Description
This Chicken Bacon Ranch Pasta is a comforting, creamy casserole loaded with shredded chicken, crispy bacon, and a flavorful ranch seasoning mix. Penne pasta combines with a rich sauce made from cream of chicken soup, sour cream, and mozzarella cheese, then baked to bubbly perfection with a golden cheesy top. Perfect for a hearty family meal or easy weeknight dinner.
Ingredients
Units
Scale
Main Ingredients
- 2 cups cooked and shredded chicken (rotisserie chicken works great)
- 1 teaspoon minced garlic (about 2 cloves)
- 2 tablespoons Ranch Dressing Seasoning mix
- 1 can condensed cream of chicken soup (10.75 ounces)
- 1 cup (230 grams) sour cream
- 2 cups shredded mozzarella cheese (divided)
- 7 slices bacon, cooked, drained, and crumbled (divided: about 3-4 tablespoons reserved for topping, remainder for casserole)
- 8 ounces penne pasta, cooked and drained
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pasta casserole.
- Prepare Casserole Mixture: In a 9x13 inch casserole dish, combine the shredded chicken, minced garlic, ranch seasoning mix, condensed cream of chicken soup, sour cream, and 1 cup of shredded mozzarella cheese. Then add the crumbled bacon, reserving about 4 tablespoons for topping. Mix all ingredients gently but thoroughly.
- Add Cooked Pasta: Add the cooked and drained penne pasta directly into the casserole dish with the sauce mixture. Gently stir everything together to evenly coat the pasta with the creamy sauce.
- Top and Bake: Spread the mixture evenly in the casserole dish, then sprinkle the remaining 1 cup of mozzarella cheese and reserved crumbled bacon evenly on top. Bake uncovered for 20 minutes until the casserole is bubbly, hot, and the cheese is melted with a slightly crispy top.
- Serve Warm: Remove the casserole from the oven and let it cool for a few minutes before serving warm. Enjoy this comforting dish fresh from the oven.
Notes
- Using rotisserie chicken saves time and adds flavor but cooked shredded chicken breast can be substituted.
- You can substitute cream of chicken soup with cream of mushroom or cream of celery for a flavor twist.
- For a lighter version, use reduced-fat sour cream and mozzarella cheese.
- Cover casserole with foil during baking if you prefer a less crispy top.
- Leftovers keep well in the refrigerator for 3-4 days and reheat nicely.
Nutrition
- Serving Size: 1 cup
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 75 mg
