Ingredients:

  • 4 cups shredded chicken, cooked
  • 16 oz Penne Rigate or Cavatappi pasta
  • 8 slices thick-cut bacon, cooked and crumbled
  • 1 cup buttermilk ranch dressing
  • 1 cup hickory-smoked BBQ sauce
  • 0.5 cup sour cream
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp cracked black pepper
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 0.25 cup diced red onion
  • 0.5 cup sliced green onions

Instructions:

  1. In a large mixing bowl, whisk together the ranch dressing, BBQ sauce, sour cream, smoked paprika, garlic powder, and black pepper until smooth.
  2. Add the shredded chicken to the sauce mixture and toss thoroughly to coat. Let the mixture sit for 5-10 minutes to allow the chicken to absorb the flavors.
  3. Boil the pasta in a large pot of salted water. Drain the pasta approximately 2 minutes before it reaches al dente to prevent it from becoming soggy during baking.
  4. Combine the under-cooked pasta with the saucy chicken mixture. Gently fold in half of the crumbled bacon and half of the combined shredded cheeses.
  5. Transfer the mixture to a 9x13 inch baking dish, spreading it evenly.
  6. Top the casserole with the remaining shredded cheddar, Monterey Jack, and the rest of the crumbled bacon.
  7. Bake at 375°F (190°C) for 20-25 minutes until the cheese is melted, bubbly, and slightly browned at the edges.
  8. Remove from the oven and garnish with diced red onions and sliced green onions before serving.