Chicken Bacon Ranch Casserole — Damn Delicious

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Chicken Bacon Ranch Casserole

Creamy, cheesy and comforting! Loaded with Ranch chicken, homemade alfredo sauce and bacon. Can be made ahead of time!

Ranch chicken. Rotini pasta. Homemade alfredo sauce. And bacon. All baked to cheesy ooey gooey perfection. One bite of this and you will be hooked – I promise.

Now there are a few steps to this recipe but if you’re short of time, there’s a few shortcuts that can be taken here.

For starters, leftover rotisserie chicken would be a great way to repurpose leftovers. Store-bought alfredo sauce can also be substituted. And if you are counting your calories for the new year, you can make this sans bacon.

But let’s be real here. The bacon is always a must, am I right?

Chicken Bacon Ranch Casserole

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Creamy, cheesy and comforting! Loaded with Ranch chicken, homemade alfredo sauce and bacon. Can be made ahead of time!


  • 4 slices bacon, diced
  • 2 boneless, skinless chicken thighs*, cut into 1-inch chunks
  • 1 tablespoon olive oil
  • 1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste
  • 8 ounces rotini
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley leaves

For the alfredo sauce

  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream, or more, to taste
  • 1/4 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.
  2. To make the alfredo sauce, melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Set aside.
  3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
  4. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.
  5. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  6. Add pasta to the prepared baking dish and layer with chicken and alfredo sauce; sprinkle with cheeses and bacon. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
  7. Serve immediately, garnished with parsley, if desired.

*Boneless, skinless chicken breasts can be substituted.

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Yum! it looks really delicious.

Just made this for dinner tonight! It was a hit. It was easy and so delicious.

This. Looks. Phenomenal.

Aweful lot of sodium content in one serving I’d use my own Italian seasoning no salted ranch mix..

Way to be a Debbie Downer there, CT. There’s one in every crowd.

Good idea to reduce the sodium. So many people have to watch their sodium intake.

Then cut down or cut out the salt. Duh

hi, could this be made ahead and frozen?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

Yes you can! I make a double batch when I make it. Eat one and freeze the other so I can just pull it out the night before we want it, thaw it in the fridge over night and bake it for dinner!

Sarah, do you adjust the recipe at all for it to be frozen? Do you freeze it before you bake it? Thank you!

I made and froze it so my husband could pop it in the oven when I was out of town and it worked great. I am making a batch now to put in freezer so I can take on vacation in a couple of weeks. I want to spend all of my time on the beach, not inside cooking!

Love everything about this. Especially the bacon!

Can this, by chance, be made in a crock pot?

It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!

Made this last night and my kids loved it! We had just enough leftover for them to pack up in a thermos for lunch at school…perfect comfort food for rainy, cold days! My hubby was bummed there wasn’t any left for him. Will be making it again. Only modification was an additional 1/2 cup of cheddar cheese. Next time I think I’d better double the recipe!

This looks awesome! The ingredients (minus the pasta) remind me of a pizza I used to make back in the day when I used to work at a pizza place. It was our top seller. Yum.

This looks great! One question: if you use leftover rotisserie chicken instead, how would you get the ranch seasoning in there? I.e., Would you have to adjust the amounts? When would you add it?

You can add the Ranch Seasoning to the chicken prior to assembling the casserole. You can choose to adjust the amounts as needed, to taste.

If using store bought alfredo, how much should one use?

1 (15-ounce) jar should be more than enough, but as always, please use your best judgment.

Would doubling this be as simple as just doubling all the ingredients, or would the sauce be more fiddly than that? We’re having guests next week, and I’m trying to find something their young kids will be likely to eat readily.

Yes, you can double all ingredients.

I have a question on the sauce. I made this tonight for dinner and since I didn’t have any heavy cream I used whole milk. My problem was that it never thickened. Will it not thicken if heavy cream is replaced with whole milk? Thanks! (oh, I did fix the problem by adding a little flour!)

Yes! For a more thicker consistency, it is best to use heavy cream but milk + flour is also a great substitute!

It was a delicious recipe and am so glad there were leftover for the weekend! Thanks!

Made this tonight and OMG it was soooo good. Thank you for sharing the recipe!

We made this last week and it was awesome! Even for a person as useless as myself in the kitchen. Question: you mention it can be made ahead of time…could I make it Sunday afternoon and leave it until Monday night in the fridge before cooking?

Everything on this website looks damn delicious!
Hard to know where to start.

I did make this last night for dinner and husband and I had it again for breakfast!

Couldn’t find ranch dressing/dip stuff today because I will be making it again
and didn’t seem to miss that ingredient
It was still great
I am going to try freezing it.
Thank you very much for sharing

Hi! I made this for my boyfriend last night and it was amazing. Simple and flavorful. I’ll definitely make it again. 🙂 I love your recipes! They’re clear and easy to follow and the pictures are enticing. Thank you!

This was so good made it last night. I love your recipes

I’ve been putting this one off a bit because I just don’t buy prepackaged stuff much, and the ranch seasoning mix — well, I just don’t trust it. Call me crazy. Anyhoo, just yesterday, I ran into a recipe for the ranch seasoning, and your lovely meal is on my list for this week! I haven’t tried the Greek Yogurt Ranch Dressing or the seasonings yet, but it sounds like it has promise. Thought you might be interested in it as well.

I am considering making this tonight for dinner- and was planning to blog about whatever I make for dinner, too. If I do I’ll be sure to give you credit- making my boyfriend dinner and I don’t normally cook. Wish me luck!

Does the bacon need to be cooked or can it be raw?

Please refer to step #3:

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.

Made this tonight for dinner and it was a big hit! Your recipes are always delicious. Love your site!!

I made this two nights in a row because the first batch went QUICK! As a rookie in the kitchen this was super easy to make and it’s delicious! The second night, I decided to layer it in pan so that everything isn’t just on top. My boyfriend loved it that way because it was cheesier! Excellent recipe!

WOW! This recipe is amazing 🙂 My two year old loves pasta and although she’s picky when it comes to eating protein (and more often than not picks around it!) she LOVED this pasta dish! Not only that, my husband and I thoroughly enjoyed this dish as well and it’s being filed into my favorites 🙂 Thanks for sharing!

I’m making this for dinner tonight!! Excited!!

Recipe me want and I did it and it’s really good.

Hi, can someone please tell me what ranch seasoning is. I dont live in America and havent a clue what this is. I need to be able to find a suitable substitute as the recipe sounds scrummy. Thanks in advance

Carol, there are many DIY Ranch Seasoning recipes available online.

What if I don’t have ranch seasoning and just ranch, will that work?

There are many DIY Ranch Seasoning recipes available online.

Just finished this for dinner, and my husband already asked me to make it again sometime. That is huge coming from him. I did use chicken breasts instead of thighs because I had some on hand. And I added a little bit of flour to the alfredo because mine wasn’t thickening up. But followed everything else and it was amazing! Will make this again!

Doubled the recipe and 4 of us almost finished it off. Thank for another yummy recipe!!

Made this for dinner last night and it was A-Maz-ing!! My boys all went back for seconds. I’m wondering if it needs that much butter though? Trying to think of ways to make it ‘skinnier’?? I know the recipe says you can omit the bacon to make it lower fat but c’mon, the bacon makes the dish SOO much better!! Maybe use less butter or sub for coconut oil or something? I also added about 1-2 cups of cut up and blanched cauliflower to make it a bit healthier, no one was the wiser because it all tasted so good! I just have to say, so many times I pin something to my ‘yummy meals’ board on pinterest and then I go to make it and it comes from your site! You’re recipes are wonderful, i’ve made several of them and they are all good! Thank you so much!!

Holly, I used a low-fat canned alfredo sauce, and it was delicious! Love the idea about adding cauliflower!!

This recipe says serve immediately. Would this be okay to take to a potluck? I’m only 15 mins away from the potluck… I’m guessing it would stay warm. Or are there other reasons to serve this dish immediately?

It’s certainly best to serve immediately when hot, but it should still keep for 15 min.

Can you make it ahead of time and freeze.

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

I just made this recipe, and it turned out fabulous. We raise our own chickens and can the meat, so I used a quart of canned chicken breast and added that into the bacon drippings along with the ranch seasoning. I doubled the bacon and used 12 ounces of rotini. I did cheat this time and used canned alfredo sauce as well. Delicious!

Made this tonight and it was DAMN DELICIOUS. I have made a lot of your recipes and they don’t disappoint. This is one of your best. Thanks for sharing!

I want to make this tonight, but I’m a little confused on the chicken. In the ingredients list it says that the chicken is supposed to be cut up into “1-inch chunks” and then, in the cooking directions, it says “Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side.” So by one inch chunks, do I pretty much cube it, or cut it into one inch strips or what? I don’t really cook much, and this looked pretty simple… I’m just not sure what’s going on with the chicken.

Todd, you can keep the chicken cubed or stripped – it’s really up to you!

This recipe came up under Gluten-Free. The ranch seasoning is NOT gluten-free. It has maltodextrin as first ingredient. I did not know this as I am NEW to gluten-free diet. Now, what am I supposed to feed my daughter who HAS to have gluten-free? UGH

Jammye, I am sorry that you are frustrated – however, this recipe is not classified as gluten-free by any means.

I am gluten free and follow the advice given on “”. On their website it gives “Top 10 ingredients you really don’t need to worry about”, maltodextrin being one of them. There is other research that confirms this information. I have to avoid all gluten and I use the ranch packet. Here is what they say about it..
WHY IT’S ON THE WORRY LIST: Maltodextrin can be made from a variety of starches, including corn, potato, rice or wheat.
WHY YOU DON’T NEED TO WORRY: The source does not matter because maltodextrin is such a highly processed ingredient that the protein is removed, rendering it gluten free. If wheat is used to make maltodextrin, “wheat” will appear on the label. This might give you pause, but even in this case, the maltodextrin would be gluten free. In Canada, maltodextrin made from wheat was tested with one of the most sensitive tests available and no gluten was detected.

Looks divine! Suppose I wanted to assemble this on a Friday and keep it in the fridge for a few days before baking it. Do I need to do anything differently?

It may be best to let it come to room temperature prior to baking.

Corrections: not a big alfredo sauce person is it OK to use 1 of my homemade white sauces? And if I don’t add any sauce what can I add to this so that it doesn’t dry out? do you think it be okay if I added mushrooms.

Yes, you can certainly add homemade white sauce as well as mushrooms.

Do I still cook the chicken if using rotisserie or just season in the bag? I’m making this tonight!

Nope – there’s no need to cook the chicken again.

For the Alfredo sauce if you use the one from the jar do you still at the parmesan cheese in sauce

No, you can omit the Parmesan.

Love your recipe, what a beautiful dish with plenty of colours and I love the parmesan you have added. Nice, nutritious and filling 🙂 Great for any day of the week.

I plan on making this tonight and I was wondering if this can be made ahead, refridgerated, then baked for dinner later in the evening. Thanks for sharing, this sounds delicious. My husband found this and is requesting it, so I’m excited to try it.

Absolutely love this dish. Both my kids, ages 3 amd 6, gobbled this up! I will definitely be making this again. I added chopped broccoli and it was delicious. Felt like more of a complete meal. Thanks for sharing!

This is a new family favorite in my household! My husband and 2 girls (age 1 and 3) always ask for seconds and there are rarely leftovers! Thanks for sharing.

Made this for dinner tonight and it was AMAZING!! Everyone wanted seconds! My only issue was I wanted more of the Alfredo sauce so maybe I’ll try doubling the sauce recipe and adding more to the pasta before baking. Thanks so much for this recipe!

This dish was a huge hit with my family, its absolutely yummy! I did make my own alfredo sauce and may have added a little more than the recipe asked for. The ranch dressing for the chicken was delicious, gave the whole dish a great taste. Will make it again soon!

Can I use any kind of pasta?

I’m not sure if it was asked, but is the Ranch necessary? I’m not exactly the biggest fan of it and was wondering if it was just something I could skip on. It looks delicious!

Joey, the Ranch is actually a key ingredient in this recipe. I do not recommend omitting, but as always, please use your best judgment.

Made this casserole for my family and they devoured it! Just sent this recipe to everyone I know! I used tri-color rotini, store bought alfredo and added a bunch of cheese on top and it turned out perfect. Will definitely be making this casserole regularly.

Great dish. Next time I will double the amount of alfredo sauce. It was a little on the dry side.

When you say ranch seasoning and salad dressing mix, what is salad dressing mix? Is there a certain type I should get? Just want to make sure I get all of the correct ingredients. I don’t like to guess the first time I make a recipe

This is a dry seasoning mix sold in 1.0-ounce packets.

I made this for dinner tonight and it took me forever, but it was well worth it! I honestly didn’t think there would be enough sauce, but it was perfect and well distributed after it baked. So good! Will be making this again 🙂 Thank you!

This was delicious. The whole family loved it and are fighting over who gets the last portion for lunch tomorrow. The sauce did not thicken but I feel too much is being made of this. I think it would have eventually but with so much other cheese in this recipe I felt it would thicken during cooking and it did.

Huge fan of your recipies. I got your cookbook the day it came out. Using ranch powder is new to me….if I have leftovers from the ranch mix can I stir in in with the Alfredo (which I think is amazing by the way you have the best recipie yet ) How prominent is the ranch flavor where adding some to the sauce would be a good move? Any and all advice would be Appreciated.

I think that’s a great idea! But I’m also obsessed with Ranch. The more the better! 🙂

Hello, this recipe looks like it would give delicous results. Would you know whether it could be altered by substituting the alfredo sauce for marinara? Our family is lactose intolerant.

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.


If halving all the ingredients (so I can make a personal one for myself), how long to cook this for in the oven?

I would still recommend keeping the same cooking time, but as always, please use your best judgment regarding substitutions and modifications.

The casserole looks really appetizing, I’m going to give it a try!

My family loves this dish and so do I. It has become a weekday meal or should I say at least every two weeks. 🙂

Beautiful, looks great!

Can you use chicken breast instead?

Used chicken breasts, 2 cups milk/1 tablespoon flour and bowtie pasta. This was damn delicious! Thanks for the recipe, it’s a keeper!

I made this last night and LOVED it. My husband doesn’t like bacon (what a weirdo), but he said he would rank this in his top 5 favorite recipes. It was so worth the time it took to make—I’m excited about eating leftovers for lunch today!

Can u add vegetables like broccoli to it and tomatoes?

Yes, what a great idea!

The only thing I don’t get is are you suppose to use the ranch seasoning and ranch dressing together or separately??

The Ranch Seasoning and Salad Dressing Mix is one ingredient.

We had this tonight. My husband who is often oblivious to what he is eating kept saying how good it was. I took the easy route and bought low fat Alfredo sauce and rotisserie chicken. I added some broccoli and cauliflower and followed the rest of the recipe. It was delicious and I will be making it again.

If using rotisserie chicken do I just coat that with oil and ranch seasoning and then layer it?

You can omit the olive oil and Ranch as it is already seasoned chicken.

I’ve made this a few times before we moved and had 7 months of chaos. We are finally back to cooking on a regular basis and I’m digging through recipies to start rotating through. I just remembered this one as we actually have bacon in the house and my husband got excited. He’s Indian so sometimes recipies the kids like bore him (but he’ll eat them anyway). This is NOT one of them. While this is absolutely healthier than most take out I do keep this on a longer rotation because it’s so rich I’m not sure it’s as healthy as other things I make. But it’ll still be on the menu pretty frequently! I love all of your recipies. We were in such chaos at Holiday time I forgot to ask for your cookbook as my gift! (Ok, I really consider the house my gift much to the hubby’s relief bc we feel like we are bleeding money, but yummy food is something else we can all enjoy) I think I’ll have to get it soon no matter what!

Have just made this. But i used creamy Ranch sauce, that i had in the fridge. Instead of ranch seasoning. Mixed a tablespoon of the sauce with the cooked bacon and chicken. Made my own white sauce using milk instead of cream. Then put another couple of tablespoons of the ranch sauce into my whitesauce.

Chicken and bacon and ranch and pasta. All of my buzzwords have been hit and it’s official: I’m drooling. This looks SOOOO good. Cannot wait to try it out!

Have made this a couple of times and the family loves it! The last time I made it I added broccoli florets in with the pasta in the last 5 minutes of cooking it just to add some veggies to the meal.

I tried this recipe I used grated parmesan cheese it turned out great. Kids and hubby loved it.

I made a double batch it was great. All the kids loved it as well as the adults…..score

WOW, this was YUMMY!! Thank you so much.

Fantastic, I made it as per recipe. I did 1 change and I doubled the batch as we had company. I put fresh steamed brocoli piece in it. added flavor-fiber and color and served it with garlic bread and a side salad, It was a hit and was asked to share the recipe. Thank you for the recipe. Easy to make as well.

If I am just using leftover chicken or turkey, could I just add the ranch dressing mix to the sauce somehow and still get a similar result in taste instead of coating raw chicken in mix?

If using leftover chicken or turkey, I recommend skipping the Ranch dressing mix altogether.

can i use ranch salads’ n dips because i can’t find the ranch salad dressing and seasoning mix?

It is actually best to use the Ranch Seasoning and Salad Dressing Mix!

I lubed up the chicken breast, and added the ranch seasoning, also used some Chipotle spice. Put that in the fridge for a few hours marinade it in all its goodness,. Fired up the grill and cooked the chicken. Did everything else by direction, but doubled the bacon and Alfredo sause. Served with french garlic bread. Everyone thinks im e man!!

Definitely going to make this for the family…going to split the sauce in half and put theirs on pasta and mine on spaghetti squash! Excited to see how that tastes!

That sounds amazing! Let me know how it turns out!

One thing I do, to save on having to cook the bacon, is that I buy a bag or the real bacon crumbles that is sold in the salad toppings isle, might not give the bacon grease for the pan, but it’s another corner cutting option. I have 5 kids (from 12years to 4months old) and I’m a girl scout leader so time is precious and sparse at this point in my life.

This looked and sounded wonderful until I got to the point of pouring the alfredo sauce over the rotini, etc. It seemed like way too little sauce, but I thought, just try it as written, surely they test these recipes before publishing them! Not. It was extremely dry, the sauce pretty much disappeared during the baking and when serving, there was nothing to hold the rotini together, it was kind of like a hot pasta salad. The alfredo sauce itself is wonderful, I will be using that again, but for this recipe I will double if not triple the amount of alfredo sauce proportionate to the rest. The flavor combination is great, it just needs a lot more sauce.

Made this for dinner tonight. All I can say is this recipe is so soo good. Whole family loved it. I honestly can’t wait to make it again. Thanks for this recipe.

I made this tonight and it was delicious! I doubled the sauce and it was still a little dry so next time I’ll triple it. I also added more bacon and cheddar. The flavors were delicious!

Made this tonight. I doubled the amount of bacon and i had to make some extra alfredo sauce. It was very tasty, everyone enjoyed iit.

Extra bacon, extra alfredo – what’s not to love! Thanks Jillian!

This is an amazing recipe.

I made it incorrectly, using too much chicken and spices with the wrong kind of pasta, and it still turned out glorious. I love this thing.

Haha this is awesome!

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