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Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Chill Time: Overnight (8 hours minimum)
Total Time: ~9 hours
Ingredients:
• 2 cups cooked rotini or penne pasta (al dente)
• 2 cups cooked chicken breast, shredded or sliced (grilled or rotisserie-style)
• 1 cup Monterey Jack cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 1 cup cooked and crumbled bacon
• 1 cup cherry tomatoes, halved
• 1/4 cup green onions, finely sliced
• 1/2 cup ranch dressing
• 1/2 cup mayonnaise or sour cream
• 1/2 cup whole milk
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Optional garnish: fresh parsley or extra shredded cheese
Instructions:
1. Prepare the Pasta Base: Cook pasta to al dente according to package instructions. Drain and rinse with cool water. Set aside to cool completely.
2. Mix the Sauce: In a large mixing bowl, whisk together ranch dressing, mayonnaise (or sour cream), milk, garlic powder, paprika, salt, and pepper.
3. Assemble the Pasta Bake: Add the cooled pasta, chicken, bacon, cherry tomatoes, green onions, Monterey Jack, and cheddar cheese to the sauce. Gently toss until evenly combined.
4. Chill Overnight: Transfer the mixture to a greased baking dish (9×13 inches recommended). Cover tightly with foil or plastic wrap and refrigerate overnight (minimum 8 hours) to allow flavors to meld.
5. Bake and Serve: Preheat oven to 375°F (190°C). Remove dish from refrigerator 20 minutes before baking. Bake covered for 20 minutes, then uncover and bake an additional 5–10 minutes until bubbly and golden on top.
6. Garnish & Enjoy: Garnish with fresh parsley or extra cheese, if desired. Serve hot.
Chef’s Tips:
• For extra smoky flavor, use mesquite or BBQ grilled chicken.
• Can be made two days in advance for meal prepping.
• Pairs well with a side salad or garlic bread.
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