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Chicken Bacon Ranch Casserole
5 from 114 votes

Chicken Bacon Ranch Casserole

This Chicken Bacon Ranch Casserole combines cooked chicken thigh chunks and crispy diced bacon with rotini pasta enveloped in a creamy homemade alfredo sauce seasoned with garlic, parmesan, and ranch dressing mix. The baking results in a comforting texture where tender chicken and bacon pieces mix with melted mozzarella and cheddar cheese for a layered, cheesy flavor. It's suitable as a hearty main dish for dinner or family meals.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 4 lices Bacon diced
  • 2 chicken thigh cut into 1-inch chunks, boneless skinless
  • 1 tablespoon olive oil
  • 1 tablespoon Ranch Seasoning and Salad Dressing Mix or more, to taste
  • 8 ounces rotini pasta
  • 1 cup mozzarella cheese shredded
  • ½ cup cheddar cheese shredded
  • 2 tablespoons parsley chopped fresh leaves
For the alfredo sauce
  • 2 tablespoons butter unsalted
  • 3 cloves garlic minced
  • 1 cup heavy cream or more, to taste
  • ¼ cup Parmesan Cheese freshly grated
  • black pepper to taste, Kosher salt and freshly ground
  • salt to taste, Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Lightly oil a 9x9 baking dish or coat with nonstick spray.
  2. To make the alfredo sauce, melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Set aside.
  3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
  4. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.
  5. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  6. Add pasta to the prepared baking dish and layer with chicken and alfredo sauce; sprinkle with cheeses and bacon. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
  7. Serve immediately, garnished with parsley, if desired.

Notes

  • Boneless, skinless chicken breasts can be used instead of thighs for a leaner option.