Ingredients:
- 1 jar (about 15 ounces) Alfredo sauce
- 1 cup ranch dressing
- 1 lb bacon, cooked and crumbled
- 1.25 lbs chicken breast, cubed and sautéed
- 1 package (16 ounces) penne pasta, cooked according to package instructions
- 8 oz mozzarella cheese, grated
- Salt and pepper to taste
- Chopped fresh parsley or chives for garnish (optional)
Directions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or casserole dish.
- Prepare the Pasta: Cook the penne pasta according to the package instructions until it’s al dente. Drain and set aside.
- Cook the Bacon: While the pasta is cooking, cook the bacon in a skillet or in the oven until it’s crispy. Once cooked, crumble the bacon into small pieces.
- Sauté the Chicken: Season the chicken breast cubes with salt and pepper. In the same skillet you used for the bacon (with some bacon drippings if desired), sauté the chicken over medium-high heat until it’s cooked through and has a nice golden color. Remove from heat.
- Mix the Sauce: In a large mixing bowl, combine the Alfredo sauce and ranch dressing. Mix them together until well combined.
- Combine Ingredients: In the bowl with the sauce mixture, add the cooked and drained penne pasta, crumbled bacon, and sautéed chicken cubes. Stir everything together until the pasta and chicken are evenly coated with the sauce.
- Transfer to Baking Dish: Pour the pasta mixture into the prepared baking dish, spreading it out evenly.
- Add Mozzarella Cheese: Sprinkle the grated mozzarella cheese evenly over the top of the pasta.
- Bake: Place the baking dish in the preheated oven and bake for approximately 15 minutes or until the pasta bake is hot and bubbly, and the cheese is melted and slightly golden on top.
- Broil for a Crispy Top: For an extra crispy top, transfer the dish to the broiler for a minute or two until the cheese is nicely browned. Keep a close eye on it to prevent burning.
- Garnish and Serve: Remove the pasta bake from the oven (and broiler) and let it cool for a few minutes. Optionally, garnish with chopped fresh parsley or chives for added flavor and a pop of color.
Source : Allrecipes.Com