Why You’ll Love This Recipe

• One-Pan Meal: All ingredients cook together in a single baking dish, minimizing cleanup.
• No-Boil Pasta: The pasta cooks directly in the sauce, absorbing flavor and saving time.
• Family-Friendly Flavors: The classic combination of chicken, bacon, and ranch is a guaranteed crowd-pleaser.
• Minimal Prep Time: Ready for the oven in about 10 minutes, making it ideal for busy weeknights.
• Customizable: Easily adaptable with different cheeses, proteins, or vegetable add-ins.

Equipment You’ll Need

• 9×13 inch (3-quart) baking dish
• Large mixing bowl (optional, can mix directly in dish)
• Whisk
• Measuring cups and spoons
• Aluminum foil

Ingredients

• 16 ounces uncooked pasta (penne, rotini, or cavatappi work well)
• 3 cups cooked, shredded or diced chicken (rotisserie chicken is a great time-saver)
• 1 cup cooked, crumbled bacon (about 8-10 slices)
• 1 cup bottled ranch dressing
• 1.5 cups milk (whole or 2%)
• 1.5 cups low-sodium chicken broth
• 4 ounces cream cheese, softened and cut into small cubes
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup shredded mozzarella cheese, divided
• 2 tablespoons chopped fresh chives or green onions for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.
2. In the baking dish, whisk together the ranch dressing, milk, and chicken broth until well combined. Whisk in the garlic powder, onion powder, and black pepper.
3. Add the cubed cream cheese to the liquid mixture. It won’t fully incorporate, which is fine; it will melt into the sauce as it bakes.
4. Add the uncooked pasta, shredded chicken, crumbled bacon (reserve about 1/4 cup for topping), 1 cup of the cheddar cheese, and 1/2 cup of the mozzarella cheese to the dish. Stir everything together until the pasta is fully coated and submerged in the liquid. This is crucial for the pasta to cook properly.
5. Cover the baking dish tightly with aluminum foil.
6. Bake for 35-40 minutes. The foil traps the steam, which helps cook the pasta.
7. Carefully remove the dish from the oven and remove the foil. Give the casserole a good stir to ensure everything is well-mixed and the cream cheese has melted in. The pasta should be al dente and most of the liquid should be absorbed.
8. Sprinkle the remaining 1 cup of cheddar, 1/2 cup of mozzarella, and the reserved crumbled bacon evenly over the top.
9. Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown on the edges.
10. Remove from the oven and let the casserole rest for 10 minutes before serving. This allows the sauce to thicken slightly. Garnish with fresh chives or green onions, if desired.

Expert Cooking Tips

• Ensure Pasta is Submerged: Before covering with foil, press down on the pasta to make sure it is completely covered by the liquid. Any exposed pasta may not cook through and will remain hard.
• Use Room Temperature Dairy: Using softened cream cheese and bringing your milk to room temperature can help the sauce come together more smoothly.
• Check for Doneness: Pasta cooking times can vary by brand and shape. After the initial 35 minutes, test a piece of pasta. If it’s still too firm, stir, cover, and bake for another 5-10 minutes before adding the final cheese topping.
• Resting is Key: Do not skip the 10-minute rest period. It’s essential for the sauce to set and thicken, making the casserole less soupy and easier to serve.

Substitutions and Variations

For a different flavor profile, try using a different cheese blend like a Colby Jack or a Mexican blend. You can substitute cooked, crumbled Italian sausage or leftover pulled pork for the chicken. To add vegetables, stir in a cup of frozen peas or corn during the last 15 minutes of baking. For a tangier sauce, you can use buttermilk in place of regular milk.

Common Mistakes to Avoid

The most common mistake is not using enough liquid or not ensuring the pasta is fully submerged, resulting in undercooked, crunchy pasta. Another potential issue is using a baking dish that is too small, which can cause the liquid to boil over. Always use a 3-quart (9×13 inch) dish. Finally, don’t use low-fat or fat-free versions of the dairy ingredients (ranch, cheese, cream cheese), as they may not melt properly and can result in a grainy or separated sauce.

Serving Suggestions

This rich and hearty casserole pairs perfectly with a simple side to cut through the creaminess. Serve with a crisp green salad tossed in a light vinaigrette, steamed green beans with a squeeze of lemon, or roasted broccoli. A side of garlic bread is also excellent for soaking up any extra sauce.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave individual portions or place the casserole back in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until heated through. You may want to add a splash of milk before reheating to restore the sauce’s creaminess.

Frequently Asked Questions

Can I make this casserole ahead of time?

Because the pasta cooks in the liquid, it’s not ideal to assemble this dish far in advance, as the pasta will absorb the liquid and become mushy before it even bakes. However, you can prep all your components (cook chicken and bacon, shred cheese) ahead of time to make assembly quick.

Can I freeze this Dump & Bake Casserole?

Yes, you can freeze it. For best results, slightly undercook the pasta during the initial bake. Let the casserole cool completely, then cover tightly with plastic wrap and foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking at 375°F (190°C) until hot and bubbly, about 30-40 minutes.

Can I use uncooked chicken in this recipe?

This recipe is designed for pre-cooked chicken. Using raw chicken would significantly alter the cooking time and liquid ratios, and may not cook through safely in the time allotted for the pasta. For best and safest results, stick with cooked chicken.

Conclusion

The Dump & Bake Chicken Bacon Ranch Pasta Casserole is more than just a recipe; it’s a strategy for reclaiming your weeknights. It delivers on every promise of comfort food—creamy, cheesy, and packed with savory flavor—while demanding almost nothing in return. Keep this recipe in your back pocket for those evenings when time is short but the craving for a satisfying, home-cooked meal is strong. It’s destined to become a staple in your dinner rotation.