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Creamy Chicken Bacon Ranch Penne Pasta Recipe

Chicken Bacon Ranch Penne — A Cheesy, Flavorful Comfort Dish the Whole Family Will Love

Chicken Bacon Ranch Penne

There’s nothing quite like chicken, bacon, and ranch. Combine them into a casserole and you get an irresistible dinner everyone will ask for again.

Served Chicken Bacon Ranch Casserole

Chicken Bacon Ranch Casserole is the kind of comforting, cheesy meal you can assemble on a busy night yet still serve with pride. It layers seasoned chicken, crispy bacon, creamy ranch sauce and plenty of cheese over penne pasta for a hearty family favorite.

Baked pasta casserole

Why Make Chicken Bacon Ranch Casserole?

This casserole is ideal when you want a homestyle dinner that pleases picky eaters. It delivers a creamy, cheesy sauce with seasoned chicken and bacon in every bite. While the ingredient list is a bit long, the steps are straightforward and the result is a satisfying, family-friendly meal.

Ingredients for casserole

What You’ll Need to Prepare Bacon Ranch Chicken Casserole

Key Ingredients

  • Chicken. Use boneless, skinless chicken breasts cut into bite-size pieces for quick, even cooking.

  • Penne Pasta. Cook and drain before combining with the sauce—penne holds the creamy sauce well.

  • Ranch Dressing Mix. Adds classic ranch flavor to both the chicken and the sauce.

  • All-Purpose Flour. Used to thicken the sauce.

  • Heavy Whipping Cream. Creates a rich, velvety sauce when combined with broth and seasoning.

  • Cooked Bacon. Cook and chop in advance; some is mixed into the dish and some is reserved for topping.

  • Italian-Style Cheese. Use three cups for a gooey, golden topping.

Additional pantry items you’ll use: salt, black pepper, chicken broth, butter, light virgin olive oil, shaved Parmesan, sun-dried tomatoes, and fresh parsley.

Cheesy casserole

Which Type of Chicken Can I Use?

Boneless, skinless chicken breasts are preferred for this recipe, but boneless skinless thighs can be substituted—just cut them into similar-sized pieces so they cook evenly.

Chicken pieces

Can I Use Any Pasta?

Yes. Penne is recommended because its size and shape hold the sauce well, but rotini, elbow macaroni, or other short pastas work nicely too.

Pasta in bowl

Heavy Whipping Cream Substitutes

If you don’t have heavy cream, make a quick substitute by combining milk with melted butter (or use half-and-half with butter). The mixture won’t be identical to heavy cream but will give a rich, creamy texture that works well in the sauce.

Creamy sauce pour

What to Serve With Chicken Bacon Ranch Casserole

The casserole is a complete meal, but it pairs nicely with a simple green vegetable like steamed broccoli or a slice of garlic bread to soak up extra sauce.

How to Store Leftovers

Store leftovers in a sealed container in the refrigerator for up to three days. Reheat in the microwave or oven until warmed through.

Can I Freeze the Casserole?

Yes. Cover the baking dish tightly with heavy-duty foil and freeze for up to six months. Thaw overnight in the refrigerator before reheating for best results.

Baked casserole served

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Chicken Bacon Ranch Penne

Chicken Bacon Ranch Penne

Ingredients

Chicken:

  • 4 cups dry penne pasta, cooked and drained
  • 4 boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 Tbsp Ranch dressing mix
  • 4 Tbsp (1/2 stick) salted butter, divided
  • 2 Tbsp light virgin olive oil, divided

Sauce:

  • 3 Tbsp salted butter
  • 1 small white onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup all-purpose flour
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 1 tsp salt
  • 1 Tbsp Ranch dressing mix
  • 3 cups chicken broth
  • 1 cup heavy whipping cream
  • 1 cup shaved Parmesan cheese
  • 16 oz cooked thick cut bacon, chopped and divided
  • 1/4 cup sun-dried tomatoes, patted dry and chopped
  • 3 cups Italian-style cheese
  • 1/4 cup chopped fresh parsley

Instructions

Chicken:

  1. Preheat oven to 350°F and grease a 13 x 9″ baking dish with non-stick spray.
  2. In a medium bowl, combine chicken with salt, pepper, and 2 Tbsp Ranch dressing mix; toss to coat.
  3. In a large skillet over medium-high heat, melt 2 Tbsp butter with 1 Tbsp olive oil. Cook chicken in a single layer 4–5 minutes per side until golden. Remove to a plate and repeat with remaining chicken, butter and oil.

Sauce:

  1. Reduce heat to medium and sauté onion in the same skillet until translucent, then add garlic and cook 1 minute.
  2. Add 3 Tbsp butter to the skillet. Once melted, stir in flour, Italian seasoning, basil, 1 tsp salt, and 1 Tbsp Ranch dressing mix.
  3. Whisk in chicken broth 1/2 cup at a time, stirring between additions until smooth.
  4. Whisk in heavy cream and bring the mixture to a gentle bubble.
  5. Remove from heat and stir in shaved Parmesan until melted.
  6. Add 2/3 of the chopped bacon, sun-dried tomatoes, cooked chicken, and pasta to the sauce; stir to combine.
  7. Pour the mixture into the prepared baking dish and sprinkle with the remaining bacon.
  8. Top with Italian-style cheese and chopped parsley.
  9. Bake about 20 minutes, until the cheese is melted and bubbly. Let cool slightly before serving.