Chicken Bacon Ranch Pizza Casserole (Easy Baked Dinner)
This chicken bacon ranch pizza casserole is creamy, cheesy comfort food that feeds a crowd. Think of everything you love about a white chicken bacon ranch pizza, ranch-seasoned chicken, crispy bacon, gooey Italian cheese, layered into a hearty baked pasta casserole. It’s a go-to for chilly evenings, potlucks, sports team dinners, and busy weeknights, and it freezes beautifully so you can make one now and stash one for later. My son licks the pan clean every single time.
If you love all things chicken bacon ranch, aka crack recipes, then look no further. We have the Chopped Chicken Bacon Ranch Salad Bagels, Chicken Bacon Ranch Ravioli Bake, Crock Pot Bacon Ranch Chicken, and even Crock Pot Chicken Bacon Ranch Casserole.
Chicken Bacon Ranch Pizza Casserole
I started by getting a pound, yes, a pound of bacon fried and crumbled. I drained all the bacon grease but reserved it for use later.
While the bacon is frying, get water boiling for a pound of bow tie pasta and cut 2 pounds of boneless, skinless chicken thighs or breasts into bite-sized pieces. I prefer thighs. The secret to flavorful chicken is seasoning. And for this, I pull out the Hidden Valley Ranch seasoning.
Cover the cut-up chicken with the ranch seasoning.
Then, along with a tablespoon of bacon grease, put the chicken in a skillet and saute.
Cut up one bell pepper and add to the chicken as it cooks, along with two minced garlic cloves.
Get your pasta boiling until al dente. I like using bow tie pasta, but use anything that would have some nooks and crannies for the sauce to absorb into while baking.
Once the chicken is completely cooked, drain any excess oil and water. Put the chicken mixture back into the skillet and add one jar of the alfredo sauce along with 1/3 cup of evaporated milk. Don’t have evaporated milk, use regular milk. Add another teaspoon of ranch seasoning as well.
Let the chicken and Alfredo sauce simmer for several minutes. Then begin layering the casserole. Begin with the remaining jar of Alfredo sauce and pour half of it on the bottom of one 13 X 9 pan or two 8 x 8 pans. Then start by layering 1/3 of the pasta.
Then layer a third of the chicken and alfredo sauce, 1/2 cup diced tomatoes, 1/4 of the crumbled bacon, and one cup of Italian-style shredded cheese.
Then repeat layers with 1/2 of the remaining bowties, half the remaining chicken mixture, 1/2 cup of tomatoes, 1/3 of the remaining bacon, and 1 cup of cheese two more times. Finish by covering with the remaining Alfredo sauce you poured into the bottom of the pan, one more cup of cheese, and the remaining bacon.
Bake at 350° for 30 minutes.
This is pure deliciousness. If you made two smaller casseroles, freeze one instead of baking for later. You will not regret it! Spoon up pure comfort with this chicken-bacon-ranch pizza casserole.
FAQ
Yes. Assemble it completely, cover, and refrigerate up to 24 hours before baking. Add about 10 minutes to the bake time if you’re putting it in the oven straight from the fridge.
Absolutely — it’s perfect for freezing. Assemble it in a freezer-safe pan, undercook the pasta slightly so it doesn’t turn mushy, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake at 350°F for 45–50 minutes until heated through and bubbly.
You can, but real fried bacon gives the best flavor and texture. If you use bits, reserve a tablespoon of butter or oil to sauté the chicken since you won’t have any bacon grease.
Yes. Some readers swap the diced tomatoes for a jar of pizza or pasta sauce if they don’t like tomato chunks — both work well.
A simple green salad and garlic bread round it out perfectly. The casserole is rich, so something fresh on the side balances the meal.
Other Great Chicken Recipes
Chicken Bacon Ranch Pizza Casserole
Ingredients
- 1 lb. bacon fried and crumbled, grease saved
- 2 lb. boneless skinless chicken thighs
- 2 tablespoons ranch dressing seasoning mix
- 1 bell pepper diced
- 2 clove garlic minced
- 1 lb. bow tie pasta cooked al dente
- 2 jars of Alfredo sauce
- 1/3 cup evaporated milk or regular milk
- 3 roma tomatoes diced
- 4 cups shredded Italian cheese blend
Instructions
- Cut the chicken into bite-sized pieces and coat with 1-1.5 tablespoons of ranch seasoning. Sauté in a skillet with 1 tablespoon of bacon grease, along with bell peppers and garlic.
- When the chicken is cooked completely, drain the grease and liquid from the skillet. Return chicken and veggies to the skillet.
- Pour one jar of Alfredo sauce and milk into the skillet with the chicken. Stir in one teaspoon of ranch seasoning. Simmer for five minutes.
- Begin layering casserole with half the remaining jar of Alfredo on the bottom of a 13 x 9 pan or two 8 x 8 pans. The layer 1/3 of each of the following pasta, chicken sauce, and tomatoes. Use 1/4 of the fried bacon. Spread 1 cup of cheese over the top and repeat two more times.
- After the cheese, cover the third time with Alfredo sauce, 1 cup of cheese, and the remaining bacon.
- Bake for 30 minutes at 350℉.
Nutrition
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- Italian Grinder Bean Salad (Easy, High-Protein BeanTok Recipe) - January 25, 2026
- 🦃 The Ultimate Thanksgiving Side Dishes Roundup - November 16, 2025
- Crock Pot Crab Rangoon Dip - October 19, 2025
Can this be made the night before, put in the fridge and cooked the next evening?
I have been making this for a few years. My three boys and husband LOVE it!!! I do use a jar of pasta sauce instead of tomatoes, because none of them like chunks of tomato in anything. I’ve made it for families who have had a death in the family, and I am making one tomorrow for my daughter-in-law, who is coming home from the hospital after surgery. Thank you for sharing!!!
If you were to freeze it, how long and what temp would you use to heat it up?
Thanks for sharing your thoughts on a. Regards
Can this be made the night before, refrigerated, and baked the next evening?
Will this freeze well? need a great dish that will feed 10 adults. since we will be traveling a day to the get together, need to freeze and put in ice chest. thanks
I think it would freeze just fine. You may want to under cook the pasta a little to make sure it doesn’t get too mushy.
Can’t wait to make this for my family, they’re going to love it!
could you use real bacon bits instead of a pack of bacon so u dont have to crumble an worry about frying thanks
Making this now and I am using bacon bits. If it turns out bad ill let you know.
I did my bacon in the oven. Place it on a foil lined sheet & back at 400 for about 15 minutes or until it is the consistency you like. Makes it much easier than frying.
thank you sorry i posted twice
please send me to my email thanks
hey i was wanting to make this tonight and i have about 10 people coming over would 1 dish be big enough also wat else go good with this please let me kno soon how much this makes cause i want to make it for a get together tonight thank you
hi this recipe looks so good an amazing i am wanting to try it we are having a family get together of about 10- people how many do u think this recipe feeds. thank you please respond soon if can
When I made this I put it in a 13×9 Pyrex dish and it was almost overflowing. I think it could easily feed 10. Serve with bread & salad and I think it would be perfect!
At last, sonoeme who knows where to find the beef
Loved this recipe. Turned out absolutely wonderful. The flavors blended perfectly making for a very comforting and taste bud rewarding meal. I ended up cutting the recipe in half (except for the bacon). Made a generous casserole for our dinner. Will make this again.
I made this tonight, I fed two adults and one child and this was a LOT of food!!! Lots of leftovers…. I should have known that by looking at the recipe. I should have halved it. That being said, THIS PASTA WAS AMAZING~~~ Great flavor, don’t change a thing. Even if it may be high calorie. *Everything in moderation* 🙂
This was absolutely amazing! I can’t thank you enough for providing this recipe. Hubby said he could not wait until lunch tomorrow, we were even talking about how good it was in bed LOL. The only difference I made to the recipe was used heavy whipping cream in place of the evaporated milk, I really don’t care about calories or fat intake for dinners ha ha. I have to say probably the best casserole I have ever made thank you again!
This looks so good! I’ve featured it on this week’s Bulletin Board!
http://www.mrshappyhomemaker.com/2012/10/the-bulletin-board-3/
PINNNNNING!!!!!!!!!!!
Oh! I will be making this!
Holy moses, woman!
Totally drooling and thinking if I eat this on a treadmill it might be okay 🙂 YUM and thank you for linking up
This looks so good! I have never seen Ranch seasoning before, but I love everything that has Ranch dressing on it. Thanks so much for hosting this week!
this looks delish! can’t wait to try it. thanks for hosting!
Oh my, I want some right now! I have not seen the Hidden Valley Ranch Seasoning in a jar. I will have to keep my eyes open for that. Today, I bring Applelicious Pork Chops. Thanks for hosting. Have a wonderful week.
Check stores like Sam’s Club or Costco for large containers of Ranch!
Just bought a 8oz. container at Walmart
i get a HUGE package of the ranch seasoning at SamsClub!
Wow this casserole sounds delicious and like a great weeknight meal! Thanks for sharing!
Oh my…this made my mouth water!!!
Great post with lots of imonrtapt stuff.
Thank you for the party! I had to pin your recipe – I know my family ill *love* it!. Have a great week!!