Ingredients: 1 pound ground chicken 1/2 cup chopped bacon 1/4 cup chopped green onions 1/4 cup shredded cheddar cheese 1 tablespoon olive oil, divided 8 ounces penne pasta, cooked al dente 8 ounces shredded mozzarella cheese Instructions:

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  2. In a large skillet over medium heat, cook the ground chicken until browned and cooked through, about 8 minutes per side. Remove from heat.
  3. Add the bacon, green onions, cheddar cheese, 1 tablespoon olive oil and 1 teaspoon salt to the skillet; cook until the cheese is melted and bubbly, about 5 minutes. 4. Add the penne pasta to the baking dish; spread evenly with a spoon or your hands. Pour half of the chicken mixture over the pasta; sprinkle with half of the mozzarella cheese and bake for 20 minutes or until heated through and bubbly. Serve immediately with extra mozzarella cheese on top if desired

In this chicken bacon ranch casserole recipe, I use store-bought Alfredo sauce and add powdered ranch dressing, dried parsley, salt, pepper, and garlic powder to make it tastier. You won’t believe it’s the same sauce. All you have to do is add cooked shredded chicken, parmesan cheese, and cooked penne pasta, and you have yourself a winning chicken bacon ranch pasta.

Storing Leftovers

Place any leftovers in an airtight container and the fridge for up to 4 days. To reheat, spray the leftovers with a bit of water and microwave for 2-3 minutes or until hot. If you wish to reheat it in the oven, spray the leftovers with a bit of water as well, cover with foil and bake in a 350 F for 15 minutes or until hot.

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