Description
Tastes just like chicken bacon ranch pizza. Serve with salad, garlic bread, or French fries. Might be good with onions.
Ingredients
- 2 pounds skinless, boneless chicken breasts
- 1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
- 1 pound bacon
- 1 green bell pepper, chopped (Optional)
- 2 (15 ounce) jars Alfredo sauce, divided
- â…“ cup milk
- 2 cloves garlic, minced
- 1 (16 ounce) package penne pasta
- 4 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Arrange chicken breasts on the baking sheet.
- Bake in the preheated oven until no longer pink in the center and the juices run clear
- about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Dice chicken and place in a bowl; add ranch mix and stir until coated. Set aside.
- Place bacon in a large skillet and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain bacon slices on paper towels
- reserving bacon grease in the skillet. Crumble bacon into small pieces; set aside.
- Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender
- 2 to 3 minutes. Add diced chicken
- 1 jar Alfredo sauce
- milk
- and garlic; cook and stir until heated through
- about 5 minutes.
- Bring a large pot of lightly salted water to a boil; add penne and cook
- stirring occasionally
- until tender yet firm to the bite
- about 11 minutes. Drain.
- Pour 1/2 of the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne
- 1/2 of the chicken mixture
- 1 1/2 cups mozzarella cheese
- and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon.
- Bake in the preheated oven until casserole bubbles and cheese is lightly browned
- about 30 minutes.
Prep Time: 30 mins
Cook Time: 1 hr 33 mins
Total Time: 2 hrs 3 mins
Servings: 12