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Cheesy baked penne being scooped from a red baking dish, similar to this chicken bacon ranch casserole
Chef Emma

Chicken Bacon Ranch Casserole

A creamy pasta bake of rotini, chicken and crisp bacon in a homemade ranch cream sauce, topped with cheddar and mozzarella and baked until bubbly.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Pasta and filling
  • 12 oz rotini or penne 340 g, dry
  • 8 oz bacon 225 g, about 8 slices, cut into 1/2-inch pieces
  • 3 cups cooked chicken about 15 oz / 420 g, shredded or cubed
  • 2 green onions thinly sliced, to finish
Ranch cream sauce
  • 3 tbsp unsalted butter 42 g
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour 30 g
  • 2 cups whole milk 480 ml
  • 1 cup low-sodium chicken broth 240 ml
  • 1/2 cup sour cream 115 g
  • 2 cups sharp cheddar, shredded 8 oz / 226 g, divided
  • 1 cup low-moisture mozzarella, shredded 4 oz / 113 g
Homemade ranch seasoning
  • 2 tsp dried parsley
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried chives optional
  • 1/2 tsp black pepper
  • 1 tsp Diamond Crystal kosher salt or 1/2 tsp table salt; omit if using a packet

Equipment

  • 9x13-inch (3-quart) baking dish
  • Large pot and colander
  • Large deep skillet or Dutch oven
  • Whisk
  • Instant-read thermometer

Method
 

  1. Heat the oven to 375°F (190°C) and grease a 9x13-inch baking dish. Mix the ranch seasoning (or use 2 tbsp from a 1-oz ranch packet and skip the salt).
  2. Cook the bacon in a large skillet over medium heat for 8 to 10 minutes until crisp. Drain on paper towels, pour off the fat and wipe the pan.
  3. Boil the pasta in salted water for 2 minutes less than the package time. Drain without rinsing.
  4. Melt the butter in the skillet, add the garlic for 30 seconds, then whisk in the flour and cook 1 minute.
  5. Slowly whisk in the milk and broth and simmer 3 to 4 minutes until the sauce coats a spoon. Off the heat, stir in the ranch seasoning, sour cream and 1 cup cheddar.
  6. Fold in the pasta, chicken and two-thirds of the bacon. Spread in the dish and top with the remaining cheddar, the mozzarella and the rest of the bacon.
  7. Bake uncovered 20 to 25 minutes, until bubbly and 165°F (74°C) in the center. Rest 5 to 10 minutes, sprinkle with green onions and serve.

Notes

For a no-bake chicken bacon ranch pasta, cook the pasta fully, toss it with the sauce, all the cheddar, chicken and bacon over low heat, and serve right away. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F (74°C). Calories are an estimate per serving from USDA FoodData Central values.