Cheddar Bacon Ranch Chicken Pasta
A halal-friendly casserole-style pasta dish combining creamy ranch dressing, smoky turkey bacon, and three cheeses with shredded chicken. Baked to a golden, crispy top with melty layers below, this cheese-forward recipe delivers American comfort in 35 minutes with minimal effort.
Ingredients
- 3 cooked chicken breasts (about 3 cups), shredded
- 6 slices cooked turkey bacon, crumbled
- 3/4 to 1 cup Hidden Valley ranch dressing
- 1/2 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 12 ounces cooked pasta (optional), such as penne or gluten-free
- 1/4 cup flour (optional for pasta coating)
- 1/4 cup olive oil (optional for chicken)
Instructions
- Preheat oven to 375°F (190°C)
- Crumble turkey bacon and set aside
- Shred chicken breasts into bite-sized pieces
- In a large bowl, combine chicken, cooked/rinsed pasta, and ranch dressing
- Mix in cheeses and half the crumbled bacon
- Transfer to greased casserole dish, top with remaining bacon and shredded parmesan
- Bake 15-20 minutes until golden and bubbly
- Let rest 10 minutes before serving
Notes
Rotisserie chicken saves 20 minutes of preparation
For extra crispy top: add flour to chicken mixture before adding ranch dressing
Use Greek yogurt ranch for lighter version
Storage tip: refrigerate leftovers within 2 hours, up to 3 days
For extra crispy top: add flour to chicken mixture before adding ranch dressing
Use Greek yogurt ranch for lighter version
Storage tip: refrigerate leftovers within 2 hours, up to 3 days
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 32gProtein: 28gFat: 24gSaturated Fat: 9gCholesterol: 70mgSodium: 800mgFiber: 1gSugar: 2g
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