Ingredients
Scale
- 12 oz (340 g) penne or your favorite pasta
Uncooked pasta - 2 large chicken breasts, diced
Chicken breasts - 6 slices bacon, cooked and crumbled
- 1 cup (240 ml) ranch dressing
- 1 cup (120 g) shredded mozzarella cheese
- 1/2 cup (60 g) grated Parmesan cheese
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside. Cook bacon until crispy, then crumble and set aside. Dice chicken breasts and prepare minced garlic.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add more olive oil if needed, then sauté minced garlic until fragrant, about 30 seconds. Pour in heavy cream, ranch dressing, and half of Parmesan cheese. Stir and bring to a gentle simmer.
- Return cooked chicken to the skillet and mix. Add cooked pasta, bacon crumbles, remaining mozzarella, and rest of Parmesan. Toss gently until cheese melts and everything is coated in the sauce. Adjust seasoning with salt and pepper as needed.
Notes
- Ensure pasta is cooked al dente for the best texture.
- Use fresh parsley for garnishing for a pop of color and flavor.
- To make this dish lighter, opt for turkey bacon and low-fat dairy options.
- Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 125mg