This cheesy baked pasta comes together so effortlessly in ONE PAN, topped with crisp bacon. It just doesn’t get any better!


  • 4 slices bacon, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup milk, or more, as needed
  • 1 1/2 cups leftover diced rotisserie chicken
  • 8 ounces rotini pasta
  • 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
  • Kosher salt and freshly ground black pepper, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley leaves


  1. Heat a large skillet over medium high heat. Add bacon and cook 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.
  2. Add garlic to the skillet and cook, stirring frequently, until fragrant, about 1-2 minutes.
  3. Stir in chicken broth, milk, chicken, pasta and Ranch Seasoning; season with salt and pepper, to taste.
  4. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 15-16 minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached.
  5. Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
  6. Serve immediately, garnished with bacon and parsley, if desired.

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