Chicken Bacon Ranch Baked Pasta is creamy, cheesy, kid friendly AND quick and easy recipe to make.
So pretty much it’s a darn near close to perfect recipe you’ll find and will hopefully become a new family favorite.
This one is great if you are bringing someone dinner too. I often do that for friends and family if they are sick, had surgery, etc.
So you can make it, deliver to them, and they can reheat 🙂
How to Make Chicken Bacon Ranch Baked Pasta
A little prep work is involved. Cook the chicken and bacon ahead of time so they are ready when assembling this dish.
Already cooked rotisserie chicken would work or Simple Shredded Chicken for Meal Prep is what I made.
For the bacon, cut it right into a skillet over medium heat and cook 7 to 9 minutes. Then set over paper towels to absorb the extra grease.
You can make the pasta according to package directions at the same time as the bacon.
We are using two types of ranch here…the dressing and also, for extra ranchy-ness, a packet of the dry seasoning.
Once the pasta is drained, put it back into the pot you boiled it in.
One less dish to wash is always a bonus.
Then add in the cooked chicken, most of the cheese and bacon (save some of both for the topping), a jar of alfredo sauce, both the ranch dressing and seasoning, plus some kosher salt, and pepper.
Give it a stir until evenly combined.
And put all this yummy pasta goodness into a 9×13 casserole dish.
Add the leftover cheese and bacon over top.
And place into a 400 degree oven for only 15 to 18 minutes.
It’s already cooked, we just need some time to warm everything through and melt the cheese.
This Chicken Bacon Ranch Baked Pasta is sure to bring a smile to everyone at dinner 🙂
The leftovers are just as good the next day too!
If you like Chicken Bacon Ranch Baked Pasta, you might also like these recipes…
And join my Grilling and Smoking Facebook Group!
Chicken Bacon Ranch Baked Pasta
Chicken Bacon Ranch Baked Pasta is an easy to make and kid friendly meal that's sure to be a hit with the whole family, such a yummy dish
- 1 pound short cut pasta (I used Penne)
- 1 16 oz jar alfredo sauce
- 1 pound cooked, shredded chicken
- 1 pound cooked, crumbled bacon
- 2 cups shredded cheese (I used Mexican blend)
- 1 cup Ranch dressing
- 1 packet dry Ranch seasoning
- kosher salt, pepper
Cook the pasta according to package directions in salted water. Drain and put back into the pot you cooked it in.
Add the alfredo sauce, chicken, most of the bacon, most of the cheese, Ranch dressing, dry Ranch seasoning, kosher salt, and pepper to the pasta. Stir until combined and put in a 9×13 casserole dish.
Top the pasta with remaining cheese and bacon. Bake in a 400 degree oven for 15 to 18 minutes.