Is there anything more comforting than a big, bubbling dish of pasta? You know the kind I mean—the one that brings everyone to the table the second you pull it out of the oven. This Cheesy Chicken Bacon Ranch Penne recipe is exactly that kind of meal. It’s the hero of easy weeknight dinners, combining all those beloved flavors into one simple, crowd-pleasing dish that comes together without a fuss. Whether you’re a seasoned home cook or just starting out, this recipe is designed for you. Let’s make something delicious together!
Why You’ll Love This
This dish is the ultimate comfort food that somehow also feels totally doable on a busy Tuesday night. It’s creamy, savory, and packed with flavor from the first bite to the last. It’s a one-pan wonder (hello, easy cleanup!), and it’s incredibly versatile—you can easily tweak it based on what you have in the fridge. But the best part? It’s a guaranteed family favorite. Honestly, this is one of those recipes that’s so, so satisfying. It’s the kind of meal that makes you feel like you’ve really nailed it, even if your day was otherwise chaotic.
Ingredients You’ll Need
- 1 lb penne pasta: The perfect shape for holding all that creamy sauce.
- 2 tbsp olive oil: For sautéing our chicken and veggies.
- 1 lb boneless, skinless chicken breasts, cubed: Our lean and tasty protein.
- 1 tsp garlic powder: For a quick, easy hit of savory flavor.
- Salt and black pepper: To taste, for seasoning everything perfectly.
- 6 slices cooked turkey bacon, chopped: Gives that smoky, salty crunch without the pork.
- 1 cup frozen peas: Adds a pop of color and a sweet vegetable note.
- 2 cups shredded Monterey Jack cheese: Melts into the most wonderful, gooey goodness.
- 1/2 cup grated Parmesan cheese: For a sharp, salty kick on top.
- 2 tbsp unsalted butter: The base for our rich and creamy sauce.
- 2 tbsp all-purpose flour: Helps thicken the sauce to the perfect consistency.
- 2 cups whole milk: Makes the sauce luxuriously creamy.
- 1 packet (1 oz) ranch seasoning mix: The secret flavor bomb that makes this dish so unique.
Let’s Get Cooking Step by Step
- Start by preheating your oven to 375°F (190°C) and greasing a 9×13 inch baking dish. Bring a large pot of salted water to a boil and cook the penne according to package directions until it’s just al dente. It will finish cooking in the oven, so don’t overcook it! Drain and set aside.
- While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the cubed chicken, season with garlic powder, salt, and pepper, and cook for 5-7 minutes, until it’s cooked through and no longer pink inside. Remove the chicken from the skillet and set it aside.
- In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until it’s golden and smells a bit nutty. This is your roux—it’s what will thicken our sauce!
- Slowly pour in the milk, whisking constantly to avoid any lumps. Let the mixture simmer for 3-4 minutes, until it begins to thicken. Whisk in the entire packet of ranch seasoning.
- Remove the skillet from the heat. Stir in 1 1/2 cups of the Monterey Jack cheese and the Parmesan until the cheese is melted and the sauce is smooth.
- Add the drained pasta, cooked chicken, chopped turkey bacon, and frozen peas to the skillet. Gently stir everything until it’s evenly coated in that delicious cheesy ranch sauce.
- Pour the entire mixture into your prepared baking dish. Top with the remaining 1/2 cup of Monterey Jack cheese.
- Bake for 20-25 minutes, until the cheese on top is melted, bubbly, and just starting to get golden spots. Let it sit for 5 minutes before serving—this helps the sauce set up perfectly.
Easy Dinner Ideas With Cheesy Chicken Bacon Ranch Penne
This pasta bake is a complete meal all on its own, but it’s also a fantastic centerpiece for planning your weekly supper ideas. For a no-stress dinner, pair it with a simple bagged Caesar salad and some garlic breadsticks. If you’re feeding a bigger crowd, it’s the perfect potluck dish—it travels well and everyone always asks for the recipe. It also makes for fantastic cheap dinners for a family, as the ingredients are affordable and often already in your pantry. And if you’re looking for healthy dinner ideas, see the next section for some easy swaps to lighten it up!
Variations & Substitutions
One of the best things about this recipe is how adaptable it is. Don’t be afraid to make it your own! For a veggie boost, try adding in some sautéed spinach or sliced mushrooms when you cook the chicken. If you’re out of peas, broccoli florets work wonderfully. Not a fan of turkey bacon? Leave it out for a simpler cheesy chicken pasta, or try a teaspoon of smoked paprika for that smoky flavor. To make it lighter, use low-fat milk and reduce the cheese by about a third—it’ll still be plenty creamy and delicious. For a gluten-free version, simply use your favorite gluten-free penne and a GF 1:1 flour blend.
Serving Ideas & Pairings
This creamy pasta bake is rich and satisfying, so I love balancing it with something fresh and crisp. A simple side salad with a tangy vinaigrette is the perfect contrast. Garlic bread is a non-negotiable for me—it’s just too good for soaking up any extra sauce. For a vegetable side, roasted asparagus or green beans are fantastic. And if you’re serving this for a casual gathering, it pairs beautifully with a chilled glass of iced tea or lemonade.
Storage & Reheating
Leftovers? They’re almost better the next day! Let the dish cool completely, then store it in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, the microwave is quick for a single portion—just add a splash of milk to keep it creamy. For a larger amount, reheat it in a 350°F oven covered with foil for about 20-25 minutes, or until heated through.
Tips For Success
- Don’t overcook your pasta! It will continue to absorb liquid and soften in the oven, so al dente is the way to go.
- Use a block of cheese you shred yourself. It melts much smoother and creamier than pre-shredded cheese, which has anti-caking agents.
- Feel free to use rotisserie chicken to make this an even quicker dinner idea. You’ll need about 3 cups of shredded chicken.
- If your sauce seems too thick after adding the cheese, just stir in a little more milk, a tablespoon at a time, until it’s the consistency you like.
- And my favorite tip? Let it rest. Those 5 minutes after it comes out of the oven are crucial for the sauce to set, making it easier to serve.
Frequently Asked Questions
- Can I make Cheesy Chicken Bacon Ranch Penne ahead of time? Absolutely! You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You might just need to add a few extra minutes to the baking time since it will be cold from the fridge.
- What are some other easy meals I can make with these ingredients? That ranch seasoning is a superstar! You can use it to make a quick dip, season roasted potatoes, or even mix it into meatloaf. The chicken, bacon, and cheese combo is also great in quesadillas or on top of a baked potato for another lazy dinner option.
- My family isn’t big on ranch. Can I use something else? Of course! A packet of taco seasoning would give it a totally different, but equally delicious, southwest twist. You could also simply use more garlic powder, some onion powder, and dried herbs like dill or parsley.
