Chicken-Bacon-Ranch Baked Penne
Pasta is infinitely better packed with cheese and baked into a creamy casserole—this chicken, bacon, ranch combo proves it. File this under the definition of comfort food!
Servings 6 Servings
Ingredients
- 1 pound penne pasta cooked and drained
- 2 cups shredded cooked chicken
- 1 jar 15 oz Alfredo pasta sauce
- ½ cup ranch dressing
- 6 slices chopped cooked bacon
- 2 cups shredded mozzarella cheese 8 oz
- Chopped parsley if desired
Instructions
- Heat oven to 350°F. Grease or spray 13x9-inch pan.
- In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.
- Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).
- Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.
Notes
Recipe Tips
• That optional sprinkle of chopped parsley adds not only bright color but also a fresh taste—don’t skimp on the amount you use.
• No leftover chicken? Buy a rotisserie chicken—a 2-pound bird will give you about 3 cups of meat.
• Use Cheddar cheese instead of mozzarella for a more cheesy flavor.
• Other short pastas, like fusilli or rotini, work equally well, making the casserole easy to scoop up to serve.
• That optional sprinkle of chopped parsley adds not only bright color but also a fresh taste—don’t skimp on the amount you use.
• No leftover chicken? Buy a rotisserie chicken—a 2-pound bird will give you about 3 cups of meat.
• Use Cheddar cheese instead of mozzarella for a more cheesy flavor.
• Other short pastas, like fusilli or rotini, work equally well, making the casserole easy to scoop up to serve.