Chicken Bacon Ranch Pasta Bake
Chicken Bacon Ranch Pasta Bake
Ingredients
- 1 pound cellentani pasta
- 1 pound cooked chicken, shredded or diced, from rotisserie chicken
- 15 ounces Alfredo sauce, jarred
- 1 packet Ranch seasoning
- 1 cup shredded cheddar cheese
- 1 1/2 cups shredded mozzarella cheese
- 6 bacon, cooked and crumbled
- as needed fresh parsley, chopped, for garnish
- as needed cooking spray
Instructions
- 1
Preheat your oven to 375°F. Cook the bacon in a pan until crispy. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease, then chop it into small pieces. Set aside.
⏱️ 10 min•🌡️ 375
- 2
Bring a large pot of salted water to a rolling boil. Add the cellentani pasta and cook according to package directions until al dente. Drain the pasta thoroughly.
⏱️ 10 min
- 3
While the pasta is cooking, lightly spray a 9x13 inch baking dish with cooking spray.
⏱️ 1 min
- 4
Pour the cooked and drained pasta into the bottom of the prepared baking dish.
⏱️ 1 min
- 5
Add the shredded rotisserie chicken, the entire jar of Alfredo sauce, and the Ranch seasoning packet to the baking dish with the pasta.
⏱️ 2 min
- 6
Sprinkle in about 1 cup of the shredded mozzarella cheese, 3/4 cup of the shredded cheddar cheese, and half of the crumbled bacon into the baking dish.
⏱️ 1 min
- 7
Stir all the ingredients together well in the baking dish until everything is evenly combined and coated.
⏱️ 2 min
- 8
Evenly top the mixture with the remaining 1/2 cup of shredded mozzarella cheese, the remaining 1/4 cup of shredded cheddar cheese, and the rest of the crumbled bacon.
⏱️ 1 min
- 9
Bake in the preheated oven for 15-20 minutes, or until the pasta bake is heated through and the cheese is melted and bubbly.
⏱️ 20 min•🌡️ 375
- 10
Remove from the oven, let it rest for a few minutes, then serve hot. Garnish with fresh chopped parsley, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Bacon Ranch Pasta Bake
- 1 pound cellentani pasta
- 1 pound cooked chicken, shredded or diced, from rotisserie chicken
- 15 ounces Alfredo sauce, jarred
- 1 packet Ranch seasoning
- 1 cup shredded cheddar cheese
- 1 1/2 cups shredded mozzarella cheese
- 6 bacon, cooked and crumbled
- as needed fresh parsley, chopped, for garnish
- as needed cooking spray
Instructions
- 1
Preheat your oven to 375°F. Cook the bacon in a pan until crispy. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease, then chop it into small pieces. Set aside.
⏱️ 10 min•🌡️ 375 - 2
Bring a large pot of salted water to a rolling boil. Add the cellentani pasta and cook according to package directions until al dente. Drain the pasta thoroughly.
⏱️ 10 min - 3
While the pasta is cooking, lightly spray a 9x13 inch baking dish with cooking spray.
⏱️ 1 min - 4
Pour the cooked and drained pasta into the bottom of the prepared baking dish.
⏱️ 1 min - 5
Add the shredded rotisserie chicken, the entire jar of Alfredo sauce, and the Ranch seasoning packet to the baking dish with the pasta.
⏱️ 2 min - 6
Sprinkle in about 1 cup of the shredded mozzarella cheese, 3/4 cup of the shredded cheddar cheese, and half of the crumbled bacon into the baking dish.
⏱️ 1 min - 7
Stir all the ingredients together well in the baking dish until everything is evenly combined and coated.
⏱️ 2 min - 8
Evenly top the mixture with the remaining 1/2 cup of shredded mozzarella cheese, the remaining 1/4 cup of shredded cheddar cheese, and the rest of the crumbled bacon.
⏱️ 1 min - 9
Bake in the preheated oven for 15-20 minutes, or until the pasta bake is heated through and the cheese is melted and bubbly.
⏱️ 20 min•🌡️ 375 - 10
Remove from the oven, let it rest for a few minutes, then serve hot. Garnish with fresh chopped parsley, if desired.
⏱️ 2 min