Chicken Ranch Pasta Bake

Chicken Ranch Pasta Bake

from Life in the Lofthouse

serves 4-6

Ingredients:

10 oz penne pasta

1 lb boneless, skinless chicken breast, cut in 1 inch pieces

1 T ranch dressing/seasoning mix

Ranch sauce:

2 T salted butter

2 t garlic

2 T ranch dressing/seasoning mix

1/2 T flour

1 pint heavy whipping cream

1/2 c freshly grated parmesan cheese

1/4 t black pepper

Toppings:

1 c. shredded mozzarella cheese

4 slices cooked bacon, chopped

fresh chopped parsley (optional)

In a large pot of water, cook penne pasta according to package directions. Drain.  Season chicken pieces with ranch seasoning.  Spray a skillet with cooking spray and cook chicken over medium high heat until no longer pink in center, about 10-12 minutes.  Transfer to a plate, tent with foil to keep warm.  Wipe skillet clean so you can cook sauce in it.

For the ranch sauce, add butter to the skillet, melt over medium heat.  Add garlic and stir until fragrant, about 1 minutes.  Whisk in ranch seasoning and flour.  Cook for 30 seconds, whisking constantly.  Slowly whisk in heavy whipping cream.  Continue to cook and stir for one minute or until mixture starts to boil.  Remove from heat and stir in parmesan cheese until melted.  Season with pepper.  Add drained cooked pasta and cooked chicken to ranch sauce in skillet.  Stir to combine.  Pour into a greased 9x13 inch baking dish. 

Top evenly with mozzarella cheese and chopped bacon. Bake at 375 degrees, uncovered, for 20 minutes or until cheese is melted and bubbling.  Remove from oven and let cool 5-10 minutes before serving.  Serve with chopped fresh parsley if desired.