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Creamy Chicken Bacon Ranch Delight

A creamy, cheesy casserole loaded with tender chicken, crispy bacon, zesty ranch seasoning, sun-dried tomatoes, and pasta. The perfect comfort dish for family dinners any night of the week.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 12 slices bacon cooked and chopped, divided
  • 6 cups penne pasta about 4 cups dry, cooked and drained
  • 2 pounds boneless skinless chicken breasts cut into bite size pieces
  • 0.5 teaspoons salt
  • 0.5 teaspoons black pepper
  • 3 tablespoons Ranch dressing mix divided
  • 8 tablespoons butter divided
  • 2 tablespoons olive oil divided
  • 0.67 cups yellow onion chopped
  • 2 teaspoons minced garlic
  • 0.5 cups flour
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • 3 cups chicken broth
  • 1 cups heavy cream
  • 1 can cream of chicken soup
  • 0.5 cups shaved parmesan cheese
  • 0.5 cups sun dried tomatoes patted dry and chopped
  • 3 cups Italian style shredded cheese
  • 0.25 cups chopped fresh parsley or 2 teaspoons dried parsley, optional

Instructions
 

Preparation Steps

  • Preheat oven to 350ºF. Grease a 9x13 inch baking dish.
  • In a medium bowl, combine chicken pieces with 0.5 teaspoon salt, 0.5 teaspoon pepper, and 2 tablespoons of Ranch dressing mix. Set aside.
  • Cook bacon until crispy, then chop and set aside. Cook penne pasta according to package instructions, drain and set aside.
  • In a large skillet over medium-high heat, melt 4 tablespoons butter with 1 tablespoon olive oil. Add chicken pieces and cover. Cook for about 3 minutes, checking to ensure chicken is cooked through. Remove chicken with slotted spoon and set aside.
  • Reduce heat to medium. In the same skillet, sauté chopped onion in pan drippings until soft and translucent. Add minced garlic and cook for another minute.
  • Add remaining 4 tablespoons butter, allowing it to melt. Stir in flour, Italian seasoning, dried basil and the remaining 1 tablespoon Ranch dressing mix.
  • Gradually whisk in chicken broth, adding 0.5 cup at a time, stirring constantly to avoid lumps. Add heavy cream and cream of chicken soup, stirring until mixture is hot and bubbly.
  • Stir in shaved parmesan cheese until melted, then remove sauce from heat.
  • Add chopped bacon (8 slices), sun-dried tomatoes, cooked chicken, and cooked pasta to the sauce. Stir to combine well.
  • Pour the mixture into the prepared baking dish. Sprinkle with remaining 4 slices of chopped bacon and top with Italian shredded cheese. Optionally, sprinkle with fresh or dried parsley.
  • Bake uncovered at 350ºF for 30 minutes or until cheese is melted and bubbly around the edges.

Notes

This dish is perfect for a cozy family dinner and can be prepared ahead of time for easy weeknight meals. Leftovers refrigerate well and taste great reheated.