If you are wondering if this great casserole can be made ahead of time or even frozen, the answers is “Yes, it can!” So you might want to make a double (or triple!) batch when you make it.

You can get it cooked and assembled and then keep it in the fridge overnight and bake it the following day. Then you can freeze the other(s). When you know you want to back it, take it out of the freezer the night before and let it thaw in the fridge overnight prior to baking it.

If you are concerned about using a pre-packaged ranch seasoning, you can easily examine hundreds of recipes online. Select one you like and maintain total control over your ingredients.

 

INGREDIENTS

4 slices bacon, diced

2 boneless, skinless chicken thighs, cut into 1-inch chunks

1 tablespoon olive oil

1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste

8 ounces rotini

1 cup shredded mozzarella cheese

½ cup shredded cheddar cheese

2 tablespoons chopped fresh parsley leaves

For the Alfredo Sauce:

2 tablespoons unsalted butter

3 cloves garlic, minced

1 cup heavy cream, or more, to taste

¼ cup freshly grated Parmesan

Kosher salt and freshly ground black pepper, to taste

 

INSTRUCTIONS

Preheat oven to 375 degrees F. Lightly grease a 9×9-inch baking dish (or coat with nonstick spray).

For the Alfredo sauce:  melt butter in a saucepan over medium heat. Add garlic, cooking while stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in the heavy cream until completely incorporated, about 1-2 minutes. Stir in Parmesan cheese until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream, as needed. Season with salt and pepper, to taste. Set aside.

Heat large skillet over medium-high heat. Add bacon, cooking until brown and crispy, about 6-8 minutes. Drain excess fat, reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate to drain.

In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the hot skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side. Remove chicken from the skillet and set aside.

Add pasta to a large pot of boiling, salted water. Cook according to package instructions; drain well. Then add pasta to prepared baking dish and layer with chicken and Alfredo sauce; sprinkle with cheeses and bacon. Bake until bubbly and heated through, about 15-20 minutes. Serve immediately, garnished with parsley, if desired.

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Quick Tip:  Don’t care for chicken thighs? Toy can easily substitute boneless, skinless chicken breasts in this recipe.   .

Recipe and image courtesy of Chung-Ah at Damn Delicious