This creamy baked pasta casserole is stuffed full of tender shredded chicken, cricpy bacon bits and delicious alfredo sauce. And it’s oozing mozzarella. It’s practically an epitome of comfort food, if there is one.
This chicken bacon ranch pasta is assembled from pantry staples, leftovers and canned stuff, so it’s so easy in the making, you’ll manage it even if you’re dead on your feet tired. It’s also very quick to make, so dinner will be ready in no time.
I usually use leftover chicken from weekend to cook this on a Monday evening when I’m slightly frustrated about the beginning of the work week. Any kind of shredded chicken will do, just mind that chicken breast meat is a little dryer than thighs or legs.
Canned Alfredo sauce is my choice for this recipe, and basically all the prep I have to do is fry some bacon and boiling the pasta. The rest is just throwing the ingredients together in a baking dish.
I usually use penne pasta for this, but any small pasta works fine. Just make sure you cook it al dente and follow the directions on the back of the box carefully. If you overcook the pasta, it will turn out too mushy when baking.
Other than that, just follow the instructions below for this quick and easy comfort dinner and I hope you enjoy it!
