Creamy Chicken Bacon Bake (Print Version)
Tender shredded chicken mixed with creamy sauce, bacon, pasta, and cheddar baked until bubbly and golden.
# What You'll Need:
→ Protein
01 -
3 cups cooked shredded rotisserie chicken
02 -
8 slices cooked and crumbled bacon
→ Dairy
03 -
16 ounces softened cream cheese
04 -
2 cups shredded sharp cheddar cheese, divided
→ Condiments & Seasonings
05 -
1 cup ranch dressing
06 -
¼ teaspoon garlic powder
07 -
¼ teaspoon ground black pepper
08 -
Pinch red pepper flakes (optional)
→ Produce
09 -
1 cup diced green onions or ½ cup chopped chives
→ Pasta
10 -
2 cups cooked rotini or penne pasta
# Steps to Follow:
01 -
Cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble once cooled. Cook pasta according to package instructions, drain thoroughly, and set aside to avoid excess moisture.
02 -
Set oven to 375°F and lightly grease a 9x13-inch baking dish with non-stick spray.
03 -
In a large bowl, combine softened cream cheese and ranch dressing. Whisk until smooth and silky to form the sauce base.
04 -
Fold in shredded chicken, half of the crumbled bacon, 1 cup shredded cheddar, green onions, cooked pasta, garlic powder, black pepper, and red pepper flakes if using. Mix gently to coat evenly without overmixing.
05 -
Spread the mixture evenly into the prepared baking dish. Sprinkle remaining 1 cup cheddar cheese evenly on top, followed by the remaining crumbled bacon.
06 -
Bake uncovered for 20 to 25 minutes, or until edges bubble and cheese topping turns golden brown.
07 -
Allow the dish to rest for several minutes before serving to set. Garnish with extra green onions or parsley as desired.
# Additional Notes:
01 -
To ensure a smooth sauce, make sure the cream cheese is fully softened before mixing.
02 -
For best texture contrast, cook bacon until crisp.
03 -
If baking from chilled, increase baking time by 5 to 10 minutes to heat through.
04 -
This dish can be prepared ahead and refrigerated for up to 24 hours before baking.
05 -
Leftovers keep well refrigerated for three days or can be frozen for longer storage.