Chicken Bacon Ranch Pasta Bake
Luke Brown cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Bailey Griffin on SeeMeCook
A crowd-pleasing, easy weeknight dinner featuring rotisserie chicken, crispy bacon, and a creamy ranch-infused Alfredo sauce baked with pasta and melted cheese.
- Time
- 35 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 115 g
- 170 g
- 50 g
- 2 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 1.69 kg before cooking, which is about 280 g per serving.
Steps
Cook at least 6 pieces of bacon until crispy, then chop into small pieces.
Boil one pound of Cellentani pasta in a large pot of salted water according to the directions on the package.
Preheat your oven to 375°F (190 °C) (190°C (375 °F)). Spray a 9x13 baking dish with cooking spray and set aside.
Pour the cooked and drained pasta into the bottom of the prepared baking dish.
Add about 1 lb of rotisserie chicken, one 15 oz jar of Alfredo sauce, and the ranch seasoning packet to the pasta.
Add some of the mozzarella cheese, some of the cheddar cheese, and some of the crumbled bacon to the dish.
Stir everything together well until the pasta is evenly coated and the ingredients are distributed.
Top the mixture with the remaining cheddar cheese, mozzarella cheese, and crumbled bacon.
Bake at 375°F (190 °C) for about 15-20 minutes until the cheese is melted and bubbly.
Garnish with parsley, serve, and enjoy!
Notes
Using a rotisserie chicken makes this recipe much faster. You can use any short pasta shape, but Cellentani (corkscrew) holds the sauce well.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 756
- Protein
- 44 g
- Carbs
- 61 g
- Fat
- 37 g
- Fiber
- 2 g
Where the calories come from
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