Ingredients
1 lb Cellentani pasta or preferred type
15 oz jar Alfredo sauce or homemade Alfredo
1 packet Ranch seasoning
1 lb cooked chicken, shredded or chopped
1 cup shredded cheddar or Colby Jack cheese
1 1/2 cups shredded mozzarella cheese
6 pieces cooked and crumbled bacon
Dried parsley for garnish
Steps
Cook bacon and chop into small pieces.
Shred a rotisserie chicken or cook 1 lb of chicken and shred or chop it.
Boil 1 lb of pasta according to the package directions.
Spray a 9×13 inch baking dish with cooking spray and set it aside.
Pour boiled pasta into the bottom of the baking dish. Add Alfredo sauce, cooked chicken, and Ranch seasoning. Add half of the mozzarella, cheddar or Colby Jack cheese, and bacon. Stir everything together well.
Top with the remaining shredded cheese and crumbled bacon.
Bake at 375°F for 15-20 minutes until heated through and cheese is melted. Top with dried parsley before serving.
Tips
- You can use leftover chicken or a rotisserie chicken for convenience. The chicken can be shredded or cut into cubes.
Required Tools
- 9×13 inch baking dish
- Large pot for boiling pasta
- Cooking spray