Baked Chicken Bacon Ranch Penne Pasta

• 8 oz penne pasta
• 12 oz boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 slices bacon, diced
• 1 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 cup frozen peas and carrots mix
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 tablespoons fresh parsley, chopped
• Salt to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook penne according to package instructions; drain and set aside.
3. 3 In a large skillet, cook bacon until crispy; remove with a slotted spoon and set aside.
4. 4 In the same skillet, cook chicken until no longer pink; season with salt, garlic powder, onion powder, black pepper, and paprika.
5. 5 Combine ranch dressing and sour cream in a large bowl.
6. 6 Add cooked penne, chicken, bacon, and frozen peas and carrots to the bowl; mix well.
7. 7 Transfer mixture to a greased 9x13 inch baking dish.
8. 8 Sprinkle shredded cheddar cheese evenly over the top.
9. 9 Bake uncovered for 25 minutes, or until bubbly and cheese is melted.
10. 10 Garnish with chopped parsley before serving.

Equipment

• Large skillet
• Baking dish, 9x13 inch
• Oven

Variations

• For a spicy kick, add diced jalapeños or a dash of hot sauce.
• Use whole wheat penne for a healthier twist.

Substitutions

• Substitute Greek yogurt for sour cream for a lighter option.
• Use rotisserie chicken for a quicker prep time.

Pairings

• Garlic bread
• Steamed broccoli
• Caesar salad

Nutrition

Tips

• For a richer flavor, substitute half-and-half for part of the ranch dressing.
• Feel free to add extra veggies like diced bell peppers or mushrooms for a heartier dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating in a 350°F oven until bubbly.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pairs well with a crisp Chardonnay or an ice-cold lemonade.

FAQ