Ingredients
Scale
1/2 lb bacon, cooked and chopped
1 lb chicken, boneless/skinless, diced
1 tablespoon olive oil
1 packet dry Ranch dressing mix
8 oz pasta (shells recommended)
1 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
Salt/pepper, to taste
14.5 oz Alfredo sauce
Instructions
- Cook the Pasta:
In a large pot, cook the pasta shells according to the package instructions. Drain and set aside. - Prepare the Chicken:
In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Season with salt and pepper to taste. - Combine Ingredients:
In a large mixing bowl, combine the cooked pasta, cooked chicken, chopped bacon, dry Ranch dressing mix, and Alfredo sauce. Stir until everything is well coated. - Assemble the Casserole:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Pour the pasta mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the shredded mozzarella and cheddar cheese over the top of the casserole. - Bake:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. - Serve:
Serve the Chicken Bacon Ranch Casserole hot, garnished with fresh parsley if desired.
Enjoy your Creamy Chicken Bacon Ranch Pasta Bake!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 400 kcal per serving