Ingredients
Equipment
Method
Prep
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with a thin coating of oil or butter.
- Boil the rotini pasta for 2 minutes less than the package directions, then drain well and set aside so it finishes cooking in the casserole.
Make the ranch sauce
- Melt the unsalted butter in a large skillet over medium heat, then add the garlic and cook for 30 seconds until fragrant.
- Whisk in the all-purpose flour and cook for 1 minute to remove the raw flour taste.
- Gradually whisk in the whole milk and heavy cream until smooth, without lumps.
- Stir in the ranch seasoning mix and black pepper, then simmer for 3–4 minutes until the sauce slightly thickens.
Assemble and bake
- Fold in the cooked chicken breast, half of the crumbled bacon, half of the cheddar (1 cup), and the cooked rotini pasta, stirring until evenly coated.
- Transfer the mixture to the prepared baking dish.
- Sprinkle the remaining ½ cup shredded cheddar cheese, the shredded mozzarella cheese, and the remaining crumbled bacon over the top.
- Bake for 20–25 minutes at 375°F until the sauce bubbles around the edges and the cheese is completely melted and lightly golden.
- Garnish with the sliced green onions and rest for 5 minutes before serving to let the casserole set.
Notes
Pro tip: slightly undercook the rotini (2 minutes less) so it stays tender after baking, and whisk the dairy in gradually to keep the ranch sauce smooth. Store covered in the refrigerator for 3–4 days; reheat individual portions in the microwave. Freezing is not recommended for best texture. If you want a lighter option, use low-fat milk and light cream instead of whole milk and heavy cream (the sauce will be slightly thinner).