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Chicken Bacon Ranch Pasta Casserole
Ingredients
▢
4
slices
bacon
diced
▢
1
Rot. chicken
▢
1
TBSP
olive oil
▢
1
TBSP
Ranch Seasoning
▢
1
8oz box rotini pasta
▢
1
C
shredded mozzarella cheese
▢
1/2
C
shredded cheddar cheese
▢
2
TBSP
fresh italian parsley
Alfredo Sauce
▢
4
TBSP
unsalted butter
▢
4
TBSP
minced garlic
▢
2
C
heavy cream
▢
1
C
freshly grated Parmesan
Instructions
Preheat oven to 375 degrees
Lightly spray a 9×9 baking dish with nonstick spray.
Alfredo Sauce:
Melt butter in a saucepan over medium heat.
Add garlic, and cook fragrant, about 1-2 minutes.
Gradually whisk in heavy cream, whisking constantly, until incorporated, about 1-2 minutes.
Stir in Parmesan until slightly thickened, about 1-2 minutes.
Set aside.
In a medium skillet, cook the bacon to your liking
While bacon is cooking, shred the chicken and place into a ziplock bag
Add ranch seasoning to the ziplock bag and shake until coated
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Add pasta to the baking dish and layer with chicken and alfredo sauce
Sprinkle with cheeses and bacon.
Place into oven and bake for about 15-20 minutes.
Serve immediately, garnished with parsley.