Ingredients
Scale
- 1 lb Penne or Rotini pasta, cooked al dente
- 3 cups cooked chicken, shredded or cubed (Rotisserie chicken works great)
- 1/2 lb bacon, cooked and crumbled
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup sour cream
- 1 packet (1 oz) Dry Ranch dressing mix
- 2 cups shredded Cheddar cheese
- 1 cup shredded Mozzarella cheese
- 1/2 teaspoon garlic powder
- Fresh parsley or green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray. Boil your pasta in salted water according to the package directions, but drain it 2 minutes early so it remains firm (al dente). While the pasta cooks, shred your cooked chicken and crumble your crispy bacon into bite-sized pieces.
- In a large mixing bowl, whisk together the Alfredo sauce, sour cream, Ranch dressing mix, and garlic powder until smooth. Add the cooked pasta, shredded chicken, and half of the bacon crumbles to the bowl. Stir gently until everything is evenly coated in the sauce. Pour the mixture into your prepared baking dish. Spread it out evenly and top with the Cheddar cheese, Mozzarella cheese, and the remaining bacon. Place the dish in the oven and bake for 20 to 25 minutes, or until the cheese is bubbly and starting to turn golden brown.
- Remove the casserole from the oven and let it rest for about 5 minutes. This allows the sauce to set slightly so it isn’t too runny when served. Sprinkle fresh parsley or chopped green onions over the top for a pop of color and freshness. Scoop generous portions onto plates and serve alongside a simple green salad or roasted vegetables.
- Cook Time: 45 minutes