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This chicken bacon ranch casserole is the creamiest, most loaded pasta bake I make. Every forkful has tender chicken, crispy bacon, and penne wrapped in a thick ranch cream sauce, all under a melty cheese top with more bacon crackling over it.
I pull this together on busy weeknights when I want one dish that feeds everyone without a pile of pans to wash. I tested it enough times to know it comes out the same every time, which is what I want from a weeknight casserole. This is the version my family asks for now.
What sets this one apart is the sauce. I build it on a quick roux with broth and cream, so it turns out thick and creamy and clings to every piece of penne instead of pooling at the bottom. That is what makes each bite taste like dinner someone actually cooked.
If you like this kind of creamy, cheesy dinner, my crack chicken casserole is a close cousin that leans on cheddar and a cream cheese base instead of penne and mozzarella.
TESTED FAVORITE
How I Got This Rich and Cheesy Without the Grease
This version bakes up rich and creamy without the grease, and that took some doing. I cut the oil and let the rendered bacon fat carry the flavor, and I eased off the salt so the bacon, ranch, and cheese stay balanced instead of over the top. The bacon sits on top of the cheese so it stays crisp, and the parsley goes on after baking so it stays bright. It is the only way I make it now.
The Ingredients That Do the Work
- Bacon: I cook it first and set aside some of the crispiest pieces for the top, so they stay crunchy instead of steaming soft under the cheese. The fat left in the pan is what I use to cook the chicken, so it does double duty as flavor and fat.
- Dry ranch seasoning: This is the flavor backbone, so I use it in two places. Some goes on the chicken and the rest goes into the sauce, which seasons the casserole all the way through instead of only on top.
- Cream of chicken soup: It gives the sauce body and a savory base without a lot of work. It carries plenty of flavor on its own, so I do not add extra salt to the sauce, which keeps it from getting salty next to the bacon, ranch, and cheese.
- Heavy cream: This is what makes the sauce rich and thick enough to coat every piece of penne. I would not swap in milk here, since it is not rich enough to give the sauce the same body and it runs thin.
- Mozzarella and parmesan: Shred the mozzarella off a block yourself. Pre-shredded cheese is coated with anti-caking agents that keep it from melting smoothly. The parmesan melts down into the sauce for a savory edge, and the mozzarella gives you the stretchy top.
How to Make Chicken Bacon Ranch Casserole
Step 1: Cook the Penne and Bacon Preheat the oven to 375°F. Boil the penne in salted water one minute shy of al dente, drain, and set aside. Boil the penne one minute shy of al dente and drain it. Crisp the bacon in a large skillet, set aside a quarter cup for the top, and leave a thin coat of grease in the pan.
Step 2: Cook the Chicken Toss the chicken with ranch, salt, and pepper, then cook it in a little butter and the bacon fat until no pink remains. Move it to a plate and pour off any liquid in the pan so the casserole does not turn greasy.
Step 3: Make the Sauce Soften the onion, garlic, and herbs in the rest of the butter, then stir in the flour. Whisk in the broth and cream, add the cream of chicken soup and ranch, and simmer until it coats a spoon. Stir in the parmesan off the heat.
Step 4: Combine Fold the penne, chicken, and most of the bacon into the sauce.
Step 5: Assemble Spread it into a 9×13 dish. Top with the mozzarella and the reserved bacon.
Step 5: Bake and Finish Bake at 375°F until the cheese melts and the edges bubble. Let it rest a few minutes, then scatter fresh parsley over the top.
How to Store the Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stovetop or in the microwave. I do not recommend freezing this one, because the cream sauce tends to break once it is frozen and thawed.
More Casserole Recipes
This one earns a spot in my collection of easy casserole recipes, and here are a few more to put on the table:
Chicken Bacon Ranch Casserole
Ingredients
- 1 pound penne pasta (Barilla brand used)
- 1 pound package (about 12 slices) bacon cut into ¾-inch pieces
- 2 pounds (3-4 pieces) boneless skinless chicken breasts cut into 1-inch pieces
- 3 tablespoons dry ranch seasoning mix (2 tablespoons to season the chicken and 1 tablespoon to season the sauce, from a 1-ounce packet)
- ½ teaspoon salt (plus additional for cooking the pasta)
- ¼ teaspoon black pepper
- 5 tablespoons unsalted butter divided (1 tablespoon to cook the chicken and 4 tablespoons to make the sauce)
- ⅔ cup diced sweet yellow onion
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ½ cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 11.5 ounce can cream of chicken soup
- ½ cup freshly shredded parmesan cheese
- 8 ounces block mozzarella cheese shredded
- 1-2 teaspoons chopped fresh parsley (garnish)
Instructions
- Preheat the oven to 375°F.
- In a large pot of boiling salted water, cook the penne pasta according to package directions to one minute shy of al dente. The pasta will continue to cook and soften in the sauce as the casserole bakes in the oven. Drain the pasta and set aside. While the pasta is cooking, cook the bacon and prepare the remaining ingredients.1 pound penne pasta, 1 pound package (about 12 slices) bacon
- In a large (12-inch) skillet over medium-low heat, cook the bacon pieces for 22-25 minutes or until all the fat has rendered and the bacon is crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate (reserving ¼ cup of the crispy bacon for the top of the casserole) to drain off all the excess grease. Remove all but 1 tablespoon of the bacon grease from the skillet.
- In a large bowl, toss the chicken pieces with 2 tablespoons dry ranch seasoning mix, salt, and black pepper until evenly coated with the seasonings.2 pounds (3-4 pieces) boneless skinless chicken breasts, 2 tablespoons dry Ranch seasoning mix, ½ teaspoon salt, ¼ teaspoon black pepper
- Increase the heat to medium-high, add 1 tablespoon butter to the skillet with the 1 tablespoon of bacon grease. Once the butter has melted, add the seasoned chicken pieces in a single layer and cook for 8-10 minutes or until no pink remains. Transfer the cooked chicken to a clean plate. Drain off any excess moisture from the skillet before continuing.1 tablespoons unsalted butter
- Reduce the heat to medium, add the remaining 4 tablespoons of butter and allow it to melt. Add the onions, garlic, Italian seasoning, and dried basil. Cook for 2-3 minutes or just until the onions are soft and translucent.4 tablespoons unsalted butter, ⅔ cup diced sweet yellow onion, 2 teaspoons minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon dried basil
- Sprinkle the all-purpose flour over the softened onions and stir to combine until all the flour has been absorbed into the butter and no dry pockets remain.½ cup all-purpose flour
- Slowly whisk in the chicken broth and heavy cream until no lumps of flour remain.3 cups low-sodium chicken broth, 1 cup heavy cream
- Add the cream of chicken soup and remaining 1 tablespoon dry ranch seasoning whisking until smooth.11.5 ounce can cream of chicken soup, 1 tablespoons dry Ranch seasoning mix
- Cook for 4-6 minutes, or until the sauce starts to bubble and thicken enough to coat the back of a spoon.
- Turn off the heat to the skillet and stir in the shredded parmesan cheese until fully melted.½ cup freshly shredded parmesan cheese
- Add the drained pasta, cooked chicken, and all but ¼ cup of the crispy bacon to the sauce. Gently stir to combine all the ingredients until well combined and all the pasta is coated in the sauce.
- Transfer to a 9×13 baking dish, top with the shredded mozzarella cheese and ¼ cup crispy bacon.8 ounces block mozzarella cheese
- Bake uncovered for 25 minutes or just until the cheese is melted and the sauce is bubbly around the edges.
- Allow the chicken bacon ranch casserole to rest for 2-3 minutes before garnishing with fresh chopped parsley and serving.1-2 teaspoons chopped fresh parsley
Jenn’s Notes
- Cook the penne one minute short of al dente so it does not turn mushy as it finishes cooking in the sauce during the bake.
- Drain the skillet after cooking the chicken so the casserole bakes up creamy instead of greasy.
- For a shortcut, skip cooking the chicken and stir in shredded rotisserie chicken with the ranch, salt, and pepper.
This was delicious and a family hit. I would not say it was as quick and easy as it said but it was so good.
I’m so glad you enjoyed it!
all of your recipes look easy and delicious!