YIELDS: 8 – 10 serving(s)PREP TIME: 15 minsTOTAL TIME: 45 mins


  • 6 slices bacon, chopped
  • 1 small onion, chopped
  • 4 cloves garlic, finely chopped
  • 8 oz. cream cheese, cubed
  • 2 c. milk 
  • 1 1-oz. packet dry ranch seasoning mix
  • 3 c. shredded mozzarella cheese, divided
  • 8 oz. rotini pasta, cooked
  • 4 c. chopped rotisserie chicken
  • 4 oz. diced pimientos, drained
  • 1/2 c. sliced green onion, plus more to serve


  1. 1Preheat the oven to 375°F. In a 12-inch skillet, cook the bacon over medium heat, stirring often until crispy, about 8 minutes. Remove the bacon from the pan using a slotted spoon. Set aside, leaving the drippings in the pan.
  2. 2Add the onion and garlic to the drippings; cook, stirring often, until slightly softened, about 5 minutes. Whisk in the cream cheese, milk, ranch seasoning mix, and 1 cup of the mozzarella until smooth; remove from the heat.
  3. 3In a large bowl, stir together the ranch mixture, cooked pasta, chicken, pimientos, and ½ cup of the green onion until well combined. Transfer to a 13-by-9-inch casserole dish. Sprinkle evenly with the bacon; top with the remaining 2 cups mozzarella.
  4. 4Bake until the top is golden brown and crispy, 25 to 30 minutes. Let cool slightly; top with more green onion just before serving.


If you’d like to add a vegetable to this casserole, stir in 4 cups spinach with the chicken in step 3, or add 2 cups of broccoli florets to the pasta during the last 2 minutes of its cook time.