Chicken Bacon Ranch Pasta Bake

Name: Chicken Bacon Ranch Pasta Bake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8 servings
Ingredients: 1 lb penne pasta; 3 cups cooked chicken breast, shredded or diced; 8 slices bacon, cooked and crumbled; 8 oz cream cheese, softened; 1 1/2 cups chicken broth; 1/2 cup whole milk; 1 oz packet dry ranch seasoning mix; 2 cups sharp cheddar cheese, shredded; 2 cloves garlic, minced; 3 stalks green onions, sliced

Cream cheese and a ranch seasoning packet turn ordinary chicken broth and milk into a thick, tangy sauce without needing a separate roux, and finishing the casserole uncovered under the broiler crisps the cheese while the bacon underneath stays smoky instead of soggy.

Prep: 25 min
Cook: 35 min
Total: 1 hr
Servings: 8

Ingredients

Servings8

Using a different pan?

1 lb penne pasta
3 cups cooked chicken breast, shredded or diced
8 slices bacon, cooked and crumbled
8 oz cream cheese, softened
1 1/2 cups chicken broth
1/2 cup whole milk
1 oz packet dry ranch seasoning mix
2 cups sharp cheddar cheese, shredded
2 cloves garlic, minced
3 stalks green onions, sliced

Nutrition per serving

Calories: 550
Protein: 32g
Carbs: 47g
Fat: 25g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

1Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2Bring a large pot of salted water to a boil and cook the penne until just shy of al dente, about 2 minutes less than the package directs, then drain.
3While the pasta cooks, cook the bacon in a skillet over medium heat until crisp, about 8 minutes, then transfer to a paper-towel-lined plate and crumble once cool. Leave 1 tablespoon of the bacon fat in the skillet.
4Add the garlic to the skillet and cook for 30 seconds, until fragrant, then add the cream cheese, chicken broth, milk, and ranch seasoning. Whisk over medium-low heat until the cream cheese fully melts and the sauce is smooth, 4-5 minutes.
5Remove the skillet from the heat and stir in half the shredded cheddar until melted.
6In the prepared baking dish, combine the drained pasta, shredded chicken, most of the bacon (reserve some for topping), and the sauce. Stir until every piece of pasta is coated.
7Sprinkle the remaining cheddar and reserved bacon evenly over the top.
8Bake uncovered for 20-25 minutes, until the sauce is bubbling at the edges and the cheese is fully melted.
9Switch the oven to broil and broil for 1-2 minutes, watching closely, until the top is spotty golden brown.
10Let the casserole rest for 5 minutes, then scatter the sliced green onions over the top before serving.

How to Bake Bacon in the Oven

Tips & variations

Rotisserie chicken works well here and saves a step, about 3 cups shredded is roughly what you'll get from one small rotisserie bird.
Swap the penne for rotini or medium shells, both hold onto the ranch sauce in their ridges better than a smooth pasta shape.
For extra tang, stir 2 tablespoons of ranch dressing (the bottled kind) into the sauce along with the seasoning packet.
Turn this into a lower-carb dish by swapping half the pasta for steamed cauliflower florets.

Storage & reheating

Cover and refrigerate leftovers for up to 4 days. Reheat individual portions in the microwave with a splash of milk to loosen the sauce, or cover the whole dish with foil and warm in a 325°F (165°C) oven for about 20 minutes. The sauce can separate slightly after freezing, so it's best enjoyed fresh or from the fridge rather than frozen.

Tips from the Tulo kitchen

Pat the cooked bacon dry with a paper towel before crumbling it, extra grease on the bacon will thin out the sauce as the casserole bakes.
If the sauce looks too thick before it goes in the oven, whisk in an extra splash of chicken broth, it will thicken further as it bakes.

FAQ

Can I make chicken bacon ranch pasta bake ahead of time?

Yes. Assemble the casserole through step 7, cover tightly, and refrigerate for up to a day. Add about 10 extra minutes to the covered bake time since it will start out cold.

Can I use turkey bacon instead of regular bacon?

Yes, though turkey bacon renders less fat, so add a teaspoon of olive oil to the skillet before cooking the garlic in step 4 to keep the sauce from tasting dry.

Why did my sauce turn out grainy?

This usually happens when the cream cheese melts over heat that's too high, causing the fat to separate. Keep the heat at medium-low and whisk constantly until smooth.

Can I freeze this casserole?

It can be frozen for up to 2 months, but the dairy-based sauce tends to separate slightly on thawing. Reheat gently and stir in a splash of milk to bring it back together.