Ingredients
Scale
- 12 oz pasta (penne or rotini)
- 1 lb boneless skinless chicken breasts, diced
- 6 slices bacon, cooked and crumbled
- 1 cup ranch dressing
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes.
- Add minced garlic to the skillet and sauté for 1 minute.
- Pour in heavy cream and ranch dressing, stirring well to combine. Bring to a gentle simmer.
- Stir in shredded cheese until melted and sauce is creamy.
- Add cooked pasta and crumbled bacon to the sauce. Toss to coat evenly.
- Garnish with chopped parsley and serve hot.
Notes
- You can substitute crispy pancetta for bacon for a different flavor.
- For a lighter version, use Greek yogurt instead of heavy cream.
- Ensure the chicken is cooked thoroughly before adding to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 650 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg