Creamy Ranch-Bacon Chicken Pasta Bake comes out of the oven: bubbling cheese, smoky bacon, tender chicken,
and a ranch-seasoned creamy sauce that coats every piece of pasta. It’s warm, hearty, and made for nights when you want
something satisfying that everyone actually agrees on.
This casserole is a smarter kind of comfort food. It’s rich without being complicated, and it’s built from ingredients you can
easily keep on hand: pasta, cooked chicken, bacon, ranch seasoning, milk or cream, and cheese. It’s also a weeknight hero
because you can prep it ahead, bake it when needed, and even freeze it for later.
The secret to the best pasta bake is texture: pasta cooked al dente so it doesn’t get mushy, a sauce that stays creamy
(not dry), and a top layer that gets golden and irresistible. This recipe delivers all of that—with plenty of options to make it
extra cheesy, spicy, or loaded with veggies.
Ingredients:
Casserole Base
- 12 oz (340 g) pasta (penne, rotini, shells, or bowties)
- 2 1/2 cups cooked chicken, diced or shredded (rotisserie works great)
- 8 slices bacon, cooked and crumbled
- 2 tbsp butter
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups (480 ml) milk (or half-and-half for richer sauce)
- 1 cup (240 ml) chicken broth (keeps sauce silky)
- 1 packet (1 oz) ranch seasoning mix (or 2–3 tbsp homemade ranch seasoning)
- 1 1/2 cups (150 g) shredded cheddar cheese
- 1 cup (100 g) shredded mozzarella (optional, for extra cheese pull)
- 1/2 cup (50 g) grated Parmesan (optional but delicious)
- Salt & black pepper, to taste (go easy—ranch and bacon are salty)
Optional Add-Ins
- 1 cup broccoli florets (steam or blanch first)
- 2 cups fresh spinach (stir in at the end so it wilts)
- 1/2 cup corn (sweet pop)
- 1/2 cup diced jalapeños (spicy)
- 1/2 tsp crushed red pepper flakes
- Green onions for garnish
Topping (Optional but Great)
- 1/2 cup crushed crackers (Ritz) or panko breadcrumbs
- 2 tbsp melted butter
- 2 tbsp Parmesan
