Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil, add pasta and cook according to package instructions until al dente (about 1 minute less than suggested). Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken breasts generously with salt and pepper, then sear for 7-8 minutes per side until golden and internal temperature reaches 165°F.
- Remove chicken from heat, let rest for 5 minutes, then shred using two forks.
- In a large mixing bowl, combine softened cream cheese, ranch seasoning mix, sour cream, garlic powder, and onion powder. Stir vigorously until completely smooth and free of lumps.
- Fold the shredded chicken, cooked pasta, shredded cheddar cheese, and bacon bits into the creamy base. Stir until every piece is coated.
- Grease a 9x13-inch baking dish lightly, then transfer the mixture inside. Smooth the top evenly.
- Sprinkle shredded mozzarella evenly over the entire surface of the casserole.
- Place the dish in preheated oven and bake for 20-25 minutes, or until the cheese on top is bubbling and turns golden brown.
- Remove from oven and let sit for about 5 minutes to help the casserole set before serving.
- Garnish with chopped fresh parsley and serve warm.
Notes
Can be prepared ahead and stored in refrigerator for up to 2 days before baking. Can substitute turkey bacon for lighter version. Experiment with adding vegetables like broccoli or spinach. Leftovers reheat well and can be frozen for up to 2 months. Thaw completely before reheating.
