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Chicken Bacon Ranch Casserole

Chicken Bacon Ranch Casserole

kaitlyn

Prep 15 mins15m
Cook 30 mins30m
Serves 4

Ingredients

  • 4 slices bacon (chopped)
  • 2 chicken breasts (boneless, skinless)
  • 1 tb olive oil
  • 1 tb ranch seasoning pack
  • 8 oz rotini noodles
  • 1 cup mozzarella cheee (shredded)
  • ½ cup cheddar cheese (shredded)
  • 2 tbs parsley (fresh, chopped)

  • Sauce

  • 2 tbs butter (unsalted)
  • 3 tsps garlic (chopped)
  • 1 cup heavy cream
  • ¼ cup parmesan cheese (grated)

Instructions

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  • 1
    Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.
  • 2
    To make the alfredo sauce, melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about . Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about . Stir in Parmesan until slightly thickened, about . If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Set aside.
  • 3
    Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about . Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
  • 4
    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 on each side; set aside.
  • 5
    In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • 6
    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 .
  • 7
    Serve immediately, garnished with parsley, if desired.

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