ranch chicken pasta bake in the preheated oven for 15-20 minutes, or until warmed through to 165°F and bubbling. Let it rest for 5 minutes before serving. Add an optional garnish of fresh parsley on top.
How to Store, Freeze, and Reheat
Store leftover bacon chicken ranch pasta tightly covered with aluminum foil in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat in a 350°F oven for 20-30 minutes from the fridge or 1 hour directly from frozen.
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