Do Share Recipe

Chicken Bacon Ranch Baked Penne Recipe | Creamy Cheesy Dinner

I just whipped up the Chicken Bacon Ranch Baked Penne after stumbling on a version I loved, and believe me, it’s a winner. I doubled down on flavor, tweaked a few steps, and even thought, “ why not pair this with a hint of the Chicken Noodle Casserole with Vegetables Recipe vibe?” Dive in with me, and explore our guide so you can serve a cozy, satisfying pasta bake tonight.

Ingredients You’ll Need (and Why They Matter)

Here’s what goes into this dish — and why each component makes a difference:

2½ pounds skinless, boneless chicken breasts — absorbs the ranch-cream sauce beautifully
2 teaspoons kosher salt — use kosher for better control of seasoning
2 teaspoons seasoned salt — adds extra depth (garlic, herbs)
1 teaspoon ground black pepper — brings mild heat
1 teaspoon red pepper flakes — optional kick to brighten richness
½ teaspoon dried thyme — adds herbal nuance
5 cups chicken broth — the liquid base for cooking chicken and pasta
8 oz cream cheese, softened — gives the sauce a silky, luxurious texture
1 oz dry ranch dressing mix — the signature ranch flavor
16 oz (1 lb) penne pasta — sturdy shape that holds sauce
1 cup milk — lightens the cream cheese without thinning too much
8 oz bacon (about 8–10 slices) — crisp, smoky counterpoint
2 cups shredded cheddar cheese (or more to taste) — melts into gooey perfection

Note: several servings — this recipe yields about 8 servings

Cooking Time

Prep Time: 15 minutes
Cook Time: 5 hours 40 minutes (slow cooker) + extra 30–40 minutes for pasta & baking
Total Time: 5 hours 55 minutes

How to Make Chicken Bacon Ranch Baked Penne

Prep & Season the Chicken

First I place the raw chicken breasts into my slow cooker. Then I coat them evenly with kosher salt, seasoned salt, black pepper, red pepper flakes, and dried thyme. I pour 5 cups of chicken broth over and around the chicken so it’s just covered, which ensures even cooking and flavor infusion.

Cook the Chicken Low & Slow

I set the slow cooker on low and let the chicken cook for 5 to 6 hours. During this time, it becomes tender enough to shred effortlessly. This slow process develops depth in the base broth, rather than rushing with high heat.

Shred Chicken and Build the Sauce

Once the chicken is cooked, I shred it in the broth using two forks or tongs. Then I stir in the softened cream cheese until it melts into the liquid. Next, I add the ranch dressing mix, pasta, and milk—then stir gently to combine. I cover it back up and switch the slow cooker to High for 30 more minutes so the pasta softens and the sauce thickens.

Cook & Crumble Bacon

While the pasta bubbles away, I crisp up the bacon in a skillet over medium-high heat, turning occasionally until evenly browned (about 10 minutes). Then I transfer it to paper towels to drain and crumble it once cooled.

Combine Pasta, Cheese & Bacon

With the pasta tender but still slightly firm, I add shredded cheddar and crumbled bacon, stirring until everything is well combined and the cheese melts completely (another ~10 minutes). Adjust seasoning to taste.

Additional Tips for Making This Recipe Better

Here are a few things I learned along the way (from my kitchen mishaps to small wins):

I’ve sometimes cut back salt by half — the bacon and broth already bring sodium.
I stir gently after adding pasta — too much stir releases starch and can make things gluey.
I use full-fat cream cheese and whole milk — which gives a richer texture than lower fat versions.
I crisp bacon thoroughly — any residual grease dilutes the sauce.
I keep cheese warm in a bowl so it melts smoother when stirred in.

Variations You Can Try

Want to shake things up? Here are alternatives and add-ins that keep things fun — and perfect for exploring dinner recipes:

Dairy-free / vegan version: use dairy-free cream cheese, plant milk, and a vegan ranch seasoning
Lower sodium: use low-sodium broth and reduce or omit seasoned salt
Add vegetables: toss in sautéed spinach, mushrooms, or bell peppers for extra color and nutrition
Spice it up: add a dash of chipotle powder or Cajun seasoning
Herb twist: mix in chopped fresh basil or parsley before serving

Equipment You’ll Need

Slow cooker / crockpot — for hands-off long cook
Large skillet — for crisping bacon
Two forks or tongs — for shredding chicken
Mixing spoon — to stir sauce and pasta
9×13-inch baking dish or suitable container (optional for final bake/melt)

How to Serve Chicken Bacon Ranch Baked Penne

For serving, I like to present this dish so it looks as good as it tastes. A few ideas:

Spoon into wide shallow bowls to show off the creamy sauce
Garnish with fresh chives or parsley for color
Add a sprinkle of extra cheddar or Parmesan on top
Serve with a crisp side salad or garlic bread
Pair with Lentil Soup with Spinach and Tomatoes Recipe as a starter for contrast

Calories Count (per serving)

Here’s the approximate nutritional breakdown based on the original recipe:

658 Calories
29 g Total Fat
47 g Carbohydrates
51 g Protein
Saturated Fat: 15 g
Cholesterol: 158 mg
Sodium: 2240 mg
Dietary Fiber: 2 g
Total Sugars: 4 g
Calcium: 297 mg
Iron: 4 mg

How to Store It

Refrigerating: Keep leftovers in an airtight container for up to 3–4 days.
Freezing: Freeze portions (without bacon if crispness is preferred) for up to 2 months; thaw in the fridge before reheating.
Reheating: Warm gently in a covered dish in the oven (325 °F / ~160 °C) or microwave, adding a splash of milk or broth to loosen sauce if dry.

Why You’ll Love This Recipe

Here are a few reasons I can’t stop making it:

It’s mostly “set and forget” once in the slow cooker
Combines comfort, creaminess, and smoky flavor in one dish
Easily adaptable (vegetarian, lighter, extra veggies)
Great for crowd feeding or leftovers
Versatile — fits cozy nights or casual entertaining

More Helpful Notes & Tips

I want to share a few extra reflections and hints based on my cooking adventures:

Use fresh-shredded cheddar rather than pre-shredded — it melts smoother and cleaner.
Don’t use frozen spinach directly — thaw and squeeze excess water before adding.
Stir only when needed to prevent pasta from breaking or becoming gummy.
Taste as you go — small salt or pepper adjustments at the end make a difference.
Let the finished dish rest 5 minutes before serving — sauce thickens and flavors meld.

I hope this detailed, friendly guide helps you feel confident cooking your own Chicken Bacon Ranch Baked Penne at home. Let me know if you want side dish suggestions, lighter versions, or vegetarian tweaks!

Ben Carraoli