Chicken Bacon Ranch Casserole

Portion of chicken bacon ranch casserole on a small white round plate with another plate filled in the background. Casserole dish to the left.

This Chicken Bacon Ranch Casserole is everything you need in a weeknight meal. It’s easy and comes together quickly with just a handful of simple ingredients. Make it for dinner tonight.

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Chicken Bacon Ranch Casserole is winter comfort food at its finest. We’ve got pasta, a creamy, cheesy sauce and bacon all mixed up and baked in one dish.

Featuring a simple homemade alfredo sauce, ranch seasoned chicken and perfectly crisp bacon, it’s sure to be a family favorite fast.

Small white round plate filled with chicken bacon ranch casserole. A forkful of casserole leaning on the plate.

Ingredients for Chicken Bacon Ranch Casserole

Here’s what you will need to make this cheesy casserole:

  • Bacon: I used 4 thick slices of bacon for this recipe. If you don’t have thick cut bacon, use 6 slices of regular bacon.
  • Chicken: I chose to use boneless skinless chicken breasts. You could also use boneless chicken thighs if you want.
  • Ranch seasoning: You’ll need 2 tablespoons of the dry ranch seasoning mix. You can buy it in the envelope or a jar of it.
  • Butter: To create the creamy sauce.
  • Garlic: I like fresh garlic for this recipe since it gives the best flavor. You could also use the jarred stuff.
  • Heavy cream: Creates a rich, creamy sauce.
  • Salt and pepper: To season the sauce and the chicken.
  • Parmesan cheese: The sauce for this recipe is an alfredo sauce so the parmesan cheese gives it lots of cheesy flavor.
  • Rotini pasta: I like this pasta because it holds the sauce in all it’s twirls. You can use another short cut pasta if you desire.
  • Shredded cheese: I used a combination of mozzarella and cheddar cheese to top the casserole. Cheddar provides lots of flavor and the mozzarella gives that perfect cheese pull.
Square baking dish of chicken bacon ranch casserole with a wooden spoon in the corner of the dish.

Cook the Pasta, Chicken and Bacon

Start by bringing a large pot of salted water to a boil. Cook the pasta 2 minutes less than package directions. While it’s cooking, prep the bacon and chicken.

Dice the bacon into small pieces. Add to a hot skillet and cook until crispy. Remove from the skillet to a paper towel lined plate. Leave the bacon grease in the skillet.

Dice the chicken into small bite-size pieces. Sprinkle with the ranch seasoning and toss to coat. Add to the hot skillet and saute until cooked through. Set aside while you prepare the sauce.

Small white round plate filled with chicken bacon ranch casserole. Forkful of casserole leaning on the plate.

Make the Sauce

To the same skillet, add the butter and allow it to melt. Add the garlic and saute it for a few minutes, until softened and fragrant. Stir in the heavy cream and bring it to a simmer.

Let it cook for a few minutes to slightly thicken. Remove from the heat and season with salt and pepper. Stir in the parmesan cheese.

Straightdown shot of chicken bacon ranch casseroel on a small white round plate.

Bring It All Together

Add pasta and chicken to an 8×8 or 9×9 baking dish. Pour the sauce over and toss together. Sprinkle with the shredded cheese and crispy bacon.

Bake until melty and golden.

Frequently Asked Questions

Can I make this ahead of time? I don’t recommend making this ahead of time. The homemade alfredo will seperate and become oily. That also means leftovers don’t reheat as well.

Can I use different pasta? Yes, you can definitely use a different pasta. I recommend someting short cut with ridges so it can hold all the delicious sauce.

What can I mix in? Broccoli or peas are a great addition to this casserole. If you’re using broccoli, lightly steam it first. Frozen peas can be added straight in.

Two white round plates filled with chicken bacon ranch casserole. One fork with a bite of casserole leaning on the plate.

More Baked Pasta Recipes

Portion of chicken bacon ranch casserole on a small white round plate with another plate filled in the background. Casserole dish to the left.
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Chicken Bacon Ranch Casserole

This Chicken Bacon Ranch Casserole is everything you need in a weeknight meal. It's easy and comes together quickly with just a handful of simple ingredients. Make it for dinner tonight.
Prep Time5 minutes
Active Time40 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: chicken bacon ranch casserole
Yield: 6 servings
Author: Meghan Payne-Hensley

Ingredients

  • 4 thick cut slices of bacon, cut into small pieces
  • 1 1/4 pounds boneless skinless chicken breast, cut into bite-size pieces
  • 2 Tablespoons ranch seasoning
  • 6 Tablespoons butter
  • 1 1/2 teaspoons minced garlic
  • 1 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup freshly grated parmesan cheese
  • 8 ounces rotinin pasta
  • 3/4 cup shredded mozzarella
  • 3/4 cup shredded sharp cheddar

Instructions

  • Preheat oven to 350 degrees F. Fill a large pot with water and bring to a boil. Cook pasta 2 minutes less than package directions.
  • Meanwhile, heat a large skillet over medium heat. Add diced bacon and cook until crisp. Remove from skillet to a paper towel lined plate. Leave bacon grease in the skillet.
  • Add chicken to a bowl and sprinkle with ranch seasoning. Stir to coat. Add chicken to hot skillet and cook until no longer pink. About 5 minutes. Remove from skillet.
  • Remove bacon grease from the skillet and place back on the heat. Add butter and allow to melt. Add garlic and saute until lightly golden and fragrant. Stir in heavy cream, salt and pepper. Bring to a simmer and cook for 3 minutes. Remove from the heat and stir in the parmesan cheese.
  • Add cooked pasta and chicken to an 8×8 or 9×9 baking dish. Drizzle in sauce and stir to coat. Sprinkle with crisp bacon and mozzarella and cheddar cheeses. Bake for 20 minutes.

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