Chicken Bacon Ranch Alfredo Pasta Bake

November 6, 2017
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I absolutely love fall. The cooler weather, comfy clothes, and hearty meals always seem to give me the warm and fuzzies. Not to mention, time rolls back so we get an extra hour of sleep, what’s not to love? Pasta is a recipe that I make all year long, (probably because I have a small addiction to it, but we’ll just overlook that) but I especially love to make it in the fall and winter months.


I can’t get enough of the chicken bacon ranch trilogy. This combination of ingredients is so delicious and simply to make. This chicken bacon ranch recipe is a different take on an old classic and one of the first recipes I learned to make. A new twist on a classic that features a breadcrumb crust, onions, ranch alfredo sauce and so much cheesy goodness (I mean is there really a such thing as too much cheese? I think not!) Also unlike traditional recipe, I used turkey bacon and it didn’t sacrifice any flavor that regular bacon would give.

I probably should have mentioned that my love of pasta supersedes almost everything in my life. Hey don’t judge, I said almost. I think that if I could eat pasta every day for the rest of my life, I probably would. And I wouldn’t regret it one bit. Okay maybe only eating pasta and chocolate would make me happy forever. Last week when I made this, I was so excited to come home (besides the fact that I miss my bed) I knew this recipe was waiting for me. It tastes just as delicious as it did when I first made it, which makes it perfect for leftovers.

Serves 4

Chicken Bacon Ranch Alfredo Pasta Bake

Cheesy and delicious pasta made with a creamy ranch alfredo sauce, chicken, and turkey bacon. This pasta taste yummy the next day so it's perfect for meal prep.

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  • 4 oz Rotini pasta
  • 2 cups Half and half
  • 1/2 cup Chicken broth
  • 1/3 cup Parmesan cheese
  • 2 Chicken breast diced
  • 1 cup Cheddar cheese
  • 1 cup Mozzarella cheese
  • 4 slices of turkey Bacon
  • 1 tablespoon butter
  • 2 teaspoons cornstarch
  • 1 tablespoon Olive oil
  • 1/3 cup chopped red onions
  • 1/3 cup chopped yellow onions
  • 1 tablespoon Ranch seasoning mix
  • Salt and Pepper to taste
  • 1/4 cup of panko bread crumbs
  • 1 tablespoon melted butter
  • 2 tablespoons Parsley to garnish


  1. Preheat oven to 375 degrees. Place turkey bacon on a baking sheet and cook for 15-17 minutes. Dice bacon and set aside.
  2. In a large pot boil lightly salted water. Add pasta and cook according to directions. Drain and set aside
  3. On medium high heat preheat a large skillet with olive oil. Cut chicken into small bite sized pieces and add to skillet. Cook for 5-7 minutes until a golden color. Remove chicken from skillet and set aside. Melt butter then add garlic and fry for 1-2 minutes or until fragrant. Then add onions and cook for 5 minutes.
  4. Pour in half and half, chicken broth, ranch reasoning mix, and cornstarch. Reduce heat and allow sauce to thicken for 8-10 minutes. Stir in parmesan cheese. Season with salt and pepper. Then add chicken and pasta.
  5. In a small bowl combine melted butter, bread crumbs, salt and pepper
  6. Mix pasta with sauce then pour pasta in a 8 x 8 pan. Sprinkle bacon, cheddar cheese, mozzarella cheese and bread crumbs on top.
  7. Bake for 10 minutes or until cheese is completely melted and bread crumbs form a crust. Garnish with parsley and serve.


• Sauce will be extremely watery for the first few minutes but it will thicken • When the sauce is able to coat the back of the spoon it's done • Don’t allow sauce to boil for more than a minute. If the heat is too high the sauce will break apart and you will not get the consistency desired • The amount of cheese can be changed. If you are not a cheese lover you can use less and still get a cheesy pasta without being overwhelmed



Calories: 725 cal
Carbohydrates: 37 g
Fat: 46 g
Sodium: 834 g
Cholesterol: 158 g
Protein: 40 g
Fiber: 2 g


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