Ingredients
Scale
- 12 oz of your favorite pasta (penne, rotini, or fusilli)
- 2 boneless, skinless chicken breasts, diced
- 6 slices of bacon, cooked and crumbled
- 1 cup of ranch dressing
- 1 cup of shredded mozzarella cheese
- ½ cup of grated Parmesan cheese
- 1 cup of heavy cream
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season diced chicken with salt and pepper. Cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, fry bacon slices until crispy. Crumble and set aside, leaving some bacon grease for flavor.
- Add minced garlic to the skillet and sauté for 30 seconds. Pour in heavy cream and ranch dressing, stirring well. Bring to a simmer, then add mozzarella and Parmesan cheeses, stirring until melted.
- Add cooked pasta, chicken, and bacon to the sauce. Toss gently to coat. Heat through for 2-3 minutes, adjust seasoning with salt and pepper.
Notes
- Feel free to add sautéed mushrooms or other vegetables for extra flavor.
- Use dairy-free ranch dressing for a gluten-free or dairy-free variation.
- Adjust seasoning and cheese quantities to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
- Diet: Main Course
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 650 kcal Kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: fifty g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 125 mg