Chicken Ranch Pasta Bake (Printable Version)
# What You'll Need:
→ Pasta
01 -
350 g rigatoni or penne pasta
→ Chicken
02 -
450 g boneless, skinless chicken breast, cut into 2 cm cubes
03 -
1 tablespoon ranch seasoning mix
04 -
1 tablespoon olive oil
→ Sauce
05 -
250 ml heavy cream
06 -
125 ml whole milk
07 -
60 g cream cheese, cubed
08 -
60 g grated Parmesan cheese
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
11 -
1 teaspoon dried parsley
12 -
1/2 teaspoon ground black pepper
→ Toppings
13 -
100 g cooked bacon, chopped
14 -
180 g shredded mozzarella cheese
15 -
1 tablespoon chopped fresh chives or parsley
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
02 -
Toss chicken pieces with ranch seasoning mix. Heat olive oil in a non-stick skillet over medium-high heat. Sauté the chicken until golden-brown and cooked through, about 6-8 minutes. Remove from heat.
03 -
In a saucepan over medium-low heat, combine heavy cream, milk, and cream cheese. Stir until smooth. Add Parmesan, garlic powder, onion powder, dried parsley, and black pepper. Simmer gently for 3-4 minutes, stirring until slightly thickened.
04 -
Preheat oven to 180°C. In a large mixing bowl, combine cooked pasta, sautéed chicken, creamy ranch sauce, half of the chopped bacon, and half of the shredded mozzarella. Mix until thoroughly coated.
05 -
Spread the mixture evenly in a lightly greased baking dish (about 22x33 cm). Top with remaining mozzarella and bacon. Bake for 20-25 minutes, or until the cheese is melted and golden.
06 -
Remove from oven. Let rest for 5 minutes, then sprinkle with fresh chives or parsley before serving warm.
# Helpful Notes:
01 -
For deeper flavor, brown the chicken well to achieve a caramelized crust before combining with the sauce.