Ingredients
Scale
- 12 oz of your favorite pasta (penne, rotini, or fettuccine)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 slices of bacon, cooked and crumbled
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil, cook pasta according to package instructions until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- Cook bacon slices in the same skillet until crispy. Remove, drain on paper towels, and crumble.
- Sauté minced garlic in the skillet for 1 minute, then add heavy cream and ranch dressing. Bring to a simmer.
- Stir in cheddar and Parmesan cheeses until melted and smooth. Season with salt and pepper to taste.
- Add cooked pasta, chicken, and bacon to the sauce. Toss gently to coat and cook for 2-3 more minutes.
- Garnish with chopped parsley and serve hot. Enjoy!
Notes
- For a gluten-free version, use gluten-free pasta.
- You can substitute chicken with shrimp or turkey for variety.
- Reheat leftovers gently on the stove or microwave, adding milk or cream to restore creaminess.
- Top with toasted breadcrumbs for added crunch.
- Adjust seasoning and cheese quantities to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg