Chicken Bacon Ranch Pasta Bake

• 12 oz uncooked penne pasta
• 8 oz cooked and shredded chicken breast
• 6 slices bacon, cooked and crumbled
• 1 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 cup milk
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup panko breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions; drain.
3. 3 In a large bowl, mix ranch dressing, sour cream, milk, garlic, smoked paprika, salt, and pepper.
4. 4 Combine pasta, shredded chicken, bacon, and half of the green onions in the sauce mixture.
5. 5 Transfer to a greased 9x13 inch baking dish.
6. 6 Top with shredded cheddar and panko breadcrumbs.
7. 7 Bake for 25-30 minutes until bubbly and top is golden.
8. 8 Garnish with remaining green onions before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Oven

Variations

• Add diced tomatoes for a tangy twist.
• Substitute bacon with ham for a different flavor profile.

Substitutions

• Use Greek yogurt instead of sour cream for a healthier option.
• Swap penne for gluten-free pasta for a gluten-free version.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• For extra flavor, sauté minced garlic in bacon grease before mixing into sauce.
• Use rotisserie chicken for an easy shortcut.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake an additional 10 minutes.

Serving Suggestions

• Serve with a side of garlic bread.
• Pairs well with a crisp green salad.

FAQ