Chicken Bacon Ranch Casserole

If you follow my blog, you know I love a good casserole. Add in some bacon and I am in Heaven!! This casserole literally is mouth watering yummy and PACKED with flavor. Seasoned chicken, chopped up bacon, Alfredo sauce, and pasta…..what more could you ask for in one dish??

Last week, I whipped this up in the afternoon before the kids got home from school. Once dinner rolled around, I popped it in the oven and minutes later, it was on the table ready for devouring. The kids and my hubby all went crazy over this and the leftovers were even better!

Not only is this a quick dinner to prepare, but it is also fairly inexpensive!

Next time you are short on time, be sure to throw this together. Your family will thank you!!! Enjoy!


Chicken Bacon Ranch Casserole
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

A flavorful casserole packed with chicken, crumbled bacon, and pasta! Family approved and the #1 recipe on my blog!

Servings: 6
Author: The Cookin' Chicks
  • 1/2 lb bacon, cooked and chopped
  • 1 lb chicken, boneles/skinless, diced
  • 1 tbsp olive oil
  • 1 packet dry Ranch dressing mix
  • 8 oz pasta (I used shells)
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup cheddar cheese, shredded
  • salt/pepper, to taste
  • 14.5 oz Alfredo sauce
  1. Preheat oven to375 degrees and grease a 9 x 9 baking dish.

  2. Heat a large skillet over medium heat. Cook bacon until crispy, about 7 minutes.

  3. Drain bacon grease from skillet and place bacon on paper towl to absorb remaining grease from bacon.

  4. In a gallon size Ziploc bag, add in the olive oil, diced chicken (raw still at this point), and Ranch mix.

  5. Shake around sealed bag to coat thoroughly.

  6. Add chicken to skillet and cook until no longer pink.

  7. In a pot of boiling water, cook pasta until al dente.

  8. Drain water and add pasta to greased baking dish.

  9. Add cooked chicken and Alfredo sauce to the pasta.

  10. Sprinkle both cheeses, bacon, and salt/pepper to the top of the Alfredo sauce and place dish into preheated oven.

  11. Bake until bubbly and cheese is melted, about 15 minutes.

  12. Remove from oven and serve! Enjoy!

Shared at: Meal Plan Monday




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  1. Kristin says:

    Oops, sorry about that. I have corrected the recipe to include that information, but the size jar is 14.5 oz. You add the bacon when you sprinkle on the cheese. Thanks for catching that! Enjoy!!

  2. Kristin says:

    Hmmmm……I’m not sure what other sauce you could use as a red sauce wouldn’t really go well with this….
    Maybe a white wine garlic type sauce?
    Sorry I couldn’t be of more help!!

  3. Peggy C says:

    I have used cream of chicken soup with about 1/2 can of milk or cream for this recipe and sauteed mushrooms

  4. Peggy C says:

    I forgot to mention that I added 6 oz shredded parmesan cheese to the soup and milk mixture once it was heated- this instead of jar Alfredo Sauce…It was even better the next day when we warmed it up

  5. Peggy C says:

    I also use thin spaghetti noodles instead of Rotini pasta sometimes…so many different ways to enjoy pasta dinners…I don’t always have the exact ingredients on hand so I improvise…This one is awesome…Thanks for sharing this casserole dish…I love pasta

  6. SUSAN TEETER says:

    BRIAN WEST is posting this recipe and the pictures as his on this FB site—-

  7. Kristin says:

    Oh wow!! Thank you so much for catching that, I have messaged him and hope he will correct the issue! Thanks for letting me know!!!

  8. Denise says:

    This looks amazing, will try this tonight with some bread sticks and salad, hope the kids will enjoy this, thanks

  9. Anonymous says:

    Made this dish for dinner for my family!! We loved it… So nice an favor full ๐Ÿ˜‹ Thanks for the recipe! This is be added to my holidays meals as well๐Ÿ˜€โค๏ธ

  10. Colleen Brzykcy says:

    I made this on Saturday and it was delicious! Served with a salad and garlic butter bread sticks …. Simply amazing and definitely different- exactly what I’ve been looking for. This recipe will stay in our dinner list ๐Ÿ˜Š

  11. Peyton McCracken says:

    What side dish would you recommend with this dish? Im making it for my boyfriend and thought about mashed potatoes but I feel like that is too heavy to go with the pasta and too starchy. Do you think mashed potatoes would be ok or do you have any recommendations?

  12. Emanuelle Lovecraft says:

    I made this for my family last night and it was a complete hit! Even my super picky husband enjoyed it! I used Barilla Fiber Plus penne as the pasta base. It was perfect! Thank you so much for posting this!

  13. Kristin says:

    Hi!! There are 6 servings in this dish and each serving has about 803 calories. Not the healthiest, but sure worth it hehe! Enjoy!!

  14. Kristin says:

    I typically serve a veggie and salad with this, or salad and crescent rolls. I think mashed potatoes might be a bit heavy as a side for this, but then again, I love potatoes and can’t ever turn them away, haha!! Hope that helps! Enjoy!!

  15. kristin hoffman says:

    I have a guy friend who doesn’t like alfredo sauce. I’m going to make a white sauce and mix the ranch packet with it. Wish me luck.

  16. Teresa says:

    I am thinking about making a double recipe and just wondering, if it doesn’t get eat to well, how long can store refrigerated and can this be frozen?

  17. Kristin says:

    I am not sure about freezing this as the pasta might get mushy when thawed out. As for refrigerating this, I would say up to 3 days!!

  18. Melinda says:

    Could you use real bacon bit and can chicken breast meat?….Was thinking that would make it even quicker to prepare.

  19. Kristin says:

    I haven’t, but I bet that would work great! Maybe add in already cooked pasta and bacon towards the end? Keep me posted if you try it!

  20. ruth amis says:

    wish these recipes were easy for us in the UK!! we dont have a dried ranch dressing!! i find this a lot with these wonderful recipes – so disappointing

  21. Kristin says:

    Before or after cooking are you referring to? I have some of this in my freezer right now from the other night, so leftovers freeze great. As for freezing prior to cooking, I am not sure, but I don’t see why it wouldn’t work out great!

  22. Amber K says:

    Do you think this would be okay to make in a crock pot.. trying to figure out how to warm it for a potluck

  23. Mary says:

    im notorious for setting a recipe and adding my own touches, so i apologize in advance! i made this tonight, but i used evaporated milk and smoked Gouda as my sauce. i whisked some chicken bullion, a touch of crushed red pepper and ranch seasoning in the milk, substituted real butter for oil, added in some finely chopped green onion and sweet red pepper. just at the last, i sprinkled on some sharp cheddar, bacon, smoked paprika and just a dash of chives. dear Lord. heaven!

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