Chicken Bacon Ranch Casserole

Let’s talk comfort food royalty for a minute. This Chicken Bacon Ranch Casserole combines three of the most crave-worthy flavors in the universe into one bubbling, cheesy masterpiece. It’s the kind of dish that makes everyone at the table suddenly forget their phones exist.

The magic happens when that creamy ranch sauce coats every piece of pasta, the bacon adds its smoky crunch, and melted cheese stretches from your fork to your plate in perfect Instagram-worthy pulls. This isn’t just dinner—it’s the meal your family will start requesting by name. Trust me, you might want to double this recipe because leftovers disappear faster than your motivation on Monday morning.

Ingredients

• 8 oz. uncooked mini penne
• 4 bacon slices, chopped
• 1 Tbsp. minced garlic (about 3 garlic cloves)
• 3/4 cup heavy whipping cream
• 1 (8-oz.) pkg. cream cheese, cubed and softened
• 2 oz. Parmesan cheese, grated (about 1/2 cup)
• 2 Tbsp. ranch dressing and seasoning mix (from 1 [1-oz.] pkg.)
• 1/4 tsp. black pepper
• 3 cups shredded, cooked chicken (from 1 rotisserie chicken)
• 8 oz. low-moisture part skim mozzarella cheese, shredded (about 2 cups), divided
• Cooking spray
• 2 Tbsp. chopped fresh flat-leaf parsley

Steps

1. Preheat oven to 375°F (190°C). Cook penne according to package directions until al dente (usually 8-10 minutes). Be careful not to overcook as the pasta will continue cooking in the oven. Drain, reserving 1 cup cooking water. The starchy pasta water helps thicken your sauce and helps it cling to the pasta. Place pasta in a large bowl, and set aside.
2. Heat a large skillet over medium heat. Add bacon, and cook, stirring often, until crisp, about 5 minutes. You’ll know it’s ready when the bacon has released most of its fat and turns deep reddish-brown. Using a slotted spoon, transfer bacon to a plate lined with paper towels to absorb excess grease. Reserve drippings in skillet—this is flavor gold!
3. Add garlic to hot drippings in skillet over medium heat, and cook, stirring constantly, until fragrant, about 1 minute. Watch carefully as garlic burns quickly and will turn bitter. Whisk in whipping cream and cream cheese; cook, whisking often, until cream cheese is completely melted and mixture is smooth, about 2-3 minutes. If you notice any lumps, lower the heat slightly and keep whisking.
4. Remove from heat, and stir in Parmesan, ranch dressing mix, pepper, and reserved 1 cup cooking water. The mixture should be smooth and pourable but not watery. Pour over pasta in the large bowl. Fold in chicken and 1 cup of the mozzarella cheese, being careful not to break up the pasta. The mixture should be evenly coated with sauce.
5. Pour mixture into a 13- x 9-inch baking dish lightly greased with cooking spray. Make sure to spread it evenly to ensure consistent baking. Top with reserved bacon and remaining 1 cup cheese, distributing evenly for the perfect cheesy top layer.
6. Bake in preheated oven until golden and bubbly, about 20 minutes. You’ll know it’s done when the edges are bubbling and the cheese on top has melted completely with some golden brown spots. If you want more browning on top, switch to broil for the final 1-2 minutes, watching carefully to prevent burning. Sprinkle with parsley for a fresh pop of color and flavor, and serve hot while the cheese is still stretchy and gooey.

Smart Swaps

• Use Greek yogurt cream cheese instead of regular cream cheese for extra protein and fewer calories
• Substitute turkey bacon for regular bacon to cut down on fat while maintaining that smoky flavor
• Try whole wheat or chickpea pasta instead of regular penne for added fiber and nutrients
• Replace half the mozzarella with reduced-fat cheddar for a different flavor profile with less fat

Make It Diabetes-Friendly

• Use Dreamfields or other low-glycemic pasta to reduce the carb impact by approximately 30% per serving
• Replace heavy cream with a mixture of 1/4 cup half-and-half and 1/2 cup unsweetened almond milk to lower carbs by about 8g per serving
• Increase the protein-to-carb ratio by adding an extra 1 cup diced chicken and reducing pasta to 6 oz.
• Serve with a large side salad dressed with olive oil and vinegar to slow carbohydrate absorption

Pro Tips

• For maximum flavor, use the drippings from a freshly roasted chicken instead of store-bought rotisserie
• Let the casserole rest for 5 minutes after baking to allow the sauce to set up slightly (this prevents a soupy first serving)
• If you have time, try toasting the dry ranch seasoning in a dry pan for 30 seconds before adding it to the sauce—this amplifies the ranch flavor dramatically
• The casserole freezes beautifully for up to 3 months; just thaw overnight in the refrigerator and bake at 350°F (175°C) for 30-35 minutes until heated through