Ingredients
Scale
- 12 oz of pasta (penne, fusilli, or your favorite type)
- 2 large chicken breasts, diced
- 6 slices of bacon, cooked and crumbled
- 1 cup of ranch dressing
- 1 cup of heavy cream
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 3 cloves of garlic, minced
- 2 tbsp of olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season diced chicken with salt and pepper, then cook until browned and cooked through (about 7-8 minutes). Remove and set aside.
- In the same skillet, cook bacon slices until crispy. Remove and crumble into small pieces. Drain excess fat, leaving about 1 tablespoon in the skillet.
- Add minced garlic to the skillet and sauté for 30 seconds. Pour in ranch dressing and heavy cream; stir to combine. Bring to a gentle simmer.
- Add cooked chicken, bacon, and pasta into the skillet. Mix well to coat everything evenly. Stir in mozzarella and Parmesan cheeses until melted and creamy.
- Check seasoning and adjust with salt and pepper if needed. Garnish with chopped parsley before serving.
Notes
- For extra flavor, sprinkle with additional Parmesan or chopped fresh herbs.
- To make the dish lighter, substitute ranch dressing with Greek yogurt mixed with herbs.
- Can be prepared ahead of time and stored refrigerated for up to 3 days.
- 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: 650 Kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 23g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg