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Cheesy Chicken Bacon Ranch Pasta Bake fresh from the oven, golden and bubbling.

Cheesy Chicken Bacon Ranch Pasta Bake

This is the ultimate comfort food bake, combining savory chicken, smoky bacon, and the iconic tang of ranch in a luxuriously creamy, cheese-laden sauce. Baked until golden and bubbly, it's a complete, crowd-pleasing meal that's surprisingly easy to make. Perfect for a cozy family dinner or feeding a hungry group.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz short pasta e.g., penne, rotini, or cavatappi
  • 6 slices thick-cut bacon
  • 1 lb boneless, skinless chicken breast, cubed into 1-inch pieces
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole or 2% milk
  • 1 oz packet dry ranch dressing mix
  • 4 oz cream cheese, softened
  • 2 cups shredded cheese blend sharp cheddar and Monterey Jack
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large pot
  • Colander
  • Large oven-safe skillet or Dutch oven
  • Whisk
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Mixing spoon or spatula
  • Paper towels

Method
 

  1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Drain and set aside.
  2. In a large, deep oven-safe skillet or Dutch oven, cook bacon over medium heat until crispy. Transfer bacon to a paper towel-lined plate, leaving drippings in the pan.
  3. Add cubed chicken to the hot bacon fat. Season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until cooked through. Remove chicken to the plate with the bacon.
  4. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a golden roux.
  5. Slowly pour in chicken broth while whisking constantly to prevent lumps. Whisk in milk and the entire packet of dry ranch seasoning. Bring to a gentle simmer, whisking frequently, until thickened enough to coat the back of a spoon.
  6. Reduce heat to low. Cut cream cheese into small chunks and whisk into the sauce until completely melted and smooth. Stir in 1 1/2 cups of the shredded cheese blend until melted.
  7. Add the drained pasta, cooked chicken, and crumbled bacon back into the skillet. Gently fold everything together until evenly coated in the sauce.
  8. If your skillet is not oven-safe, transfer the mixture to a greased 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top.
  9. Bake for 20-25 minutes, until the cheese is melted, bubbly, and starting to turn golden. For extra crispiness, broil for the last 1-2 minutes, watching closely.
  10. Let the bake rest for 5-10 minutes before serving to allow the sauce to set slightly.

Notes

Cook pasta to al dente to prevent mushiness after baking. Soften cream cheese to room temperature for a lump-free sauce. For variations, try adding hot sauce for a Buffalo twist, chopped vegetables like broccoli, or swap cheeses. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.