Description
This Overnight Monterey Chicken Pasta is the ultimate make-ahead dinner! Loaded with creamy ranch, Monterey Jack cheese, crispy bacon, and shredded chicken, it’s a cheesy, savory bake that’s perfect for busy weeknights or meal prep.
Ingredients
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2 cups cooked shredded chicken
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3 cups penne pasta, cooked and drained
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1 1/2 cups Monterey Jack cheese, shredded
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1 cup cooked bacon, crumbled
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1 cup ranch dressing
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1/2 cup sour cream
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1/2 cup milk
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1/4 cup green onions, chopped
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Salt and pepper, to taste
Instructions
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Prepare the Sauce:
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In a large bowl, whisk together ranch dressing, sour cream, milk, salt, and pepper until smooth.
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Combine the Ingredients:
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Add shredded chicken, cooked pasta, Monterey Jack cheese, crumbled bacon, and green onions.
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Stir until everything is well combined and coated in sauce.
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Chill Overnight:
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Cover the bowl with plastic wrap and refrigerate overnight to let the flavors meld.
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Bake and Serve:
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Preheat oven to 350°F (175°C).
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Transfer mixture to a baking dish.
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Bake for 20–25 minutes until heated through and cheese is melted. Serve hot
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Notes
Can be prepped up to two days in advance. For extra crisp, top with additional cheese or breadcrumbs before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
