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Chicken Bacon Ranch Pasta Casserole is creamy, cheesy, and comforting! Loaded with chicken, bacon, cheese, and a homemade Ranch sauce, this is sure to become a family favorite!
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Chicken Pasta Casserole
Now that the weather is cooling down, I’m excited about comforting casserole dishes and big bowls of soup! I look forward to it all year long. How about you?
I love all kinds of casseroles. I’m particularly fond of ones that have pasta, though. Right now, one of my absolute favorite flavor combinations is chicken, bacon, and Ranch. So you know, I had to capitalize on it and throw down a casserole recipe with those flavors!
One of my family’s favorite casserole dishes is this Chicken Bacon Ranch Pasta Casserole. I mean, what’s not to love about chicken, bacon, pasta, and a creamy Ranch sauce all smothered in cheese?!
The simple-to-make Ranch sauce comes together quickly before being combined with plenty of chicken, bacon, and cheese! Oftentimes, I like to split the casserole into two 9×9-inch pans so I can bake one for dinner and freeze the other pan for another night!
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Chicken Bacon Ranch Pasta Casserole
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Ingredients
For the casserole
- 1 box rotini pasta, 16 oz.
- 3 cups cooked chicken, chopped
- 6 – 8 slices bacon, cooked and crumbled, divided
- 1 cup Mozzarella cheese, shredded
- ½ cup Cheddar cheese, shredded
For the Ranch sauce
- ½ cup butter, 1 stick or 8 tablespoons
- ½ cup all-purpose flour
- 4 cups milk
- 6 cloves garlic, minced
- Salt & pepper, to taste
- 2 packages cream cheese, 8 oz. each
- 1 packet dry Ranch dressing mix, 1 oz.
For the top
- 1 cup Mozzarella cheese, shredded
- ½ cup Cheddar cheese, shredded
- 2 – 3 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 350°F. Spray Lasagnera baking dish with cooking spray and set aside.
- Cook pasta according to package directions; drain. Set aside.
- Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute or until smooth. Slowly, whisk in milk. Add garlic and season to taste with salt and pepper. Bring mixture to a boil over medium-high, whisking often, until the mixture is thickened, about 4-5 minutes. Carefully add the cream cheese and stir until smooth. Stir in the dry Ranch dressing mix. Remove from the heat and set aside.
- In a large bowl, combine the cooked pasta, chicken, HALF of the bacon, 1 cup Mozzarella, and ½ cup Cheddar cheese. Pour the sauce over the top and mix until well combined. Transfer the pasta mixture to the prepared baking dish. Top evenly with remaining Mozzarella and Cheddar cheeses. Sprinkle the remaining bacon over the top of the casserole.
- Bake for 35-40 minutes or until the casserole is hot throughout and the cheese is melted and beginning to brown.
- Sprinkle chopped parsley over the casserole before serving, if desired.
Notes
- Feel free to use leftover ham, diced, instead of bacon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sounds delish. Can this be frozen?
Yes! It should be fine!
Hey Girl,I totally entered for this amazing William Sonoma giveaway. That is awesome. Your cheesy casserole look delicious too. Have a FABULOUS FRIDAY!Diane Roark
I'm making your Chicken Bacon Ranch Pasta Casserole tonight. Would be nice to use this pan for it.Jennifer Rote
After reading your recipe and seeing the pics… I am trying it! It sounds and looks delicious. Baking and serving it in the Lagostino pan would be a wonderful addition to dinner.
id like to bake some chicken in it or some baked casseroles like dorritos meat and cheese cottoge cheese some beans some rotel it would be good to have for thanksgiving
I would make an oven baked macaroni and cheese, with that golden brown layer of cheese on top.
I would make my favorite vegetable lasagna!
Oh my goodness, what a beautiful pan!! This casserole will be a surefire hit with my family as well! And congrats on the book, I can't wait to see it!
I would love to make a lasagna first, if I was fortunate enough to win this beautiful pan. This casserole looks really yummy too!