Broccoli Chicken Pasta Bake with Bacon and Ranch
Tender pasta is oven baked with a creamy sauce, cheddar cheese, ranch seasoning, broccoli, tomatoes, and of course plenty of tasty bacon!
Equipment
- 1 large bowl
- 1 mixing spoon
- 1 Cutting board
- 1 Sharp knife
- 1 9- by 13-inch baking dish
Ingredients
- 3/4 cup mayonnaise
- 3/4 cup milk
- 1/2 package dry ranch dip mix, about 1 tablespoon
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 8 ounces pasta such as cellentani, cooked to al dente and drained
- 2 cups chopped cooked chicken
- 3/4 pound fresh broccoli, steamed or 14 ounces frozen thawed broccoli florets
- 1/2 cup shredded Colby Jack cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 8 strips thick-sliced bacon, cooked and crumbled
- 2/3 cup small cherry or grape tomatoes, halved
- chopped green onions or chives, for garnish
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9- by 13-inch baking dish.
- In a large bowl, combine the mayonnaise, milk, ranch mix, red pepper flakes, and black pepper until well blended.
- Add the cooked pasta, chicken, broccoli, half the cheeses and half of the bacon, and mix until well combined.
- Spread mixture evenly in the prepared baking dish.(Cover and refrigerate now if you're making ahead.)
- Bake, uncovered, until hot, about 25 minutes.
- Remove from the oven and sprinkle with the remaining cheeses and bacon. Return to the oven and bake, uncovered, until cheese melts and mixture is hot and bubbling, about 10 more minutes.
- Serve topped with halved tomatoes and green onion.
Notes
I prepared this with cellentani, but you can use any smaller shaped pasta you like including shells, elbow macaroni, wagon wheels, corkscrew pasta, etc.
To make in advance, follow the recipe through Step 4, then cover and refrigerate. Remove the fridge about 30 minutes prior to baking and let it sit on the counter to remove the chill. Continue making the recipe with step 5, increasing the cooking time to 30 minutes.
To store leftovers, cover tightly and store in the refrigerator for up to 2 days.
To reheat, sprinkle the dish with a few drops of water. Cover the casserole with a lid or foil and bake at 375 degrees F until hot and bubbly.
Nutrition
Calories: 317kcalCarbohydrates: 27.5gProtein: 15gFat: 16.6gSaturated Fat: 5.4gCholesterol: 33mgSodium: 646mgPotassium: 324mgFiber: 2.6gSugar: 3.8gCalcium: 153mgIron: 1mg
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