Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 4 Servings
In less than an hour, you will have the best meal to serve today! This Chicken Ranch Pasta Bake is so perfect. I can’t think of any reason why you shouldn’t try this! Enjoy every bite of this luscious dish. Have a great one, friends!
Ingredients:
1 lb. boneless, skinless chicken breasts, cut in 1-inch pieces
1 tbsp ranch seasoning/dressing mix
10 oz. dried penne pasta
Sauce:
1/2 c freshly grated Parmesan cheese
2 tsp minced garlic
2 tbsp ranch seasoning/dressing mix
1/2 tbsp all-purpose flour
2 tbsp salted butter
1/4 tsp black pepper
1-pint heavy whipping cream
Toppings:
4 slices cooked bacon chopped
fresh chopped parsley optional
1 c shredded Mozzarella cheese
Directions:
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the penne pasta and cook until firm to bite. Drain and rinse with cold water to stop the cooking process.
Rub ranch seasoning all over the chicken pieces.
Apply cooking spray in a large non-stick skillet.
Place the skillet on the stove and turn the heat to medium-high.
Add the chicken pieces and cook for about 10 minutes or until brown. Remove from the skillet onto a clean plate. Cover the chicken with foil.
Wipe clean the skillet with paper towels.
Add butter and allow it to melt.
Add the garlic and sauté until aromatic.
Add the flour and ranch seasoning. Whisk and cook for half a minute.
Add the heavy whipping cream, then stir until well mixed. Allow the mixture to boil.
Remove the skillet from the heat, then add the Parmesan cheese and stir until well mixed. Sprinkle salt and pepper to taste.
Add the al dente pasta and toss until well coated by the delicious sauce.
Apply cooking spray in a 9×13-inch baking pan.
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Transfer the mixture into the prepared pan and spread it evenly.
Sprinkle a generous amount of Mozzarella cheese and crumbled bacon on top.
Place it inside the preheated oven and bake for about 20 minutes or until the cheese is melted completely and turns brown.
Remove the pan from the oven and allow it to rest for a few minutes at room temperature.
Garnish with freshly chopped parsley.
Serve and enjoy!
Ingredients
- 1 lb. boneless, skinless chicken breasts, cut in 1-inch pieces
- 1 tbsp ranch seasoning/dressing mix
- 10 oz. dried penne pasta
- Sauce:
- 1/2 c freshly grated Parmesan cheese
- 2 tsp minced garlic
- 2 tbsp ranch seasoning/dressing mix
- 1/2 tbsp all-purpose flour
- 2 tbsp salted butter
- 1/4 tsp black pepper
- 1-pint heavy whipping cream
- Toppings:
- 4 slices cooked bacon chopped
- fresh chopped parsley optional
- 1 c shredded Mozzarella cheese
Instructions
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the penne pasta and cook until firm to bite. Drain and rinse with cold water to stop the cooking process.
Rub ranch seasoning all over the chicken pieces.
Apply cooking spray in a large non-stick skillet.
Place the skillet on the stove and turn the heat to medium-high.
Add the chicken pieces and cook for about 10 minutes or until brown. Remove from the skillet onto a clean plate. Cover the chicken with foil.
Wipe clean the skillet with paper towels.
Add butter and allow it to melt.
Add the garlic and sauté until aromatic.
Add the flour and ranch seasoning. Whisk and cook for half a minute.
Add the heavy whipping cream, then stir until well mixed. Allow the mixture to boil.
Remove the skillet from the heat, then add the Parmesan cheese and stir until well mixed. Sprinkle salt and pepper to taste.
Add the al dente pasta and toss until well coated by the delicious sauce.
Apply cooking spray in a 9×13-inch baking pan.
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Transfer the mixture into the prepared pan and spread it evenly.
Sprinkle a generous amount of Mozzarella cheese and crumbled bacon on top.
Place it inside the preheated oven and bake for about 20 minutes or until the cheese is melted completely and turns brown.
Remove the pan from the oven and allow it to rest for a few minutes at room temperature.
Garnish with freshly chopped parsley.
Serve and enjoy!
Notes
Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 4 Servings
