This creamy, crowd-pleasing pasta bake fills the house with the smell of melted cheese and smoky bacon — a cozy, effortless meal for busy weeknights or casual potlucks. It’s essentially comfort food in a single casserole: tender pasta and shredded chicken folded into a ranch-cream cheese base, topped with sharp cheddar and a buttery panko crunch if you like. If you enjoy rich, saucy bakes, you might also appreciate this other creamy pasta option: creamy salmon pasta.
Why you’ll love this dish
This recipe hits several high notes: it’s fast to assemble, uses leftover chicken and bacon beautifully, and keeps well for leftovers. The ranch + cream cheese base gives a tangy, silky coating that clings to each noodle, while the cheddar and panko add familiar, satisfying texture.
“A perfect weeknight fix: rich enough to feel special but simple enough to throw together in under an hour.”
Occasions: weeknight dinners, game-day spreads, family potlucks, or an easy make-ahead entrée for busy evenings. It’s also kid-friendly and customizable — swap the bacon or change the cheese to suit preferences.
How this recipe comes together
This is a short overview so you know what to expect before you cook:
- Cook your pasta to al dente and shred or chop leftover roasted chicken.
- Beat softened cream cheese with ranch dressing until smooth to create a glossy sauce.
- Fold in pasta, chicken, bacon, green onions, and half the cheddar; season.
- Transfer to a greased 9×9 casserole, top with the rest of the cheddar and optional panko.
- Bake at 350°F until bubbly and golden, then rest briefly before serving.
Knowing these stages helps you prep multitasked components (pasta, bacon, chicken) in advance to speed assembly.
What you’ll need
- 2 cups cooked pasta (penne, rotini, or shells) — cooked to al dente, drained and cooled slightly
- 2 cups cooked chicken, shredded — rotisserie or leftover roasted chicken work great
- 1 cup ranch dressing — use full-fat for best flavor and texture; Greek yogurt-based ranch will be tangier
- 1 cup cream cheese, softened — room temperature makes mixing effortless
- 1 cup shredded cheddar cheese, divided — sharp cheddar gives the best flavor; mild works if preferred
- 1 cup cooked bacon, crumbled — about 6–8 slices depending on thickness
- 1/2 cup green onions, chopped — both white and green parts for flavor and color
- Salt and black pepper to taste
- Optional: 1/2 cup panko mixed with 2 tbsp melted butter — for a crisp, golden topping
Substitutions/notes: use turkey bacon or cooked sausage for a different protein twist. For a lighter version, replace half the cream cheese with Greek yogurt, but expect a slightly thinner sauce.
Step-by-step instructions
- Preheat and prep: Preheat the oven to 350°F (175°C). Grease a 9×9-inch casserole dish with butter or nonstick spray.
- Make the sauce: In a large bowl, beat the softened cream cheese with the ranch dressing until smooth and lump-free. Use a hand whisk or a spatula; if the cream cheese is too cold, microwave 5–8 seconds to soften.
- Combine filling: Fold in cooked pasta, shredded chicken, crumbled bacon, chopped green onions, and half of the shredded cheddar. Season lightly with salt and plenty of black pepper — remember the bacon and ranch add salt, so taste first.
- Transfer and top: Spread the mixture evenly into the prepared dish. Sprinkle the remaining cheddar over the top. If using panko, mix 1/2 cup panko with 2 tbsp melted butter and sprinkle over the cheese for a crunchy finish.
- Bake: Bake uncovered for 25–30 minutes, until bubbling and the top is golden. If the edges brown too quickly, loosely tent with foil for the final 5–10 minutes.
- Rest and serve: Let the bake rest 5 minutes before scooping; this helps the sauce thicken so portions hold together.
Best ways to enjoy it
Serve straight from the casserole dish for a family-style meal. Pair with bright, acidic sides to cut through the richness:
- A crisp green salad with lemon vinaigrette or a tangy coleslaw
- Steamed or roasted green vegetables (broccoli, asparagus, or green beans)
- Pickled jalapeños or a squeeze of lemon for a flavor lift
For plating, spoon a portion onto warmed plates and finish with extra chopped green onions or a sprinkle of smoked paprika for color and hint of smokiness.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3–4 days. Cool to room temperature (no more than 2 hours) before refrigerating.
- Freezer: Freeze in an airtight container for up to 2 months. To freeze individual portions, wrap tightly in foil or use freezer-safe containers.
- Reheating: Thaw overnight in the fridge if frozen. Reheat single portions in the microwave (cover loosely) for 1–2 minutes, stirring halfway. For best texture, reheat in a 350°F oven for 12–15 minutes covered, then uncover for 5 minutes to refresh the panko topping. If the dish seems dry, stir in a splash of milk or additional ranch before reheating.
Food safety: reheat leftovers to 165°F internal temperature. Discard any leftovers kept longer than 4 days.
Helpful cooking tips
- Use slightly undercooked pasta: Cook pasta 1–2 minutes less than package directions. It will finish cooking and absorb sauce in the oven without becoming mushy.
- Room-temperature cream cheese: This ensures a smooth, lump-free sauce. If in a rush, cube the cream cheese and microwave for 6–8 seconds to soften.
- Crisp bacon last-minute: If you cook bacon ahead, re-crisp it in a skillet for a minute before folding in to refresh texture.
- Even topping: For uniform browning on the panko, mix it with melted butter and spread in a thin, even layer.
- Make-ahead assembly: Assemble the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Add a few extra minutes to baking time if chilled.
Creative twists
- Veg-friendly: Omit bacon and add roasted mushrooms or caramelized onions for umami depth. Stir in a handful of baby spinach just before baking.
- Spicy kick: Fold in diced jalapeño or 1–2 tsp hot sauce to the cream cheese mixture. Top with pepper jack instead of cheddar.
- Deluxe: Stir in 1/2 cup sour cream or a splash of heavy cream for even silkier sauce. Add sun-dried tomatoes for brightness.
- Slow-cooker inspiration: If you want a set-it-and-forget-it creamy chicken pasta in a different format, check this slow-cooked twist on a creamy chicken pasta for ideas and methods: crock-pot creamy cajun chicken pasta.
Common questions
Q: Can I make this vegetarian?
A: Yes — omit the bacon and chicken and use roasted vegetables (mushrooms, bell peppers, zucchini) or a meat substitute. Add a pinch of smoked paprika or liquid smoke to mimic the bacon’s smokiness.
Q: How long does it take from start to finish?
A: Active assembly is about 15–20 minutes if your pasta and chicken are already cooked. Including baking, plan 40–50 minutes total. If you need to cook pasta and bacon from scratch, add 15–20 minutes.
Q: Can I use fresh herbs instead of green onions?
A: Absolutely. Parsley, chives, or dill all work well. Add delicate herbs like parsley or dill after baking to preserve their brightness.
Q: Is it possible to make this dairy-free?
A: Dairy-free cream cheese and a vegan ranch can be used, plus a dairy-free shredded cheese. The texture will differ slightly, but the concept holds.
Q: Can I double the recipe for a crowd?
A: Yes — double ingredients and use a 9×13-inch dish or two 9×9 dishes. Baking time may increase by 5–10 minutes for larger, deeper dishes; check for bubbling and a golden top.
If you want more make-ahead casserole ideas or creamy pasta inspirations, the variations above are easy to adapt. Enjoy the bake — it’s reliably comforting and forgiving, perfect for busy nights or feeding a hungry crowd.
Print
Creamy Bacon and Chicken Pasta Bake
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A creamy and comforting pasta bake filled with tender chicken, bacon, and a cheesy topping, perfect for busy weeknights.
Ingredients
- 2 cups cooked pasta (penne, rotini, or shells)
- 2 cups cooked chicken, shredded
- 1 cup ranch dressing
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese, divided
- 1 cup cooked bacon, crumbled
- 1/2 cup green onions, chopped
- Salt and black pepper to taste
- Optional: 1/2 cup panko mixed with 2 tbsp melted butter
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch casserole dish.
- In a large bowl, beat the softened cream cheese with the ranch dressing until smooth.
- Fold in the cooked pasta, shredded chicken, crumbled bacon, chopped green onions, and half of the shredded cheddar. Season with salt and black pepper.
- Spread the mixture evenly into the prepared casserole dish and sprinkle the remaining cheddar on top. If using, mix the panko with melted butter and sprinkle over the cheese.
- Bake uncovered for 25–30 minutes until bubbly and golden. If necessary, tent with foil during the last minutes of baking.
- Let the bake rest for 5 minutes before serving.
Notes
For a lighter version, replace half the cream cheese with Greek yogurt. This dish can be made ahead and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American