The “High-Five” Chicken Bacon Ranch Bake
By using the pulled rotisserie chicken we prepared earlier (Recipe 449), this dish comes together in minutes.
| Category | Details |
| Prep Time | 10 minutes |
| Bake Time | 15–20 minutes |
| Total Time | 30 minutes |
| Yield | 6 servings |
🍴 The 5 Ingredients
- 16 oz Penne or Rotini pasta
- 2 cups Cooked chicken, shredded (Rotisserie is best!)
- 1 jar (15 oz) Creamy Alfredo sauce OR 16 oz Bottled Ranch dressing (Alfredo mixed with 1/2 packet of Ranch seasoning is the “chef’s choice”)
- 2 cups Mozzarella or Colby Jack cheese, shredded
- ½ cup Bacon bits (Real bacon, crispy and crumbled)
👩🍳 Instructions
1. The “Under-Boil”
- Preheat your oven to 190°C (375°F).
- Boil your pasta in salted water, but drain it 2 minutes before it reaches al dente. Reserve a splash of that starchy pasta water.
2. The Creamy Toss
- In a large bowl (or directly in the pot), combine the undercooked pasta, shredded chicken, and your sauce/dressing.
- Add that splash of pasta water. This creates a “steam buffer” that keeps the dish creamy in the oven.
3. The “Cheese-Bacon” Layer
- Pour the mixture into a 9×13 inch baking dish.
- Top generously with the shredded cheese and the bacon bits.
4. The Meltdown
- Bake for 15–20 minutes.
- The Broil Hack: If the cheese isn’t bubbly and browned to your liking, turn the oven to Broil for the last 90 seconds. Watch it like a hawk—it goes from perfect to burnt in a heartbeat!
5. The Rest
- Let the dish sit for 5 minutes before serving. This allows the sauce to thicken slightly and “cling” to the grooves of the pasta.
The “Green” Garnish: To make this look like it didn’t come from five ingredients, sprinkle some fresh parsley or chopped green onions on top right before serving. The hit of freshness cuts through the rich ranch flavor perfectly.