Cheesy Ranch Chicken Pasta Casserole
This Cheesy Ranch Chicken Pasta Casserole is creamy, cheesy, and packed with flavor—perfect for busy weeknights and family dinners!
Servings: 6 servings
Ingredients
- 2 cups cooked pasta (penne or rotini works best)
- 2 cups cooked chicken shredded
- 1 cup ranch dressing
- 2 cups shredded cheddar cheese
- 1 cup cream cheese softened
- 1 cup chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup frozen broccoli florets thawed
- salt and pepper to taste
- 0.5 cup turkey bacon cooked and crumbled (optional)
- 0.25 cup grated Parmesan cheese
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your baking dish with oil or non-stick spray.
- In a large mixing bowl, combine the softened cream cheese and ranch dressing. Stir until smooth and creamy.
- Add garlic powder, onion powder, salt, and pepper to the creamy mixture. Mix well.
- Fold in shredded chicken, cooked pasta, chopped green onions, and thawed broccoli florets until well coated.
- Stir in 1 ½ cups of shredded cheddar cheese and half of the crumbled turkey bacon, if using.
- Transfer the mixture into the prepared baking dish, spreading evenly. Top with remaining cheddar cheese, turkey bacon, and grated Parmesan cheese.
- Bake for 25-30 minutes, until cheese is melted, bubbly, and lightly browned.
- Let the casserole rest for about 5 minutes before serving to set.
Equipment
- Large Mixing Bowl
- Baking dish (9x13 inch)
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Cheese Grater
- Colander
Notes
- Use fresh asparagus or peas in place of broccoli for a seasonal variation.
- Ensure pasta is cooked al dente to avoid a mushy casserole.
- Softening cream cheese fully helps create a smooth sauce without lumps.
- Leftovers can be refrigerated for up to 3 days or frozen before baking for up to 2 months.
- Try substituting ranch dressing with sour cream and dried herbs for a different flavor.