Go Back

Chicken Bacon Ranch Pasta Casserole with Mozzarella

Chicken bacon ranch pasta casserole combines penne, shredded chicken, crisp bacon, and a creamy ranch sauce under a bubbling mozzarella topping. Bake it in a 9x13-inch dish until the edges bubble and the center reaches 165°F.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 cooking spray nonstick, for greasing
  • 1 tbsp kosher salt
  • 12 oz penne
  • 8 oz bacon chopped
For the ranch sauce
  • 8 oz cream cheese softened and cubed
  • 1.5 cups whole milk
  • 1 cup sour cream
  • 1 packet (1 oz) ranch seasoning mix
For the assembly and topping
  • 3 cups chicken cooked and shredded
  • 3 cups mozzarella shredded low-moisture, divided

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Prepare the casserole
  1. Heat the oven to 350°F and grease a 9x13-inch baking dish with nonstick cooking spray.
  2. Bring a large pot of water to a boil, add the kosher salt and penne, and cook for 8-10 minutes or 1 minute less than the package's al dente time; drain.
  3. While the pasta cooks, cook the bacon in a 12-inch skillet over medium heat for 8-10 minutes, stirring occasionally, until crisp; transfer it to a paper towel-lined plate.
Make the ranch sauce
  1. Warm the cream cheese and milk in a 3-quart saucepan over medium-low heat for 4-6 minutes, whisking until smooth; remove from the heat and whisk in the sour cream and ranch seasoning.
Assemble and bake
  1. Return the drained pasta to the pot and stir in the chicken, bacon, ranch sauce and 2 cups of the mozzarella until evenly combined.
  2. Spread the mixture in the prepared baking dish and sprinkle the remaining 1 cup mozzarella over the top.
  3. Cover the dish tightly with foil and bake for 15 minutes, then uncover and bake for 10-15 minutes, until bubbling at the edges and 165°F in the center.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, cook the penne 1 minute less than the package's al dente time. Refrigerate leftovers in an airtight container for up to 3 days; freeze for up to 2 months. For a gluten-free variation, use certified gluten-free penne and ranch seasoning.