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Chicken Bacon Ranch Alfredo (Freezer Pan Dinner)

A freezer-pan dinner that reheats like a champ: creamy Alfredo pasta loaded with chicken, bacon, and ranch flavor. Make it once, freeze it, and bake a real weeknight dinner without starting over.
1 large foil pan (or 2 medium) — about 6–10 servings
Prep Time:
20 minutes
Level:
Bake at 350°F: 35–45 minutes covered (longer from frozen) + 10 minutes uncovered

This is a freezer-pan “system dinner.” Pasta + Alfredo + protein + bacon = a future meal you can bake on a weeknight when you’re out of energy and out of ideas. The ranch powder is the cheat code, the onion softens on reheat, and the whole thing reheats without turning into dry pasta sadness. If you’re building a real batch-cooking rotation, this one earns its spot. 😈

Ingredients

  • 1 lb pasta (penne or rotini works great)

  • Alfredo sauce (homemade Alfredo base or the jar Alfredo upgrade)

  • 3–4 cups shredded chicken

  • 8–12 slices bacon, cooked and chopped (yes, two packs if you’re running a SYSTEM 😈)

  • ½–1 cup diced onion (raw is fine; it softens on reheat)

  • 1–2 Tbsp ranch powder (start with 1 Tbsp, taste and adjust)

  • Garlic powder + salt to taste

Optional topping

  • 1–2 cups shredded mozzarella and/or parmesan

Instructions

  1. Cook pasta just to al dente. Drain.

  2. In a large bowl, combine pasta + Alfredo + chicken + bacon + onion.

  3. Season with ranch powder + garlic powder + salt. Taste now (before you’re emotionally done).

  4. Spread into a foil pan (or two medium pans). Cool completely.

  5. Optional: sprinkle extra cheese on top.

  6. Wrap tightly and label.

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