Chicken Bacon Ranch Pasta Bake
User Reviews
4.3
9 reviews
Good
Chicken Bacon Ranch Pasta Bake
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Chicken Bacon Ranch Pasta Bake is an easy casserole ready in under an hour with creamy Alfredo sauce that will feed a crowd. Try it today!
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Ingredients
For the filling:
- 8 slices Bacon
- 2 chicken breasts , boneless, skinless
- 2 tablespoons vegetable oil
- 2 tablespoons Ranch dressing mix
- 12 ounces rotini pasta
- 1 cup cheddar cheese , shredded
- 1 cup jack cheese , shredded
For the sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon garlic , minced
- 1 teaspoon Ranch dressing mix
- 1 cup heavy cream
- 1/2 cup milk , or additional heavy cream
- 1/2 cup jack cheese , shredded
- 1/2 teaspoon kosher salt
- 1/4 teaspoon course ground black pepper
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Instructions
- Preheat oven to 375 degrees and set your pasta water to boil (make sure to salt your pasta water).
- Cook your bacon in a skillet to an almost done stage, about 20 seconds before it would actually be done, it will also bake in the oven.
- Drain most of the fat from the pan and chop the bacon into small pieces and set aside.
- Cut 1/2 inch deep crisscross patterns into the chicken to score it so the flavors can have more ridges to settle into.
- Coat the chicken with the vegetable oil and ranch dressing powder.
- In the same pan you made the bacon in, brown the chicken on both sides until it is almost done (again we are going to bake this so it will continue to cook in the oven).
- Cut the chicken into one-inch cubes and set aside.
- Cook your pasta according to package directions minus one minute. The pasta will finish in the oven too.
- To make the cheese sauce, melt the butter in the pan and add in the chopped garlic.
- Cook for 30-40 seconds or until you start to smell the garlic becoming very fragrant, but not browning.
- Add in the heavy cream and the milk and whisk.
- Add 1 teaspoon ranch dressing mix, 1/2 cup jack cheese, salt and pepper and whisk again, cooking for 2-3 minutes or until the mixture has thickened.
- Add the pasta to your pan, top with chicken.
- Add 1/2 cup each of the jack cheese and cheddar cheese, then pour on the sauce.
- Top with the remaining cheese and bacon.
- Bake uncovered in your oven for 20-25 minutes.
Notes
- : Click on the
- amount to slide and change the number of servings and the recipe will automatically update!
- : To convert measurements to grams, click on the
- option next to
- in the recipe card.
- : Click on
- in the instructions to start a kitchen timer while cooking.
- Change Serving Size: Click on the yield amount to slide and change the number of servings and the recipe will automatically update!
- Conversion: To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.
- Kitchen Timer: Click on times in the instructions to start a kitchen timer while cooking.
Nutrition Information
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Calories
914kcal
(46%)
Carbohydrates
50g
(17%)
Protein
43g
(86%)
Fat
60g
(92%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
8g
Monounsaturated Fat
19g
Trans Fat
0.3g
Cholesterol
180mg
(60%)
Sodium
1364mg
(57%)
Potassium
614mg
(18%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1185IU
(24%)
Vitamin C
2mg
(2%)
Calcium
417mg
(42%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 914 kcal
% Daily Value*
| Calories | 914kcal | 46% |
| Carbohydrates | 50g | 17% |
| Protein | 43g | 86% |
| Fat | 60g | 92% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 180mg | 60% |
| Sodium | 1364mg | 57% |
| Potassium | 614mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1185IU | 24% |
| Vitamin C | 2mg | 2% |
| Calcium | 417mg | 42% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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