Chicken Ranch Pasta Bake


Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Category: Main Dish

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Notes After Making


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Ingredients

  • 1½ pounds boneless, skinless chicken breast
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 4 cups water
  • 1 pound penne pasta
  • 2 tablespoons dry ranch seasoning (or 1-ounce packet)
  • 8 ounces cream cheese, cubed
  • Salt and pepper, to taste
  • 1 cup cooked and crumbled bacon (about 6 slices)
  • 2 cups shredded cheddar cheese

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Instructions

  1. Cook the chicken, if needed.
    • Instant Pot: Add chicken with 1 cup water, salt, and pepper. Cook on High Pressure for 8 minutes. Allow a 5-minute natural release, then quick release. Shred using a hand mixer or two forks.
  2. Preheat oven to 375°F.
  3. In a large pot, add chicken broth and water. Bring to a boil over high heat.
  4. Stir in the penne pasta. Reduce heat to medium-high and cook at a simmer, stirring occasionally, until the pasta is al dente.
  5. While the pasta cooks, shred the chicken using two forks.
  6. Once pasta is cooked, turn off the heat. Do not drain any remaining broth.
  7. Stir in the dry ranch seasoning and cubed cream cheese. Mix until the cream cheese is fully melted and the sauce is creamy.
  8. Add the shredded chicken back to the pan and stir until evenly coated. Season with salt and pepper.
  9. Sprinkle cooked bacon over the pasta, followed by shredded cheddar cheese.
  10. Place the pan in the preheated oven (or transfer to a greased 9x13-inch baking dish).
  11. Bake for 15–20 minutes, until bubbly and the cheese is lightly browned.

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Jessica’s Notes

Best served with:

  • Side salad or roasted vegetables.

Wine pairing:

  • A creamy Chardonnay or light red such as Pinot Noir.

Prep Ahead:

  • Assemble casserole up to 24 hours ahead and refrigerate before baking.
  • Cook and shred chicken ahead of time for faster prep.

Storage:

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the oven at 350°F degrees until internal temperature reaches 150°F - 165°F.

Freezer-friendly:

  • Freeze before baking for up to 3 months. Thaw overnight before baking.

Variations:

  • Substitute mozzarella or Monterey Jack for part of the cheddar.
  • Use rotisserie chicken to save time.

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