Chicken Bacon Ranch Alfredo Pasta Bake

Ingredients

• 1 lb Cellentani Pasta (cooked according to package directions)
• 1 lb cooked chicken (chopped or shredded)
• 15 oz Alfredo Sauce (1 jar)
• 1 Ranch seasoning packet (approx. 1 oz)
• 1 cup shredded cheddar cheese (divided)
• 1.5 cup shredded mozzarella cheese (divided)
• 6 bacon (cooked and crumbled; divided)
• cooking spray (to grease the baking dish)
• fresh parsley (optional garnish, chopped)

Steps

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cook at least 6 pieces of bacon until crispy, then chop or crumble into small pieces.

3. 3

   Boil one pound of Cellentani pasta in salted water according to the directions on the package until al dente. Drain well.

4. 4

   Spray a 9x13-inch baking dish with cooking spray.

5. 5

   Pour the cooked pasta into the bottom of the prepared baking dish.

6. 6

   Add 1 lb of cooked chicken, the entire 15 oz jar of Alfredo sauce, and the ranch seasoning packet to the dish.

7. 7

   Add a portion of the mozzarella cheese, cheddar cheese, and crumbled bacon to the dish.

8. 8

   Stir everything together well until the pasta is evenly coated and the ingredients are distributed.

9. 9

   Top the mixture with the remaining cheddar cheese, mozzarella cheese, and crumbled bacon.

10. 10

    Bake at 375°F for 15-20 minutes until the cheese is melted and bubbly.

11. 11

    Optional: Garnish with a little bit of fresh parsley before serving.

Notes

This is a great recipe for using up leftover rotisserie chicken or breakfast bacon. You can use any short pasta shape if Cellentani is unavailable.

Nutrition per serving

• main
• dinner
• pasta bake
• chicken
• bacon
• casserole
• family-friendly
• baked