Creamy Chicken Bacon Ranch Casserole with Pasta
A comforting and creamy casserole featuring tender chicken, crispy bacon, and pasta coated in a rich ranch sauce, perfect for busy weeknights and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 8 ounces (225 grams) pasta (penne or rotini)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken recommended)
- 6 slices bacon, cooked and crumbled (thick-cut preferred)
- 1 cup (240 ml) ranch dressing (homemade or store-bought)
- 4 ounces (115 grams) cream cheese, softened
- 1/2 cup (120 ml) sour cream
- 1 cup (100 grams) shredded cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional toppings: 1/2 cup (50 grams) shredded mozzarella or extra cheddar cheese, chopped fresh parsley or chives for garnish
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of pasta and cook according to package instructions, usually 8-10 minutes until al dente. Drain well and set aside.
- While pasta cooks, fry 6 slices of bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels to drain and crumble once cool.
- In a large mixing bowl, combine 1 cup ranch dressing, 4 ounces softened cream cheese, 1/2 cup sour cream, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt & pepper to taste. Whisk until smooth and creamy.
- Stir 1 cup shredded cheddar cheese into the sauce, then fold in 2 cups cooked chicken and crumbled bacon. Mix until evenly coated.
- Add the drained pasta to the bowl and gently toss to coat every bite.
- Pour the mixture into a greased 9×13 inch baking dish. Spread evenly. If using, sprinkle an additional 1/2 cup shredded cheese on top.
- Bake uncovered at 350°F (175°C) for 20-25 minutes, until bubbly and golden on top. Optionally broil for 2 minutes for extra browning, watching carefully.
- Remove from oven and let rest 5 minutes. Garnish with chopped fresh parsley or chives. Serve warm.
Notes
[‘Do not overcook pasta; it should be al dente as it will finish cooking in the oven.’, ‘Soften cream cheese before mixing to avoid lumps.’, ‘Cook bacon until crisp for best texture contrast.’, ‘Mix pasta gently with sauce to avoid breaking noodles.’, ‘Use a greased baking dish to prevent sticking and promote even browning.’, ‘Let casserole rest 5 minutes before serving for easier scooping.’, ‘Assemble ahead and refrigerate up to 24 hours before baking; add extra baking time if baking cold.’, ‘For gluten-free, use gluten-free pasta and check ranch dressing ingredients.’, ‘Vegetarian version: omit chicken and bacon, add sautéed mushrooms and veggies, use vegetarian bacon and ranch.’]
Nutrition
- Serving Size: 1/6th of casserole
- Calories: 475
- Fat: 22
- Carbohydrates: 35
- Fiber: 2.5
- Protein: 30
Keywords: chicken casserole, bacon ranch casserole, creamy pasta bake, comfort food, easy dinner, family meal, baked pasta