Bacon Chicken Ranch Casserole

An overhead view of a pan of chicken bacon ranch casserole with a scoop of pasta scooped out of it.

5 from 3 votes

This easy chicken bacon ranch casserole is loaded with tender pasta, cheese, bacon, and creamy sauce to create a delicious, homemade meal your whole family will love!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: Chicken Bacon Ranch Casserole Recipe

Servings:

Calories: 638kcal

Ingredients

3 to 4 boneless skinless chicken breasts, cut into bite-size pieces (about 2 pounds)
1½ teaspoons salt, divided into ½ teaspoon and 1 teaspoon
½ teaspoon pepper
3 tablespoons ranch seasoning mix, divided into 2 tablespoons and 1 tablespoon
8 tablespoons butter, divided in half
1 tablespoon olive oil
⅔ cup onion, chopped
2 teaspoons minced garlic
½ cup flour
1 teaspoon Italian seasoning
1 teaspoon dried basil
3 cups chicken broth
1 cup heavy cream
1 can cream of chicken soup
½ cup shaved parmesan cheese
12 slices bacon, cooked and chopped, divided into 8 slices and 4 slices
½ cup sun-dried tomatoes, patted dry (if oil-packed) and chopped
6 cups penne pasta, cooked and drained (about 4 cups dry)
3 cups Italian-style cheese
¼ cup chopped fresh parsley or 2 teaspoons of dried parsley, optional

Instructions

Preheat the oven to 350ºF. Grease a 9x13-inch casserole dish.
In a medium bowl, combine chicken with ½ teaspoon salt, ½ teaspoon pepper, and 2 tablespoons ranch dressing mix.
In a large skillet over medium-high heat, melt 4 tablespoons of butter and 1 tablespoon of olive oil.
Add chicken to the pan and put the lid on. Cook for about 3 minutes, then check the inside of a chicken bite. Once finished, remove with a slotted spoon and set aside.
Reduce heat to medium. Saute onion in pan drippings until soft. Add garlic and saute for 1 more minute.
To the same pan (with the onion and garlic), add 4 tablespoons of butter. When the butter is melted, add the flour, Italian seasoning, basil, remaining 1 teaspoon of salt, and remaining 1 tablespoon of ranch dressing mix. Stir.
Using a whisk, gradually add chicken broth (¼ to ½ cup at a time), stirring to combine well with the flour mixture.
Add heavy cream. Add cream of chicken soup. Continue to stir, heating until bubbly.
Add parmesan and stir until cheese is melted. Remove from heat.
To the sauce, add 8 slices of chopped bacon, sun-dried tomatoes, chicken, and pasta.
Combine the pasta with the sauce.
Pour the pasta mixture into the greased dish.
Sprinkle with the remaining 4 pieces of chopped bacon. Top with Italian cheese. Sprinkle with dried or fresh chopped parsley, if desired.
Bake uncovered for 30 minutes or until the cheese is melted and the edges are bubbly.

Video

Notes

Be sure NOT to use pre-shredded cheeses. They have additives added in the bags to prevent clumping, and they do not melt as well as a block of cheese that you shred yourself.
You can prepare this casserole the night before and keep it covered in the fridge until you are ready to bake it.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested baking time approaches.

Nutrition