Ingredients

• 8 oz (225g) rotini or penne pasta
• 2 cups cooked chicken, shredded or diced (rotisserie works great!)
• 6 slices bacon, cooked crisp & crumbled
• 1½ cups ranch dressing (store-bought or homemade)
• 1 cup sour cream or Greek yogurt
• 1½ cups shredded cheddar cheese
• ½ cup shredded mozzarella or Monterey Jack
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt & black pepper to taste
• Optional: ½ cup frozen peas, diced tomatoes, or green onions

For topping:
• Extra shredded cheese
• Reserved bacon bits
• Chopped fresh parsley or chives

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
Cook pasta according to package directions until al dente. Drain; set aside.
In a large bowl, combine cooked pasta, chicken, bacon, ranch, sour cream, 1 cup cheddar, mozzarella, garlic powder, onion powder, salt, and pepper. Mix gently. Fold in optional add-ins if using.
Spread mixture into baking dish. Top with remaining ½ cup cheddar.
Bake 20–25 minutes until bubbly and golden at edges.
Let rest 5 minutes. Garnish with extra bacon, herbs, or a drizzle of ranch.