Description
A creamy, bacon-loaded comfort food that combines shredded chicken with a tangy ranch sauce, melted cheese, and pasta.
Ingredients
- 12 oz bowtie pasta, uncooked
- 3 cups cooked and shredded boneless skinless chicken
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 oz packet dry ranch dressing mix
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup half and half
- 1 cup cooked and chopped bacon
- 1 1/2 cups shredded Colby Jack cheese, divided
- Chopped green onion for garnish
Instructions
- Preheat your oven to 375°F and spray a 13×9×2-inch baking dish with non-stick cooking spray.
- Cook the bowtie pasta until al dente according to package directions. Drain well and set aside.
- In a large bowl, combine the softened cream cheese, sour cream, ranch seasoning, onion powder, and black pepper. Use an electric hand mixer to blend everything together until smooth and creamy.
- Pour in the half and half and continue mixing until fully incorporated into the sauce.
- Add the cooked chicken, drained pasta, chopped bacon, and 1 cup of the shredded cheese to the bowl. Fold everything together gently until all ingredients are evenly coated with the creamy sauce.
- Transfer the pasta mixture to your prepared baking dish, spreading it into an even layer. Sprinkle the remaining 1/2 cup of cheese over the top.
- Bake uncovered for 25-30 minutes, until the casserole is hot throughout and bubbling around the edges.
- Remove from the oven and garnish with diced green onions and additional chopped bacon if desired. Let stand for 5 minutes before serving.
Notes
Use rotisserie chicken for quicker prep and customize with your choice of cheese or additional vegetables like broccoli.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American