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Chicken Bacon Ranch Pasta

I love Alfredo sauce, but to be honest, the store-bought kind can be a little bland tasting. But this doesn’t mean you can’t use it. You just have to make it better.

Chicken Bacon Ranch Pasta

In this chicken bacon ranch casserole recipe, I use store-bought Alfredo sauce and add powdered ranch dressing, dried parsley, salt, pepper, and garlic powder to make it tastier. You won’t believe it’s the same sauce.

All you have to do is add cooked shredded chicken, parmesan cheese, and cooked penne pasta, and you have yourself a winning chicken bacon ranch pasta.

If you love recipes with Alfredo sauce, check these out:

Storing Leftovers

Place any leftovers in an airtight container and the fridge for up to 4 days. To reheat, spray the leftovers with a bit of water and microwave for 2-3 minutes or until hot.

If you wish to reheat it in the oven, spray the leftovers with a bit of water as well, cover with foil, and bake in a 350 F for 15 minutes or until hot.

Chicken Bacon Ranch Pasta

Cooking Tips

  1. When cooking the pasta, remember to add a fair amount of salt to the water. Otherwise, the pasta will have little flavor.
  2. Do not use pre-shredded cheese. It has added ingredients that keep it from sticking and don’t melt properly. If you want perfectly melted cheese, you have to shred it yourself.
  3. Be careful when adding salt to the cooked pasta. The ranch dressing mix is already salty. Before adding the salt, try the food to see if it needs it.
Chicken Bacon Ranch Pasta
Chicken Bacon Ranch Pasta

Chicken Bacon Ranch Pasta

Yield: 6 - SERVINGS
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Store-bought Alfredo sauce just got a makeover in this recipe!


  • 16 oz cooked penne pasta (al dente)
  • 3 boneless, skinless chicken breasts cooked and shredded
  • 1- 15 oz jar Alfredo sauce
  • 6 slices of bacon, cooked and crumbled
  • 1 packet powdered ranch dressing mix
  • 2 tablespoon dried parsley
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • ½ cup milk
  • ½ cup Parmesan cheese, grated
  • 2 cups mozzarella cheese, shredded
  • Chopped parsley for garnish


  1. Preheat the oven to 350 F. Cook and shred the chicken. Cook the pasta according to package instructions, drain and place it in a large bowl. Add the shredded chicken, Alfredo sauce, milk, ranch dressing mix, parsley, garlic powder, Parmesan cheese, salt, and pepper. Mix everything until well combined.
  2. Place the pasta mixture in a greased 9 x 13-inch casserole dish
  3. Top with the shredded mozzarella cheese and crumbled bacon. Bake for 20 minutes or until the cheese is melted. Serve with fresh chopped parsley on top.
Nutrition Information:

Amount Per Serving: Calories: 579Total Fat: 32gCarbohydrates: 30gProtein: 42g

Did you make this recipe?

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Wednesday 27th of March 2024

Your point of view caught my eye and was very interesting. Thanks. I have a question for you.

Pam King

Thursday 6th of April 2023

Can this be frozen

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