Chicken Bacon Ranch Casserole Recipe – Creamy, cheesy and comforting! Loaded with Ranch chicken, homemade alfredo sauce and bacon. It can be made ahead of time!
Ranch chicken. Rotini pasta. Homemade alfredo sauce. And bacon. All baked to cheesy gooey perfection. One bite of this and you will be hooked – I promise.
For starters, leftover rotisserie chicken would be a great way to repurpose leftovers. Store-bought alfredo sauce can also be substituted. And if you are counting your calories, you can make this sans bacon. But let’s be real here. The bacon is always a must, am I right?
Chicken Bacon Ranch Casserole
Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.
To make the alfredo sauce, melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream. Cook, whisking constantly until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Set aside.
Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Add pasta to the prepared baking dish and layer with chicken and alfredo sauce; sprinkle with cheeses and bacon. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
Serve Chicken Bacon Ranch Casserole immediately, garnished with parsley, if desired.