Home Chicken Dinners Chicken Bacon Ranch Pasta
Becky Hardin
4.56 from 58 votes
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This creamy cheesy Chicken Bacon Ranch Pasta is topped with crispy bacon and is ready to serve in just 30 minutes. Made with just a handful of simple ingredients, this pasta comes together easily and is a perfect comfort food recipe.
Why We Love This Chicken Bacon Ranch Pasta Recipe
When my family is hungry for something comforting, this is what they request 9 out of 10 times. Here’s what makes it so crave-worthy:
- The flavors: Chicken, bacon and ranch are quite the trifecta of flavors.
- Easy: You pretty much just have to stir everything together, bake and enjoy. So quick and easy!
- Potluck favorite: While this crack chicken pasta is a pretty great weeknight dinner, it also disappears quickly when served at potlucks and parties.
Variations on a Bacon Chicken Ranch Pasta
This recipe is so easy to modify to your liking! Simply swap out the ranch dressing for a creamy Italian dressing for a different flavor. You could also swap out the bacon for pancetta or prosciutto or swap the mozzarella for cheddar.
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How to Store and Reheat
Store leftover chicken bacon ranch pasta tightly covered with aluminum foil in the refrigerator for up to 3 days. Reheat in a 350°F oven for 20-30 minutes or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze this chicken bacon ranch pasta bake tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Remove the plastic wrap and reheat in a 350°F oven directly from frozen for about 1 hour.
More Chicken Bacon Ranch Recipes We Love
- Baked Ranch Chicken
- Chicken Bacon Ranch Pizza
- Chicken Bacon Ranch Wrap
- Chicken Bacon Ranch Pasta Salad
- Crack Chicken Tacos
- Crack Chicken Dip
- Crockpot Crack Chicken
- Instant Pot Crack Chicken
Top Reader Review
“Very tasty and makes enough for a crowd. I will definitely make this again!” – Lisa
4.56 from 58 votes
Chicken Bacon Ranch Pasta Recipe
Nothing says comfort food like a creamy, cheesy baked pasta. Using a jarred alfredo sauce makes this chicken bacon ranch pasta dish so quick and convenient for weeknights!
Prep: 10 minutes minutes
Cook: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 people
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Ingredients
- 1 pound cooked penne pasta
- 2½ cups shredded cooked chicken
- 15 ounces Alfredo sauce 1 jar
- 4 ounces cream cheese room temperature and cubed, ½ brick
- ½ cup ranch dressing store-bought or homemade
- 6 slices cooked bacon chopped
- 2 cups freshly shredded mozzarella cheese
- Fresh parsley optional, for garnish
Instructions
Preheat oven to 350°F. Grease a 9×13-inch baking pan with oil or nonstick spray. Set aside.
In a large bowl, add the pasta, chicken, Alfredo sauce, cream cheese, and ranch dressing. Stir to combine.
See Also3 Ingredient Easy Teriyaki Sauce RecipeSheet Pan Pancakes RecipePesto Chicken Pasta Recipe (gluten free) - VIDEO » LeelaLicious22 Super Easy Dinner Recipes For A Family With Kids1 pound cooked penne pasta, 2½ cups shredded cooked chicken, 15 ounces Alfredo sauce, 4 ounces cream cheese, ½ cup ranch dressing
Pour the mixture into the prepared baking pan and spread it into an even layer.
Sprinkle the chopped bacon on top of the mixture.
6 slices cooked bacon
Next, sprinkle with mozzarella cheese.
2 cups freshly shredded mozzarella cheese
Bake for 15-20 minutes, or until the cheese is bubbly. Remove the pan from the oven and let it rest for 5 minutes before serving. Optionally, garnish with freshly chopped parsley.
Fresh parsley
Notes
- You can use any medium sized pasta noodle.
- You can use a rotisserie chicken to save time on cooking and shredding chicken before beginning the recipe.
- Be sure to stir your chicken mixture well to let the cream cheese fully melt before pouring it into your baking pan. This will help make sure all the ingredients are mixed and evenly distributed.
- Leftovers can be stored covered in the fridge for up to 3 days and reheated in the oven.
Storage:Store chicken bacon ranch pasta bake tightly wrapped in aluminum foil in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Nutrition Facts
Chicken Bacon Ranch Pasta Recipe
Amount Per Serving
Calories 646Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 18g113%
Trans Fat 0.01g
Polyunsaturated Fat 10g
Monounsaturated Fat 12g
Cholesterol 152mg51%
Sodium 1129mg49%
Potassium 273mg8%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 4g4%
Protein 34g68%
Vitamin A 541IU11%
Calcium 226mg23%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Main Course
Cuisine:American
Did You Make This?We love seeing what you’ve made! Tag us on social media at@easychickenrecipesfor a chance to be featured.
How To Make Chicken Bacon Ranch Pasta Step by Step
Make the pasta:In a large bowl, combine 1lb cooked penne, 2 1/2 cups shredded cooked chicken, 15oz alfredo sauce, 4oz room temperature cubed cream cheese and 1/2 cup ranch dressing.
Assemble the dish: Spread the creamy pasta mixture into a prepared baking pan. Sprinkle chopped bacon (6 cooked slices) and 2 cups of freshly shredded mozzarella cheese all over the top.
Bake: Bake at 350°F for 15-20 minutes. Let it rest for 5 minutes before serving. Add an optional garnish of fresh parsley on top.
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
Leave a Review
Ryan saysDidn’t rate as I have a question before making this lovely looking chicken pasta bake. In your notes, you say to stir the chicken well to make sure the cream cheese melts. I’m guessing you use hot pasta and chicken so the cheese melts? If I wanted to prep this ahead of time can I warm the cheese in a pan or microwave when ready to put in the baking dish? Thank you.
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- Becky Hardin says
Yes, you can absolutely try it that way!
Reply
- Angelina says
Waaay too unhealthy & fattening! This recipe could be lightened-up to a large degree.
Reply
- Jeannine Richard says
too fattening?????? simply don’t do it and let
the others enjoy every bite.Reply
- Helen Betts says
I received the email about this yesterday and want to make it tonight, but I can’t figure out how to melt the cream cheese, which usually takes a while in the best of circ*mstances, perhaps due to its density. You combine it in a bowl (cold) with the chicken (shredded so not hot), Alfredo sauce (cold), pasta (drained, so at best warm) and ranch dressing (definitely cold), so how does the cream cheese melt??
Reply
- Becky Hardin says
Try cutting it into smaller pieces, that may help it melt easier!
Reply
- Helen Betts says
Thanks, Becky, yes I did do that, but I think my method of melting the cheese in the Alfredo sauce is more efficient and more certain of melting it thoroughly. Perhaps when you made this all your ingredients were steaming hot, but mine were not and could never have been!
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- Jeni B says
A suggestion for next time you make this or when you make it, I’m not sure if you’ve done it or not, take your cream cheese out and let it sit a room temperature for about 20-30 minutes (basically while your water and noodles boil) and it should make it easier to cream with the other ingredients.
Reply
- Helen Betts says
Well, I ended up simmering the Alfredo sauce and melting the cream cheese — cubed — in it, which took around three minutes to do thoroughly due to the denseness of the cheese. We liked the result — it was delicious and not too rich — but I honestly think you need to revisit the recipe because as I said in my previous comment, a four ounce chunk of cream cheese would never have melted in a big bowl of cool (or even lukewarm) ingredients!Reply
- JIll Naylor says
Hi, what could I use in place of Alfredo Sauce as where I live I cannot obtain it. Was wondering if a White Wine Cream Sauce (Packet) would work?
Thanking you inn advance of your reply.
Reply
- Becky Hardin says
That sounds like it would be delicious!
Reply
- Jen says
2 cups heavy cream (or milk, but if you use milk add a tablespoon of cream cheese to help thicken it), 1 cup butter, 1 cup Parmesan cheese, 1 teaspoon garlic powder. Quick and easy homemade Alfredo.
With that said, you got me wondering about making this with a white wine cream sauce now!Reply
- Jean Dunsmoor says
I have added a few other items to this recipe. I saute’ garlic, onions and mushrooms, and have even added artichoke hearts.
not much for the bacon in it, so omit that. I also use Farfalle
pasta, instead of Penne, or Zita.Reply
- Jean Dunsmoor says
I just use the alfredo sauce and ranch dressing, bottled kind. I omit the cream cheese. turns out great.Reply
- Becky Hardin says
Sounds amazing, Jean!
Reply
- Lisa says
Very tasty and makes enough for a crowd. I will definitely make this again!
Reply
- Becky Hardin says
Thanks for stopping by, Lisa!
Reply
- J Myers says
The ranch, Alfredo, cream cheese combo was just too much for me.
If I were to make something similar again I’d definitely alter the ingredient list. I believe the concept is good but there could be a better ingredient combination.That being said, my 7yo daughter loved it.
Also those asking how to melt the cream cheese. Room temperature will work, cut the cream cheese into chunks and using a spatula press the cream cheese against the side of the bowl in a sweeping motion and it will blend in beautifully.
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- Becky Hardin says
Definitely modify to your liking!
Reply
- Justice Hines says
I just used cream of chicken soup instead of Alfredo
Reply
- Don Boyles says
Darlin’, you outdid yourself on this’un! It is wonderful, DonReply
- Becky Hardin says
Thanks so much for stopping by, Don!
Reply
