Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, rotini, or fettuccine)
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 slices of bacon, cooked crispy and chopped
- 1 cup (240 ml) ranch dressing
- 1 cup (100 g) shredded cheddar cheese
- 1/2 cup (120 ml) heavy cream
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 7-10 minutes.
- Fry bacon slices until crispy, then drain and chop into small pieces.
- Add heavy cream and ranch dressing to the skillet, stirring well. Lower heat and add shredded cheddar cheese, stirring until melted and smooth. Mix in cooked chicken and chopped bacon.
- Add the cooked pasta to the sauce, tossing to coat evenly. Adjust seasoning as needed.
Notes
- Use gluten-free pasta if needed for gluten-free dietary preferences.
- For extra flavor, sprinkle with additional cheese or herbs before serving.
- Reheat gently to preserve the creamy texture; add a splash of milk or ranch dressing if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Contains Dairy, Contains Meat
Nutrition
- Serving Size: 1 plate / 1 bowl
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 125 mg