Ingredients
Scale
- 12 oz (340g) of pasta (penne, rotini, or your favorite shape)
- 2 cups cooked chicken, shredded or diced
- 6 slices of bacon, cooked and crumbled
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup heavy cream
- 3 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.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the heavy cream and ranch dressing to the skillet, stirring well. Bring to a gentle simmer, then gradually add the shredded cheddar and Parmesan cheese, stirring constantly until melted and smooth. Season with salt and pepper.
- Add cooked chicken and crumbled bacon into the sauce, stirring to combine. Cook for an additional 3-4 minutes.
- Gently toss the cooked pasta into the skillet, ensuring each piece is coated with the sauce. Serve hot, garnished with chopped parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of milk or cream to restore creaminess.
- Feel free to customize with additional toppings like scallions or extra bacon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Indulgent
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg