Chicken Ranch Pasta Bake
Creamy, savory, and satisfying, this Chicken Ranch Pasta Bake is a comforting weeknight meal featuring tender chicken, smoky bacon, and melty cheddar.
Servings: 6 servings
Equipment
- Skillet
- Medium Saucepan
- Large Pot
- Baking Dish
Ingredients
Chicken
- 4 pieces boneless, skinless chicken breasts cut into half-inch sized pieces
Seasoning
- 1/4 teaspoon salt for seasoning the chicken
- 1/4 teaspoon pepper for seasoning the chicken
Butter
- 5 tablespoons butter divided (melted for sauce and used for cooking)
Pasta
- 16 ounces rotini pasta cooked al dente to package directions, drained
Flour
- 3 tablespoons all-purpose flour for thickening the sauce
Ranch Seasoning
- 1 ounce ranch seasoning mix one packet
Milk
- 4.5 cups milk whole or 2% for best creaminess
Bacon
- 8 strips bacon cooked until crisp and crumbled
Cheese
- 2 cups sharp cheddar cheese shredded
Green Onions
- 2 pieces green onions chopped for garnish
Instructions
- Preheat the oven to 350 degrees and butter an 8×11 baking dish. Set aside. Lightly season the chicken pieces with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Heat 2 tablespoons of the butter in a skillet over medium-high heat. Add the chicken pieces and cook for 3 to 5 minutes, stirring occasionally so they brown evenly but remain juicy. Once cooked through, transfer the chicken to a dish and keep warm.
- While the chicken cooks, bring a large pot of salted water to a boil. Add the rotini and cook to package directions for al dente — usually about 9 to 11 minutes. Drain well and set aside.
- In a medium saucepan over low heat, melt the remaining butter. Whisk in the flour and cook, whisking constantly, until the mixture is smooth and bubbly, about 2 minutes. This removes the raw flour taste and forms a roux.
- Gradually whisk in the milk, pouring slowly and whisking to prevent lumps. Add the ranch seasoning packet and whisk until completely blended. Bring the sauce to a low boil while stirring frequently, then reduce the heat and simmer until thickened, about 5 minutes. The sauce should coat the back of a spoon.
- In the prepared baking dish, layer half of the cooked pasta, half of the chicken, half of the crumbled bacon, and half of the ranch sauce; sprinkle with one cup of shredded cheddar. Repeat the layers with the remaining pasta, chicken, bacon, and sauce, finishing with the remaining cup of cheddar cheese on top.
- Cover the dish with foil and bake for 30 minutes. Remove foil for the last 5 minutes if you want the cheese to brown slightly. Serve hot, garnished with the chopped green onions.
Notes
Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating. For freezing, use freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.