Pasta, chicken, bacon, and creamy ranch Alfredo sauce. It sounds like something you’d get at a casual chain restaurant and immediately regret loving as much as you do. Except this time, you’re making it at home, with better ingredients and no side of guilt. Just full-on, unapologetic, cheesy satisfaction.
This recipe hits that perfect middle ground where comfort food meets “I can totally make this on a weeknight without losing my mind.” It’s rich, it’s filling, and it will absolutely have people asking if you made this from scratch (you did, mostly).
Let’s get you set up with all the things you need to make it—plus a few tricks I swear by so yours turns out just the way you’re hoping.
What You’ll Need
Here’s your ingredient list, split up for clarity. If you’re a prep-ahead kind of person, this is where you make your game plan.
For the Alfredo-style sauce:
| Ingredient | Amount |
|---|---|
| Salted butter | ¾ cup (1 ½ sticks) |
| Cream cheese | 8 oz block |
| Flour | 2 tablespoons |
| Heavy cream | ¾ cup |
| Milk (2% or whole) | ½ cup |
| Parmesan cheese | ½ cup, grated |
| Garlic powder | ½ teaspoon |
For the pasta dish:
| Ingredient | Amount |
|---|---|
| Penne pasta | 1 pound (uncooked) |
| Cooked chicken breast | ½ pound, shredded/chopped |
| Ranch dressing | ½ cup |
| Cooked bacon | 6 slices, chopped |
| Mozzarella cheese | 1 cup, shredded |
| Fresh parsley (optional) | for garnish |
Pro Tips
These are the things that’ll take this dish from “tasty” to “everyone’s texting you for the recipe.”
- Use rotisserie chicken
Shredded rotisserie chicken saves time and brings major flavor. It’s moist, it’s done, and it gets the job done faster than cooking from raw. - Shred your own cheese
Pre-shredded cheese is convenient but often coated in anti-caking agents that stop it from melting smoothly. Grab a block and go to town—it’s worth the extra minute. - Undercook the pasta slightly
Go for al dente or even a little under. Since it’s getting baked, it’ll finish cooking in the oven and you won’t end up with mush. - Crispy bacon > soggy bacon
Cook the bacon till it’s almost shatter-level crisp. That crunch is the contrast you want next to all that creamy sauce. - Let it sit after baking
Give the dish 5 minutes post-oven to set. It makes serving so much easier and stops the sauce from running everywhere.
Tools Required
You don’t need anything fancy here, but these are the kitchen basics you’ll want to have on hand:
- Large pot for boiling pasta
- Medium saucepan for making the sauce
- Whisk
- Mixing spoon or spatula
- 9×13 inch baking dish
- Cutting board and knife
- Cheese grater
- Oven (obviously)
Substitutions and Variations
You’ve got options if you’re tweaking based on what’s in the fridge or who’s coming to dinner.
| If you don’t have… | Try this instead |
|---|---|
| Penne | Ziti, rigatoni, or fusilli |
| Mozzarella | Monterey Jack, provolone |
| Chicken | Turkey, tofu (for veggie version) |
| Bacon | Turkey bacon or tempeh bacon |
| Ranch dressing | Greek yogurt + ranch seasoning packet |
Want to add some veg? Baby spinach, chopped broccoli, or frozen peas all fold in well. Just blanch or sauté them first.
Make Ahead Tips
This dish is perfect for prepping the night before or freezing for later. Here’s how to make it work:
- Make ahead (fridge): Assemble everything in the baking dish but don’t bake. Cover and refrigerate for up to 24 hours. Bake as usual when ready, adding 10 extra minutes to the oven time if it’s cold from the fridge.
- Freeze: Assemble fully, cover tightly with plastic wrap and foil, and freeze up to 2 months. Thaw overnight in the fridge, then bake as directed.
Instructions
Step 1: Preheat your oven
Set it to 350°F.
Step 2: Cook the pasta
Bring a big pot of salted water to a boil and cook the penne until it’s just shy of al dente. Drain and set aside.
Step 3: Make the Alfredo-style sauce
In a bowl, whisk together the flour, heavy cream, and milk.
In a saucepan over medium-low heat, melt the butter and cream cheese together. Whisk until smooth.
Slowly pour in the flour-cream-milk mixture, stirring constantly. Keep whisking until it thickens—just a couple minutes.
Take it off the heat and stir in the Parmesan and garlic powder. Taste it. Love it.
Step 4: Combine the goods
In your pot (or a huge mixing bowl), toss the cooked pasta with the shredded chicken, ranch dressing, and your creamy Alfredo sauce. Mix gently to coat.
Step 5: Assemble
Pour the pasta mixture into a greased 9×13-inch baking dish.
Top with chopped bacon and mozzarella.
Step 6: Bake
Slide the dish into the oven and bake uncovered for 25 minutes or until bubbling and lightly golden on top.
Step 7: Rest and garnish
Let it cool for 5 minutes. Sprinkle with chopped parsley if you’re feeling extra.
Additional Details
Here are some ideas for pairing and modifications based on your preferences or dietary needs.
Nutrition (approx. per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~550 |
| Protein | 29g |
| Carbohydrates | 40g |
| Fat | 32g |
| Fiber | 2g |
For gluten-free version:
Use gluten-free pasta and sub the flour in the sauce with a gluten-free all-purpose blend.
Pair with:
- Light salad with lemon vinaigrette
- Steamed green beans
- Garlic roasted zucchini
Time-saving tip:
You can cook the bacon in the oven on a foil-lined tray while the pasta is boiling. No pan babysitting.
Leftovers and Storage
If you’ve got leftovers (which… good luck), here’s how to store them:
- Fridge: Store in an airtight container up to 4 days. Reheat in the microwave or oven until hot.
- Freezer: Portion it out and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Pro tip: Add a splash of milk before reheating to loosen up the sauce again.
FAQ
Can I use store-bought Alfredo sauce?
Yep! Just use about 2 cups. Homemade is better, but we don’t judge here.
Can I double this recipe?
For sure. Just use two baking dishes and increase your bake time slightly. Keep an eye on it after 25 minutes.
Does this work without bacon?
It does, but it’s not quite the same. Try roasted mushrooms or sun-dried tomatoes for that savory kick.
Is this spicy?
Not even a little. But you could add a pinch of red pepper flakes if you want a little heat.
Can I make this dairy-free?
This one’s tough to convert, but if you’ve got solid substitutes for cream cheese, cream, cheese, and milk—you could experiment. Let me know how it turns out.
Wrap Up
There’s something deeply satisfying about pulling a bubbling dish of Chicken Bacon Ranch Baked Penne out of the oven. It’s the kind of recipe that tastes like you worked way harder than you did.
So make it. Love it. Let it become one of those recipes you know by heart. Then come back here and let me know how it turned out, what tweaks you made, or who wouldn’t stop talking about it at dinner.
Got questions? Drop them in the comments. I got you.
