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Chicken bacon ranch baked penne with golden melted mozzarella and crispy bacon in a white casserole dish

Chicken Bacon Ranch Baked Penne

Penne pasta tossed in creamy homemade Alfredo sauce with tender chicken, crispy bacon, and ranch dressing, topped with mozzarella and baked until golden and bubbly. A hearty and comforting family dinner casserole.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8 portions
Course: Casserole, Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp all-purpose flour for Alfredo sauce
  • 3/4 cup heavy whipping cream for Alfredo sauce
  • 1/2 cup milk 2% or whole milk, for Alfredo sauce
  • 3/4 cup salted butter for Alfredo sauce
  • 8 oz cream cheese softened, for Alfredo sauce
  • 1/2 cup grated Parmesan cheese freshly grated recommended, for Alfredo sauce
  • 1/2 tsp garlic powder for Alfredo sauce
  • 1 lb penne pasta
  • 1/2 lb cooked chicken breast chopped or shredded; rotisserie chicken works great
  • 1/2 cup prepared liquid ranch dressing bottled dressing, not dry packet
  • 6 slices cooked bacon chopped; thick-cut recommended
  • 1 cup freshly grated mozzarella cheese
  • fresh parsley optional, to garnish

Equipment

  • 9x13-inch baking dish
  • Medium saucepan
  • Large pot
  • Whisk
  • Small mixing bowl

Method
 

  1. Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray and set aside.
  2. In a small bowl, whisk together flour, heavy whipping cream, and milk until completely smooth with no lumps. Set aside.
  3. In a medium saucepan over medium-low heat, add butter and softened cream cheese. Whisk constantly until both are fully melted and the mixture is smooth. Do not use high heat or the sauce may break.
  4. Slowly pour in the flour and cream mixture while whisking continuously. Stir until the sauce thickens, about 3 to 5 minutes. Remove from heat and stir in Parmesan and garlic powder until smooth and creamy. Set aside.
  5. Cook penne in a large pot of well-salted boiling water until just al dente. Drain and return to the pot.
  6. Add cooked chicken, Alfredo sauce, and ranch dressing to the pasta. Stir until everything is evenly coated.
  7. Pour mixture into the prepared baking dish and spread evenly. Sprinkle chopped bacon and mozzarella over the top.
  8. Bake uncovered for 25 minutes until hot, bubbly, and cheese is fully melted. Let stand for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Store-bought Alfredo sauce can replace homemade; use about 2 cups (16 oz). Ranch seasoning packet can substitute for liquid ranch dressing; use the full packet or half for milder flavor. Can be assembled the night before; refrigerate unbaked and add 10 to 15 minutes to baking time. Freeze assembled and unbaked for up to 3 months; thaw overnight before baking.