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Chicken Bacon Ranch Baked Penne in a white baking dish with golden melted mozzarella and fresh parsley on top

Chicken Bacon Ranch Baked Penne

A creamy, cheesy baked pasta loaded with shredded chicken, smoky bacon, homemade Alfredo sauce, and ranch dressing, topped with melted mozzarella and baked until golden and bubbly.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp all-purpose flour
  • 3/4 cup heavy whipping cream
  • 1/2 cup milk 2% or whole milk
  • 3/4 cup salted butter
  • 8 oz cream cheese 1 block, softened at room temperature
  • 1/2 cup grated Parmesan cheese freshly grated preferred
  • 1/2 tsp garlic powder
  • 1 lb penne pasta
  • 1/2 lb cooked chicken breast chopped or shredded, rotisserie chicken recommended
  • 1/2 cup ranch dressing
  • 6 slices cooked bacon chopped
  • 1 cup mozzarella cheese freshly grated
  • fresh chopped parsley for garnish, optional

Equipment

  • 9x13-inch baking dish
  • Medium saucepan
  • Large pot
  • Whisk
  • Small mixing bowl

Method
 

  1. Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray and set aside.
  2. In a small bowl, whisk together the flour, heavy whipping cream, and milk until completely smooth with no lumps. Set aside.
  3. In a medium saucepan over medium-low heat, melt the butter and cream cheese together, whisking constantly until smooth and silky. Do not rush this step.
  4. Slowly whisk in the flour and cream mixture. Continue whisking for 2 to 3 minutes until the sauce thickens visibly. Remove from heat and stir in the Parmesan cheese and garlic powder until fully smooth.
  5. Cook the penne pasta in a large pot of generously salted boiling water until just al dente, about 10 to 11 minutes. Drain and return to the pot.
  6. Add the shredded chicken, Alfredo sauce, and ranch dressing to the pasta. Stir gently until everything is evenly coated.
  7. Pour the mixture into the prepared baking dish and spread evenly. Scatter the chopped bacon over the top, then finish with an even layer of shredded mozzarella.
  8. Bake uncovered for 25 minutes, until the top is golden, bubbly, and the cheese is fully melted. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Rotisserie chicken saves significant prep time. Let cream cheese soften at room temperature before starting the sauce for the smoothest result. Cook pasta just to al dente as it continues cooking in the oven. Leftovers reheat well with a splash of milk stirred in.