Chicken Bacon Ranch Baked Penne
Let’s be honest. Some days, the only thing that will do is a giant, cheesy, carb-loaded hug in a bowl. You know the days I’m talking about. The ones where work was a little too long, the kids were a little too loud, and your energy is running on empty.
On those days, you need a dinner that’s as comforting as your favorite blanket and as satisfying as hitting every green light on your way home. That, my friends, is where this Chicken Bacon Ranch Baked Penne comes in.
This isn’t just another pasta dish. It’s a powerhouse combination of flavors that everyone loves. We’re talking tender chicken, crispy, salty bacon, and that cool, zesty ranch flavor all swimming in a creamy, cheesy sauce baked to bubbly perfection.
It’s the kind of meal that silences the dinner table, in a good way. The only sounds you’ll hear are the clinking of forks and a few happy sighs. It’s simple enough for a Tuesday night but impressive enough for weekend company. Let’s get into it.
What You’ll Need
The ingredient list is straightforward, using pantry staples and easy-to-find items. No need for a special trip to a gourmet store for this one.
- Penne Pasta: 1 pound (16 oz)
- Boneless, Skinless Chicken Breasts: 1.5 pounds, cut into bite-sized pieces
- Bacon: 12 ounces, chopped
- Ranch Seasoning Mix: 1 packet (1 oz)
- Milk: 2 cups (whole milk or 2% works best)
- Cream Cheese: 4 ounces, softened and cubed
- Shredded Cheddar Cheese: 2 cups, divided
- Shredded Mozzarella Cheese: 1 cup
- Olive Oil: 1 tablespoon
- Salt and Black Pepper: To taste
- Fresh Parsley or Chives: 2 tablespoons, chopped (for garnish)
Tools Required For This Recipe
You won’t need any fancy gadgets. Here is the basic equipment that will get the job done.
- Large Pot (for boiling pasta)
- Large Skillet or Dutch Oven
- 9×13 inch Baking Dish
- Colander
- Mixing Spoon or Spatula
- Measuring Cups and Spoons
- Knife and Cutting Board
Pro Tips for a Perfect Bake
I’ve made this dish more times than I can count. Along the way, I’ve picked up a few tricks that take it from good to absolutely amazing.
- Undercook Your Pasta: This is my number one rule for any baked pasta dish. Cook the penne for about 2 minutes less than the package directions for al dente. It will finish cooking in the oven, absorbing the sauce without turning into mush. This ensures the perfect texture.
- Shred Your Own Cheese: I know the pre-shredded bags are convenient, but they contain anti-caking agents like potato starch. These agents prevent the cheese from melting into that glorious, smooth, and creamy sauce. Grating a block of cheese only takes a minute and the result is far superior.
- Use That Bacon Fat: Don’t you dare drain all of it! After you cook your bacon until it’s crispy, remove it from the skillet but leave about a tablespoon of the rendered fat behind. Cook your chicken pieces in that fat. It adds an incredible layer of smoky, savory flavor that you just can’t get from olive oil alone.
- Soften the Cream Cheese: Cold cream cheese is lumpy cream cheese. To get a silky smooth sauce, make sure your cream cheese is at room temperature. If you’re short on time, you can microwave it in 15-second intervals until it’s soft to the touch.
How to Make Chicken Bacon Ranch Baked Penne
This recipe comes together in simple, manageable stages. Just follow along and you’ll be on your way to a delicious dinner.
Step 1: Prep and Cook Pasta
Preheat your oven to 375°F (190°C). Cook the penne pasta according to package directions, but make sure to pull it from the water about 2 minutes early so it’s al dente. Drain it well and set it aside.
Step 2: Cook the Bacon
While the pasta cooks, place your chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until it’s brown and crispy, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of grease in the skillet.
Step 3: Cook the Chicken
Add the bite-sized chicken pieces to the same skillet with the bacon fat. Season with a pinch of salt and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
Step 4: Build the Creamy Ranch Sauce
Reduce the heat to low. Pour the milk into the skillet and whisk in the ranch seasoning packet. Add the cubed, softened cream cheese and continue to whisk until it’s completely melted and the sauce is smooth. Bring it to a gentle simmer, then turn off the heat.
Step 5: Combine Everything
To the skillet with the sauce, add the cooked pasta, cooked chicken, crispy bacon (reserve a little for topping), 1 cup of the cheddar cheese, and all of the mozzarella cheese. Stir gently until everything is coated in the creamy sauce.
Step 6: Assemble and Bake
Pour the mixture into your 9×13 inch baking dish and spread it into an even layer. Sprinkle the remaining 1 cup of cheddar cheese and the reserved bacon bits over the top.
Step 7: Bake to Perfection
Bake, uncovered, for 20-25 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden. For a crispier top, you can broil it for the last 1-2 minutes, but watch it closely so it doesn’t burn.
Step 8: Rest and Garnish
Remove the dish from the oven and let it rest for at least 5-10 minutes. This is crucial! It allows the sauce to set up and thicken slightly. Garnish with fresh chopped parsley or chives before serving.
Substitutions and Variations
One of the best things about a casserole is how easy it is to customize. Here are a few ideas to get you started.
| Component | Substitution Idea | Notes |
|---|---|---|
| Protein | Rotisserie Chicken | A huge time-saver! |
| Pasta | Rotini, Ziti, or Shells | Any shape with ridges works great. |
| Cheese | Monterey Jack or Colby | Adds a different flavor profile. |
| Add-in | Steamed Broccoli | Stir in 2 cups before baking. |
| Spice | Red Pepper Flakes | Add 1/2 tsp for a little heat. |
Make-Ahead Tips
This dish is a fantastic candidate for making ahead of time, perfect for busy weeks or when you’re planning for guests.
Simply assemble the entire casserole as directed in Step 6, but do not bake it. Cover the dish tightly with foil or a lid and refrigerate for up to 24 hours.
When you’re ready to bake, you may need to add 10-15 minutes to the total baking time since you’re starting from a cold dish. Bake covered for the first 20 minutes, then uncover for the final 15-20 minutes to get that golden, bubbly top.
Nutritional Info, Diet Swaps, and Pairings
Let’s break down how to fit this into your lifestyle and what to serve with it.
Estimated Nutrition: Please note this is an approximation. Actual values will vary based on specific ingredients used. Per serving (assuming 8 servings): Calories: ~650, Protein: ~40g, Fat: ~35g, Carbohydrates: ~45g.
Dietary Adjustments: This recipe can be adapted for different dietary needs with a few simple swaps.
| For a… | Swap This | With This |
|---|---|---|
| Gluten-Free Version | Penne Pasta | Your favorite gluten-free pasta |
| Lower-Fat Version | Whole milk, cream cheese | Skim milk, Neufchâtel cheese |
| Lower-Carb Version | Pasta | Steamed cauliflower florets |
Meal Pairing Suggestions:
This pasta is rich and hearty, so it pairs best with something light and fresh. A simple green salad with a sharp vinaigrette cuts through the creaminess perfectly. Steamed green beans or roasted asparagus are also excellent choices. And of course, you can never go wrong with a side of buttery garlic bread for soaking up any extra sauce.
Leftovers and Storage
If you somehow end up with leftovers, they are fantastic the next day.
Store any remaining pasta in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave individual portions. For best results, place it back in an oven-safe dish, add a splash of milk to loosen the sauce, cover with foil, and bake at 350°F until warmed through.
Frequently Asked Questions
Q1. Can I use bottled ranch dressing instead of the seasoning packet?
Ans: You can, but it will change the texture. Use about 1.5 cups of dressing and omit the milk. The sauce might be a bit thinner, but the flavor will still be there. I prefer the control over the creaminess that the packet and milk provide.
Q2. My sauce seems too thick. What did I do wrong?
Ans: Nothing wrong! Sometimes it just happens depending on the cheese or milk fat content. Simply whisk in another splash of milk, a tablespoon at a time, until it reaches your desired consistency.
Q3. Can I freeze this casserole?
Ans: Yes! Assemble the casserole but don’t bake it. Cover it tightly with a layer of plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before baking as directed.
Q4. Why is it important to let the baked pasta rest?
Ans: Resting is key. It gives the molten sauce a chance to cool slightly and set up. If you cut into it straight from the oven, the sauce will be very liquid and run everywhere. A 10-minute rest ensures a perfectly creamy, sliceable casserole.
Wrapping Up
There you have it—a truly spectacular Chicken Bacon Ranch Baked Penne that is destined to become a staple in your dinner rotation. It’s the perfect blend of creamy, cheesy, and savory, and it’s a guaranteed crowd-pleaser.
Don’t be afraid to make it your own by trying some of the variations we talked about. Cooking is all about creativity and making food that you and your family love.
I hope you give this recipe a try soon. When you do, come back and leave a comment below. I’d love to hear how it turned out for you or if you discovered any fun new twists!
