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A casserole dish of creamy Baked Chicken Bacon Ranch Penne, topped with melted cheese and crispy bacon.

Million Dollar Baked Chicken Bacon Ranch Penne

This ultimate comfort food casserole is a symphony of familiar tastes, combining the creamy tang of ranch, the salty crunch of bacon, and the hearty presence of chicken and pasta. Expect a bubbling, golden-brown top giving way to a ridiculously creamy interior where every piece of penne is coated in a rich, savory sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tsp salt, plus more for pasta water
  • 1/2 tsp black pepper
  • 12 oz thick-cut bacon, chopped
  • 8 oz block cream cheese, softened to room temperature
  • 1.5 cups whole milk
  • 2 cups shredded sharp cheddar cheese, divided
  • 1.5 cups shredded mozzarella cheese
  • 1/2 cup sliced green onions, for garnish

Equipment

  • 9x13 inch baking dish
  • Large pot
  • Large Skillet
  • Colander
  • Large mixing bowl
  • Whisk
  • Spatula or large spoon
  • Cheese grater
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Cook the penne in a large pot of generously salted boiling water, but undercook it by 1-2 minutes from the package directions for al dente. Drain well and set aside.
  3. While the pasta cooks, place the chopped bacon in a large skillet over medium heat. Cook until brown and crispy, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 1 tablespoon of bacon fat in the skillet.
  4. Season the chicken pieces with salt and pepper. Add them to the skillet with the reserved bacon fat and cook over medium-high heat until golden brown and cooked through. Remove from skillet.
  5. In a large bowl, whisk together the softened cream cheese, milk, and the packet of ranch seasoning until completely smooth and creamy.
  6. To the sauce bowl, add the cooked pasta, cooked chicken, half of the crumbled bacon, and 1 cup of the shredded cheddar cheese. Stir gently until everything is evenly coated.
  7. Pour the mixture into the prepared baking dish and spread it into an even layer.
  8. Sprinkle the remaining 1 cup of cheddar cheese, all of the mozzarella cheese, and the rest of the crumbled bacon evenly over the top.
  9. Bake for 20-25 minutes, or until the cheese is fully melted and the casserole is bubbly and golden brown around the edges.
  10. Remove from the oven and let it rest for 5-10 minutes. This allows the sauce to set and thicken slightly. Garnish with freshly sliced green onions before serving.

Notes

Pro Tips: For the creamiest sauce, use freshly grated cheese from a block. Cook bacon until very crispy for the best texture. Do not over-bake the casserole; remove it from the oven as soon as it's bubbly to prevent the sauce from drying out. Letting it rest is crucial for the sauce to set properly.
Variations: Add a handful of fresh spinach or a cup of steamed broccoli florets to the sauce. For a spicy kick, mix in a pinch of red pepper flakes or some diced jalapeños.
Make-Ahead: Assemble the casserole (without the final bacon topping) up to 24 hours in advance. Cover and refrigerate. Let it sit at room temperature for 30 minutes before baking, adding the bacon topping and an extra 5-10 minutes to the bake time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave with a splash of milk to restore creaminess.