Ingredients
Scale
- 16 oz Penne or Rotini pasta
- 3 cups cooked chicken breast, shredded or cubed
- 8 slices thick-cut bacon, cooked and crumbled
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1.5 cups Alfredo sauce or heavy cream
- 1/2 cup ranch dressing
- 1 packet (1 oz) dry ranch seasoning mix
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley or green onions (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with non-stick cooking spray. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, but stop 2 minutes early so it remains slightly firm (al dente). Drain the pasta and set it aside. While the pasta cooks, chop your cooked chicken and crisp up your bacon in a skillet if you haven’t already.
- In a large mixing bowl, combine the Alfredo sauce (or cream), ranch dressing, dry ranch seasoning, and minced garlic. Whisk until smooth. Add the cooked pasta, shredded chicken, and half of the crumbled bacon to the bowl. Stir in 1 cup of the cheddar cheese. Toss everything together until the pasta is thoroughly coated in the creamy ranch sauce. Pour the mixture into your prepared baking dish and spread it out evenly.
- Top the pasta mixture with the remaining cheddar cheese, mozzarella cheese, and the rest of the bacon crumbles. Place the dish in the oven and bake for 15 to 20 minutes, or until the cheese is bubbly and starting to turn golden brown. Remove from the oven and let it sit for 5 minutes to allow the sauce to set. Garnish with fresh parsley or sliced green onions before serving warm.
- Cook Time: 40 minutes