Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, fusilli, or fettuccine)
- 2 boneless, skinless chicken breasts, diced
- 6 slices of bacon, cooked and crumbled
- 1 cup (240 ml) of ranch dressing
- 1 cup (240 ml) of heavy cream
- 1 cup (100 g) of grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water for later use.
- In a large skillet, cook the bacon slices over medium heat until crispy. Remove from skillet, drain on paper towels, and crumble. Keep the bacon drippings in the skillet.
- Add olive oil to the skillet with bacon drippings. Season diced chicken with salt and pepper, then cook until golden brown and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté until fragrant. Pour in heavy cream and ranch dressing, stirring to combine. Bring to a gentle simmer.
- Stir in grated Parmesan cheese until melted and smooth. Return cooked chicken to the skillet, mixing well. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is achieved.
- Add cooked pasta to the sauce, tossing to coat evenly. Top with crispy bacon crumbles and chopped parsley for garnish. Serve immediately for the best flavor.
Notes
- Garnish with additional Parmesan or fresh herbs for enhanced flavor.
- Use gluten-free pasta to make the dish suitable for gluten-free diets.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently, adding a splash of milk or reserved pasta water to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg