Ingredients
Scale
- 12 oz of your favorite pasta (penne, fusilli, or fettuccine)
- 1 lb of boneless, skinless chicken breasts or thighs, diced
- 8 slices of bacon, cooked and crumbled
- 1 cup of ranch dressing
- 1 cup of shredded cheddar cheese
- 1/2 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- 3 cloves garlic, minced
- 1 cup of heavy cream or half-and-half
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Begin by boiling a large pot of salted water. Cook the pasta according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the diced chicken with salt and pepper, then cook until golden brown and cooked through. In a separate pan, cook the bacon until crispy. Once cooled, crumble the bacon and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in heavy cream and ranch dressing, stirring to combine. Let it simmer for 3–4 minutes until slightly thickened. Stir in the shredded cheddar and grated Parmesan cheese until melted and smooth.
- Add the cooked pasta, chicken, and bacon into the sauce. Toss everything gently until well coated. Adjust seasoning with salt and pepper as needed. For a flavorful twist, sprinkle chopped fresh parsley over the top before serving.
Notes
- Use freshly cooked bacon for maximum crispiness and flavor.
- Experiment with different pasta types to find your favorite.
- For extra creaminess, add a splash of pasta water to the sauce.
- Feel free to add vegetables like spinach or cherry tomatoes for a nutritious boost.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Dairy, Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg