Ingredients:

  • 12 ounces Short-Cut Pasta (Penne, Rotini, or Cavatappi)
  • 3 cups Cooked Chicken (Shredded or diced)
  • 8 slices Smoked Bacon (Thick-cut, cooked crisp, and crumbled)
  • 1 tablespoon Olive Oil
  • 8 ounces Cream Cheese (Full fat, softened)
  • 1 cup Sour Cream (Full fat)
  • 1/2 cup Milk (Whole or Semi-Skimmed)
  • 2 tablespoons Dry Ranch Seasoning Mix (or 1 standard packet)
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Black Pepper
  • 2 cups Sharp Cheddar Cheese (Shredded)
  • 1 cup Monterey Jack or Mozzarella Cheese (Shredded)
  • 2 tablespoons Fresh Chives or Parsley (Chopped, for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish with olive oil or cooking spray.
  2. Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions, aiming for al dente. Drain immediately and toss lightly with 1 tablespoon of olive oil to prevent sticking. Set aside.
  3. In a large mixing bowl, combine the softened cream cheese, sour cream, milk, dry Ranch seasoning, garlic powder, and black pepper. Whisk vigorously until the mixture is smooth and lump-free. Add milk as necessary to achieve a thick, creamy consistency.
  4. Gently fold the cooked, shredded chicken and half of the crumbled bacon into the sauce mixture.
  5. Add the drained pasta and 2 cups of the mixed shredded cheese (Cheddar and Monterey Jack) to the bowl. Stir carefully until all the pasta is evenly coated in the creamy sauce and cheese.
  6. Pour the entire pasta mixture into the prepared casserole dish, spreading it out evenly.
  7. Sprinkle the remaining 1 cup of cheese over the top of the casserole.
  8. Bake uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and the edges are lightly golden brown.
  9. Remove the casserole from the oven. Sprinkle the remaining crumbled bacon and fresh chives/parsley over the top. Let the casserole rest for 5–10 minutes before serving.