‘Always popular’: Just 5 ingredients. I get asked for this recipe nonstop.

Out here in the country, we’ve always believed in the kind of suppers that come together without much fuss but still feel like a hug at the end of a long day. This 5-ingredient baked chicken bacon ranch pasta is exactly that sort of dish. It reminds me of the casseroles that started showing up at church potlucks in the late ’80s and ’90s, when ranch dressing and anything with bacon felt downright modern compared to Grandma’s old hotdishes. It’s the kind of recipe you make when the weather is turning cold, or when the grandkids are visiting and you want something creamy, comforting, and familiar that doesn’t keep you on your feet all afternoon. With just a handful of pantry staples, you get a bubbling, golden pan that tastes like it’s been in the family for years, even if you just wrote it on a recipe card today.

This baked chicken bacon ranch pasta is rich and cozy, so I like to balance it with something fresh and simple. A crisp green salad with leaf lettuce, a few sliced tomatoes, and maybe some cucumbers dressed lightly with vinegar and oil goes beautifully alongside. Buttered green beans or steamed broccoli also make a nice, no-nonsense pairing and soak up any extra sauce on the plate. If you grew up in the Midwest like I did, you might want a slice of soft dinner roll or garlic bread to swipe through the creamy corners of the pan. For a little something sweet afterward, a bowl of applesauce or a simple fruit salad feels just like the suppers we used to have after chores were done for the day.

Servings: 6 servings

12 ounces pasta (such as penne or rotini)

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Cook the pasta in a large pot of salted boiling water according to package directions until just al dente. Drain well.