Chicken Bacon Ranch Casserole
Penne, cooked chicken, and crisp bacon are coated in ranch-seasoned Alfredo sauce, then topped with mozzarella. A short oven bake heats the filling and melts the cheese, leaving the casserole creamy rather than browned and crusty.
Cook the penne slightly short of al dente so it holds its shape in the oven. Use fully cooked chicken and bacon before assembly; the brief bake will not cook raw chicken.
Ingredients
- 12 ounces penne pasta (340g)
- 3 cups cooked chicken, shredded or cut into bite-size pieces (420g)
- 6 slices cooked bacon, chopped (about 1 cup or 170g)
- 1 jar Alfredo sauce, 15 ounces (425g)
- 1 packet dry ranch seasoning, 1 ounce (28g)
- 2 cups shredded mozzarella, divided (225g)
Optional
- Black pepper, to taste
- 1 tablespoon chopped fresh parsley or chives, for serving
Rotisserie or leftover chicken works well. If cooking the bacon yourself, drain off excess fat before chopping it. Taste the Alfredo and ranch mixture before adding pepper or any extra salt; both prepared ingredients may already be salty.
How to Make Chicken Bacon Ranch Casserole
- Heat the oven: Preheat to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish if needed.
- Cook the penne: Boil in salted water, stopping about 1 minute before the package’s al dente time. Drain promptly. The pasta will soften further in the oven.
- Prepare the bacon: If it is not already cooked, cook it in a skillet over medium heat until browned and crisp. Drain off excess fat, chop it, and reserve a small handful for the top.
- Mix the filling: In a large bowl or the pasta pot, combine the Alfredo sauce and ranch seasoning. Fold in the cooked chicken, drained penne, most of the bacon, and about 1 cup of the mozzarella. The sauce should coat the pasta generously.
- Top and bake: Spread the mixture in the baking dish. Add the remaining mozzarella and reserved bacon. Bake uncovered for 15 to 20 minutes, starting to check at 15 minutes. The edges should be hot and gently bubbling, the center hot, and the cheese fully melted. There is no need to brown the top. If it browns before the center heats through, cover loosely with foil.
- Rest and serve: Let the casserole rest for 5 minutes so the sauce settles slightly. Sprinkle with parsley or chives, if using, and serve in generous scoops.
Making It Ahead
Assemble the casserole, cover it, and refrigerate it promptly. The pasta will absorb some sauce and may soften as it sits. A casserole baked directly from the refrigerator will need longer than 15 to 20 minutes; check that the center is hot, and cover loosely with foil if the top browns too quickly.
Serving and Related Recipes
Serve warm with a simple garden salad. Garlic bread or dinner rolls also work alongside it. For another baked chicken pasta, see Creamy Chicken Spaghetti Casserole with Cheddar. For a different creamy chicken dish, try Million Dollar Chicken Casserole with Cracker Topping.
Storage and Reheating
Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat individual portions in short microwave intervals, stirring when practical. For a larger portion, cover and warm in a 350°F (175°C) oven until hot. Reheat gently: prolonged high heat can dry out the pasta or cause the creamy sauce to separate. Add a small splash of Alfredo sauce or milk if the pasta has absorbed too much sauce.
Freezing is not recommended for this creamy cooked-pasta casserole because the pasta and sauce may change texture after thawing and reheating.
Nutrition
Approximate nutrition per serving, based on 1/8 of the casserole: 540 calories, 39g protein, 25g fat, and 37g carbohydrates. Approximate nutrition per 100g: 220 calories, 16g protein, 10g fat, and 15g carbohydrates. Values vary with the Alfredo sauce, ranch seasoning, bacon, and cheese used.
Equipment
- 9-by-13-inch baking dish
- Large pot
- Colander
- Large mixing bowl
- Skillet
Ingredients
Casserole
- 12 ounces penne pasta (340 g)
- 3 cups cooked chicken, shredded or cut into bite-size pieces (420 g)
- 6 slices cooked bacon, chopped (about 1 cup or 170 g)
- 1 jar Alfredo sauce, 15 ounces (425 g)
- 1 packet dry ranch seasoning, 1 ounce (28 g)
- 2 cups shredded mozzarella, divided (225 g)
Optional
- Black pepper, to taste
- 1 tablespoon chopped fresh parsley or chives, for serving
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish if needed.
- Boil the penne in salted water until about 1 minute short of the package’s al dente time. Drain promptly.
- If needed, cook the bacon in a skillet over medium heat until browned and crisp. Drain excess fat, chop the bacon, and reserve a small handful for the topping.
- Combine the Alfredo sauce and ranch seasoning in a large bowl or the pasta pot.
- Fold in the chicken, drained penne, most of the bacon, and about 1 cup of the mozzarella.
- Spread the mixture in the baking dish. Top with the remaining mozzarella and reserved bacon.
- Bake uncovered for 15 to 20 minutes, checking at 15 minutes, until the center is hot, the edges are gently bubbling, and the cheese is melted. Cover loosely with foil if the top browns before the center heats through.
- Rest the casserole for 5 minutes. Sprinkle with parsley or chives, if using, and serve.
Tips
- Cook the penne slightly short of al dente so it holds its shape in the oven.
- Use fully cooked chicken and bacon; the short bake is not long enough to cook raw chicken.
- Drain excess fat from freshly cooked bacon before chopping it.
- Taste the Alfredo and ranch mixture before adding pepper or extra salt, since both may already be salty.
- Avoid baking until the top is browned and crusty; the casserole should stay creamy.