Ingredients
Scale
- 12 oz pasta (penne, rotini, or your favorite) – see pasta alternatives
- 2 large chicken breasts, diced
- 8 slices bacon, chopped
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by boiling a large pot of salted water. Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced chicken, season with salt and pepper, cook until golden and cooked through. Remove chicken and set aside.
- In the same skillet, cook chopped bacon until crispy, then remove and drain excess fat.
- Add minced garlic to the skillet, cook for about 1 minute until fragrant. Pour in heavy cream and ranch dressing, add cheddar and Parmesan cheeses. Stir until the sauce is smooth and creamy.
- Return the cooked chicken and bacon to the skillet, mixing well to coat everything evenly.
- Add the cooked pasta into the skillet. Toss gently to coat all the pasta evenly and warm through for a few minutes. Adjust seasoning if needed.
Notes
- Using freshly cooked pasta helps the sauce absorb better.
- Adjust the amount of ranch dressing to taste for a stronger or milder ranch flavor.
- For added nutrition, consider mixing in vegetables like spinach, mushrooms, or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten, Nut-Free
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 650 kcal Kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 125 mg