Creamy Ranch Chicken and Bacon Penne Bake with Broccoli

This comforting pasta bake brings together tender chicken, crispy bacon and fresh broccoli in a velvety ranch-infused cream sauce, all topped with a golden layer of melted mozzarella. It’s a complete meal that bakes in one dish, making cleanup a breeze.

Perfect for busy weeknights, this recipe yields generous portions that the whole family will love. The combination of smoky bacon, seasoned chicken and creamy sauce coats every piece of penne, while the broccoli adds a pop of color and nutrition. Serve it straight from the baking dish for a casual, satisfying dinner.

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Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

8 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with racks in the top and middle positions. Bring a large pot of salted water to a boil. Wash and dry all produce. Cut the broccoli into bite-size pieces if needed. Thinly slice the chives. Quarter the lemon.
2. Place the bacon on a baking sheet and roast on the top rack until crispy, 10-15 minutes. Transfer to a paper-towel-lined plate. Once cool, roughly chop the bacon.
3. Open the package of chicken and drain any excess liquid. Cut the chicken into bite-size pieces if necessary. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken in a single layer. Season with half the Ranch Spice, half the paprika, salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Set aside.
4. Once the water is boiling, add the penne and cook for 5 minutes. Then add the broccoli to the pot and continue cooking until the pasta is al dente and the broccoli is bright green, 3-5 minutes more. Reserve ½ cup of the pasta cooking water, then drain.
5. In a large bowl, whisk together the cream sauce base, sour cream, garlic powder, remaining Ranch Spice, remaining paprika, ½ cup of the mozzarella (two packets), ¼ cup reserved pasta cooking water, salt and pepper. Add the drained pasta and broccoli, cooked chicken and chopped bacon; stir until well combined. If needed, add more reserved pasta water a splash at a time until the pasta is coated in a creamy sauce.
6. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Transfer the pasta mixture to the dish and top with the remaining mozzarella. Cover tightly with foil and place on a baking sheet. Bake on the middle rack until bubbly, 20-30 minutes. Be careful when lifting the foil to check-steam may escape.
7. Let the pasta bake rest for at least 5 minutes. Stir to combine, then garnish with chives. Serve directly from the baking dish or divide among plates, with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni, fusilli or ziti works well. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

You can assemble the bake up to a day in advance, cover and refrigerate. Add about 10 minutes to the baking time if baking straight from the fridge.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.