Preheat oven to 350 degrees F and coat a 9×13 baking dish with cooking spray; set aside. Cook the pasta in boiling water until al dente; drain.
In the meantime, combine the alfredo sauce and Ranch seasoning in a medium bowl. Stir to combine and set aside.
Layer the prepared baking dish as follows: pasta, chicken, alfredo mixture, cheeses, bacon and parsley. Bake uncovered in the preheated oven for 20 minutes, or until cheeses have completely melted.
I use this trick ALL the time for recipes that call for shredded chicken. Pull the meat off a juicy Rotisserie chicken!
This tip will send this dish into a new world of greatness, you guys. MAKE YOUR OWN ALFREDO SAUCE. It takes only a handful of ingredients and just a FEW MINUTES. My homemade sauce is so ridiculously delicious and by far surpasses the jar version you’ll find at the grocery store.
Replace the dry ranch dressing mix with 1/4 to 1/2 cup creamy dressing, if you’d like!
Swap out the rotini pasta with another variety that you have on hand.
Go big with the meat and add 1 pound of cooked bacon for an even heartier meal. Or add a 1/2 pound of cooked taco meat or ground beef.
Replace the Mozzarella and cheddar with other varieties of melty cheeses. Good options include American, provolone, Gruyere and Fontina.
Did you notice that there are no veggies in this dish? You can change that, if you’d like! Add up to 2 cups of fresh or frozen vegetables of your choice on top of the shredded chicken. Try broccoli florets, cauliflower, corn, peas or chopped bell peppers!
Calories: 481kcal | Carbohydrates: 36g | Protein: 18g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 79mg | Sodium: 990mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 1mg
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