Ingredients
- 12 oz penne pasta
- 2 cups cooked chicken, shredded
- 6 slices bacon, chopped
- 1 tablespoon ranch seasoning mix
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- Salt and pepper, to taste
- Chopped parsley, for garnish
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
2. Cook penne in salted water until al dente. Drain and set aside.
3. In a large skillet, cook bacon until crispy. Remove and drain on paper towels.
4. Discard most bacon fat, melt butter in skillet, and whisk in flour to make a roux. Cook 1 minute.
5. Gradually whisk in milk and cream. Bring to a simmer and stir until thickened.
6. Add ranch seasoning, mozzarella, Parmesan, salt, and pepper. Stir until cheese melts.
7. Add cooked pasta, chicken, and most of the bacon. Mix well.
8. Transfer to baking dish, top with remaining bacon and extra cheese if desired.
9. Bake 20–25 minutes until bubbly and golden. Garnish with parsley before serving.
Notes
Use rotisserie chicken for convenience. Substitute penne with rigatoni or rotini. Add broccoli or spinach for extra veggies.
- Prep Time: PT15M
- Cook Time: PT25M
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 4g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg