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cheesy chicken, bacon & ranch pasta supreme

feistycook avatar
Recipe by
Laura Everett
@feistycook
Calgary, AB

Supreme indeed! So delightfully flavourful, you will return for seconds! This is not your momma's casserole! It's so much more and the bacon...who doesn't love bacon? Want a little sweet and maybe a little spice? Give this Cheesy chicken, bacon, ranch pasta supreme a try. Did I mention the bacon? Enjoy! *Please Note* This is a dish meant for a large family but leftovers are good for up to three days in the fridge or it can be frozen and reheated later. (If you aren't feeding a large family or don't keep leftovers, just half the ingredients.)

yield 7 -10 (depends on how many return for seconds or even thirds!)
prep time 45 Min
cook time 15 Min
method Stove Top

Ingredients For cheesy chicken, bacon & ranch pasta supreme

  • 6 skinless, boneless chicken breasts (cut into bite size pieces)
  • 2 lbs bacon
  • 1 package dry ranch dressing mix
  • 2tbs olive oil
  • 1 small package fresh mushrooms (cut into stems and pieces)
  • 1 small yellow onion (diced)
  • 1.5 jars alfredo sauce (i use the classico brand)
  • 2 cups red, yellow and orange peppers (diced and combined to equal 2 cups)
  • 1 package shredded mozzerella cheese
  • 1 package shredded italian cheese
  • 1.5 box penne rigate pasta (i use barilla brand)
  • 1 tbs dried parsley flakes
  • 1 tbs cayenne pepper
  • 1 tbs black pepper
  • 1 tbs salt
  • optional - 1 cup diced jalapeno peppers

How To Make cheesy chicken, bacon & ranch pasta supreme

  • 1
    Remove bacon from packages and cut into pieces. In large pot cook the bacon over medium heat until brown and crisp. (turn off burner) Drain grease and transfer bacon to paper towels to soak up remaining grease. After cool, put in container and refrigerate over night. (You can use the bacon the same night you make the dish but it is crispier if you don't)
  • 2
    Cut chicken into bite size pieces. Drop chicken pieces into large non-stick pot and add the oil and dry ranch dressing-mix well. Cook on medium heat until all pieces are completely cooked through.(stir frequently to avoid burning) Drain liquid and put chicken back in the pot on low heat to keep warm.
  • 3
    Dice peppers and onions and add to chicken. Cut mushrooms into pieces and add to chicken. Mix ingredients well.
  • 4
    Add salt, pepper, cayenne pepper, jalapeno peppers, and parsley. Mix well again and add about 2/3 of the bacon (saving some for garnish) Mix well again.
  • 5
    Preheat oven to 375
  • 6
    Fill medium pot with water and add penne rigate noodles. Cook until done. (turn off burner) Drain liquid from noodles and add noodles to chicken pot.
  • 7
    Add alfredo sauce to the chicken, noodles and other ingredients and mix well once more. Turn heat to medium and mix a few times to ensure food is thoroughly heated through. (turn off burner when heated)
  • 8
    In a bowl combine together the Italian and Mozzarella cheeses, mix them together with your fingers and set aside.
  • 9
    Spray 3-Quart Oblong Glass Baking Dish with non-stick cooking spray and add half the chicken ingredients. Top with half of the cheese mixture. layer the other half of the chicken ingredients and top with remaining cheese. Garnish with remaining bacon.
  • 10
    Heat in oven for 15 minutes or until cheese is completely melted.
  • 11
    Remove dish from oven (turn off oven) and let cool for 5 minutes. Serve with fresh garden salad
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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