Ingredients:

  • 1 pound short pasta (Penne, Rotini, or Cavatappi)
  • 3 cups cooked chicken breast, diced
  • 8 ounces thick-cut, smoked streaky bacon, diced
  • 1 tablespoon cooking oil
  • 8 ounces full-fat cream cheese, softened
  • 1 cup sour cream or full-fat Greek yogurt
  • ½ cup whole milk
  • 3 tablespoons dried Ranch seasoning mix
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Kosher salt and freshly cracked black pepper, to taste
  • 2 cups shredded Cheddar and Monterey Jack blend
  • 2 tablespoons fresh chives or parsley, chopped

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish. Boil pasta according to package directions until al dente (1 minute less than package instructs). Drain well and set aside.
  2. In a large skillet, cook the diced bacon until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate. Ensure chicken is cooked and diced into bite-sized pieces.
  3. In the large mixing bowl, whisk together the softened cream cheese, sour cream, and milk until relatively smooth. Add the Ranch seasoning mix, garlic powder, onion powder, salt, and pepper to the sauce base. Whisk thoroughly until fully incorporated.
  4. Add the cooked pasta, the diced chicken, and three-quarters of the crispy bacon to the mixing bowl with the cream sauce. Gently toss everything together until evenly coated.
  5. Pour the entire mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the 2 cups of shredded cheese blend evenly over the surface, followed by the remaining quarter of crispy bacon.
  6. Place the casserole into the preheated oven. Bake for 25 to 30 minutes, or until the cheese is melted, golden brown, and the sauce is bubbly around the edges. Allow it to rest for 5 to 10 minutes before serving. Garnish with chopped fresh chives or parsley.