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A comforting and easy chicken casserole featuring penne pasta, creamy homemade ranch sauce, tender ranch-seasoned chicken, crispy bacon, and melty mozzarella cheese baked to perfection.

Ingredients

Scale
  • 10 ounces dried penne pasta
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon ranch seasoning or dressing mix (for chicken)
  • 2 tablespoons salted butter
  • 2 teaspoons minced garlic
  • 2 tablespoons ranch seasoning or dressing mix (for sauce)
  • 1/2 tablespoon all-purpose flour
  • 1 pint heavy whipping cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • 4 slices cooked bacon, chopped
  • Fresh chopped parsley (optional)

Instructions

  1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook 10 ounces penne pasta until just al dente, then drain well.
  3. Season 1 pound bite-sized chicken pieces with 1 tablespoon ranch seasoning.
  4. Lightly spray a large nonstick skillet with cooking spray and heat over medium-high heat.
  5. Cook the chicken in the skillet, turning occasionally, until golden and no longer pink inside, about 10–12 minutes; transfer to a plate and tent with foil.
  6. Wipe out the skillet.
  7. Melt 2 tablespoons butter in the skillet over medium heat. Add 2 teaspoons minced garlic and cook about 30–60 seconds until fragrant.
  8. Whisk in 2 tablespoons ranch seasoning and 1/2 tablespoon all-purpose flour and cook, whisking constantly, for 30 seconds.
  9. Slowly whisk in 1 pint heavy whipping cream, bring to a gentle simmer and cook about 1 minute until slightly thickened.
  10. Remove from heat and stir in 1/2 cup freshly grated Parmesan cheese until melted, then season with 1/4 teaspoon black pepper.
  11. Add the drained pasta and cooked chicken to the sauce and stir to coat evenly.
  12. Transfer the mixture to the prepared baking dish.
  13. Sprinkle 1 cup shredded mozzarella cheese and 4 slices chopped cooked bacon evenly over the top.
  14. Bake uncovered at 375°F for about 20 minutes until the cheese is melted and bubbling.
  15. Remove from oven and let rest for 5–10 minutes; sprinkle with chopped fresh parsley if desired.

Notes

Cook pasta to just al dente so it doesn’t become mushy after baking., Use medium-high heat and space out chicken pieces when cooking to get a good golden crust., Whisk flour into butter and ranch seasoning before adding cream to avoid lumps., Remove skillet from heat before stirring Parmesan cheese to keep sauce creamy., If sauce is too thick before baking, stir in reserved pasta water or a splash of milk to loosen., For faster prep, precooked bacon and pre-grated cheese can be used, but freshly grated Parmesan enhances flavor., Variations include using rotisserie chicken to save time, adding steamed broccoli or spinach for veggies, swapping mozzarella for other cheeses, adding spice with red pepper flakes or jalapeño, and lighter versions using half-and-half or turkey bacon., Leftovers can be refrigerated for 3–4 days or frozen up to 2 months; reheat gently to maintain texture., The casserole can be assembled ahead and baked within 24 hours; add extra baking time if baked cold from the fridge.

Nutrition

Find it online: https://margorecipes.com/chicken-ranch-pasta-bake/