Chicken Bacon Ranch Baked Penne (Printable Version)
# What You'll Need:
→ Alfredo Sauce
01 -
2 tablespoons all-purpose flour
02 -
180 millilitres heavy whipping cream
03 -
120 millilitres whole or 2% milk
04 -
170 grams salted butter
05 -
225 grams cream cheese
06 -
50 grams grated Parmesan cheese
07 -
0.5 teaspoon garlic powder
→ Chicken Bacon Ranch Penne
08 -
450 grams penne pasta
09 -
225 grams cooked chicken breast, chopped or shredded
10 -
120 millilitres ranch dressing
11 -
6 slices bacon, cooked and chopped
12 -
110 grams freshly grated Mozzarella cheese
13 -
Freshly chopped parsley, for garnish (optional)
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C. Lightly grease a 22×33 cm baking dish with non-stick spray and set aside.
02 -
In a small bowl, combine flour, heavy cream, and milk. Whisk until fully smooth and set aside.
03 -
In a medium saucepan over medium-low heat, melt butter and cream cheese, stirring with a whisk until smooth.
04 -
Gradually add the flour and dairy mixture to the saucepan, continuing to whisk until the sauce thickens, about 3-5 minutes. Once thickened, remove from heat and stir in Parmesan cheese and garlic powder until smooth. Set aside.
05 -
Bring a large pot of water to a boil. Add penne pasta and cook until al dente, following package instructions. Drain well and return pasta to the pot.
06 -
Add cooked chicken, prepared Alfredo sauce, and ranch dressing to the warm pasta. Stir gently to evenly combine.
07 -
Transfer the pasta mixture to the prepared baking dish, spreading it into an even layer. Sprinkle chopped bacon and grated Mozzarella cheese evenly over the top.
08 -
Bake uncovered for 25 minutes until bubbling and the cheese is melted and golden.
09 -
Remove from the oven and let stand for 5 minutes. Garnish with freshly chopped parsley if desired before serving.
# Helpful Notes:
01 -
Using rotisserie chicken keeps preparation quick while adding rich flavor.
02 -
Letting the dish rest after baking helps the sauce set for easier serving.