Ingredients
Scale
- 12 oz (340g) of your favorite pasta (penne or rotini work beautifully)
- 2 boneless, skinless chicken breasts, diced
- 8 slices of bacon, cooked and crumbled
- 1 cup (240ml) of ranch dressing
- 1 cup (100g) of grated Parmesan cheese
- 1 cup (240ml) of heavy cream or half-and-half
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season the diced chicken with salt and pepper, then cook until golden brown and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- In the same skillet, cook bacon slices until crispy. Remove and crumble into small pieces. Drain excess fat if necessary.
- In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Pour in heavy cream and ranch dressing, stirring to combine. Bring to a gentle simmer. Add grated Parmesan cheese and stir until melted and smooth. Season with salt and pepper to taste.
- Return cooked chicken and crumbled bacon to the skillet. Add the cooked pasta and gently toss to coat everything evenly with the creamy sauce. Let it simmer for another couple of minutes to meld flavors.
Notes
- Use freshly grated Parmesan for richer flavor.
- Cook pasta al dente for the best texture.
- For a lighter version, substitute heavy cream with Greek yogurt.
- Feel free to add chopped vegetables like spinach or broccoli for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Dairy
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 115mg