Ranch Chicken Alfredo Bake

September 26, 2018

Ranch Chicken Alfredo Bake

Packed with mouth-watering flavor, from the chicken and broccoli to the Alfredo sauce and tangy ranch seasoning, to the three cheeses. Convenient to put together in a hurry and serve to the hungry family on crisp fall nights.


  • Yield: 6-8 servings


  • 2 cups shredded cooked chicken
  • 2 cups frozen broccoli florets, cooked according to package directions
  • 1 jar (14.5 ounces) Alfredo sauce
  • 1 package (8 ounces) cream cheese
  • 1 packet (1 ounce) ranch-flavored dressing and seasoning mix
  • 1-1/2 cups shredded mozzarella cheese, divided
  • 3/4 cup shredded Parmesan cheese, divided
  • 1/2 teaspoon ground black pepper
  • 1 box (16 ounces) penne pasta, cooked and drained
  • Parsley, chopped, for garnish (optional)


  1. Preheat oven to 350°F. Prepare 13 in. x 9 in. pan with vegetable pan spray.
  2. In large bowl, combine chicken, broccoli, Alfred sauce, cream cheese, ranch flavoring, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese and pepper. Add pasta and mix until combined and cream cheese has melted. Pour mixture into prepared pan. Top with remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
  3. Bake for 22-25 minutes or until pasta is bubbly and top is browned. Sprinkle with parsley, if desired.

Leave a Comment

Leave a Reply

Your email address will not be published. Required fields are marked *