Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, rotini, or fettuccine works beautifully)
- 2 large chicken breasts, cut into bite-sized pieces
- 6 slices of bacon, cooked and chopped
- 1 cup (240 ml) of ranch dressing
- 1 cup (240 ml) of heavy cream or half-and-half
- 1 cup (100 g) of grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped parsley or green onions for garnish (optional)
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- Season the chicken pieces with salt and pepper. In a large skillet over medium heat, heat olive oil and cook the chicken until golden and cooked through, about 5-7 minutes. Remove and set aside.
- Cook the bacon until crispy, then chop into small pieces. Mince garlic and set aside.
- In the same skillet, sauté garlic until fragrant. Pour in heavy cream and ranch dressing, stirring well. Bring to a gentle simmer.
- Add grated Parmesan cheese and stir until the sauce thickens slightly.
- Add cooked chicken and bacon into the sauce, stirring to coat. Toss in cooked pasta, mixing thoroughly. Adjust salt and pepper as needed.
- Serve hot, garnished with chopped parsley or green onions for extra flavor.
Notes
- Feel free to substitute Greek yogurt or coconut milk for lighter cream options.
- Use turkey bacon for a healthier twist.
- Add vegetables like spinach, cherry tomatoes, or roasted peppers for extra nutrition.
- This dish can be stored in an airtight container in the fridge for up to 3 days and reheated gently.
- 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 (about 1/4 of recipe)
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg