Creamy Bacon Pasta Bake
This creamy, bacon-studded pasta bake combines flavors of ranch, cheddar, and chicken for a comforting family meal that's perfect as leftovers.
Ingredients
Main ingredients
- 2 cups cooked pasta (penne, rotini, or shells) Cook 1–2 minutes less than package directions.
- 2 cups cooked chicken, shredded Rotisserie chicken is a great shortcut.
- 1 cup ranch dressing Use bottled or homemade; buttermilk ranch adds tang.
- 1 cup cream cheese, softened Room temperature for easy mixing.
- 1 cup shredded cheddar cheese, divided Reserve 1/2 cup for topping.
- 1 cup cooked bacon, crumbled About 6–8 slices depending on thickness.
- 1/2 cup green onions, chopped
- Salt and black pepper To taste.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch casserole dish or similar baking pan.
- In a large mixing bowl, add the softened cream cheese and ranch dressing; stir until smooth.
- Fold in the cooked pasta, shredded chicken, crumbled bacon, chopped green onions, and 1/2 cup of the shredded cheddar. Season with salt and pepper to taste.
- Transfer the mixture into the prepared casserole dish and spread it into an even layer.
- Sprinkle the remaining 1/2 cup cheddar over the top. For extra crunch, add panko mixed with a touch of melted butter.
- Bake in the preheated oven for 25–30 minutes, until the top is bubbly and golden.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
Best served hot. Combine with a crisp green salad or lemony steamed broccoli. Can be refrigerated for 3-4 days or frozen for up to 2 months.