Ingredients

• 8 oz (225g) rotini or penne pasta
• 2 cups cooked chicken, shredded or cubed (rotisserie works great!)
• 6 slices bacon, cooked crisp & crumbled
• 1½ cups (150g) shredded sharp cheddar cheese
• 1 cup (240g) full-fat Greek yogurt (or sour cream for richer texture)
• ½ cup (120ml) low-sodium chicken broth
• 2 tbsp ranch seasoning mix (or 1½ tsp dried dill + 1 tsp garlic powder + 1 tsp onion powder + ½ tsp parsley)
• ½ cup frozen peas or steamed broccoli florets (optional)
• Salt & black pepper to taste
• Optional topping: extra bacon, green onions, or panko breadcrumbs

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
Cook pasta al dente; drain and return to pot.
In a bowl, whisk Greek yogurt, broth, and ranch seasoning until smooth.
Add sauce, chicken, ¾ of the bacon, 1 cup cheese, and peas (if using) to pasta. Stir gently to combine. Season with salt and pepper.
Transfer to baking dish. Top with remaining ½ cup cheese and optional panko.
Bake uncovered 20–25 min until bubbly and golden at edges.
Rest 5 min. Garnish with remaining bacon and sliced green onions.