Some nights, I need dinner to be easy, filling, and something my whole family will actually eat and this creamy ranch chicken protein pasta bake checks every box! Using rotisserie chicken saves me time, while protein pasta makes it easier to build a balanced meal without adding extra work.
This is the kind of practical, protein-focused meal I love sharing with clients through LJW Premium Nutrition Advising! Hitting your protein goals and fueling your workouts doesn’t have to mean preparing separate meals for your family or over complicated meals!
✓ Packed with protein
✓ Uses convenient rotisserie chicken
✓ Simple prep with family-friendly flavors
✓ Easy to pair with your favorite vegetables
✓ Great for leftovers and meal prep
Servings: 9
Macros per serving: Approximately 350 calories, 26g protein, 26g carbs, 17g fat, and 3g fiber
Macros are estimates and will vary depending on the brands used and the amount of meat from your rotisserie chicken.
Ingredients
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8 ounces dry protein pasta
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½ rotisserie chicken, skin and bones removed
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1 packet ranch seasoning
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1 can condensed cream of chicken soup, 10.5 ounces
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1 container real bacon bits, approximately 3 ounces
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1 package one-third-less-fat cream cheese, 8 ounces, softened and cubed
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2 cups shredded cheddar or mozzarella cheese, divided
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¼ cup milk, plus more if needed to thin the mixture
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Nonstick cooking spray
Instructions
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Preheat the oven to 375°F. Lightly coat a 9-by-13-inch baking dish with nonstick cooking spray.
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Remove the skin and bones from the rotisserie chicken. Chop the meat into approximately 1-inch pieces until you have 3 cups.
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Bring a large pot of water to a boil. Add the protein pasta and cook according to the package directions. Drain the pasta when it is finished cooking.
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Add the cream of chicken soup, cubed cream cheese, ranch seasoning, bacon bits, 1 cup of shredded cheese, and ½ cup of milk to a large mixing bowl. Stir until combined.
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Add the chopped chicken and cooked pasta to the bowl. Stir until everything is evenly coated. If the mixture feels too thick, add additional milk 1 tablespoon at a time.
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Transfer the mixture to the prepared baking dish and spread it into an even layer.
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Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
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Bake uncovered for 20–25 minutes, or until the casserole is hot throughout and the cheese is completely melted.
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Allow the casserole to rest for 5 minutes before dividing it into 9 equal servings.
Serving Suggestions
I love serving this pasta bake with steamed broccoli, roasted green beans, a side salad, or whatever vegetables we already have available. Leftovers can be reheated for an easy lunch the next day!
